I've shared this pancake recipe with a couple friends, and they have never used another pancake recipe since. I intended to post it a couple weeks ago, but didn't get to it. God must have had a plan because this week I came across a cute recipe for the 4th of July -- Red, White & Blue pancakes!
The blogger suggests using red food coloring rather than the Red Velvet pancake recipe listed below because it's basically a cake recipe. I'd suggest blueberry pancakes for the blue rather than finding blueberry syrup (although its a favorite of mine when we go to a breakfast place like IHOP). Without further ado . . .
Sour Cream Pancakes
2 c all-purpose flour
1/4 c sugar
4 tsp baking powder
1/2 tsp salt
1 1/2 c milk
1 c (8 oz) sour cream
1/3 c butter, melted
1 c fresh or frozen blueberries
1. Combine first four pancake ingredients in a bowl. In another bowl, beat the eggs. Add milk, sour cream and butter; mix well. Stir into dry ingredients just until moistened. Fold in the blueberries.
2. Pour batter by 1/4 cupfuls onto a greased, hot griddle; turn when bubbles formon top of pancakes. Cook until the second side is golden brown.
Yield: about 20 pancakes
Red Velvet Pancakes
1/8 tsp red gel food coloring
Monday, June 27, 2011
Wednesday, June 1, 2011
Don't think I've added this recipe. It's a quick recipe and something you might have all the ingredients laying around to make at the last minute. (For those of you that have been to the well-known seafood restaurant, these are very similar and will usually ease your cravings!)
Easy Cheese Garlic Biscuits
2 cups Bisquick Original baking mix
2/3 cup milk
1/2 cup shredded Cheddar cheese (2 ounces)
1/4 cup margarine or butter, melted
1/4 tsp + garlic powder
1. Heat oven to 450 degrees F. Stir baking mix, milk and cheese (and I've started adding approx 1/4 tsp garlic powder to mix) until soft dough forms; beat vigorously 30 strokes.
2. Drop dough by 10 to 12 spoonfuls onto ungreased cookie sheet.
3. Bake 8 to 10 minutes or until golden brown. Mix margarine and garlic powder; brush on warm biscuits before removing from cookie sheet. Serve warm.
Yield: 10-12 biscuits