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pepper beef stirfry

An easy meal for a busy new mom.  ‘Nuff said!

I’ve doubled the beef and added extra soy sauce as compared to the original recipe, just to ensure I’m getting enough meat protein each day.  I probably add extra pepper too.


Pepper Beef Stirfry

1 Tbsp vegetable oil
1lb ground beef
3 tsp minced garlic
1/2 bag frozen veggies (I use Europe’s Best)
3 Tbsp soy sauce
1 tsp cornstarch
1/2 cup water
1 tsp black pepper (or to taste)

1.  Heat oil in pan and add garlic.  Saute quickly then add ground beef.  Cook until no longer pink.  Drain if desired.stirfry1

2. Throw in frozen vegetables and cook until hot and tender crisp. stirfry2
3.  Add in soy sauce, then make a slurry with cornstarch and water and add.stirfry3
4.  Add in pepper to taste.


- I like my ground beef really brown and a little bit ‘crispy-ish’ so I drain it and then fry it a bit more to dry it out.  Make sense?
- The original recipe said you could add a chopped red pepper and cabbage instead of my frozen veggies addition.  Cabbage=gas in infants, so I’m staying away!  Plus frozen is quicker!
- As a side, I picked up some of this individual serving microwave rice packets when they were on sale.  Perfect portions and 1 minute and they’re done!


Other than watching the pan while cooking the ground beef, most of this dish is extremely easy and uses prepared ingredients.  It also makes it easier if your baby’s doing this!:


Bourbon Croissant Bread Pudding

bread pudding 2 

I had a few old croissants lying around and have been watching a lot of Food Network lately, so I was inspired to find something creative to do with them.  I found this recipe for bread pudding that sounded yummy, so I gave it a try.

Emily sat on the couch and watched some more Food Network while I baked.

watching tv

Bourbon Croissant Bread Pudding (from Savory Sweet Life)


4-5 large croissants, day old preferably
1 1/2 cups  sugar
1/4 cup water
1 1/2 cups heavy cream
1 1/2 cups whole milk
3-4 tablespoons bourbon or rum OR 2 tablespoons vanilla
5 eggs, beaten
1/2 teaspoon table salt


Tear croissants in half and place in a 9×13 casserole/baking dish.  In a large sauce pan, cook sugar and water on medium high heat stirring occasionally.  While sugar syrup is cooking, combine cream, milk, bourbon and salt in a microwavable container and microwave for 2 minutes (remembering to keep an eye on the sugar syrup).  In another bowl beat 5 eggs, set aside.  Sugar syrup should begin to change colors to a deep amber.  When you see the sides turning amber brown, start stirring.  When the entire syrup turns amber, turn off heat.  Grab a whisk and slowly add heated cream mixture and stir like crazy.  When the cream hits the sugar syrup it will bubble somewhat violently and will try to crystallize.  DO NOT PANIC.. just continue to stir like crazy until your caramel sauce is smooth.  Once sauce is smooth, slowly add egg mixture while stirring everything.  Pour everything over croissants.  Croissants may start to float.  Just press them down making sure every piece gets completely coated with caramel mixture.  Preheat oven to 350 degrees.  Allow the bread pudding to rest while preheating and when your oven is ready bake for 30 minutes.

bread pudding 1 

- As you can see, it got a little crispy in the oven.  Everything takes a little longer when you’re working with an infant as an assistant and reading a great birth story like Lucy’s.  You can check out Emily’s birth story here.
- I also didn’t read the directions properly and added the eggs into the cream mixture before microwaving it.  Also Lucy’s fault!
- I didn’t have any bourbon so it just has vanilla.
- For some reason I could not get the sugar syrup to turn amber and it was bubbling like crazy and crystallizing right from the start.  Maybe I should have measured out the water even more carefully?
- I also only had 3 croissants and I tore them up into pieces.  Seriously a bad day for me reading recipes.
- So the recipe was a borderline fail for me.  But it still tasted delicious!


Oh, and what I said about Emily watching the Food Network?  Not true.  Not only are we not ok with planting her in front of the TV as a babysitter, she’s just not interested.

Starting to get a little mad…

tv 2


…and completely disinterested.

tv3 Look at those mad little fists!  And crying without tears – she already knows how to get her mama’s attention when she wants some cuddles and to participate in the action!

Yankee Pot Roast Soup

If you’ve ever been to Montana’s (the restaurant), you may have tried their Yankee Pot Roast Soup.  Craig and I love to enjoy a bowl as an appetizer whenever we visit, and I thought it was a great, hearty fall weather food so I scoped out recipes online.  Would you believe it there is already a recipe online that people have commented and said it tastes like the Montana’s soup?  I made a batch of it tonight, and I have to agree that it is a pretty close taste.  Enjoy!

stew 4

Yankee Pot Roast Soup

Source: Family Oven

1. Sprinkle beef with salt and pepper (I keep kosher salt in a salt pig on my stove for this purpose) then brown in butter over Medium High heat.

stew 1

2.  Add in garlic during last few minutes of browning then add in a small amount of the broth to deglaze the pan. 

3.  Add in additional broth and remaining ingredients and bring to a boil.

stew 2

4.  Reduce to a simmer and cook for around an hour (until potatoes are cooked through).  Check spices and flavourings and modify before serving.

 stew 3


- I couldn’t find maggi seasoning in the grocery store, so I found a site online that said I could mix Worcestershire and soy sauce in equal parts to much the same result.

- I left out the celery as I don’t really like cooked celery.

Cauliflower Soup

Today I made some Cauliflower Soup that I can freeze for work lunches. We've been having unseasonably cold weather for July, and it's gotten me into a fall mood a little early I think.

My basic philosophy for soup is that the less you follow the recipe, the better. Much of my cooking inspiration comes from The Joy of Cooking Cookbook (see bookshelf). If there is ever a technique or base for a recipe that I am unsure of, or if I need to use up some veggies in the fridge before they spoil, I know I can always turn to my JCC for enlightment. But again, I don't follow the recipes exactly. What this typically leads to is that I rarely make the same exact thing twice, which lends variety to life; however on occasion it would be nice to know some exact measurements when it turns out just perfectly.

Anyways, back to the soup I made tonight. The recipe that follows is not meant to frustrate you, but instead allow you to adjust the recipe to your own tastes and what you have on hand. It is how I typically make this soup, but certainly is not the "right" way. Yummy Cauliflower Soup

Onion, chopped (I use approx. 1/2 an onion)
Carrot, chopped
Parsley Chopped
Vegetables (celery, broccoli, leeks, etc., would all be good additions) Cauliflower, chopped (I used a full head of cauliflower)
Chicken Broth

In a stock pot, saute onions, carrots and other vegetables in butter, until onions begin to brown. Add in cauliflower and parsley, and with the heat on low, allow all of the veggies to 'sweat'. You'll need to keep the lid on for this and it'll take about 20 minutes. (You can clean up your cutting board and knives while you wait...).

Next add in the chicken broth and bring the whole mixture to a boil, then allow it to simmer for a few minutes while you prepare the roux. I like to melt some butter in a small pot on the stove and then add in 5 or 6 tablespoons of flour (cornstarch in a pinch), stirring constantly. Allow it to brown a bit and then slowly add in a few cups of milk, while stirring. Once this mixture is smooth & hot (it takes some practice to create a good roux and then incorporate the liquids - don't be discouraged if it doesn't work perfectly the first time, and certainly don't throw it out - this soup is beautifully imperfect, and it will all come together in the end).

Next, add a cup or two (depending on your desired creaminess and fat tolerance) of cream to your white sauce and add the whole pot to your simmering soup.

Allow to simmer, stirring occasionally, for about 20 minutes. You're done!

In our house, soup is used for work lunches and our after-church lunch on Sundays (usually with Grilled Cheese - Craig's specialty :). I'll usually dump it all into a large container and put it in the fridge to cool overnight.

The next day, I'll divide the soup into medium sized zip lock bags, wash & dry the container, and then lay the bags flat inside the container. The whole thing is then thrown into the freezer and once frozen, I can take the soups out of the container and fit them into the spaces in the freezer. They also easily fit into a sandwich sized container, into which I can also fit some crackers or shredded cheese if I'd like. The reason for this whole charade is that I'm very afraid of leakage on the way to work, and as well, things in bags just work a whole lot better when you're trying to make a fridgetop freezer stretch to hold make-ahead meals.

Chicken Marinades


Asian Marinade


  • 6 Tablespoons rice vinegar
  • 3 Tablespoons soy sauce
  • 2 cloves garlic , minced
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup olive oil
  • 1 Tablespoon sesame oil


  • Mix in freezer bag. Add 6 pieces of chicken. Freeze.

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Dijon Marinade


  • 1/3 cup Dijon mustard
  • 1 teaspoon Cayenne Pepper
  • 2 Tablespoons red wine vinegar
  • 1/4 cup olive oil


  • Mix in freezer bag, add in 6 pieces of chicken.

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Spicy Southwest Marinade


  • 1 tomato , quartered
  • 1/2 onion , cut into chunks
  • 1/4 jalapeno pepper
  • 2 cloves garlic
  • 1/4 cup olive oil
  • 1/4 cup soy sauce
  • 1 Tablespoon lime juice
  • 1/4 cup cilantro


  • Mix together in blender or food processor. Put into freezer bag with 6 pieces of chicken.

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Tuscan Lemon Chicken Marinade


  • 1/3 cup olive oil
  • 2 teaspoons grated lemon zest , (2 lemons)
  • 1/3 cup freshly squeezed lemon juice
  • 1 tablespoon garlic , (3 cloves)
  • 1 sprig rosemary
  • black pepper
  • salt


  • Mix in freezer bag. Add chicken. Freeze.

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Hot Roll Mix



  • 15 cups all purpose flour
  • 3/4 cup sugar
  • 3 tsp salt
  • 3/4 cup instant nonfat dry milk


  • Combine & store in airtight container.
  • Use within 6-8 months.

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Candied Nuts

Source: smittenkitchen.com


  • 1/3 cup dark-brown sugar
  • 2/3 cup white sugar
  • 1 teaspoon kosher salt
  • 1 pinch cayenne pepper
  • 1 teaspoon ground cinnamon
  • 1 pound mixed nuts
  • 1 egg white , room temperature
  • 1 tablespoon water


  • Preheat oven to 300 degrees. Mix sugars, salt, cayenne, and cinnamon, making sure there are no lumps; set aside. Beat egg white and water until frothy but not stiff. Add walnuts, and stir to coat evenly. Sprinkle nuts with sugar mixture, and toss until evenly coated. Spread sugared nuts in a single layer on a cookie sheet fitted with parchment paper. Bake for 30 minutes, stirring occasionally. Remove from oven, and separate nuts as they cool. When completely cool, pour the nuts into a bowl, breaking up any that stick together.

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Shake ‘n Bake



  • 4.5 cups cornflake crumbs
  • 5 Tbsp all-purpose flour
  • 2.5 Tbsp salt
  • 2 tsp paprika
  • 2 tsp sugar
  • 2 tsp garlic powder
  • 2 tsp onion powder


  • Combine all ingredients and store in an airtight container.
  • To use:
    • Preheat oven to 400 degrees F.
    • Wash and pat dry 2-2.5 lbs of chicken.
    • Put 1/2 cup of mixture into large plastic bag and add chicken a piece or two at a time, shaking to coat.
    • Bake 45 minutes for bone in chicken, 20 minutes for boneless chicken breast halves or thighs.

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Pioneer Woman’s Lasagna

Source: thepioneerwoman.com

Serves: 12


  • 1- 1/2 pound Ground Beef
  • 1 pound Sausage , Hot
  • 2 cloves Garlic , Minced
  • 1 28oz can Whole Tomatoes
  • 2 6oz cans Tomato Paste
  • 2 Tablespoons parsley
  • 2 Tablespoons basil
  • 1 teaspoon Salt
  • 3 cups Low fat Cottage Cheese
  • 2 Eggs
  • 1/2 cups Grated Parmesan Cheese
  • 2 Tablespoons parsley
  • 1 teaspoon Salt
  • 4 cups Sliced Mozzarella Cheese
  • 1 box Lasagna Noodles


  • Bring a large pot of water to a boil with a dash of olive oil.
  • Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
  • In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
  • To assemble: Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
  • Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
  • Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

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Freezer Burritos

Source: amysfinerthings.com

Serves: 20


  • 2 pounds ground beef
  • 2 cans refried beans
  • 1 1/3 cups enchilada sauce
  • 1/2 cup water
  • 1/3 cup minced dried onion
  • 1 Tbsp chili powder
  • 1 Tbsp garlic powder
  • 1 tsp salt
  • 1 tsp oregano
  • 3 Cups shredded cheddar cheese , (cheddar, Mexican blend, whatever)
  • 20 flour tortillas , (burrito-size)


  • Brown ground beef; drain. Add remaining ingredients (except tortillas). Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
  • Heat 3-4 tortillas at a time. Spoon 1/4 c. beef mixture down the side of each tortilla.
  • Roll up. Wrap each burrito in a paper towel, then wrap in foil. Freeze.
  • Microwave: When ready to eat, remove foil and microwave for about a minute.
  • Oven: Skip paper towel step and heat burrito in oven.

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Taco Seasoning Mix

taco seasoning

Source: Make-a-Mix

Serves: 10


  • 20 tsp minced dried onion
  • 10 tsp salt
  • 10 tsp chili powder
  • 5 tsp cornstarch
  • 5 tsp red pepper flakes
  • 5 tsp minced dried garlic
  • 2.5 tsp oregano
  • 5 tsp cumin


  • Combine & store in jar or bag.

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Muffin Mix


  • 12 cups all purpose flour
  • 4.5 cups sugar
  • 4.5 Tbsp baking powder
  • 3 tsp salt
  • 3 tsp cinnamon
  • 3 tsp nutmeg


  • Combine & store in airtight container.
  • Use within 6-8 months.

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Chipotle Burgers

Source: OurbestBites.com

Serves: 4


  • 1/2 cup Mayo
  • 2 tsp lime juice
  • 1 1/2 tsp adobo sauce , (from the canned chipotle chilis)
  • 2 Tbsp cilantro
  • 1.5 pounds ground beef
  • 1-1/2 chipotle peppers canned in adobo sauce
  • 1 1/2 Tbsp adobo sauce , (from the chipotle chili can)
  • 1/4 Cup onion
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1 1/2 tsp kosher salt
  • 1/4 tsp pepper


  • Place mayo, adobo sauce, lime juice and cilantro in a small bowl. Stir together.
  • Now place the beef in a bowl and gently crumble with your fingers. Add the chipotle peppers, adobo sauce, grated onion, garlic powder, cumin, kosher salt, and pepper. Use your hands (yes, your hands!) to gently mix things together. If you go crazy and over-work ground beef it gets a yucky texture. Just mix it enough to distribute the ingredients and call it good.

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Source: joyinmykitchen.blogspot.com


  • 1-3 Tablespoons butter
  • 1 Cup brown sugar , packed
  • 1/4 Cup water
  • 7-8 Cups quick oats
  • 1/3 tsp cinnamon
  • Dried fruit , etc.


  • Melt butter, brown sugar and water together in a pan over medium heat. Stir well, and allow mixture to simmer for 2-3 minutes.
  • In a bowl, mix together cinnamon and oats and add to the brown sugar mix.
  • Remove from the heat and stir until all oats are well coated. Place granola on a cookie sheet (with edges), and bake for 5 minutes at 375. Remove from the oven, and stir/flip granola and bake for another 5 minutes until granola is lightly browned. Allow granola to cool on the cookie sheet. Transfer to an airtight container when cool.

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Pizza Sauce

Course: Staples

Serves: 2


  • 1 6 oz can tomato paste
  • 6 oz water
  • 3 Tbsp garlic bread seasoning
  • 1 Tbsp sugar
  • 3/4 tsp onion powder
  • 1/4 tsp red pepper flakes


  • Empty tomato paste into a bowl and add water a few tablespoons at a time, stirring constantly until combined. Add remaining ingredients, stir to combine, and allow to stand until ready to use. Covers two average-sized pizza; freezes extremely well.

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Chicken Spaghetti

Source: thepioneerwoman.com

Total Time: 45Min.

Serves: 8


  • 2 cups Cooked Chicken
  • 3 cups Spaghetti , Broken Into Two Inch Pieces
  • 2 cans Cream Of Mushroom Soup
  • 2 cups Shredded Cheddar Cheese
  • 1/4 cups Green Pepper
  • 1/4 cups Onion
  • 4 o jar Diced Pimentos , Drained
  • 2 cups Reserved Chicken Broth
  • 1 teaspoon Lawry's Seasoned Salt
  • 1/8 teaspoon Cayenne Pepper
  • Salt And Pepper , to taste
  • 1 cup Shredded Cheddar Cheese


  • Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
  • Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

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Tomato Mac ‘n Cheese

Source: allrecipes.com

Course: Casseroles

Serves: 6


  • 1 (12 ounce) package penne noodles
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk
  • 1 pound shredded Cheddar cheese , white
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon white pepper
  • 1 cup chopped tomatoes


  • Cook pasta according to package directions. Meanwhile, in a Dutch oven, melt butter over medium heat. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Reduce heat to medium. Stir in the cheese, salt, mustard and pepper. Cook and stir until cheese is melted. Drain pasta; stir into cheese sauce. Cook and stir for 3 minutes or until heated through. Stir in tomatoes just until combined.

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Chicken Tortilla Soup

Source: allrecipes.com

Course: Soup

Serves: 6


  • 1 (15 ounce) can whole kernel corn , drained
  • 2 (14.5 ounce) cans chicken broth
  • 1 (10 ounce) can chunk chicken
  • 1 (15 ounce) can black beans
  • 1 (10 ounce) can diced tomatoes with green chile peppers , drained


  • Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.

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Shepherd’s Pie

Source: Simply Recipes

  • 1 pound ground beef
  • 1/2 onion , chopped
  • 1 cup Corn
  • 2 pounds potatoes
  • 1/4 cup butter
  • 1/4 cup milk
  • 1/2 cup beef broth
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup corn
  • 1/2 cup peas

1 Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).

2 While the potatoes are cooking, melt half of the butter in large frying pan.

3 Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.

4 Add ground beef and sauté until no longer pink. Add salt and pepper. Add worcesterchire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.

5 Mash potatoes in bowl with remainder of butter, season to taste.

6 Layer in dish.

7 Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.

Serves four.

Check out Elise’s website for more great recipes!

Chili Con Carne

Source: Simply Recipes

  • 2 Tbsp chili powder
  • 1 teaspoon chipotle chile powder
  • 1 Tbsp cumin
  • 2 teaspoons oregano
  • 1 teaspoon thyme
  • 1/2 teaspoon ground coriander
  • 3-4 Tbsp water
  • 4 strips bacon
  • 2 1/2 lbs chuck roast , cut into 1/2-inch cubes
  • Salt
  • 1 medium onion , chopped
  • 3 cloves garlic , minced
  • 2 jalapeño peppers , stems removed, seeded, ribs removed, minced
  • 14 oz can whole tomatoes
  • 2 1/2 cups water
  • 1 Tbsp freshly squeezed lime juice
  • 1 teaspoon sugar
  • 14 oz can red kidney beans , drained and rinsed
  • 1 teaspoon cornstarch
  • Salt
  • shredded cheddar cheese

1 In a small bowl mix the chili powder, chipotle chili powder, ground cumin, oregano, thyme, and ground coriander seeds. Mix in water so that chili forms a light paste. Set aside.

2 Cook the bacon in a large skillet on medium high heat until crisp. Use a slotted spoon to remove from pan and set aside on a paper towel. Pour bacon fat from the pan into a separate container, reserve. When the bacon cools, crumble it into smaller pieces and set aside.

3 Increase heat to medium high, add back in 1 Tablespoon of bacon fat. Working in batches so that you don't crowd the beef (crowding will steam cook the meat instead of browning it), brown the beef cubes on all sides, lightly salting as you cook the beef. Remove beef from pan, set aside.

4 Add another Tablespoon of bacon fat to the pan. Add the chopped onions and sauté until soft, about 5 minutes. Add the garlic and jalapeno, cook until fragrant, 1 minute more. Add the chili paste and cook for 2-3 more minutes.

5 Into a 6-quart thick-bottomed Dutch oven, put onion chili mixture, beef, bacon, tomatoes (break up the whole tomatoes with your fingers as you put them in the pot), water, lime juice and sugar. Heat the chili on medium high heat until it comes to a simmer. Then reduce the heat to low. Cover and cook for 1 1/2 hours. Then uncover and cook for another half hour, keeping the temperature at a place where you can maintain a simmer.

6 Mix the cornstarch powder into a little water to dissolve the corn starch (otherwise you'll have lumps to deal with) and add to the chili to thicken it. Gently mix in the kidney beans. Add salt to taste. Adjust seasonings. Depending on the acidity of the tomatoes and lime juice you may need a little more sugar to bring the stew to balance. At this point you can also add a little more chili powder if you desire more heat.

Sprinkle with grated cheddar cheese and chopped red onion. Serve with cornbread, tortilla chips, and or rice.

Serves 4 to 6.

Potato Leek Soup

  • 3/4 cup butter
  • 2 cloves garlic
  • 3 leeks , sliced
  • 6 cups chicken broth
  • 4 tsp cornstarch
  • 6 cups potatoes , peeled and diced
  • 3 cups light cream
  • Salt & pepper

In a large pot, melt butter and saute garlic and leeks until tender. Add chicken broth. Blend in cornstarch. Add potatoes and bring to a boil. After soup has come to a boil, add the cream and simmer for 30 minutes until potatoes are tender.

Temporarily remove the liquid. Puree the leeks and potatoes and return to the broth. Blend together. Serve with grated gruyere cheese and bacon bits.

Buttermilk Pancakes

Source: Our Best Bites


  • 3 cups all-purpose flour
  • 3 Tbsp sugar
  • 1 Tbsp baking powder
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 3 cups buttermilk
  • 1/2 cup whole milk
  • 3 eggs , separated
  • 1/3 cup butter , melted

In a large pitcher, combine flour, sugar, baking powder, baking soda, and salt. In another container, whisk together buttermilk, milk, and the egg yolks. With an electric mixer, beat the egg whites until stiff peaks form.

Whisking constantly, add melted butter to the milk mixture. Pour this mixture into the pitcher and stir until just combined.

When the flour has been combined but the batter is still a little lumpy, heat a non-stick skillet or griddle to medium-low heat. While the skillet is heating, gently (but completely) fold beaten egg whites into the batter. When the skillet is hot, spray it with a little non-stick cooking spray and then just pour the batter from the pitcher straight onto the hot skillet.

It takes a little adjusting to figure out where the temperature setting should be. If it's too hot, the bottoms will cook too fast and the insides will be raw, but if it's not hot enough, the outsides will get hard and dry and you'll be spending all Saturday morning in front of your stove instead of buying bras in bulk at Costco. So the first round or two of pancakes might not be perfect, but just keep adjusting the temperature until you find the setting on your stove that works best for you.

Now...after you've poured the batter onto the skillet, keep an eye on the pancakes. When you start seeing bubbles, you're almost there. When the bubbles pop and leave a hole, it's time to flip. Gently slide a spatula/pancake turner/flipper (whatever you call it) under the pancake and quickly flip it to the other side. The other side won't take quite as long as the first side--just check here and there and when the pancakes are golden brown on both sides, you're good to go.

Add fruits or chocolate chips before egg whites.

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