I like breakfast foods that taste like they smell. I have always felt pancakes were so deceiving--they always smell way better than they taste. I have found 2 breakfast recipes that taste even better than they smell and trust me. These are so good.
Banana and Sour Cream Pancakes
from the Barefoot Contessa Family Style Cookbook
1 1/2 c. flour
3 T. sugar
2 t. baking powder
1 1/2 t. kosher salt
1/2 c. sour cream
3/4 c. plus 1 T milk
2 extra large eggs
1 t. vanilla extract
1 t. lemon zest
2 ripe bananas diced
In a medium bowl sift together flour, sugar, baking powder, and salt. Whisk together the sour cream, milk, eggs, vanilla and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.
Add a spoon full of diced banana to each pancake right after you pour the batter into the pan.
* My mom swears that melted butter on the pancakes makes them taste so much better. I know all you people are health conscious but trust me, indulge! I have also made these pancakes without the banana's and they are really good.
America's Test Kitchen Cookbook
1 large egg
2 T. butter melted
3/4 c. milk
2 t. vanilla
2 T. sugar
1/3 c. flour
1/4 t. salt
6-8 slices white bread
Heat a skillet over medium heat for 5 minutes. Meanwhile beat egg in shallow pan, whisk in melted butter, then milk & vanilla. Finally add sugar, flour, and salt. Continue beating until smooth.
Using this method the french toast takes a little bit longer to cook. They said 1 min. 45 sec. on side 1 and then 1 min. on side 2. It took me longer but my pan wasn't hot enough.
Magleby's Buttermilk Syrup
1 stick butter
1 Cup sugar
1 Cup buttermilk
1 T. vanilla
1 T. corn syrup
½ tsp. baking soda
Bring first five ingredients to a boil.
Add in baking soda.
Boil for 10 seconds then remove from heat immediately to avoid boil over.
Serve over French toast, pancakes, crepes or any other yummy breakfast item.
Sunday, October 10, 2010
I made this for dinner today and it was oober yummy and well received by the Mikey.
BBQ Beef Sandwiches
3 Pound beef boneless chuck roast
1 C. BBQ sauce
1/2 C. apricot preserves
1/3 C. green bell pepper
1 Tbsp Dijon mustard
2 tsp. packed brown sugar
1 small onion, sliced
12 kaiser or hamburger buns
1. Trim fat from beef. Cut beef into 4 pieces. Place beef in 4 to 5 quart slow cooker.
2. Mix remaining ingredients except buns; pour over beef. Cover and cook on low heat for 7 to 8 hours or until beef in tender.
3. Remove beef to cutting board; cut into thin slices; return to cooker.
4. Cover and cook on low for 20 to 30 minutes longer or until beef is hot. Us slotted spoon to remove meat from drippings. Fill buns with beef mixture.
Note: apricot preserves can be substituted with peach or orange marmalade.
I used a vinegar based BBQ sauce so if you don't I recommend adding 1 or 2 Tbsp of apple cider vinegar. Also I diced the onions instead of slicing them and shredded the meat because it was so tender and moist it was falling apart.