Hi everyone! It's another yucky rainy day here! At least it's Friday!
Saturday night we're having pancakes! These ones happen to be eggless and that's why they're called Fluffy Eggless Pancakes. These are nice and sweet and if you like pancakes, you should like these! Here's a tip for cooking pancakes...when they're cooking, you will notice that little bubbles start to form on top and they burst open. You should flip the pancake when the little bubbles burst open and stay open. At first, they will burst and then disappear. When they stay open, you flip and then the same rule applies to the other side. If you watch those bubbles, you'll have perfect pancakes every time! I'm going to serve our pancakes with bacon or sausage.
FLUFFY EGGLESS PANCAKES
1 cup all-purpose flour
1 teaspoon sugar
1 teaspoon cinnamon
2 teaspoon baking powder
1 cup whole milk
1 tablespoon vegetable oil
1 tablespoon water
1 teaspoon vanilla extract
2 tablespoon butter
Combine dry ingredients and mix slightly. Add milk, oil, water, and vanilla. Whisk together until just combined. Be careful not to over mix - it should still be slightly lumpy. Set aside to rest for a few minutes. Heat a large skillet over medium-high heat until hot. While pan is heating, add butter. As soon as the butter is melted, add melted butter to pancake batter. Return pan to stove and stir butter into batter. When pan is hot, with a measuring cup or ladle, pour 1/4 cup of batter into the skillet for each pancake. Cook until bubbles form on the surface. Carefully flip pancakes with turner/spatula and cook until golden brown. Note: This recipe also works well with whole wheat flour. Chopped fruit, nuts or chocolate chips can be added to batter before cooking for a unique treat.
Here's a recipe for Pigs in a Blanket that my family loves. It's super simple and made with breakfast sausage so these could be a breakfast at your house or you could use them as an appetizer. I served them as an appetizer on Easter and people loved them! The honey mustard is ever good!
Pigs in a Blanket
Amy – amylz
Yield: Makes 8 to 10 servings Southern Living, JULY 2003
1 pound uncooked small link breakfast sausage
2 (8-ounce) cans refrigerated crescent rolls
1/2 cup coarse-ground mustard
1/4 cup light mayonnaise
2 tablespoons honey
Cook sausage in a large skillet over medium-high heat 10 minutes or until browned and thoroughly cooked. Drain on paper towels. Divide crescent rolls into individual triangles. Place one cooked sausage link in center of each dough triangle. Roll up, starting at wide end. Arrange on an ungreased baking sheet.Bake 350° for 10 to 15 minutes or until golden brown. Stir together mustard, mayonnaise, and honey. Serve with sausage rolls.
Here's another recipe that my family really enjoys! It's called Pizza Macaroni Style and it's basically pizza on macaroni instead of crust. I put some notes at the bottom since I change it a bit from the way the recipe was written! This is super easy though and another great recipe for when you're in a hurry! Feel free to use any type of noodles you have on hand.
Pizza Macaroni Style
1 8oz box macaroni
1/4 cup water
1 8oz can tomato sauce
1 1/2 tsp. garlic powder
1 1/2 tsp. basil
1 1/4 tsp. oregano
1/2 tsp onion salt (optional)
1/2 c pepperoni, cut into small chunks
1/2 c shredded mozzarella cheese
Cook macaroni and drain. Pour cooked macaroni into 9x13" pan, sprinkle with spices.Add water and 1/2 of tomato sauce. Place cheese and pepperoni on mixture. Add rest of tomato sauce and bake at 375 for 20 minutes. Amy’s Notes: I used a jar of spaghetti sauce instead of the tomato sauce and spices. I also used cheese slices and only put it on ¼ of the pasta since I’m the only one in the family who eats cheese. I like the way the slices melt better than shredded.