Breakfast, Desserts, Levels 2 And Above, Recipe

Cream Cheese Pancakes – hmmmm

Quick question first. Do you prefer me trying out the recipes before I post them? I’m so A.D.D., it takes me a while to remember to buy ingredients for many of these recipes. So, please let me know which you prefer: me trying the recipes before posting or posting the recipes, then trying them out later. I have quite a few that I want to post and I’m curious which you prefer.
UPDATE: Well, I ate one with a Tablespoon of peanut butter (we buy Kirkland Natural Peanut Butter) and no jitters. So, it was all in my head last night. I WILL be making these again if/when I want something akin to a sandwich wrap (just without the cinnamon).
Well, I made this recipe last night. As I think I’ve said before, I typically make a recipe the first time just as it’s written (then, if I like it, I play with it later). After the first one was made (and these cook just like pancakes. Wait for the bubbles, then flip over), I tasted it. The texture wasn’t bad, they are very thin, and they were just “there”. I slathered butter on the top and tasted again. O.k. A little better. Then, I added vanilla extract into the rest of the batter. Much, MUCH better! Oh, by the way, I quadrupled the recipe because I didn’t want to use only part of the cream cheese package.
So, I piled a stack of these onto my plate, fried an egg and put that on top and had a few slices of bacon on the side. Now, here’s the strange part. I’ve never been a big syrup person. I always just put a little for taste but never drowned my plate with the stuff. By the time I got done eating, I was literally shaking because I wanted maple syrup so bad! I’m not sure if it’s because of the way I served these or what but I haven’t had a craving that strong in quite a while!
I will try one more this morning (with peanut butter or something) to see if I get that huge craving again. If I do, I won’t be making these again. If I don’t, I’ll try to re-think how I serve these (Hmmm … I wonder if it’s the cinnamon). Anyway, these were close enough to pancakes that if you must have some, make these (but add vanilla extract)!
2 oz cream cheese
2 eggs
1 packet stevia (or any) sweetener
1/2 teaspoon cinnamon

Bread, Recipe

Buttermilk Recipes

For years, I have been told that the perfect replacement for buttermilk is milk with 1 teaspoon of lemon juice or vinegar added to it. That’s all I had been using in recipes that require buttermilk. I never knew there was a difference because I did not have anything to compare it to. The first time I tasted buttermilk was when I was 4 years old (the flavor left that large of an impression). I decided from that day on I would never have buttermilk in my house.

So, 37 years later I’m surfing the internet looking for the “perfect” pancake recipe. I found this one:

The Best Buttermilk Pancakes


The Best Buttermilk Pancakes
Makes nine 6-inch pancakes The key to fluffy pancakes is not to over-mix the batter; you need small (the size of peas) lumps to remain.
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons sugar
  • 2 large eggs, lightly beaten
  • 3 cups buttermilk
  • 4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
  1. Heat electric griddle to 375° (or medium heat for a non-electric griddle). Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
  2. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
  3. Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
  4. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.

How could I go wrong with a recipe from a website called “Perfect Pancake”? So, I made the recipe with my tried and (what I thought was) true buttermilk replacement. The batter was so thin I ended up adding at least one more cup of flour and the resulting pancakes were too ‘flour-y’. I thought I was just doomed to not have good pancakes (since I refuse to buy pancake mix).

Then, my husband broke down and bought some buttermilk. His mother always cooked with buttermilk but I can be one stubborn woman. I hate buying one item (or ingredient) that will only be used for one recipe.

So, we made the recipe as written and wouldn’t you know these were/are the best pancakes I have ever made! They also make the best waffles! So, I have been on a buttermilk kick!

I had never understood what buttermilk was. I know traditionally it was the milk left over from the process of making butter but also knew that is not what we buy in the store. That’s when I found this web page:

Making Buttermilk:

Thanks to this web page, I have made one and a half gallons (it would have been even more but we needed to have waffles last night before the latest batch was finished … had to use 3 cups of the store bought buttermilk for the recipe) from a half gallon container.

So now I am hunting around for recipes that call for buttermilk. I found one that I just had to try:

From “Betty Crocker’s Picture Cook Book – Revised and Enlarged” circa 1958:

Old-Time Cinnamon Jumbles


Old-Time Cinnamon Jumbles
Made with buttermilk … delicately soft and cake-like. “So easy … that making them is a thrill for the girls in the Home Economics classes each year,” according to Miss Sarah M. Knight of Buffalo, New York. And even her little sixth-graders report making them with great success in their own homes!
Mix thoroughly …
1/2 cup soft shortening (part butter) (Brenda: I used only butter)
1 cup sugar
1 egg
Stir in …
3/4 cup buttermilk
1 teaspoon vanilla
Sift together and stir in …
2 cups sifted flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Chill dough. Drop rounded teaspoonfuls about 2” apart on lightly greased baking sheet. Sprinkle with mixture of sugar and cinnamon (1/4 cup sugar and 1 teaspoon cinnamon). Bake until set but not brown.
Temperature: 400 degrees F (moderate hot oven).
Time: Bake 8 to 10 minutes.
Amount: About 4 dozen 2” cookies.

“Delicately soft and cake-like” is the perfect description for these cookies. They are VERY soft and have the consistency of a flattened cupcake. They are also very mildly flavored. I’m not sure what I expected prior to making this recipe but know I did not get what I wanted. I did not like the cinnamon on top but I’m not sure what I could have replaced it with so I would really like these cookies. I will not make this recipe again but thought I would share … I’m sure some will like this recipe.

I will not give up my search for buttermilk recipes! I’ll share more as I find them!