Peanut Butter and Jelly Pancakes. It all begins with peanut butter. Don’t most things start with peanut butter? Lunches as a kid, first days of school, breakfast every morning… Maybe it’s just me. But sometimes, I think my life revolves around peanut butter (and chocolate, of course). I used the recipe for whole wheat chocolate peanut butter pancakes, left out the chocolate, and then smothered the pancakes with melted peanut butter and a jam topping. I love smothering. Peanut Butter Pancakes serves 3-4 2 cups whole wheat pastry flour 2 teaspoons baking powder 1 teaspoon salt 2 eggs, well beaten 2 cups milk 2 tablespoons canola oil 1 teaspoon vanilla 1 teaspoon cinnamon 3 tablespoons peanut butter, melted + additional for drizzling Stir together dry ingredients.
Top with additional melted peanut butter and jelly. Jelly Topping 1/4 cup strawberries 1/4 cup blueberries 1/4 cup jam of choice 1-2 tablespoons water 1-2 tablespoons maple syrup In a small saucepan, combine blueberries, strawberries and water over low heat. The Music Time Machine. Cake Batter Pancakes. I’m fairly convinced that the world would be a better place if more sprinkles were involved. I know. I just made pancakes. It seems I have an unnatural obsession with cake batter. Well I do. But hear me out. When I develop recipes, I try to make all of them for a purpose.
Case in point: it isn’t anyone’s birthday. But I don’t need an excuse to eat cake and sprinkles. And because pancakes always need some sort of topping, I went with a sprinkled glaze. Because nothing goes better with cake than more sugar! These are just plain fun. Sure, they would be best for a special occasion like a birthday, but they also work on a random Saturday in January when it’s -2 degrees outside and all you want to see is some sunshine. That wasn’t me. And yes, this means you will have an open box of cake mix, just like you did with the cake batter bark.
Cake Batter Pancakes makes about 12 pancakes 1 1/2 cups all purpose flour 2/3 cup yellow cake mix 1 tablespoon sugar 3/4 teaspoon baking powder pinch of salt 2 eggs. Peanut Butter Pancakes. My husband’s 23rd birthday was yesterday, but as he’s all grown up now, he still had to go into work. I figured that I’d brighten his morning a bit with two of his favorite things: peanut butter and pancakes. We woke up and while he showered and got ready for work, I whipped these up.
It was quite easy and the result was fantastic. They weren’t overly peanut butter-y or too sweet, but instead, a perfect combination of peanut butter to match with the plain pancakes and the sweet syrup. The batter is a bit thicker than normal, due to the peanut butter, so I made my pancakes a bit smaller so they would have time to cook through without burning.
Your ingredients. Whisk together your egg, milk, melted peanut butter, and vegetable oil. Gently whisk the wet ingredients into the combined flour, baking powder, salt, and sugar mixture. Drizzle with syrup and your favorite toppings and enjoy! Peanut Butter Pancakes In a large bowl, whisk together the flour, baking powder, salt, and sugar. Crepes of Wrath ? Bacon Onion Cheddar Biscuits. These biscuits are hearty, sticky, substantial, and packed with all the goodness of life. You can serve them with eggs in the morning, tomato soup for lunch, or meatloaf for dinner. And they’re so rich and satisfying, one is definitely more than enough. That’s why I went ahead and ate two. Sorry. I originally set out to make a lighter muffin, but once I started figuring out ingredients, I realized the add-ins were too heavy and weighty for a lighter batter.
So I went for more of a biscuit…and I was glad I did. Peppered bacon. Fry it up, baby. Please listen to Pioneer Woman. Fry the bacon till done but still a little chewy—not burned to a crisp. Remove the bacon from the skillet and set aside. Then fry some more. Okay! 3/4 teaspoon salt… I know that’s an annoying amount, but 1/2 teaspoon isn’t enough…and a full teaspoon is potentially too much. Next comes 1 heaping teaspoon baking powder. Sift this mixture into a bowl. Then grab 1/4 cup shortening… And dot it all over the flour mixture. My Lord. Make-Ahead Muffin Melts. This is another recipe from my mother’s recipe collection. It’s a make-ahead concoction meant to be spread on English muffins and broiled. And it’s just…it’s just… It’s divine. And here’s what you need. Sorry about the excessive bokeh. Start by peeling all the eggs… Then give ‘em a rough chop.
Throw the bacon on a cutting board, trying not to eat it all in the process… Then chop it up into bits…trying not to eat it all in the process. Throw the eggs in a bowl… Then throw in the shredded cheddar. I’ve been grating cheese in my food processor lately and I have to say, I’ve never been happier in my life. Then comes the bacon and a cup of mayo. Now hear this! A good, heaping tablespoon of Dijon. Do not skip this ingredient or your life will spiral downward into a series of unfortunate events.
I’m not even kidding. Next comes some garlic powder. You think I’m kidding, but I’m not. Finally, two or three good dashes of Worcestershire sauce. Again, don’t skip. You can make this the night before. *Burp* Creamy Cheese Grits with Chilies. I have a good, basic recipe for cheese grits in my cookbook, but last night I was feeling feisty. I was cooking steaks. Big, fat, juicy rib-eye steaks with beautiful marbling and gorgeous color. I was definitely potatoed out; we’d had baked potatoes and smashed potatoes already this week. So I reached for the guh-ree-yuts and planned to whip up my old cookbook standby, which, by the way, is a delicious golden nugget of comfort food on earth.
But instead of going the way of cheddar, I dumped in some chilies and a different kind of cheese, as well as a little cream cheese to give it a different texture. It turned out to be such a great complement to our steaks. Like, totally. When I tweeted last night that I’d eaten too much of the delectable side dish, I was surprised at the number of people I heard from who either hadn’t heard of grits…or just hadn’t tried them. Grits. Give them a chance. Bring some water to a boil, and add in a little bit of salt. Grab the grits. Measure about a cup. Sorry. The Eggberts Sunriser. There was (and is, still) a restaurant in my hometown called Eggberts.
Eggberts opened when I was a pre-teen, I think, with a maximum of eight booths and a few seats at the bar, which was about two feet away from all the cooking. That was my favorite place to sit as a twelve-year-old, as I got to watch all the eggs being cracked, all the waffle batter being spooned into the waffle irons, all the gravy being ladled onto the biscuits.
It was such a magical, wonderful place. As I headed into my teenage years, Eggberts became a hangout for my group of four or five very close friends (Hi, Jenn! Hi, Sarah! And Eggberts welcomed us with open arms. Just don’t tell my mom and dad I said that. Here’s what I ordered that day after The Nutcracker/starvation season was over. It’s called the Eggberts Sunriser. Here are some of the things you need. Ham—you can use the leftover stuff from Christmas! No, really. Never mind. Sharp cheddar or whatever other kind of cheese you’d like to use. Tada! And Perfect!