People, step away from the Bisquick! Seriously! This is your new go-to pancake recipe. I had been searching for one for years. I didn’t need fancy, I just needed delicious. And really, I think homemade, from scratch, pancakes are practically as easy as opening that box of Bisquick. It is worth the extra 2 minutes of work! We made these this weekend and my husband (who really is not a pancake fan) ate 5! My son devoured his 2 in about 10 seconds! And while I am telling how much we all ate, I had 4! Moment on the lips, lifetime on the hips…oh well. They are so tasty I couldn’t help it. They are buttery and sweet, and I love the fact that they aren’t so dense.
And for all you moms out there, I will double and sometimes triple this recipe so that I can throw the leftovers in the freezer. It is so great to let the kids have pancakes in the morning, even if you’re in a hurry. Pop these babies in the micro for 30 seconds or so and you have a quick, hot breakfast for the kiddos!
- 1 c. flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2 tablespoon sugar
- 1 large egg, beaten
- 1 1/2 c. buttermilk
- 2 tablespoon butter, melted
In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Then add egg, buttermilk and melted butter. Stir with whisk until combined. Batter will be a little lumpy. At this point I put all my batter in a gallon ziploc plastic bag. I cut the tip of it and start putting the batter on a hot griddle. It makes clean up a dream, and no measuring cup falling down in the batter! Cook on medium high for about 2 1/2 minutes or until bubbles appear on the top of the pancake. Flip over and cook for an additional minute.
This one of my favorite things to eat in the morning. It’s quick and easy to make. It’s tasty and it’s filling, and best of all, it’s portable for those mornings when you may need to take out the door with you! This recipe may seem like such a simple thing, and in all honesty, it is. But at LJB, we have come up with a few little extra touches that make these the “BEST”. Using half & half instead of milk adds a depth and flavor. Adding a little grated cheese at the end adds texture and flavor. And cooking up your own fresh tortilla (we always have these on hand) just makes it delicious! See if you don’t think so too!
Scrambled Egg Burrito
- 1 uncooked tortilla
- 2 eggs
- 2 tablespoons half & half
- salt & pepper, taste
- 1/8 cup shredded cheddar cheese
- pat of butter
In small bowl, crack eggs then add half & half and salt and pepper, and scramble until completely combined. Set aside.
In medium non-stick skillet over medium heat, cook raw tortilla about 1-2 minutes on each side or until light brown “cooked” spots appear. Remove from pan and set on breakfast plate.
In same skillet, add the pat of butter and let melt. Add egg mixture and scrap along bottom every couple of minutes until eggs start to set. When almost cooked, add the cheese. Allow cheese to melt while still tossing and scraping eggs. Once eggs are set, remove from pan and place on tortilla. Roll up and enjoy!
We like these just as they are… plain and delicious, with no doctoring, but if you prefer you can top this dish with salsa, sour cream, tomatoes and/or avocado.
Obviously, this recipe can be doubled, tripled, etc for how ever many people you need to feed. If you do this, upgrade the skillet size to large; cook all the tortillas first, and cook all the eggs together afterwards.
My mother-in-law served this at breakfast for Easter this year and I have been daydreaming about it ever since! It is buttery and moist and oh so good! I made it for breakfst this morning and by the time I got on my computer to post this, it was already half gone. One thing that is great about this recipe is that you don’t necessarily have to use raspberries. You can use blueberries, peaches, strawberries….the sky is the limit!
Raspberry Coffee Cake
- 10 oz. package of frozen raspberries, thawed and undrained
- 1 T. cornstarch
- 2 ¼ c. flour
- ¾ c. sugar
- ¾ c. butter (stick and a half)
- ½ tsp. baking soda
- ½ tsp. baking powder
- ¾ c. buttermilk
- 1 egg
Preheat oven to 350.
For Filling: In a small saucepan, combine raspberries (undrained) with cornstarch. Mix well. Cook and stir until thick and bubbly. Cook one minute longer, then remove from heat and set aside. (entire cook time will be about 4 minutes, keeping the mixture on high.)
Cake: Combine flour and sugar in large mixing bowl. Cut in butter with pastry cutter or fork. Make sure the mixture resembles fine crumbs. Remove ½ c. and set aside. (to use as topping at the end.) To the remainder of the flour mixture, add baking soda and baking powder. Combine buttermilk and egg in a small bowl and then add to mixture. Combine until moistened. Spread 2/3 of the mixture over the bottom of a 9-inch greased cake pan. (you can also use 8×8 square pan, 9×9 pan, and I even made mine in a pie dish!) Spread the raspberry filling on top. Spoon the remiaing batter in small mounds on top of the raspberries. Sprinkle the reserved crumbs on top and bake for 35-45 minutes, or until done. Cool 15 minutes.
Oh how I love granola! I think I ate granola for breakfast everyday when I was in High School. I love to eat it as cereal, as a topping on yogurt, with berries and bananas and as an on-the-go snack. However, I am very picky about my granola. I can’t stand cinnamon in my granola. I have to be in a certain mood to have raisins in my granola. It has to be sweet, but not too sweet. It has to be hearty and pretty to look at. Just last week I was visiting Shannon in California and we went to the local Farmer’s Market. I bought some granola and it was burned! Yuck! I was so sad…
So here is the best granola recipe! Of course, if you are different than me (and let’s face it, lots of people are!) and would prefer a little cinnamon or some raisins, by all means, add them! My favorite part of this recipe is the Crisped Rice. I love me a good crunchy granola!
Honey Almond Granola
- 3 c. Old Fashioned Rolled Oats (do not use quick oats)
- 1 1/2 c. Crisped Rice Cereal (Rice Krispies)
- 1 c. slivered almonds
- 1 c. shredded sweetened coconut
- 1/3 c. dark brown sugar
- 1 c. honey
- 1/4 c. vegetable oil
- 1 tsp. vanilla
- 1/2 tsp. salt
- 1 tsp cinammon (OPTIONAL)
- 1 c. raisins (OPTIONAL)
Preheat oven to 250 degrees. In a large bowl combine oats, crisped rice cereal, almonds, coconut and brown sugar. In a separate smaller mixing bowl combine honey, oil, salt and vanilla. Slowly pour honey mixture over dry ingredients and stir until completely coated. Divide the mixture between 2 11×17 rimmed cookie sheets (jelly roll pan), spreading evenly. Cook for 45-55 min, or until golden brown. Remove from oven and transfer to a large bowl. If you leave on the cookie sheet for too long, it will stick!! Once in a bowl, stir to break up any clumps. (at this point you would add raisins) Store in air tight container.