Buttermilk pancakes
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A few weeks ago, my hubby did some changes in the web server, so there was time when my blog just didin’t work. And only today I saw that I have 5 comment waiting for confirmation… My email notification was broken. So I’m very sorry about that. Hope all bugs are fixed and from now on everything will be all right.
I know I have a lot of good recipes that my family enjoy eating, but they still are not here in the blog. So now and a few other new recipes will be with NORMAL food 🙂 That’s how my kids say, when I am lazy and try to skip luntch, and give kids snacks and sweets. After some time they always ask normal food 🙂 These words are music to my ears, so I get up and go to the kitchen to bake pancakes. Because all kids like pancakes and it’s really easy to bake.
Buttermilk pancakes
Time needed:
Yields: 3 servings
Calories: 351 kcal / serving
Ingredients:
1 cup = 237 ml
- 1 cup all purpose flour
- 2 tbsps. sugar
- 1 tsp. baking powder
- 1/2 tsp. salt
- 2 eggs
- 2 tbsps. melted butter or oil
- 1 cup buttermilk or low-fat sour milk
- 2 tbsps. flax seed meal, wheat germ or bran (optional, but I always add one of them)
- 1 tsp. vanilla sugar
Directions:
- In a bowl mix all dry ingredients.
- In another bowl mix all wet ingrediens.
- Mix flour mixture in to a wet ingredients mixture.
- Bake pancakes in a hot pan, brushed with oil, on a medium heat. When you will see bubbles on a pancake, flip carefully and bake for 1-2 minutes more.
- Serve with sour cream and/or jam. Enjoy!
Source: Becoming Lola
Buns with cottage cheese
I bake these buns everytime I have some cottage cheese left and want something sweet but at the same time simple. And the next day I just love to warm them a few seconds in the microwave – then they smell like newly baked. Really good!
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One day I had a strong feeling that I just have to bake something for my co-workers. So I told my hubby that he has to look after our children till they get asleep and went to the kitchen. We tasted this coffee cake the next day. And it tasted very good, so until lunch the coffee cake was gone.
Challah
I baked this challah a lot of times, because I just love it. The last time I baked it I prepared the dough and to rise the first time I put it in a fridge for the night. The next morning I took it out, formed challah and let rise it the second time, then baked it. So that morning we had delicious breakfast with still warm challah.
Apple butter cookies with rasins
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Peanut Butter Oatmeal Cookies
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