There are days when I don’t even consider eating breakfast, and then are days when I just love to make it. Pancakes are one of my favorite breakfast foods, they are easy to make and aren’t messy. The box mix just doesn’t have the same taste as homemade… try it for yourself and see what I mean.
- 3/4 cup of milk (you can use whole milk or 2% but I wouldn’t use anything else)
- 2 tablespoons of white vinegar
- 1 cup all purpose flour
- 2 tablespoons white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 2 tablespoons of melted butter
- cooking spray or spare butter for pan
- 1/3 cup of any fruit can be added (optional)
- Combine milk with vinegar in a medium bowl and set aside for at least 5 min to “sour” the milk. (for those of you that aren’t aware, that is how you make buttermilk)
- Combine flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Whisk egg and butter in with the sour milk.
- Slowly pour the wet mixture in with the dry mixture until lumps are gone.
- Heat a large skillet over a medium heat, and coat with cooking spray or lightly with butter.
- Pour about 1/4 cup fulls onto the skillet and flip once bubbles appear on the surface… cook other side until lightly brown.
- Serve right away with butter, syrup, jelly , strawberries and whip cream or whatever you enjoy.
This morning when I was in the kitchen I happened to notice my bananas had turned brown and were soft. Most people would make the “eww” face and just toss them. Never ever do that. When bananas turn to mush, and flop around in your hand, it just means it’s time to make some fabulous banana bread. That is just what I did. I like mine to be moist, but not so moist I cant pick up a slice. If you are thinking about how great that moist Banana Bread would taste with your morning coffee then here’s how you can make it the same.
This recipe makes 2 – 8″x4″ loaves, or 1 – 9″x5″ loaf and six regular sized muffins.
- 1/2 cup melted butter
- 1-1/3 cup white sugar
- 2 eggs
- 1 – 1/2 teaspoons vanilla
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups flour
- 3/4 teaspoon salt
- 1/2 cup of walnuts, pecans, or chocolate chips ( you can add more or less, it depends on how much you have/ or like )
- 2 cups of very soft and brown bananas – sliced ( that would be about 4 medium bananas )
- 1 cup of sour cream – sour cream is what keeps it moist and doesn’t change the flavor
- if you don’t have sour cream you can also use plain or banana flavored yogurt
Preheat oven to 350*
First combine the soft butter and sugar until smooth and fluffy
Then add the eggs and vanilla – blend well
Add bananas and mash in the mixture
Slowly add the dry ingredients
Add the sour cream to moisten up the mixture
Last add your nuts and/or chocolate chips (sometimes I add both )
Pour mixture into either 2 greased and floured ( you can use Baking Spray ) loaf pans
0r one loaf pan and 6 greased and floured muffin pans
Bake loaves for 40-45 minutes (no matter what size pan you use ), checking with a toothpick or long fork after 40 minutes – if it still is gooey at the center leave in for the last 5 minutes. If you are making muffins they only bake for 16-20 minutes until the sides are browning and the top appears dry. Let them cool out of the pan on a rack or on a cool surface. After about 30 minutes, or when they feel about room temperature make sure you wrap them up or throw them in a zip lock bag… if you don’t be ready for some dry, hard banana bread 🙂
Have fun and enjoy !!!!