Saturday, October 8, 2011

blueberry pancake



I was always skeptical of those delicious looking blueberry pancakes, because I had never had a truly amazing one... yet. I had a carton (one cup) of blueberries that I was going to use for scones, but I really wasn't feeling the scones idea...

So I looked, for the best, and doable blueberry pancake recipe. Often times, Ricotta cheese is used in blueberry pancakes, and I can only imagine that it would be wonderful ingredient in it, BUT ricotta is almost never in my fridge. Luckily, I happened to have a thing of buttermilk!

So I made these. oooohhhh my goodness, they were delicious! So easy! My mother thought I had to beat the eggs separately for fluffiness and such, but No. These are super simple to make and apparently fool proof! forst dry ingredients, then the wet, then mix... That's all you do!

Please try these! Oh also: My house was out of maple syrup. How dare we run out of maple syrup!??? but we did. so I ate these with a little butter I brushed on top as It was coming off my griddle, and it was plenty good enough. But as the recipe says, if you have syrup and whipped cream??? mmm it can't get worse, I'd tell you that much.


blueberry pancakes

  • 2 cups buttermilk
  • 2 large eggs
  • 3 tbsp unsalted butter, melted and cooled slightly
  • 2 cups unbleached all purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp vegetable oil (or PAM)
  • 1 cup fresh blueberries or frozen blueberries

Combine the wet ingredients and whisk until combined. Whisk dry ingredients together in a large bowl. Make a well in the center of the dry ingredients. Pour in the buttermilk mixture and stir very gently with a spatula until just combined (a few lumps should remain). Do not overmix.

Heat a non-stick or cast iron skillet over medium heat for 3 to 5 minutes. Add 1 tsp oil (or PAM) and brush to coat skillet bottom evenly. Pour batter into pan by 1/4 cupfuls.

Sprinkle blueberries over each pancake. Drizzle pancake with a bit more additional batter.

Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Using a thin, wide spatula, flip pancakes and cook until golden brown on the second side, 1 to 1 1/2 minutes longer. Repeat with remaining batter. Serve immediately with syrup (and fresh whipped cream if you have it!).

Thursday, October 6, 2011

BEST peanut brittle






My mother does not like candy.
She looooves mont blanc, millefeuille, marron glace..... but never "candy"

BUT when I made these peanut brittle- She could not keep her hands off them!

These are so addictive. Make these right, and you've got a full sheet of good GOOD eats! These are cheap to make and easy peasy. This was my first time making them, so as I usually do with any recipes, I watched a few youtube videos of people making their peanut brittle and got the feel of it, then tried this recipe I found.

I bagged them up and gave them to a few people and they absolutely loved them. It is not hard, like those hard candy, got that airy honey comb like texture, and packed with a wonderful peanut flavor!!

I haven't tried any other recipes, but after tasting these, I really don't think I need to look any further.


Ingredients

  • 1 cup white sugar
  • 1/2 cup light corn syrup
  • 1/4 teaspoon salt
  • 1/4 cup water
  • 1 cup peanuts
  • 2 tablespoons butter, softened
  • 1 teaspoon baking soda

Directions

  1. Grease a large cookie sheet. Set aside.
  2. In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
  3. Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces. Actually, I really don't think a sheet of brittle needs to be a rectangle... so I just poured it onto the sheet pan, and made sure that it was flat (I like the peanuts close together, so I just made sure that the nuts are in one layer. if any are being stacked, I just flattened them with whatever I was mixing the final mixture with) When you mix in the final ingredients, MIX them in. as you mix the baking soda in, it will foam up, keep vigorously stirring for like... five seconds.)


I put it out on my baking sheet pan with PAM on it, then transferred it onto my marble counter, while it was still warm and not completely hardened. I think doing this made it much easier to take the brittle off in order to break it into pieces.