Sometimes, you've just got to knock yourself out first thing in the morning.
Buttermilk Syrup
- 1 1/2 cups white sugar
- 3/4 cup buttermilk
- 1/2 cup butter
- 2 tablespoons corn syrup
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
In a medium saucepan, stir together sugar, buttermilk, butter, corn syrup and baking soda. Bring to a boil. Allow to cook for 7 minute then remove from heat. Stir in Vanilla. Serve or refrigerate.
Whipped Cream Cheese
· 1 8-ounce package cream cheese
· ¼ cup heavy cream
· 2 Tablespoons granulated sugar
· ½ teaspoon vanilla
Whip until smooth.
Toasted Hazel Nuts
Preheat oven to 350 degrees. In a baking pan, arrange nuts in a single layer. Cook 10-15 minutes or until skins are blistered. Transfer hot nuts to towel and wrap them up. Allow to steam in towel for 1 minute. Rub nuts in towel to remove skins. Don’t worry about stubborn skins that won’t release from the nut. (For pancakes, coarsely chop toasted nuts.)
Red Velvet Pancakes (From Kitchy Kitch)
· 1 cup all-purpose flour
· 1 teaspoon baking powder
· 1/4 teaspoon baking soda
· 1/4 teaspoon salt
· 3 tablespoons white sugar
· 2 tablespoons unsweetened cocoa powder
· 1 large egg, lightly beaten
· 3/4 buttermilk
· 1/4 cup sour cream
· 3 tablespoons unsalted butter, melted
· 1 tablespoon red food coloring
· 1 teaspoon vanilla extract
In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the egg, buttermilk, and sour cream, melted butter, red food coloring, and vanilla extract. Add them together and whisk just until combined. A lumpy cake is a happy cake—so no worries about the batter being “textured”. Heat a frying pan or griddle over medium high heat. When hot add butter or oil to grease, followed by a small scoop of the batter. Wait for the pancakes to bubble (2-3 minutes), flip and cook for a minute or two more.
Pictures to follow....
No comments:
Post a Comment