Plenty Sweet Life

Grandma's Recipes One By One!

Rhubarb Crumble

Rhubarb Crumble is one of Grandma’s recipes that doesn’t seem to make sense. I think it’s more of a cake than a “crumble”. When I think of a “crumble”, I think of more of a “crisp”, but this recipe makes more of a cake. In fact, I’d say it reminds me of more of a coffee cake. It’s perfect for a Mother’s Day brunch or afternoon coffee. The recipe is a bit mixed up, so I had to figure out what to do with this one. Let’s get started and you’ll see what I mean.

This delicious crumble/cake is loaded with rhubarb.

Here is the recipe as I made it:

Rhubarb Crumble

Topping:

Mix together and set aside:

3 Tablespoons, melted butter

2/3 cup flour

1/4 cup sugar

1/4 cup chopped hazelnuts (I used pecans)

Mix together in order given:

1/3 cup margarine (I used butter)

1 cup sugar

2 large eggs, lightly beaten

1/2 cup orange juice

2 Tablespoons grated orange rind

1/2 teaspoon cinnamon

2 1/3 cup self-rising cake flour (I never have cake flour OR self-rising flour in the house, so I had to go to Google and find out how to make a substitute: 2 1/3 cups flour, 1/2 heaping t. salt, 2 1/2 heaping t. baking powder – whisk together and sift 5 times to make it light.)

Fold in:

1 pound rhubarb, cut into 1 inch pieces

Spoon into greased 9 inch springform pan.

Add topping.

Bake at 350 degrees for 60 to 65 minutes.

I didn’t see the part about the rhubarb needing to be in 1 inch pieces until I had already cut it into 1/4 inch pieces. It was just fine.

You can see how full of rhubarb the batter is, and that bit of orange in there is really tasty.

The crumble topping goes on top and then after baking, it makes a delicious crumb top.

Not only is this a delicious cake – it’s beautiful! I put it on the glass plate pedestal I made a few years ago, and you can find the instructions for how to make that here.

The springform pan makes it easy to cut the pretty pieces, but I think you could also bake this in a 9 inch x 9 inch pan.

This beautiful and delicious crumble/cake would make the perfect brunch dessert for Mother’s Day. It would also be perfect for your afternoon coffee. Serve this Rhubarb Crumble with whipped cream or a scoop of vanilla ice cream and mom will be so glad – and proud – that you baked!

 

 

 

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Eggs Pizzaiola

Recently, while making this recipe for Eggs Pizzaiola, for some reason I started remembering overnights at Grandma and Grandpa’s farm. One of my favorite things we did was reading with them at bedtime. After getting into our jammies, it was time to snuggle in Grandma and Grandpa’s big bed and read while they shut everything down for the night and got ready for bed themselves. While being able to be in their bed made up with the sheets that had been deliciously dried outside on the clothesline was a luxury in itself, I have to admit that reading was absolutely my favorite thing to do when I was little, so that part was fantastic to me. They had one special book that was a favorite of mine, “The Adventures of Mr. Toad”, which was the Disney version of “The Wind in the Willows”. It had amazing illustrations and I loved it. Next it was time to read from the little devotional book that came monthly from their church. There was a short story, a bible verse, and a little prayer at the end. When the reading was done, it was upstairs to our beds (also made up with sheets deliciously dried outside on the clothesline) to be tucked in and then “Now I lay me down to sleep . . .”.

The next morning it was down the stairs to choose from the 4 or more boxes of breakfast cereal in one of the kitchen cupboards. I’m not sure why they always had such a selection of breakfast “food” (as Grandma called it), but it was another of my favorite things about staying at the farm. We NEVER had that many breakfast options at home. It was such a treat to be able to make a selection from all of those magical boxes of cereal. I’m not sure why that was such a big deal to me, but it was.

Then it was on with the day, and more of my favorite things to do: listening to the blue jays squawking in the trees in the grove, catching butterflies and putting them into one of the many jars Grandma saved on the wooden shelves in the basement, watching the sun shining through the kitchen window in the morning as Grandma did her baking for the day, the moss roses waving in the sunlight as they cheerily bloomed along the sidewalk to the house, checking out the thorns on the towering yellow rose-bush blooming on the northwest corner of the garage, afternoon coffee and a snack or treat at 3:00 in the kitchen, at the picnic table, or out in the field with Grandpa, listening to the musical church chimes drifting over the cornfields from their little town west of the farm at 7:00 pm, and either a competitive evening of lawn games and/or board games before it was time for bed again after the local news at 10:30.

But most of all, I remember love.

Grandma didn’t make a big breakfast very often – hence the large choice of cereals – but I think she would have approved of this very easy and very tasty breakfast. This Eggs Pizzaiola could even be a light lunch or dinner. Everywhere you turn these days you see an egg on top of everything, so we’re right on trend here. This is tomato sauce with eggs on top. I found a recipe for this on Skinnytaste, (and of course I made a few of changes) and it’s delicious, healthy, and good for you.

Here is the recipe as I made it:

Eggs Pizzaiola

In a large non-skillet, heat over medium heat:

1 1/2 teaspoon olive oil

Saute until golden:

4 cloves garlic, minced

Add:

1/4 teaspoon kosher salt

pepper

1/4 teaspoon red pepper flakes

1 Tablespoon chopped fresh parsley (I didn’t have any for this batch)

Stir.

Add:

1/4 cup chicken broth

2 cups crushed tomatoes (I used petite diced tomatoes)

Bring to a boil.

Add:

4 basil leaves, torn (I used dried basil)

Reduce heat to simmer 5 minutes.

Gently drop in:

6 eggs with yolks intact

Top with:

2 Tablespoons Parmesan cheese

1 Tablespoon Pecorino cheese (I didn’t use this – I only had Parmesan)

Cover and simmer on med-low for 10-15 minutes until whites are cooked through and no longer runny.

Finish with:

2 more Tablespoons Parmesan

1 more Tablespoon Pecorino (I used 3 more Tablespoons Parmesan since I didn’t have any Pecorino)

I’m always one for “making do” with what you have (I’m sure that comes from my two grandmas who lived through the Great Depression) and not stopping to run to the store if I don’t have something (if I don’t absolutely have to). I didn’t have a couple of things when making this for lunch one day. I didn’t have either fresh OR dried parsley – so I didn’t use any, and I didn’t have stewed tomatoes, so I used petite cut tomatoes. It was still delicious and worked great!

This is after putting the eggs into the sauce, and topping them with the parmesan – and then after they simmered for 10 minutes or so. I would have cooked them a bit less – we like our yolks a bit more runny.

I love a quick and easy breakfast dish, and this one certainly fits the bill.

Eggs in a tasty tomato sauce and sprinkled with cheese – fast AND delicious! This makes the best breakfast, or lunch, or dinner for that matter – it’s my new favorite! Serve it with a nice slice of toast or a chunk of bread. You can’t beat that, and you can’t beat this Eggs Pizzaiola!

 

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Egg Casserole

Christmastime is the time for family get-togethers. My mom tells about all her cousins and aunts and uncles staying overnight at her grandparents farm at Christmastime, and that was a LOT of people – there were 8 siblings in Grandma’s family and then there would have been spouses and kids. This photo was of 3 generations (an aunt, an uncle, a grandparent, Grandma and Grandpa, and my mom and her brother) in front of the Christmas tree in 1950, when my mom was 10 years old – she’s the one in the checked dress.

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They look like they’re all ready for church. I love their hats!

A breakfast dish like the one I’m sharing today would have been great for them with a lot of people staying overnight for the holiday. Because this is the time of year for family, family, family, and sometimes family stays overnight, that means you need a very quick and very easy dish for breakfast or brunch in the morning. A delicious Egg Casserole is the perfect dish for your overnight company. This is so easy and so good, and that’s what you want when there’s so much to do! How many times have I said that when making these recipes? Grandma sure knew what she was doing – make it easy and make it good!

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This is another great recipe that you can make the night before!

Here is the recipe as I made it:

Egg Casserole

Butter a 9″ x 13″ pan.

Put in bottom of pan:

3 cups seasoned bread croutons

2 cups cheese, shredded (I used cheddar)

6 slices bacon, cooked and crumbled

1/2 cup onion, diced

Beat together:

10 eggs

1 can cream of mushroom soup

2 cups milk

1 stick margarine (I used butter), melted

salt and pepper

Pour over bread and cheese.

Refrigerate overnight.

Bake, covered, at 350 degrees for 1 hour (I forgot to make this the night before I needed it, so I made it 3 hours before baking it was great).

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This has all the ingredients that make an egg bake so darn good.

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Bread, cheese, bacon, eggs – how bad can that be?

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The melted butter does solidify once you put it into the eggs, so it looks a little weird before it goes into the oven.

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Add a piece of fruit and you have the perfect breakfast/brunch dish.

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Oh man, this is so good! This egg dish is just what you need for the hoards of overnight holiday company that inevitably show up this time of year. It’s so easy,  you could even make more than one! It’s so delicious – your guests may never leave!

 

 

 

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Pumpkin Pancakes

I just can’t seem to get enough pumpkin! The recipe for today is a Martha Stewart recipe that you can find here. I have to say, we did make Pumpkin Pancakes a few years ago and we made them so much that we had to take a break. Our daughters come for dinner every Sunday and when I made these, everyone agreed that they’re absolutely delicious. Where have these been and why haven’t we had these for so long? They were the ones who told me that we needed to take a break! Well, our break-up with the pumpkin pancakes is over. We’re back together. For good!

Here is the recipe as I made it:

Pumpkin Pancakes

Whisk together:

1 1/4 cups flour

2 Tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon nutmeg

pinch of ground cloves

1/2 teaspoon salt

Mix in another bowl:

1 egg

6 Tablespoons pumpkin puree

2 Tablespoons butter, melted

1 cup milk

Fold the wet ingredients into the dry ingredients.

Heat a buttered skillet over medium heat.

Pour in about 1/4 cup of batter per pancake.

Cook 3 minutes per side.

Serve with butter and maple syrup.

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Mix the wet and dry ingredients in separate bowls.

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Fold them together and you’re ready to fry the pancakes.

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I used the griddle that has been in our family for years. A little butter on the griddle (no – it’s NOT smoking, just steaming) and then put on the pancake batter.

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The best thing to serve with pumpkin pancakes – bacon. It’s necessary, really.

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A pat of butter on top and then for the real maple syrup. These pancakes are so good, you just have to make them part of your next breakfast or brunch. They’re easy to make and are amazingly tasty. Taking a break was hard. I’m so glad we’re getting back together with this old favorite.

 

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2 Ingredient Pumpkin Spice Muffins

In keeping with my pumpkin theme (into November), today I’m sharing a recipe for 2 Ingredient Pumpkin Spice Muffins. Recipes like this are all over Pinterest these days (as I well know from my 2 week-on-the-couch-pinning-frenzy). This is THE EASIEST recipe ever – not even kidding!!! 2 ingredients, that’s it! I love recipes like this, and I know Grandma would have, too – they’re so interesting. Who figures these things out? Someone with unlimited funds and an awful lot of time on their hands? Maybe it’s not really that hard to do. Who cares?! The point is – they’re delicious! This particular recipe came from a member on Weight Watchers Connect (their Facebook type thing on the app), so it’s a bit healthier than most. There is some sugar from the mix, but no fat because you use the pumpkin puree instead. Simple dimple.

Here is the recipe as I made it:

2 Ingredient Pumpkin Spice Muffins

Mix together:

1 box of cake mix (I used Spice Cake Mix)

1 15 ounce can of pumpkin puree

Bake at 350 degrees for  20 minutes.

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I mean seriously, you just mix the cake mix and the pumpkin puree – done. I’m sure you could add raisins or chopped apples or nuts to these, too.

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This makes a nice, thick batter. Into the liners and that’s it.

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I tried to get 24 muffins out of this, but I only got 22. Even though I want to be good and only have 1 at a time, when you make them this small, that’s really hard!

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A little secret about these muffins – try to wait and eat them the next day. They come out of the liners better and the flavor is better.

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These little hummers are delicious. They’re spicy and pumpkin-y and so, so good!

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I just can’t believe how ridiculous these are: ridiculously easy, ridiculously good, ridiculously perfect for this time of year! They’re perfect for breakfast or an afternoon snack. Make up a batch today – no, wait – make a double batch because they’re going to go fast and you’re just going to have to make more anyway.

 

 

 

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Pumpkin Pie Smoothie

It’s October and we’re heavy into fall right now. This is the time for pumpkin everything. I was perusing Pinterest a few weeks ago when I was under the weather, and I found a lot of interesting pumpkin recipes. I felt like trying a few, and this was one of them. This recipe for a Pumpkin Pie Smoothie was on a blog called Shugary Sweets and you can find the original here. It’s a pretty healthy treat and a great snack. You could even have it for breakfast and add some protein powder if you like (as suggested by the blog where I found this recipe). Let’s give it a try.

Here is the recipe as I made it:

Pumpkin Pie Smoothie

1/2 cup pumpkin puree

1/2 cup vanilla greek yogurt

1 large banana

3 Tablespoons Milk

1 teaspoon agave or honey

1/2 teaspoon pumpkin pie spice

4 ice cubes

1 scoop vanilla protein powder, if desired

Put all ingredients into the blender and blend.

Top with whipped topping and sprinkle of cinnamon or nutmeg.

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There aren’t a lot of ingredients in this smoothie, but it sure is tasty.

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It all goes into my good old 35 year old blender . . .

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and give it a whiz!

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Oh wow. This smoothie is so pretty, so good, and so good for you! Whip up one of these today and take it outside to enjoy the fall, all of those short-lived colored leaves, and the taste of pumpkin pie!

 

 

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Poppy Seed Scones

I love summer and it’s hard to believe that it’s moving along as fast as it is. This photo of Grandma and Grandpa was taken in the summertime, and might have been the summer of 1936 – the year before they were married. That was a hot one! Any time they show heat records during the summer, it seems like it was the year 1936. I remember reading somewhere that it was the hottest summer on record.  They must have been more used to heat than we are now! I’m sure there wasn’t any AC, so there had to be a lot of sweating going on, and a lot of fanning with hand-held fans. Of course, we happen to live in the land of 10,000 lakes, so we know that people would have been in a lake if they could.

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Lots of us do head out to the lake in the summer, or head out to visit family or friends, or head out on vacation. If you’re looking for something easy and absolutely delicious to take along with you to share, this recipe for Poppy Seed Scones is perfect! I think this recipe originally came from an old Martha Stewart magazine years ago and it’s still on the website today! It’s always nice to make things that can be ready ahead of time, and these can be ready the night before you want to bake them. If you’re off on an adventure, you can have the two parts mixed up and ready to go, and then take them with you! Oh boy – these are delicious!

Here is the recipe as I made it:

Poppy Seed Scones

Sift together in large bowl:

3 cups flour

2 Tablespoons baking powder

1 teaspoon salt

1 Tablespoon sugar

Stir in:

2 Tablespoons poppy seeds

zest of 1 lemon

Whisk together in a separate bowl:

1 large egg

2 Tablespoons butter, melted

1 1/4 cups buttermilk

Combine all ingredients with a few quick strokes.

Turn out dough onto a lightly floured board and knead once or twice.

Pat out to 3/4″ thick and cut into rounds using a 3″ cutter.

Reroll scraps and cut again until used up.

Place scones a few inches apart on a greased baking sheet.

Sprinkle with sugar (I brushed on a little milk and then the sugar to help it stick better).

Bake at 425 degrees for 10-15 minutes or until golden.

Serve warm.

You can get these ready the night before by mixing the dry ingredients and the liquid ingredients separately. Refrigerate the liquids. When ready to bake, combine the two.

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The only thing I’m not sure about doing the night before is the melted butter. I’d maybe wait to melt it the next morning.

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Combine the ingredients – they don’t have to be too combined. The kneading brings it all together nicely.

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The recipe says to roll out and cut them out with a cutter, which is great, but I like to do it this way because it’s easy – pat it into a circle about 1/2″ thick and cut them into wedges.

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On to the baking sheet . . .

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. . . then brush with a little milk or cream and sprinkle with coarse sugar. This step is not necessary, but the little crystals of sugar are so pretty!

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Here they are – ready for breakfast, a snack, or your afternoon coffee or tea! They are so beautiful!

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I brought this batch of scones on one of our adventures to my mom’s house. They were delicious warm with butter and a bit of homemade blueberry jam. The lemon and poppy seeds paired with the jam was amazingly delicious. Bring these with you on your next adventure – even if you bake them before you go, your hosts will invite you back again!!

 

 

 

 

 

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Caramel Rolls (Carmel Rolls)

This recipe comes from one of Grandma’s sisters, and it’s a little bit different. I’m putting it under the usual headings, but I’m also putting it under the Retro Oddities heading because of one special ingredient. Ice cream. You heard me. Weird, but it works. Oh man, does it work. These Carmel Rolls are perfect for the holiday weekend – perfect if you’re the host or hostess and perfect if you’re the guest. They seem to be a forerunner of monkey bread where there are small pieces of dough covered in caramel and cinnamon/sugar goodness that everyone can pull apart and enjoy together. These are so good that there might be some issues with snitching of each others’ rolls. Kids would love to help make AND eat these rolls. I have to believe they won’t last long.

Caramel Rolls

These rolls are so good!

Here is the recipe as I made it:

Carmel Rolls

Separate:

3 tubes of refrigerated buttermilk biscuits

Cut each biscuit into 4 pieces (I used “Pillsbury Grands” biscuits and cut them into 6 because they are larger biscuits).

Roll each biscuit piece in a cinnamon/sugar mixture and put into a buttered 9″ x 13″ baking pan (for cinnamon/sugar mixture I used 9 spoons of sugar and 3 spoons of cinnamon – it really doesn’t have to be an exact measurement).

For caramel:

Melt in saucepan:

1 stick margarine (I used butter)

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup vanilla ice cream

Melt (do not boil) and pour over top of dough pieces.

Bake at 350 degrees for 30 minutes.

It doesn’t say to do this, but next time I would flip these rolls onto a baking sheet for serving. Then the caramel would run down into the rolls more. I took this pan to a friend’s house, we just scooped out the rolls and the caramel was puddled in the bottom of the pan.

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Cutting the biscuits into pieces is really easy and so is rolling them in the cinnamon/sugar mixture. These are, overall, REALLY easy to make.

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I used a foil pan that was smaller than a 9″ x 13″ pan so I didn’t use as many biscuits – 2 tubes instead of the 3 I bought to use in this recipe.

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It is a bit unusual to use ice cream in a recipe for caramel. I’ve never heard that one before, but look what a pretty caramel it made!

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If the pan had been a regular 9″ x 13″ pan, it would have been a bit taller and I could have put more biscuit pieces in. There was plenty of caramel when poured over the top.

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The rolls come out of the oven golden and crusty and smelling divine!

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They aren’t the regular shape of a caramel roll, but who cares?! This is the shape they’re supposed to be, and they taste just like caramel rolls – ice cream and all!

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These are so much fun to make – kids would like helping with this recipe!

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Yes – these rolls are a little quirky and a little unique, but they are perfect for this upcoming weekend. So sticky, so sweet, so good, so ridiculously easy to make! Make a batch to bring or serve at your weekend gathering. Better yet, make two pans – they will NOT last long! Just bake them, flip them, and let the fun begin! Dig in, everyone!

 

 

 

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Eggs Benedict

Eggs Benedict is another one of my family’s favorites. I’m posting this recipe because I know my kids will want to know how to make this. It’s so good, but so ridiculously easy to do. When my husband and I were dating, we went to a certain restaurant once in a while to have their Eggs Benedict. The hollandaise sauce was so good, we asked how they made it. Did they make it from scratch? Nope – it was a mix and the server told us what the mix was!! This is actually a bit of a cheat, but the mix is Knorr Hollandaise Sauce Mix. I don’t have a recipe for this, so I’ll just tell you how to make it.

Here is the recipe as I made it:

Eggs Benedict

Make hollandaise sauce according to the package instructions. For a little extra flavor, I do add a couple of teaspoons of lemon juice to it. You can certainly make your own hollandaise sauce from scratch, but I have to say I don’t really know why you would. Using this mix is easy and delicious.

Poach 6-8 eggs.

Toast as many halves of English muffins as you have eggs.

Have 6-8 slices Canadian bacon or ham ready.

Now you just assemble:

Start with the toasted English muffin halves on a plate (I usually serve 2 per person).

Next lay on a slice of Canadian bacon or ham (I usually don’t heat these up – you can warm them in a fry pan first and I have done that – it adds more flavor when the Canadian bacon is a bit browned, but I think the hot eggs and sauce warm them up just fine, and honestly, they aren’t on your plate long enough for it to matter much).

Then the poached eggs on top of that.

Top with the delicious hollandaise sauce and a sprinkle of paprika (I also used chives on this day).

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It really helps to have the sauce and everything else ready so you can just assemble and serve. It takes a bit of timing to have everything hot and ready to go, but you’ll get it. It’s really not that hard. That just means you’ll have to keep making this until you get the assembly right. Oh well, you gotta do what you gotta do! If that means having this every weekend for a month or so, so be it.

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Believe it or not, I have a specific pan just for poaching eggs. It’s an old fry pan and for some reason, it just seems to work really well for this. Bring the water just to a simmer – not boiling – and add a tablespoon of vinegar or lemon juice to help the whites hold together. I break the eggs into a small bowl and slide them slowly into the simmering water and let them go until the yolks are of the desired firmness. I use a slotted spoon to remove the eggs from the water and then use a folded paper towel to dry it off a bit (leaving the egg on the spoon – just tap the bottom of the spoon gently onto the paper towel). If you’re particular about how the eggs look, you can also use the edge of the spoon or a table knife and trim off the ragged edges of egg white. You can also poach eggs earlier or even the day before and then warm them up again in more simmering water. I’ve never done that, but I’m sure it would be a bit of a time saver.

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Here is one with the first 3 layers ready to go: English muffin half, Canadian bacon, and poached egg.

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Just add the hollandaise sauce and garnish on top and that’s it! All stacked up and ready for serving! It’s so stinkin’ good and so beautiful and such an impressive breakfast or brunch dish. I have to also say that I was more than excited to use my own chives that are growing in my garden, and actually survived the Minnesota winter out there!!! Try this delicious breakfast/brunch dish – it’s not as hard as it looks. You’ll really be glad you did – and so will your family!!!

 

 

 

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Sweet Milk Griddle Cakes with Homemade Pancake Syrup

I have been the official pancake maker in our family since I was in 7th grade and got this recipe for Sweet Milk Griddle Cakes in my Home Ec class. I have used a lot of those recipes over the years – they were all good ones! I brought home this recipe, made it the first time, and they turned out so good that my dad proclaimed me the one to make the pancakes. We had these a lot back then and over the years, as you can tell from this very well used recipe card. My other Grandma used to make her own pancake syrup and I don’t remember exactly how she did it, but I’m sure that it was one of those recipes leftover from the Depression when there wasn’t a lot of money to buy the store-bought kind. There are a lot of recipes online, so I used this one from WikiHow because it doesn’t have corn syrup in it.

Sweet Milk Griddle Cakes

You can see how much I’ve used this recipe!!

Here is the recipe as I made it:

Sweet Milk Griddle Cakes

Sift together in a bowl:

1 1/3 cup sifted flour

3 teaspoons baking powder

4 Tablespoons sugar

1/2 teaspoon salt

Beat until thick:

1 egg

Add:

3/4 cup milk

4 Tablespoons vegetable oil

Heat griddle or pan.

Make a “well” in dry mixture.

Add liquid mixture and stir quickly until well moistened.

(Sometimes I add 1/4-1/2 cup water to thin it a bit.)

Pour batter onto griddle.

Cook until bubbles begin to burst on top of pancake.

Turn with flipper and cook another minute or so.

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This syrup recipe is so easy and makes a pretty big batch! I couldn’t believe how much it tastes like the real thing!!

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You can kind of see the “well” in the dry ingredients here.

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Here is the difference between the batter before and after adding a bit of water. It’s a nice thick batter, but I like the pancakes a little thinner. Adding some water makes the batter smoother and also stretches a bit to make a few extra cakes.

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My technique for frying is to butter the griddle well, then make one small pancake to waste. It’s wasted because once it’s done on one side, I flip it, let it sit a minute, and run it around the whole griddle to soak up the extra butter, then throw it out. That first wasted pancake never turns out as well as the following ones and doing this butters the griddle perfectly. These photos show how after throwing away the wasted cake and I put the batter on the old cast iron griddle we used to use for camping, it was hard to wait for the bubbles, but it was worth it!!

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What a great breakfast on a beautiful, sunny morning! The best part of the homemade syrup (and I do remember this from when Grandma made it) is that it’s warm when you put it on your pancakes!

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This is seriously the best recipe for pancakes, and the syrup is just like the real thing, only cheaper! Give these recipes a try, and your weekend breakfasts will never be the same. Who wants to be the official pancake maker in your family? Pick someone!

 

 

 

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