PB Pancakes

Yes, I made pancakes again. I made these pancakes with my husband specifically in mind. They are peanut butter pancakes. I had found some peanut powder at the store which I thought would add a nice flavor to the pancakes. Also, some of them had peanut butter chips but the chips tended to make the pan really messy. So, I had to whip it down after each batch. I really thought the kids would be excited about these pancakes but they were hesitant about trying them. Once they tried them, they loved them. To top them, I even microwaved some peanut butter which my husband mixed with maple syrup. He loved them. The kids loved them. These pancakes are definitely for a peanut butter lover.

Peanut Butter Pancakes
2 eggs
3 1/2 cups buttermilk
1 tsp baking soda
3 1/4 cups all purpose flour
1/4 cup peanut powder
2 tsp baking powder
1 tsp salt
2 tsp sugar
1/4 cup unsalted butter, melted
1 cup peanut butter chips

Directions:

1. Whisk together the eggs and buttermilk in a large bowl. 
2. Whisk in the baking soda until combined.
3. Add the flour, peanut powder, baking powder, salt, and sugar. Whisk until incorporated.
4. Stir in the melted butter and mix well.
5. Heat a frying pan over medium heat.
6. Add a little oil to the pan and wait about 30 seconds.
7. Pour 1/2 cup of the batter into the frying pan. 
8. Top the pancakes in the pan with some of each peanut butter chips if desired. 
9. When bubbles form on top of the pancake, flip the pancake over.
10. Cook the pancake until the bottom is golden brown.

Recipe adapted from The Pastry Queen cookbook. 

One year ago.........................................I made Paint Splatter Cupcakes.
Two years ago.......................................I made Flag Cookies.
Three years ago.....................................I made Broccoli and Cheese Chicken Bake.

Did you already know..........................
-Peanut powder is just roasted peanuts.
-Peanut powder has 85% less fat than the commercial peanut butter.
-Peanut powder can be added to smoothies and baking ideas.

Msemmen Moroccan pancakes

If you have been following my blog for awhile, you would know I like pancakes. It was one of the first things I learned to cook well. I love cooking them. Even my husband was naming the different types of pancakes I have made. I have made a lot of different pancakes from yogurt to pineapple. Here are a list of the international pancakes I have made.....
-English pancakes
-German pancakes
-Russian pancakes
and now I've made Moroccan pancakes! I'm taking recommendations for other types of pancakes I should make- just let me know! I will so make them! Can you tell I like pancakes?

Msemmen Moroccan pancakes
2 1/2 cups all purpose flour
1/2 tsp salt
1 1/2 tsp baking powder
2 tsp sugar
1 large egg
3/4 cups warm water
vegetable oil
semolina flour for sprinkling

Directions:

1. In a large bowl, combine the flour, salt, baking powder, sugar, and egg. Mix until combined.
2. Add a little warm water at a time until the mixture forms a ball.
3. Knead the dough for 5 minutes until the dough is smooth and elastic. 
4. Brush the dough with a little vegetable oil.
5. Divide the dough into small balls about the size of a ping pong ball.
6. Place the dough onto a place and cover with plastic wrap sprayed with nonstick cooking spray.
7. Allow the dough to rest for 15 minutes.
8. On a clean counter, brush the counter lightly with vegetable oil.
9. Press down on the dough and flatten. Roll out the dough gently to form a very thin disk of dough.
10. The dough should be almost transparent. 
11. Sprinkle a little semolina over the dough.
12. Take the upper edge and fold it over to the center.
13. Take the lower edge and fold it over to the center.
14. Fold the right edge to the center.
15. Fold the left edge to the center to create a long rectangle.
16. Sprinkle the dough with a little semolina. 
17. Place the dough onto a plate and cover. Allow the dough to rest for 15 minutes.
18. Brush the counter with a little vegetable.
19. Roll out the dough to flatten it. The dough should be three times large thin square.
20. In a large skillet, heat a little vegetable oil over high heat.
21. Reduce the heat over medium high heat. 
22. Cook the msemmen for a few minutes until golden brown.
23. If the dough puffs up while cooking, then flat by pushing down. 
24. Turn the dough and allow the other side to cook until golden brown and thoroughly cooked through. 
25. Place the msemmen onto a paper towel to absorb any excess oil. 
26. Serve with honey, cheese, maple syrup, etc.

Recipe adapted from Cooking with Alia. Check out her site for a great video instructions.

One year ago......................................I made White Chocolate Ice Cream.
Two years ago....................................I made Pizza Quesadilla.
Three years ago..................................I made Macaroni Grill Bread.

Are you done taking my picture, yet?

Did you already know.............................
-The official language of Morocco is Arabic.
-Islam is the religion of the majority of Moroccans.
-In Africa, Morocco is the fifth riches country.

Tri-berry Pancakes

Oh, I love berries. I love them so much that my husband was willing to go with me to pick some raspberry and blueberries. The kids elected to head to camp since they were going to the beach. I'm not saying I blamed them but when they arrived home they thought I was going to share my berries. (I did tell my husband this was the first time I actually made it home with 3 containers still full of berries.) I did reluctantly shared my berries and I mean reluctantly. Then I was nice and made tri-berry pancakes for supper. I even shared with my Mom and sister. My Mom and I were unsure how the combination would go with cherries but I loved them.

Tri-berry Pancakes
2 eggs
3 1/2 cups buttermilk
1 tsp baking soda
3 1/4 cups all purpose flour
2 tsp baking powder
1 tsp salt
2 tsp sugar
1/4 cup unsalted butter, melted
1 tsp vanilla extract
1 cup blueberries
1/2 cup raspberries
1/2 cup chopped cherries
1 Tbsp vegetable oil

Directions:

1. Whisk together the eggs and buttermilk in a large bowl. 
2. Whisk in the baking soda until combined.
3. Add the flour, baking powder, salt, and sugar. Whisk until incorporated.
4. Stir in the melted butter and vanilla.
5. Heat a frying pan over medium heat.
6. Add a little oil to the pan and wait about 30 seconds.
7. Pour 1/2 cup of the batter into the frying pan. 
8. Top the pancakes in the pan with some of each berry. 
9. When bubbles form on top of the pancake, flip the pancake over.
10. Cook the pancake until the bottom is golden brown.
11. Use any remaining berries for topping. 

Recipe adapted from here.

One year ago.........................I made Raspberry Cheesecake Cookies.
Two years ago.......................I made Raspberry Cream Cheese Scones.

He is trying to make his teeth blue!

Did you already know............
-It is believed red raspberries originated from Turkey.
-Black raspberries are native to America.
-Black raspberries are different from blackberries.

Blini Pancakes

As a kid, I would make pancakes all the time. I guess I still make pancakes often. I have made English pancakes and German pancakes so why not Russian pancakes. Russian pancakes uses yeast and buckwheat flour. This version had pepper added. My husband and son loved them. My daughter wanted her typical sweet pancakes so she wasn't happy. I liked them but I would pick a sweeter pancake for breakfast. However, I would make these again but at suppertime. 

Blini Russian pancakes
1/2 cup buckwheat flour
1/2 cup all purpose flour
1/4 tsp ground black pepper
1 tsp salt
1 (1/4 oz.) package of yeast
1 cup warm milk
1 egg yolk
1 egg white
oil for the pan

Directions:

1. In a large bowl, combine the buckwheat flour, all purpose flour, pepper, and salt.
2. In a small bowl, combine the warm milk with the yeast. Allow to rest for 5 minutes.
3. Add the egg yolk to the flour mixture and slowly whisk in the yeast mixture to form a smooth batter.
4. Cover the batter and allow to rest for one hour.
5. In a small bowl, whisk the egg white until soft peaks form.
6. Fold the egg white into the batter.
7. Heat a large skillet over medium heat.
8. Lightly grease the pan.
9. Add about 1/4 cup of batter to the skillet. 
10. Once small bubbles form on top then flip the blini over to allow the other side to cook.
11. Continuing cooking the remaining batter in 1/4 cup increments until all the batter has been cooked. Oil the skillet when needed.
12. Serve warm.

Recipe adapted from The Cook's Guide to Bread Cookbook.

One year ago...................................I made Pie Crust.
Two years ago.................................I made Ham, Cheese, and Egg Panini.

Did you already know.....................
-Some popular toppings are caviar, sour cream, chopped hard boiled eggs, or salmon.
-A single blini is called a blin.
-Blini are not the same as the unleavened blintz.

Yogurt Pancakes

My niece spent the night this past weekend. So, I made the children pancakes the next morning. Now, my son is not a big pancake person. He would rather have eggs. He ate five pancakes and wanted more. My youngest daughter loves pancakes and she had at least five pancakes. My niece ate five pancakes and she wanted more. I'm just lucky my husband was able to have two pancakes. I was able to have two pancakes too. They even wanted my pancakes but I was able to distract them.

Yogurt Pancakes
1/2 cup all purpose flour 
1 Tbsp sugar
1 tsp baking soda
1/2 tsp salt
1 cup Greek yogurt
2 eggs, whisked slightly
butter for the skillet
vegetable oil for the skillet

Directions:

1. In a bowl, mix the flour, sugar, baking soda, and salt until just mixed.
2. Add the yogurt and eggs. Mix until just combined.
3. Heat a skillet over medium heat.
4. Add about 1 tsp vegetable oil and 1 tsp butter to the skillet. 
5. Add 1/4 cup of batter to the skillet and cook until top is bubbly.
6. Flip and cook the other side until golden brown.
7. Add additional vegetable oil and butter to the skillet when needed. 
8. Continue cooking the remaining batter in batches.
9. Serve immediately.

Recipe by Jen of Sweet Morris.

One year ago......................I made Margaritas.

Did you already know........
-Greek yogurt is high in protein.
-Greek yogurt is strained to remove the whey.
-Greek yogurt tends to have less sugar than regular yogurt.

German Pancakes

Recently, I saw photos of Oktoberfest online. I was thinking we should go, right? We should all head to Germany and just have a great time. We would enjoy great food. My husband would enjoy the great beer. I would have fun watching him. It would be a grand time. Well I figure why not enjoy the great food at home since we can't realistically make it there this year. How about next year? Lets make plans! 

If we are going to enjoy German food, we need to start in the morning. Why? Because you can't start drinking until you had breakfast unless you never went to bed then keep drinking while you eat breakfast. I made these pancakes and my husband (who is not a big pancake person) told me I could make these any morning. I did try the original version than I tried the same recipe but with Cheddar cheese. Oh, the cheese version was wonderful. My husband said the texture of these pancakes were like a crepe but better. It is easy to make both versions. These pancakes are fluffier than crepes but not as doughy as pancakes. I will be making these again soon especially since they are so easy. Maybe for dinner one night?

German Apple Pancakes
1 1/3 cup all purpose flour
2 apples, cored and sliced into pieces
6 eggs
1/4 cup, brown sugar
1/2 tsp cinnamon
1/4 cup sugar
4 Tbsp unsalted butter
1 1/2 cup milk

Directions:

1. Spray a muffin tin with nonstick cooking spray.
2. Sprinkle the tin and pan with sugar if making the apple pancakes. Set aside.
3. Preheat the oven to 450 degrees F. 
4. Toss the apples with the brown sugar and cinnamon.
5. Heat a skillet over medium heat. 
6. Melt 2 Tbsp butter and saute the apples for 10 minutes until caramelized.
7. Remove the apples from the stove and allow to cool for 5 minutes.
8. Divide the caramelized apples to the muffin tin.
9. In a food processor, add the flour, salt, sugar, melted butter, eggs, and milk. Process the batter for 3 minutes.
10. Pour the batter over the apples. (Reserve 1/2 of the batter for the cheese version if desired.)
11. Place the pancakes in the oven and lower the heat to 400 degrees F.
12. Bake the muffins for 15 to 20 minutes. 
13. Remove the muffins and top with powder sugar, whip cream, or other desired toppings.

German Cheese pancake version:   (Must make this version)
1 1/3 cup all purpose flour
6 eggs
1/4 cup sugar
4 Tbsp unsalted butter
1 1/2 cup milk
1 cup cheddar cheese

1. Spray a pie pan with nonstick cooking spray.
2. Preheat the oven to 450 degrees F.  
3.  In a food processor, add the flour, salt, sugar, melted butter, eggs, and milk. Process the batter for 3 minutes.
4. Stir in the cheddar cheese to the batter.
5. Place the pancakes in the oven and lower the heat to 400 degrees F.
6. Bake the large pancake for 20 minutes.
7. Serve warm with no topping or a little more cheese sprinkled on top.

Recipe adapted from Martha Stewart website.

Folds of goodness!

Did you already know...
-Pfannkuchen and eierkuchen means pancake in German.  
-Eierkuchen are normally served around lunch with applesauce. 
-The Dutch baby pancake is a version of the German pancake.

English Pancakes

I have never had English pancakes before. Have you? The best way to describe them would be a cross between a crepe and a pancake. They are delicate and light. The pancake by itself is plan but that is why toppings are great!

 

When I was researching them, many sites served the pancakes with lemon. Lemon? I wouldn't have thought to top my pancakes with lemon. I had to try it. Now, I like lemonade so I liked the lemon and sugar topping. It is funny of all the new foods I make the kids did not want to try these pancakes. I did talk my son into trying the pancakes with lemon and he liked them. My youngest daughter wanted just sugar. My oldest daughter wanted stewed strawberries. The hardest thing about these pancakes was flipping them. It took a little practice.

 

English Pancakes
1 cup flour
1/4 tsp salt
1 egg 
1 egg yolk
1 1/8 cup milk
1 Tbsp melted butter
little vegetable oil or melted butter to coat the skillet
white sugar and lemon juice for topping

Directions:

1. In a medium bowl, sift together the flour and salt.
2. Make a well in the center of the flour and add the egg, egg yolk, and 1/2 of the milk. Whisk.
3. Add the remaining 1/2 of the milk and the melted butter. Whisk well.
4. Heat an 8 inch skillet over medium heat until hot.
5. Add the oil or butter and heat for a few seconds.
6. Add about 2 Tbsp of the pancake batter to the skillet. Swirl the batter in the skillet to coat the bottom of the pan. 
7. Cook the pancake about 30 seconds before flipping.
8. Remove from pan onto a plate. 
9. Top the pancake with the sugar and lemon. Roll up the pancake.

Recipe adapted from A Bowl of Mush website.

Did you already know...
-English pancakes are a popular dish to make on Shove Tuesday.
-Shove Tuesday (Pancake Day) is the day before Lent.
-On Pancake Day, some English towns hold pancake races in which women will race to a finish line while carrying a skillet and flipping pancakes.

She was trying to distract me while I took my photos! Isn't she sweet

I decided not to post the photo of her making faces at me!

Pancakes

Alright, Mother's Day is less than a week away. Can you tell I'm a little excited? There are only two days of the whole year that everyone in the household takes care of me. I do not take advantage of these two days. I do not act like a diva and say please provide me with a small bowl of green M&Ms only. I do not go crazy but it is nice to feel appreciated. Now if only it doesn't rain and then the picnic will be fun. 

 I will admit my husband is very sweet and makes me breakfast on Mother's Day. He makes the best french toast. Since I knew we will be having french toast next week, I decided to make some pancakes. I frequently look at The Pastry Queen cookbook. There are so many recipes I want to try that The Project Pastry Queen have posted before I joined. When I saw Mother's Day Pancakes, I had to try them. It does say Mother's Day. 

 This recipe made enough for 5 people with plenty of left over. I made little silver dollars and then froze them. When you want to make them, you just pop them in the toaster oven and toast them. My youngest daughter checks making them. Yes, she liked them that much.

Mother's Day Pancakes
2 eggs
3 1/2 cups buttermilk
1 tsp baking soda
3 1/4 cups all purpose flour
2 tsp baking powder
1 tsp salt
2 tsp sugar
1/4 cup unsalted butter, melted
1 tsp vanilla extract
1 Tbsp vegetable oil

Directions:

1. Whisk together the eggs and buttermilk in a large bowl. 
2. Whisk in the baking soda until combined.
3. Add the flour, baking powder, salt, and sugar. Whisk until incorporated.
4. Stir in the melted butter and vanilla.
5. Heat a frying pan over medium heat.
6. Add a little oil to the pan and wait about 30 seconds.
7. Pour 1/2 cup of the batter into the frying pan.
8. When bubbles form on top of the pancake, flip the pancake over.
9. Cook the pancake until the bottom is golden brown.
10. Serve immediately with maple syrup or sugar.

Recipe adapted from The Pastry Queen.

Did you already know...
-It takes roughly 40 gallons of sap from the maple tree to make 1 gallon of maple syrup.
-It does no permanent damage to a maple tree and only 10 percent of the trees sap is collected per a year.
-The maple syrup tapping season tends to last only 8 to 10 weeks.
Now you know why it is so expensive.

Pancakes

When I was a teenager, I would occasionally have to watch my baby sisters. My mom would tell me that I would have to cook them supper. I knew how to cook but I didn't. I have three younger sisters. (I still tell my Mom that I am an only child.) My sister who is over a year younger than me would cook all the time. So, I didn't. When I would ask my baby sisters what they wanted for supper, they would tell me cereal. Why argue with them? Cereal is great! My kitchen always has a minimum of five different boxes of cereal at a time. 

Growing up, there was one food I really liked to cook and it was pancakes. My youngest daughter has inherited my love for pancakes. I normally do not order pancakes for breakfast if we eat out. I like my pancakes better. 

Silver Dollar Pancakes

 Pancakes

2 cups flour
1 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups buttermilk
1 egg
2 Tbsp butter, melted
vegetable oil or butter to coat the skillet

Directions:

1. Combine the flour, sugar, baking powder, baking soda, and salt in a bowl.
2. Whisk the dry ingredients.
3. Add the buttermilk and mix just to combine.
4. Add the egg and still a few times just to combine.
5. Add the melted butter and mix just to combine. Don't over mix.
6. Set the batter aside.
7. Heat a skillet on medium to medium low heat.
8. Add oil or butter to the skillet.
9. Scope about 1/3 cup of batter into the pan for regular size pancakes. Scope about 1/8 cup of batter into the pan to make silver dollar pancakes.
10. Once the batter starts to form bubbles, flip the pancake. Cook about one minute and serve.

Recipe adapted from Katy's Kitchen originally from Pastry Queen.

 Did you already know............................
-In the past, buttermilk was the liquid left over after milk was made into butter.
-Today, dairies usually adds lactic acid to low fat milk to produce buttermilk.
-Buttermilk is low in fat and calories.
-To help with digestive problems, buttermilk is said to be a better choice than milk because of the lactic acid and it is quicker to digest.