Tag Archives: Breakfast

Vanilla Cake Batter Pancakes

26 Oct

I have a confession to make. I don’t really like pancakes *ducks from flying shoes*

I have a second confession to make. I have this really weird problem where I can really taste baking soda. If something has baking soda in it, immediately that is the first and only thing I can taste. I have other really weird problems too but I’m sure you already gathered that.

Okay, I’m going to bring these two points together to make a coherent thought (for once.) Many pancake recipes, including my Mom’s favorite recipe, contain baking soda as the leavening agent. Being that pancakes are fairly plain and they don’t usually have a strong flavor to cover up the baking soda taste, I just can’t stomach pancakes that have baking soda in them. For a long time I didn’t know why this was the reason for my pancake hate, I just thought I didn’t like pancakes at all.

Fast forward to present day Miss Delish and I still have a hard time having any desire to eat pancakes. Mr. Delish is a big pancake fan and since I try not to let my deeply rooted mental issues interfere with his life, I throw him a bone and make him a batch every now and then.

This recipe is great for a few reasons:

*Baking Soda instead of Baking Powder (a selling feature for freaks like me)
*Cake Flour (makes the pancakes super fluffy and cake like)
*Lots of vanilla (makes them really taste like cake)
*You could add sprinkles to make these even more cakeish! (Mr. Delish doesn’t like sprinkles in his pancakes)
*Melted butter (this point speaks for itself)

Try em out. Also if there is ANYONE in the world that has this same problem, please let me know. I’d like to feel like I’m not alone with my personal issues.

Thanks Ya’ll!

Vanilla Cake Batter Pancakes:
Serves 2-3 but could easily be doubled

1 1/2 cups Cake flour
1 1/2 tbsp Baking Powder
1/4 tsp Salt
2 tbsp Sugar
1 cup Milk
1 whole Egg
1 tbsp Vanilla
1/4 cup Melted Butter
Extra Butter for cooking and serving
Syrup for serving

Whisk together the cake flour, baking powder, salt and sugar in a large bowl.

In a separate bowl or measuring cup, whisk together the milk, egg, and vanilla.

Add wet ingredients to dry ingredients and mix until just combined, do not over-mix! Add in the melted butter and again, stir just until combined.

Heat a pan or griddle over medium high heat. Melt about a tbsp of butter and then fry the pancakes until golden. Serve with lots of butter and syrup!

Lemon Blueberry Crunch Muffins

2 Aug

Muffins are the best.

Muffins make a great light breakfast and they also make great snacks. They are portable and you can flavor them with almost anything under the sun and they would end up tasting great. The best thing is, lets face it, most muffins are basically a cupcake posing as a muffin. A cupcake without its frosting. A cupcake in disguise.

I love cupcakes in disguise, ’cause you know what? Then I can pretend I’m eating something super healthy. When really, I’m eating a cupcake dunked in melted butter and crowned with sparkly sugar. I’m just in denial trying to be positive.

Lemon Blueberry Crunch Muffins:

Makes 12 Muffins

2 cups Cake Flour
1/2 tsp Baking Soda
1/2 tsp Salt
Zest of one Lemon
3/4 cup Milk
1/2 cup plus 2 tbsp Lemon Juice
1/3 cup oil (I used olive oil because I’m weird and not organized)
3/4 cup plus 1/2 cup Sugar
1 Egg
1 tsp Vanilla Extract
2 cups Blueberries
1/2 cup Melted Butter

Preheat oven to 375 degrees and prepare a muffin tin with 12 large/jumbo muffin liners.

Sift together the flour, baking soda, salt and lemon zest and set aside.

In a separate bowl, mix together the milk and 1 tbsp lemon juice, set aside.

In one more bowl, whisk together the oil, 3/4 cup sugar, egg and vanilla extract. Add the milk/lemon mixture and then add the wet ingredients to the dry ingredients. Mix until almost combined and then add the blueberries and finish stirring.

Divide batter between the 12 muffin cups and bake for 18-20 minutes. Remove to cool on a wire rack.

While muffins are cooling, mix together melted butter and remaining 1/2 cup of lemon juice in a small bowl. In a separate bowl, add the 1/2 cup of sugar. Dip the slightly cooled muffins first into the butter mixture and then into the sugar to coat the top of the muffin. Allow the dipped muffins to cool completely on wire racks.

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