Veggie Mac and Cheese
Month: August 2016
Breakfast is ready! (Dared by @casynuf to post up my breakfast)
Made my vanilla buttermilk honey pancakes.. Or in this case I made one big, fat, plate stretching pancake!
If you’re interested in the recipe I’ll be posting it up shortly after I eat. Love you!
I did promise the recipe!
If you want to make this from scratch you’ll need…
- 1 cup all-purpose flour
- European style butter (to grease the pan)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg (beaten)
- 1 cup buttermilk
- 2 tablespoons of honey (Clover honey, or Dark buckwheat honey)
In a medium sized mixing bowl, stir in the dry ingredients (Flour, salt, baking powder, baking soda). If you have a shifter, use this to reduce possible “clumps” in your flour.
Once thoroughly mixed, add the beaten egg, buttermilk, vanilla extract and the honey. Stir well until it’s uniformly blended but do not over beat it! I recommend using the handle of a wooden spoon or a pair of metal chop sticks to get the job done.
Set your stove top to a medium high heat and lightly grease a large griddle or skillet with no more than 1 tsb of butter.
When the pan is hot, pour approximately ¼ cup of your batter onto the griddle or skillet. Cooking time is approximately 1 to 2 minutes. During this time, if you want to add any fruit, granola, extra honey, cinnamon, etc to the cake this would be a great time to do so! Don’t over do it though, there are already several sweet components in the batter. As for when to flip the cake… a good indicator that it’s time to flip the cake is when the top is covered with bubbles and edges look cooked. Turn and cook it 1 more minute and then serve it on a plate!
Repeat with remaining batter until you’re done!
