If you know me, you know biscuits have always been my kryptonite. I shared a recipe for two-ingredient biscuits many months ago. It’s a wonderful recipe, but it’s made with sour cream only. There is no shortening or butter in them. There is no buttermilk in them. So, as wonderful as it is, it’s certainly not traditional. I’m going to be sharing a real traditional southern recipe within the next few months, but this is also a great recipe to have in your repertoire. Not exactly what you’re southern grandmother would make, but still delicious nonetheless. I love these biscuits. They’ve become my go-to, because it takes the stress out of biscuit making. It produces light, tall, fluffy biscuits that would make your grandma proud.
There a few golden rules to remember when making biscuits:
Okay, so the first key with biscuits is to begin with cold tools and ingredients and to keep them cool throughout the process.
The second key is when you cut the biscuit out, you should NOT twist. Just go straight down and up.
The third key is that a fluffy biscuit is produced with a cake pan that allows you to put the biscuits close together. If you want a crispier exterior, use a bigger pan or a baking sheet. That way the air can circulate around the biscuits, which will give them the crispier exterior.
Don’t overwork the dough. That means don’t over-mix or overwork the dough.
Now that we have those out of the way, let’s get started:
First, you want to cut the shortening and butter into 1/2″ and 1/4″ pieces. Wrap them well and freeze them for about an hour.
Sift together the dry ingredients and place them in a wide, but shallow bowl. Place that bowl in the fridge for about an hour.
Butter your 8″ cake pan really well. I’m using an 8″ cake pan because it will yield soft and fluffy biscuits. If you want crispier biscuits, use a baking sheet or a 9 or 10″ cake pan. This will allow the air to circulate so that the exterior will be crispy.
After the tools and ingredients have been in the fridge and freezer for about an hour, take the dry ingredients and fats out of the fridge. Begin by tossing the butter pads in the flour until well coated. Smash each piece between your thumb and index finger until each piece is done. Repeat this process with the shortening. The ending mixture should look like well crumbled feta. Place this mixture in the fridge for about five minutes.
After five minutes, remove the bowl from the fridge. Use a rubber spatula to form a well in the middle of the mixture. Add cold buttermilk into the well. It will overflow. That’s okay. Mix until just moistened. Don’t over-mix!
Use a rubber spatula, that should have been in the fridge for a while, to pour this mixture onto a lightly floured surface. I use a silicone mat, but you can use a marble slab or a wooden cutting board. I don’t recommend plastic. It will stick way too much at that point. Lightly flour the top. Using well-floured hands, pat out into a round. Use a well-floured dough cutter to fold the dough in thirds. Pat into a round and fold into thirds again from the other side. Pat into a round and do this step one more time. Pat into a round.
Use a well-floured 2 1/2″ round cutter to cut the biscuits out. Cut as close as possible starting at the edge. Do an down and up motion to cut out the biscuits. Do Not TWIST! This will prevent the biscuits from rising, so make sure to avoid twisting.
Use a mini spatula to move the biscuits to your prepared pan. Place in the fridge for five minutes.
Take out of the fridge and dab the tops with melted butter.
Bake at 425°F for 10-14 minutes until golden brown. Out of the oven dab the tops with melted butter.
After dabbing the tops with butter, remove the biscuits from the pan by turning the pan over onto a plate or surface. Serve warm!
See how I do it:
- 2 cups White Lily flour + more for flouring surface and dough
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup chilled butter, cut into 1/4" pieces
- 1/4 cup chilled shortening, cut into 1/2" pieces
- 1 cup buttermilk
- Softened or melted unsalted butter for brushing.
Preheat oven to 425°F.
Prepare your cake pan, pizza pan or ovenproof skillet. Butter the pan liberally.
Sift together the salt, baking powder and two cups of flour in a bowl. The bowl should be wide and not too deep.
Scatter the 1/4" size chilled butter over the flour and work in by rubbing fingers with fat and flour, like a snapping motion. Continue doing this until they are medium-sized round pieces, like well-crumbled feta cheese.
Do the same with the 1/2" size shortening pieces.
Shake the bowl occasionally to allow the larger pieces of fat to show themselves, so you can rub them out.
After this, place the bowl in the fridge for about five minutes.
Take the bowl out of the fridge and make a deep well in the center of the flour with the back of your hand. Pour 3/4 cup of buttermilk into the well and reserve 1/4 cup of buttermilk to the side.
Stire with a rubber spatula, using broad circular strokes to quickly pull the flour into the milk.
Mix until JUST combined. The dry ingredients should be moistened and the dough should begin to pull away from sides of the bowl. If there is some flour remaining on the bottom or sides of the bowl, stir in one to four tablespoons of the reserved 1/4 cup buttermilk. Just enough until the dough is shaggy and wettish. If it becomes too wet, add a bit more flour when shaping the dough.
Lightly sprinkle board or other clean surface with the reserved flour. Turn the dough out and sprinkle the top lightly with flour. With floured hands, fold the dough in half and pat dough out into 1/3 to 1/2" thick round, being mindful of the amount of flour your using. Flour, if needed, and fold again in half. If the dough is still clumply, repeat folding procedure.
With well-floured hands, pat dough out into 1/2" thick round for normal biscuit, 3/4" for tall biscuit and 1" for giant biscuits.
Brush off any visible flour from top and sides of biscuit. For each biscuit, dip a 2 1/2" round cutter into reserved flour and cut out the biscuits. MAKE SURE YOU DON"T TWIST THE CUTTER. Go up and down, don't twist. Start cutting out at the outer edge and cut very close together.
Scraps may be combined to make additional biscuits, but they'll be tougher than the first batch.
Use a metal spatula or scrapers to move biscuits to your prepared pan. Bake on the top rack for about 10-14 minutes or until lightly golden brown. After six minutes in oven, rotate pan then continue baking for about four to eight minutes.
When biscuits are finished and right out of the oven, brush the tops with the softened or melted butter.
Turn the biscuits out upside down on a plate and enjoy hot.
Biscuits are best fresh and day of. No exceptions. Sorry. Use unsalted butter. If you only have salted butter, decrease the salt in the recipe to 1/4 teaspoon. Keep everything cold throughout the process.
Last week, I promised you another easy recipe using leftover and/or stale bread. Well, here it is!
Bread pudding is a staple comfort dish. It’s incredibly easy to make. It’s versatile. You can easily transform the basic recipe into chocolate bread puddings or berry bread puddings and much more. They look beautiful and you have so many choices of toppings. If you serve these at your next brunch, your guests will be so impressed. I guarantee it. This is one of my absolute favorite ways to use leftover and stale bread.
For the bread, the key is using stale bread. As long as it’s slightly stale, you’ll be able to use it. If your bread isn’t stale yet, you can freeze it for a few days or bake it at 100°F for a few minutes. Both are great ways to slightly dry out the bread. I love using brioche buns that are typically leftover after using them for burgers. I’d definitely suggest using leftover brioche or croissants. They are great in bread puddings, because they’re already sweet and buttery. However, you can use any type of stale bread. I cut two sets of buns into medium sized cubes and set them in a bowl to the side. It comes out to a bit more than a cup and a half. The more the better. You can always freeze any leftovers for next time.
In a separate bowl, pour in the milk, eggs, vanilla, cinnamon, nutmeg and salt and whisk until well combined.
Butter the inside of the ramekins really well. Make sure to get the corners.
Place a large handful of the bread cubes into the ramekin. It should flow over the top of the ramekin. Once you feel satisfied with the amount, you can pour half the custard over the bread. Be careful…it’s a messy job! As you pour, make sure to get all the cubes some moisture. Also, as you pour, the cubes will sink, which will allow you to add the extra cubes on hand. Repeat with the second ramekin.
Place the ramekins on a sheet tray to prevent a mess with possible dripping. Cover with aluminum foil and bake at 350°F for 35-40 minutes. If you poke the custard with a pairing knife or bamboo skewer and it comes out with only a few moist crumbs, you know the custard is cooked perfectly. Not overcooked and dry, but not undercooked.
Let the bread puddings cool for about ten minutes. Serve warm with the topping of your choice! You can serve with ice cream, whipped cream made with Cream chargers at discount prices, cinnamon, powdered sugar or maple syrup. I do a combination of things, because…why not? In just under an hour, you have a delectable brunch dish that was beyond easy to make. Stale bread never tasted so good. Except when they’re croutons.
See how I do it:
- 1 1/2 cups stale bread, preferably brioche, but any stale bread will do
- 2 eggs
- 1 cup whole milk
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- small pinch of salt
- unsalted butter for buttering the ramekins
Dice the bread into medium cubes, set aside in a bowl. In a separate bowl, combine the milk, eggs, vanilla, cinnamon, nutmeg and salt. Whisk until well combined. The custard is now done. Pour this mixture into a measuring cup. Place a handful of bread cubes into a well buttered ramekin. It should come up over the top of the ramekin. Pour half the custard mixture over the bread cubes. You should make sure each cube has a bit of moisture. It will sink slightly and as it does, you can add a few more bread cubes to the top. Pour more custard over those few. Do the same to the second ramekin. Place both ramekins on top of a sheet tray in a preheated 350°F oven, cover with aluminium foil and bake for 35-40 minutes. Another way to test doneness is to poke the custard with a bamboo skewer or pairing knife, if it comes out with a few moist crumbs, it's baked perfectly. Remove from the oven, place on a wire rack. Let them cool for about ten minutes. Serve warm with the topping you'd like. (maple syrup, ice cream, whipped cream, powdered sugar, cinnamon, etc. all good options)
Brioche and croissants are great options for bread pudding, but you can use any type of bread, if it's stale. You can dry out bread in a low heat oven for a few minutes or in a freezer for a couple of days. Serve warm. You can freeze the baked mini bread puddings for about a month, wrapped well. Reheat in the oven.
We all love cinnamon, right? If you don’t, then I truly pity you. I mean, cinnamon is great on pretty much anything sweet. But, if you’ve yet to try a cinnamon sugar donut, you have not yet lived. More specifically, if you haven’t had a cinnamon sugar brioche donut, then you really need to get going on fixing that. These donuts are out of this world. Out of this universe when eaten fresh out of the fryer. The dough is flavorful. The coating is wonderful. These are just great all the way around. These donuts are a bit denser than traditional donuts since they are brioche donuts. But the texture is still wonderful. The outside is crisp, the inside is fluffy. Being that no one really eats sweets in my house, I had to eat these donuts all myself. Let me tell you, I have absolutely no regrets. Donuts ARE my kryptonite, after all.
Make sure all your ingredients are at room temperature. Sift the flour into a bowl or the bowl of your stand mixer. Add in the yeast and mix for about 15 seconds. I just used my hands to give them a quick mix to combine.
Next, add in the salt, sugar, vanilla, eggs, warm whole milk, nutmeg, cinnamon and dry milk powder.
Mix on low for five minutes.
Add in the butter piece by piece while mixing on low. Mix on low for five minutes after adding butter or until dough ball forms onto hook and butter is absorbed.
Dump the dough onto a lightly floured surface and fold either side to the middle, like a letter. Then, turn and do it from top to bottom. Place the dough into a bowl and cover in plastic wrap. Leave out at room temperature for an hour.
Dump the dough onto a lightly floured surface and fold either side to the middle, like a letter. Then, turn and do it from top to bottom. Place back in the bowl and place in the fridge, covered, overnight.
The next day, dump out the dough onto a lightly floured surface. Roll out until about 1/2″ thickness.
Cut out with a floured 3″ cutter and a pastry tube. I try not to twist as I cut. Biscuits have me paranoid. Use a spatula to move the dough onto a parchment lined, greased and floured baking sheet. Once all the donuts and donut holes are cut and placed onto the baking sheet, place the baking sheet into the oven or next to any warm area. Our oven is off, we’re just placing them in there to proof for an hour.
At about the 30-minute mark, combine the sugar and cinnamon in a shallow dish and set to the side. Also, prep your baking sheet covered with paper towels for draining. Prep your pot with oil. Preheat the oil to 375°F. Your donuts should be noticeably bigger after the hour proofing.
Move one donut into the oil with a spatula. Cook for a few minutes or until it’s golden brown. Then, use a chopstick or skewer to flip the donut. Cook for a few more minutes or until golden brown. It’s always best to test timing with the first donut. It will truly differ because your oil has to be exactly 375°F (use a thermometer) and the dough should be no thicker than a 1/2″ or it will take longer to fry. Anyway, test with the first donut.
Right out of the fryer, quickly drain onto the paper towels for a few seconds, then move to the cinnamon sugar mixture. Toss the donut into the cinnamon sugar mixture and move it back to the paper towel covered baking sheet.
Enjoy immediately fresh and warm. The exterior should be crisp and the inside fluffy with a slightly dense texture. This is brioche after all.
See how I do it:
- 518 grams Pastry Flour (3 1/2 cups plus 3 tablespoons)
- 10 grams Instant yeast (dry active yeast) (1 tablespoon)
- 74 grams Granulated sugar (1/4 cup plus 2 tablespoons)
- 9 grams Salt (1 tablespoon)
- 1.5 grams Nutmeg (1/4 teaspoon nutmeg)
- 5.6 grams Cinnamon (1 teaspoon)
- 212 grams Warm whole milk (3/4 cup plus 1 1/2 tablespoons; at about 75°F)
- 111 grams Eggs (1/4 cup plus 3 tablespoons; about 2 large eggs)
- 9 grams Vanilla extract, vanilla bean paste (1 1/2 teaspoons)
- 10 grams Nonfat dry milk powder (1 tablespoon)
- 55 grams Unsalted butter, at room temperature, cut into cubes (2 ounces)
- Canola oil or peanut oil, for frying (enough to fill your Dutch oven or pot 3 inches deep)
- 300 grams granulated sugar or vanilla sugar (1 1/2 cups; sugar massaged with leftover vanilla bean pod)
- 10 grams cinnamon (1 tablespoon)
- Spray a medium bowl with non-stick spray and set aside.
- In the bowl of a stand mixer fitted with the dough hook, mix together the flour and yeast for 10 seconds on low. Add the sugar, salt, warmed whole milk, eggs, dry milk powder, nutmeg, cinnamon, and vanilla and mix on low speed until incorporated about 5 minutes.
- With the mixer running on low, gradually add the butter, a cube at a time, incorporating each cube completely before adding the next. Continue until you’ve added all the butter, scraping down the bowl periodically. Mix for 5 more minutes.
- Scrape the dough onto a lightly floured surface and pat into a rectangular shape, using only enough flour so it doesn’t stick to the surface. Stretch and fold the left side of the dough to over 2/3 of the dough, and then stretch the right side and folder over the left (Like you would fold a letter). Repeat again, this time folding the top down and then the bottom up. Place in prepared bowl seam-side down. Cover with plastic wrap or a clean dishtowel and let sit at room temperature for an hour.
- Turn the dough out onto a lightly floured surface and gently pat the dough down pressing large air bubbles to the edge to release. Repeat the stretching and folding process and then return the dough to the bowl, seam-side down, cover, and refrigerate overnight.
- Line a baking sheet with parchment paper, spray with non-stick spray, lightly flour and set nearby. Turn the chilled dough out onto a lightly floured surface and roll it out to about 11-inches wide and about 1-inch thick. Working quickly using your doughnut cutter or round cookies cutters, cut rounds from the dough. Dust off excess flour and place onto prepared pan. Place the baking sheet full of donuts and donut holes in an oven that is turned OFF. Allow to proof for about an hour to an hour and a half. If you press into the dough and the imprint is still there, it's ready.
- Fill a Dutch oven or heavy stockpot with 3 inches of peanut or canola oil. Fit with your candy thermometer and heat oil to 375°F/177°C. Prepare a baking sheet covered with paper towels for draining. Gently lower 2 to 4 doughnuts (depending on how large your pot is—the doughnuts should be able to float freely) into the oil and fry for 30 seconds, without moving them. Flip doughnuts over with a skewer or chopsticks and fry for 45 seconds. Flip back over once more and fry another 45 seconds, or until they are golden brown. Adjust the heat as needed throughout frying to maintain the temperature. Transfer the doughnuts to the prepared baking sheet with paper towels to drain. Instantly move the donut to the cinnamon sugar and toss together. Continue this process.
- The doughnuts are best enjoyed the day they are fried. Especially, fresh out of the fryer and into the sugar. While warm, they are heavenly. They do last another day or two in a covered container but their texture will be much denser and some of the coating will be absorbed.
I strongly urge you to use pastry flour. I use nothing but pastry flour for pastries like donuts. Makes a huge difference in texture. Also, I strongly urge for ease and accuracy, use a digital scale and scale out the ingredients. In the video, I only fry one at a time, because the pot is small. You can use a bigger pot and fry more at a time. Eat fresh/warm, use the right ingredients, don't overwork the dough and you'll have some great textured, delicious donuts.
Brunch is by far my favorite meal. I love breakfast. I love lunch. So, of course, I’d love the combination. The foods typically served at brunch are awesome as well. Eggs, pancakes, waffles…what’s not to love. Another breakfast pastry that is typical brunch fare are scones. Admission, I’ve never had or made scones before. But, I figure, they’re flaky and flavorful, so why not try them out. They didn’t disappoint. The texture was fluffy and flaky, but crispy on the outside. Flavor was delicious with the vanilla maple glaze. It was so good and so worth the minimal effort.
Preheat your oven to 450°F. Combine the dry ingredients into the bowl of a food processor.
Grate the cold unsalted butter into large chunks. Place the butter in the freezer on a plate for about five minutes.
Place the frozen butter into the food processor and pulse about 10 times. The mixture will appear very lumpy and the flour will still be very visible.
Pour this mixture into a bowl.
Zest in one lemon and pour in the cold buttermilk. Dab the berries dry and dump them in.
Gently begin to fold the dough until it becomes just moistened. Pour it out onto a lightly floured surface.
Begin to gently pat the dough into a circle. Use a bench scraper to cut in half twice to give you four wedges or triangles. Use the bench scraper to move the wedges onto a lightly greased baking sheet covered with parchment or a silicone mat.
Place all the wedges onto the baking sheet about 1″ or more apart. Combine the cinnamon and milk in a small bowl. Brush on the cinnamon mixture onto the top of each wedge.
Place the pan in the oven and immediately turn the temperature down to 400°F and bake for 15-20 minutes or until lightly golden brown.
Once out of the oven, move each scone to a wire rack. You can either dust them with confectioners sugar at that point or work on the glaze.
For my glaze, use a hand or stand mixer to combine the butter and cream cheese. Beat until fluffy for about 3-4 minutes. Add in the vanilla, salt, maple syrup, confectioners sugar and cinnamon-milk. Mix until combined. If too thick, add more milk. If too thin, add more sugar. Taste and adjust until it’s as sweet as you’d like. You can also use your favorite glaze ontop if you’d like.
Drizzle the scone with a spoon or with a pastry bag. Enjoy while warm!
Move to a warm plate and enjoy!
See how I do it:
- 1 1/2 cups all-purpose flour
- 2 tablespoons + 2 teaspoons granulated sugar
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/8 teaspoon salt
- zest from one lemon
- 6 tablespoons, frozen, grated unsalted butter
- 1/2 cup buttermilk
- 1/8 cup berries
- 2 tablespoons milk
- 1/2 teaspoon cinnamon
- 2 tablespoons cream cheese, softened
- 1 tablespoon unsalted butter, softened
- 1/2 teaspoon vanilla
- 1 teaspoon maple syrup
- 1/8 cup confectioners sugar (may need more to thicken)
- 1/8 cup cinnamon milk mixture (may need more to loosen)
Preheat the oven to 450°F.
Combine the dry ingredients and the grated frozen butter in the food processor. Pulse about ten times.
Pour out into a bowl. Zest in one lemon.
Pour in cold buttermilk.
Dab the berries dry with a paper towel before adding them to the dough mixture.
Gently fold in everything until just moistened.
Pour out the dough onto a lightly floured surface.
Gently pat into a circle and cut into two halves so you get four wedges.
Use a bench scraper to move the wedges to a lightly greased baking sheet.
Combine the milk and cinnamon.
Use a pastry brush to brush on the cinnamon milk mixture ontop of the scones.
Place the pan in the oven and turn it down to 400°F. Bake at 400°F for 15-20 minutes or until lightly golden brown.
Remove to a wire rack and glaze or dust with confectioners sugar.
For the glaze, just combine all the ingredients with a hand or stand mixer until it's a runny glaze consistency. Add more confectioners sugar or milk depending on taste or consistency.
Enjoy while warm!
Best when warm, the day they're baked. Store in a wrapped plastic container in the fridge or freeze. Re-heat in a microwave or oven.
Eggs are such a wonderful and versatile ingredient. America’s favorite way to utilize this ingredient seems to be making omelets. Omelets are one of the most popular breakfast dishes in America. They’re easily found in every diner across the country. People love omelets, because they’re so delicious and versatile. There are so many different ways to make omelets, including so many different fillings. Though an omelet is very easy to make, it’s really very easy to mess it up, as well. The key is seasoning. If you under season, you’ll mess up the dish. If you over season, you’ll mess up the dish. While this principle is applicable to any dish, it’s especially true for egg dishes. You can typically fix seasoning issues with other dishes, but eggs don’t give you much leeway. So be careful.
I love omelets in different ways, but you really can’t go wrong with a basic cheesy omelet. If you are a cheese fiend like me, then you’ll tend to agree. This omelet is very easy to make and produces a nice moist, fluffy omelet that is stuffed with cheese. There’s something so satisfying about cutting into it and having those strands of cheese follow your fork as you lift up the slice.
So here are the ingredients you’ll need:
Grate cheddar cheese.
Chopped flat-leaf parsley.
Salt and pepper, of course! Let’s get started.
In a bowl, whisk together the eggs, salt and black pepper.
In a pan, melt the butter with some olive oil and swirl around to coat the pan when fully melted.
Pour the egg mixture into the pan. With your rubber spatula, stir gently in a circular motion for about a minute on medium low speed. Then, tilt the pan and bring in the edges to the center for about 30 seconds.
Cover and let it cook for about 5 minutes on the lowest setting.
After it cooks, remove the pan from the heat and add the cheese over the top. Cover with the lid for another minute to allow the cheese to melt.
Run a rubber spatula around the outside of the omelette carefully. Ease one half of the omelette onto a warmed plate and allow the other half to cover the first half. Sprinkle the remaining cheese and the chopped parsley.
Watch how I do it:
- 4 large eggs
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/16 teaspoon black pepper
- 1 tablespoon flat-leaf parsley, chopped
- 1/2 cup cheddar cheese, grated
Whisk the eggs, salt and pepper together in a bowl.
Melt the butter with the oil in a 10" nonstick skillet over medium heat. Swirl to coat.
Add the eggs and cook, stirring gently in a circular motion until the mixture is thickened slightly. About a minute.
Use a rubber spatula to pull the cooked edges of the egg towards the center of the pan, tilting the pan so the uncooked egg runs to the cleared edge of the pan. Do this for about 30 seconds to a minute.
Cover the skillet in cook on the lowest heat for about five minutes.
Remove the pan from the heat and sprinkle most of the grated cheese on top. Cover with the lid and allow the cheese to melt for about 30 seconds to minute.
Uncover and run the spatula around the outside of the omelette.
Slide half of the omelette onto the warmed dish using the spatula, then tilt the skillet so the remaining half flips over onto itself to form a half-moon shape.
To me there is nothing better than waking up on a Saturday or Sunday morning after a long week of work and rewarding myself with a big plate of pancakes. You know what I mean, right? I know you do. Sometimes a girl just has to treat herself.
When I’m in the mood for pancakes, this is the recipe I always use. It’s been my go-to for a few years now. Buttermilk pancakes are my favorite. The flavor and texture is always on point. With this recipe, you’ll yield a fluffy, light pancake every time. If you thought making homemade pancakes was complicated, then think again! This process is basically two or three steps. So give this a chance and then sit back, relax and indulge in the syrupy goodness.
To begin this recipe:
Ensure your spatula and your griddle or pan are greased well with cooking spray. Also pre-heat the griddle or pan on very low heat.
Sift together the dry ingredients and combine the wet ingredients.
I like using a cutter to help make the circles easier, but this is totally optional.
Melt the butter and let it come up to room temperature.
Whisk all the wet ingredients together until uniform. Then, whisk in the room temp. melted butter. Mix until well combined and uniform in color.
Now, combine the wet with the dry and fold with your rubber spatula until just combined. The key here is we don’t want to see the flour anymore, but a few lumps are fine. Big pockets of flour are not okay.
Now, let the mixture sit for 10 minutes.
Over medium to medium-low heat, begin cooking your pancakes. I like to take a liquid measuring cup and pour the batter out of that. Let it set up. The first pancake will take longer and look uglier than all the others. Don’t ask me why. That’s just how it is. The first side of each pancake will take longer than the other side. I like to flip my pancakes twice to ensure even cooking. Also, use a swift motion when flipping! You’ll know it’s time to flip when bubbles start to form on top and the edges begin to set. Of course, you can always lift the pancake and take a peak at the other side. After the first pancake, I usually turn down the heat to a medium low to low heat.
Once you flip, this side should take about a minute to cook.
Time to plate up and eat up! My favorite part…
Fluffy, golden, tall pancakes ready to be devoured.
See how I do it:
Grease your spatula and griddle or pan well. Pre-heat your griddle or pan over very low heat. In a large bowl, sift together the flours, malted milk powder, baking soda, salt, and baking powder. Set aside. In another large bowl, pour in buttermilk. Whisk in the vanilla extract, eggs and melted room temp butter and whisk to combine. Combine the wet and dry ingredients and fold in until just combined. Make sure to fold in until huge pockets of flour are gone, but a few lumps remain. Cover with plastic wrap and allow the batter to sit for 10 minutes. Uncover and on a pre-heated, greased griddle or pan, place your first half cup of batter over medium to medium-low heat and flip after a 3-4 minutes and cook the other side for a couple of minutes. Adjust heating and timing based on first pancake. Continue to cook the remaining batter and top as you please. Enjoy warm! The recipe is updated, but post/video isn't. Please use the recipe as your guide. I'll be updating the video and post in the near future. Note as of 3.15.20.
Grease your spatula and griddle or pan well.
Pre-heat your griddle or pan over very low heat.
In a large bowl, sift together the flours, malted milk powder, baking soda, salt, and baking powder. Set aside.
In another large bowl, pour in buttermilk. Whisk in the vanilla extract, eggs and melted room temp butter and whisk to combine.
Combine the wet and dry ingredients and fold in until just combined. Make sure to fold in until huge pockets of flour are gone, but a few lumps remain.
Cover with plastic wrap and allow the batter to sit for 10 minutes.
Uncover and on a pre-heated, greased griddle or pan, place your first half cup of batter over medium to medium-low heat and flip after a 3-4 minutes and cook the other side for a couple of minutes. Adjust heating and timing based on first pancake.
Continue to cook the remaining batter and top as you please. Enjoy warm!
The recipe is updated, but post/video isn't. Please use the recipe as your guide. I'll be updating the video and post in the near future. Note as of 3.15.20.
When I first came across this technique for making mollet eggs, it was from chef Jacques Pépin. This version of eggs are a cross between soft-boiled and a poached egg. The white part of the egg is soft-boiled, but the yolk is creamy. When I took a bite from it, I knew I would be adding this to my repertoire. I think this method should get more attention, because it’s so delicious, but so easy to make.
I’ve never was a fan of muffins. I would see them at the bakeries and they wouldn’t even be on my radar. They just always looked big, dense, and dry. My mom and brother on the other hand always have loved muffins. They eat that more than any other sweet I can think of. My mom was constantly making the boxed muffins growing up, but I never ever tried them. When I was younger, I wasn’t a big fan of berries. So, that’s why I never really cared for blueberry muffins. As I grew older and more interested in food though, my fondness for berries and other fruits really grew. Thus, I decided to put my aversion to muffins behind me. But, if I was going to do this, I wanted to try the real deal. I wanted to make home-made muffins. With real blueberries and everything. Over the years, I have tried many muffin recipes. Some were decent, some were just plain bad. The two main problems were my blueberries always sunk and the muffin turned out dry. It wasn’t until about two years ago I figured out the solutions to these problems. The first was easily solved by coating the blueberries in flour. I also noticed that frozen berries always worked better than fresh room-temp berries. I was also most likely overbaking the muffins. The more you bake, you start to realize that most of the time, you have to take things out of the oven sooner than expected.