April 2020

If you are feeding a crowd for a summer barbeque or cooking up something tasty to prepare for the big football game, these cheesy onion fritters will take your favorite grilled meats to a whole new level of awesome. Imagine a hamburger with a serving of those Amish onion fritters or even a beautiful steak topped with crispy onions to help. We ‘re just thinking about them.

I love to snack with onion rings, a chip that you can buy in the supermarket. I know its unhealthy but the flavor of the onions gets me every time. While I visited my grandmother, I noticed this dish, and I thought maybe it is a burger type dish so I went and grab one. I was stunned because it tasted like those chips I loved, a healthy version without added preservatives. Imagine having your favorite chip into real food, makes me feel like a won in life. If you like caramelized onion flavor or onion fritters, you ‘re going to go bonkers for these Amish Onion Patties-they’s crunchy and addictive. A perfect side dish, serve them on the side piping hot with cold sour cream for dipping-then sit back and wait for a magic feel. Enjoy with your family and friends.

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Onion Fritters Recipe

Ingredients:

3/4 c flour

1 tbsp sugar

1 tbsp cornmeal

2 tsp baking powder

1-2 tsp salt-according to taste

3/4 c milk

2 1/2 c chopped onions

oil for frying

Directions:

Mix dry ingredients.

Stir in the milk until the batter thicks.

Thoroughly add onions and mix.

Heat in a medium-high heat skillet 1/2 inch oil.

Put the batter with hot oil tbsp, flattened on both sides, brown until crisp and nice.

Use paper towels to drain

Serve warm and enjoy

Tips:

Portion patties with measurement of 1/4-cup. Fry until brown on the first side.

Serve with sour cream and chives, immediately.

Amish Onion Fritters

Rebecca If you are feeding a crowd for a summer barbeque or cooking up something tasty to prepare for the big football game, these cheesy onion fritters will take your favorite… Main Dish Recipes Amish Onion Fritters European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3/4 c flour
• 1 tbsp sugar
• 1 tbsp cornmeal
• 2 tsp baking powder
• 1-2 tsp salt-according to taste
• 3/4 c milk
• 2 1/2 c chopped onions
• oil for frying

Instructions

Mix dry ingredients.

Stir in the milk until the batter thicks.

Thoroughly add onions and mix.

Heat in a medium-high heat skillet 1/2 inch oil.

Put the batter with hot oil tbsp, flattened on both sides, brown until crisp and nice.

Use paper towels to drain

Serve warm and enjoy

Tips:

Portion patties with measurement of 1/4-cup. Fry until brown on the first side.

Serve with sour cream and chives, immediately.

What is better to go along with dinner than fresh, hot, buttery rolls? Not much, friends, not much. But because rolls can be something of a challenging venture to take on at home, we sometimes find ourselves turning to the familiar refrigerated tube. This recipe is from my grandmother, try those fluffy, soft butter, complete with love made rolls. Thanks to the yeast packets, the rolls are rapid to lift.

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Butter Rolls Recipe

Ingredients:

3/4 cup milk

1/4 cup butter

1/4 cup white sugar

1 tsp salt

4 1/2 tsp active dry yeast

1 tsp white sugar

1/2 cup warm water

3 1/2 cups bread flour, divided as desired

(1) egg, lightly beaten

1 tbsp all-purpose flour

Instructions:

Pour the milk into a 2-cup glass microwave measuring cup and heat until it starts to boil and climb the sides, about a minute. Add the butter, 1/4 cup sugar, and salt to the scalded milk; set aside to cool until it reaches below 110 F (45 C).

Melt the yeast and 1 tsp of sugar in a large bowl of warm water. Let stand for about 10 minutes before the yeast softens and starts to form a creamy foam.

Pour the mixture into the yeast; add 2 cups of bread flour and egg. Stir the mixture until smooth, use a wooden spoon. Add and combine the remaining flour, 1/2 cup at a time, mixing thoroughly after each addition until the dough is a little tacky and smooth.

Draw dough on a sheet of waxed paper poured with flour and slightly knead it into a ball; shape it. In a lightly oiled bowl, place the dough and let it coat. Cover with a towel and let them rise for about 30 minutes in a warm spot.

Line a sheet of parchment paper for the baking. Split the dough into thirds. Break each third into six balls of even size and arrange on a prepared baking sheet. Use a towel to cover balls to rise for another 30 minutes.

Preheat oven at about 350 ° F (175 ° C).

In a preheated oven, bake it for 15 minutes until brown

Grandma Rita’s Soft Butter Rolls

Rebecca What is better to go along with dinner than fresh, hot, buttery rolls? Not much, friends, not much. But because rolls can be something of a challenging venture to take… Main Dish Recipes Grandma Rita’s Soft Butter Rolls European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3/4 cup milk
• 1/4 cup butter
• 1/4 cup white sugar
• 1 tsp salt
• 4 1/2 tsp active dry yeast
• 1 tsp white sugar
• 1/2 cup warm water
• 3 1/2 cups bread flour, divided as desired
• (1) egg, lightly beaten
• 1 tbsp all-purpose flour

Instructions

Pour the milk into a 2-cup glass microwave measuring cup and heat until it starts to boil and climb the sides, about a minute. Add the butter, 1/4 cup sugar, and salt to the scalded milk; set aside to cool until it reaches below 110 F (45 C).

Melt the yeast and 1 tsp of sugar in a large bowl of warm water. Let stand for about 10 minutes before the yeast softens and starts to form a creamy foam.

Pour the mixture into the yeast; add 2 cups of bread flour and egg. Stir the mixture until smooth, use a wooden spoon. Add and combine the remaining flour, 1/2 cup at a time, mixing thoroughly after each addition until the dough is a little tacky and smooth.

Draw dough on a sheet of waxed paper poured with flour and slightly knead it into a ball; shape it. In a lightly oiled bowl, place the dough and let it coat. Cover with a towel and let them rise for about 30 minutes in a warm spot.

Line a sheet of parchment paper for the baking. Split the dough into thirds. Break each third into six balls of even size and arrange on a prepared baking sheet. Use a towel to cover balls to rise for another 30 minutes.

Preheat oven at about 350 ° F (175 ° C).

In a preheated oven, bake it for 15 minutes until brown

I love chocolates but I always eat them in moderation. It’s not that I’m maintaining a figure or something but have you ever felt dulled or dissipated by overindulgence? Well, that is how I feel whenever I eat too much of anything. I know I don’t like it either. But even if that is the case, I can’t help but overindulge myself to this chocolatey goodness. Well, you know what they say, “for every rule, there is an exception”. This recipe is like one of those written in a paper and pass around generation (like a scroll, LOL). So easy to make and quick to prepare. And it’s heavenly, super delicious, and addictive. I like how it’s made, the texture, consistency, like a hot fudge in a pie form. I’m no expert but I can tell the difference between a cake and a gooey fudge. My kids love it, even my husband does (and I tell you my husband can’t tolerate too much sweet), surprisingly.

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Hot Fudge Pie Recipe

INGREDIENTS

1 stick butter, softened

1 cup of sugar

2 eggs

1 teaspoon vanilla

3 tablespoon cocoa powder

1 teaspoon salt

1/2 cup of all-purpose flour

HOW TO MAKE HOT FUDGE PIE

Step 1: Prepare the oven by preheating it to 350 degrees.

Step 2: With an electric mixer, cream the butter and sugar for 3 minutes or until fluffy. Add in the eggs and vanilla. Mix until incorporated.

Step 3: Stir in the cocoa powder, salt, and flour. Mix well until combined.

Step 4: Meanwhile, grease an 8-inch pie pan with butter or spray with cooking spray.

Step 5: Pour the mixture into the prepared pie pan.

Step 6: Place inside the preheated oven and bake for 30 to 35 minutes until the center is set.

Tip:
If you want to have a gooey consistency mix the ingredients by hand. Using a mixer will result in more of a brownie or cake mixture.

HOT FUDGE PIE

Rebecca I love chocolates but I always eat them in moderation. It’s not that I’m maintaining a figure or something but have you ever felt dulled or dissipated by overindulgence? Well,… Main Dish Recipes HOT FUDGE PIE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 6 voted )

Ingredients

• 1 stick butter, softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 3 tablespoon cocoa powder
• 1 teaspoon salt
• 1/2 cup all-purpose flour

Instructions

Step 1: Prepare the oven by preheating it to 350 degrees.

Step 2: With an electric mixer, cream the butter and sugar for 3 minutes or until fluffy. Add in the eggs and vanilla. Mix until incorporated.

Step 3: Stir in the cocoa powder, salt, and flour. Mix well until combined.

Step 4: Meanwhile, grease an 8-inch pie pan with butter or spray with cooking spray.

Step 5: Pour the mixture into the prepared pie pan.

Step 6: Place inside the preheated oven and bake for 30 to 35 minutes until the center is set.

Tip:
If you want to have a gooey consistency mix the ingredients by hand. Using a mixer will result to a more of a brownie or cake mixture.

I can eat dessert forever, it is my comfort food, whenever I feel down. It is something that keeps me from moving forward. I like to add some fresh fruit here, and there is an effort to “keep things healthy.” In this recipe, my weapon of choice is blueberries because it is one of my favorite fruit. The show stars, blueberries are full of antioxidants, so folding them into this deliciously moist cake, helped by vanilla, and lemon that leads to a dessert that we can have for breakfast, lunch, and dinner.

Blueberry Poundcake is a New England summer at its best, and delicious cakes like this serve all summer long in Maine restaurants. If you’re a Blueberry Poundcake lover, then this Blueberry Pound Cake is for you. It’s a dense, moist, buttery cake packed with prickly, juicy blueberries.

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Blueberry Pound Cake Recipe

Ingredients:

1/2 cup butter

(3) eggs

3-1/2 cups all-purpose flour

2 tsp. baking powder

1/4 tsp. salt

2 cups of sugar

4 cups fresh blueberries

1 cup milk

Directions:

Let the butter and eggs stand, for 30 minutes, at room temperature. Meanwhile, prepare a 10-inch tube pan that is greased and set aside.

Add and combine flour, baking powder, and salt in a bowl; set aside.

Add and beat the butter and sugar in a mixing bowl at medium speed with an electric mixer until the mixture is well balanced.

Beat the eggs

Stir blueberries into the flour mixture.

Stir the blueberry blend into a butter mixture by hand.

Stir in the milk before ready to mix.

Put the batter in the ready-made pan

Bake for 60 to 75 minutes in a 325 degrees F oven or until a wooden skewer inserted close to the middle comes out clean.

Let it cool on a 15-minute wire rack.

Cake loosen with a thin metal spatula from the edge of the plate.

Remove the cake from the pan; refrigerate on the wire rack.

Blueberry Pound Cake

Rebecca I can eat dessert forever, it is my comfort food, whenever I feel down. It is something that keeps me from moving forward. I like to add some fresh fruit… Main Dish Recipes Blueberry Pound Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

Ingredients

• 1/2 cup butter
• (3) eggs
• 3-1/2 cups all-purpose flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 2 cups of sugar
• 4 cups fresh blueberries
• 1 cup milk

Instructions

Let the butter and eggs stand, for 30 minutes, at room temperature. Meanwhile, prepare a 10-inch tube pan that is greased and set aside.

Add and combine flour, baking powder, and salt in a bowl; set aside.

Add and beat the butter and sugar in a mixing bowl at medium speed with an electric mixer until the mixture is well balanced.

Beat the eggs

Stir blueberries into the flour mixture.

Stir the blueberry blend into a butter mixture by hand.

Stir in the milk before ready to mix.

Put the batter in the ready-made pan

Bake for 60 to 75 minutes in a 325 degrees F oven or until a wooden skewer inserted close to the middle comes out clean.

Let it cool on a 15-minute wire rack.

Cake loosen with a thin metal spatula from the edge of the plate.

Remove the cake from the pan; refrigerate on the wire rack.

I would’ve done it for several times if I could only profess my love to my crockpot. This marvelous piece of equipment in the kitchen saved me several times now. However, I receive my own mother’s help this time.

Lately, I’m a bit busy. Projects arrive and I had to oversee them. My job was to manage my projects online. Although it’s most convenient, sometimes it makes me ponder. My mother visited us and stayed a few nights with us, and I was so sad because I was busy and can’t spare time to talk to her. When it’s her time to go home, I volunteered to accompany her to the airport despite my busy schedule. I thought to myself that this is the least I can do to her, and so I did, together with my son we bring her to the airport.

On the way home, I realized that  I had nothing prepared for dinner, we were on our way home! While I wanted a home-cooked meal for my husband, he seemed to have an idea of what to eat, take-out. I checked my phone and a message pop up just as I parked in our favorite restaurant. My mother had a text message saying, “Don’t worry about dinner, I prepared beef and broccoli. “Oh, God. Thanks, Mom!

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Beef and Broccoli with Carrots Recipe

Ingredients:

For Coating:

2 tbsp cornstarch

2 tbsp water

1/2 tsp garlic powder

Main Ingredients:

1 lb beef round steak/strips

4 cup broccoli

1 small onion

2 pcs carrots

2 tbsp vegetable oil

For the Sauce:

1/3 cup reduced-sodium soy sauce

2 tbsp brown sugar

1 tsp ground ginger

1 tbsp corn starch

1/2 cup water

Directions:

For Coating: Combine corn, water, and garlic powder in a bowl. Mix until soft. In the mixture, toss the beef.

For the Sauce: Combine in a bowl soy sauce, brown sugar, cornstarch, ground ginger, and water. Mix until smooth.

Stir the beef in 1 tbsp of the oil to brown or wok over medium-high heat in a big casserole. Take it out and keep it warm.

In the remaining oil, mix the remaining broccoli, carrots, and onion. Add the sauce and beef.

Cook for about 3 minutes, often stirring to make sure all is cooked uniformly.

Serve it with rice.

EASY BEEF AND BROCCOLI (WITH CARROTS)

Rebecca I would’ve done it for several times if I could only profess my love to my crockpot. This marvelous piece of equipment in the kitchen saved me several times now.… Main Dish Recipes EASY BEEF AND BROCCOLI (WITH CARROTS) European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• For Coating:
• 2 tbsp cornstarch
• 2 tbsp water
• 1/2 tsp garlic powder
• Main Ingredients:
• 1 lb beef round steak/strips
• 4 cup broccoli
• 1 small onion
• 2 pcs carrots
• 2 tbsp vegetable oil
• For the Sauce:
• 1/3 cup reduced-sodium soy sauce
• 2 tbsp brown sugar
• 1 tsp ground ginger
• 1 tbsp corn starch
• 1/2 cup water

Instructions

For Coating: Combine corn, water, and garlic powder in a bowl. Mix until soft. In the mixture, toss the beef.

For the Sauce: Combine in a bowl soy sauce, brown sugar, cornstarch, ground ginger, and water. Mix until smooth.

Stir the beef in 1 tbsp of the oil to brown or wok over medium-high heat in a big casserole. Take it out and keep it warm.

In the remaining oil, mix the remaining broccoli, carrots, and onion. Add the sauce and beef.

Cook for about 3 minutes, often stirring to make sure all is cooked uniformly.

Serve it with rice.

This is a great, simple recipe.

Egg Salad for Sandwiches is just a fantastic recipe. You start with a tremendous base. The proportion of egg, mustard, and mayo is ideal in this. I tried this several times. The very first attempt was as the recipe requirements, and the next time I added a bit of dill and celery. Both times have been very excellent!

This is a beautiful tasting egg salad sandwich that you will devour. Treat your family and friends with this and you won’t regret it! Our family loves eating together every night as a priority and we enjoy this recipe as a family favorite. We’re also always looking for other recipes.

I adore this with lettuce on sandwiches. (I don’t take care of paprika, so I left it out) You can also add curry powder to make it slightly different.

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Egg Salad Recipe

To make this exceptional egg salad Sandwiches, you want these ingredients:

35 mins | 4 servings | 344 calories

Ingredients

8 eggs

1/2 cup mayonnaise

1 teaspoon prepared yellow mustard

1/4 cup chopped green onion

salt and pepper to taste

1/4 teaspoon paprika

Directions

Place sliced eggs in a pan and cover with water. Bring water to a boil and immediately remove from heat. Remove from hot water, cool, peel, and chop.

Place the chopped eggs in a bowl and stir in the mayonnaise, mustard and green onion. Season with pepper, salt and paprika. Mix and serve in your favorite bread or crackers.

Nutrition Info:

Per Serving: 344 calories; 31.9 g fat; 2.3 g carbohydrates; 13 g protein; 382 mg cholesterol; 351 mg sodium.

Delicious Egg Salad for Sandwiches

Rebecca This is a great, simple recipe. Egg Salad for Sandwiches is just a fantastic recipe. You start with a tremendous base. The proportion of egg, mustard, and mayo is ideal… Main Dish Recipes Delicious Egg Salad for Sandwiches European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.4/5

( 10 voted )

Ingredients

• 8 eggs
• 1/2 cup mayonnaise
• 1 teaspoon prepared yellow mustard
• 1/4 cup chopped green onion
• salt and pepper to taste
• 1/4 teaspoon paprika

Instructions

Place sliced eggs in a pan and cover with water. Bring water to a boil and immediately remove from heat. Remove from hot water, cool, peel, and chop.

Place the chopped eggs in a bowl and stir in the mayonnaise, mustard, and green onion. Season with pepper, salt, and paprika. Mix and serve in your favorite bread or crackers.

Notes

Per Serving: 344 calories; 31.9 g fat; 2.3 g carbohydrates; 13 g protein; 382 mg cholesterol; 351 mg sodium.

You don’t fall on standard bananas or zucchini bread when you are in the mood to bake, and you wonder what you should whip up. Not that we don’t love them, but you should make another, tastier dish instead: sweet Alabama pecan bread. The same or similar ingredients you would use for one of the two other pieces of bread, but with several pecans, to create the bread sweet, which gives the flavor and crunch when you bite. People appear to feel daunting making bread, which is what makes banana bread such an enticing option, but we’re pretty sure it’s about to become your next go-to sweet bread. Great when you’re on-the-go as a quick snack, or after a long day for a little afternoon pick-me-up.

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Pecan Bread Recipe

Ingredients:

2 cups pecans, finely chopped

1 1/2 cups self-rising flour

1 cup of sugar

1 cup brown sugar

1 cup of vegetable oil

(4) large eggs, beaten

1 tsp vanilla extract

1/4 tsp salt

Directions:

Preheat oven at about 350 degrees Fahrenheit. Combine brown and white sugars with vegetable oil and eggs in a large metal bowl.

Add and stir with a wooden spoon until the mixture is smooth, and no sugar clumps are present.

Add the salt, vanilla extract, and flour, stir until you can pour the flour with the mixture.

Fold in the pecans to make sure that the pecans don’t settle down.

Grease a 9×13 inch baking dish with a non-stick spray or butter.

Add the batter into the saucepan and place it in the oven. The bread ought to bake for 30-35 minutes. Flip the pan 180 degrees halfway through the bake to ensure that the bread is bake evenly.

Use and insert a toothpick in the center of the bread to tell, if its cook or not, when the toothpick comes out clean, then the cooking is done.

Set aside, let it cool for 15 minutes before cutting.

Sweet Alabama Pecanbread

Rebecca You don’t fall on standard bananas or zucchini bread when you are in the mood to bake, and you wonder what you should whip up. Not that we don’t love… Main Dish Recipes Sweet Alabama Pecanbread European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 2 cups pecans, finely chopped
• 1 1/2 cups self-rising flour
• 1 cup of sugar
• 1 cup brown sugar
• 1 cup of vegetable oil
• (4) large eggs, beaten
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

Preheat oven at about 350 degrees Fahrenheit. Combine brown and white sugars with vegetable oil and eggs in a large metal bowl.

Add and stir with a wooden spoon until the mixture is smooth, and no sugar clumps are present.

Add the salt, vanilla extract, and flour, stir until you can pour the flour with the mixture.

Fold in the pecans to make sure that the pecans don't settle down.

Grease a 9x13 inch baking dish with a non-stick spray or butter.

Add the batter into the saucepan and place it in the oven. The bread ought to bake for 30-35 minutes. Flip the pan 180 degrees halfway through the bake to ensure that the bread is bake evenly.

Use and insert a toothpick in the center of the bread to tell, if its cook or not, when the toothpick comes out clean, then the cooking is done.

Set aside, let it cool for 15 minutes before cutting.

The sugar cookie is soft, chewy, and flavorful. The dough is too sticky to roll if not chilled. It’s very important to fry the dough. This recipe is certainly a treasure. I use a small scoop (or tsp) rather than roll and cut the cookies, then flatten them a little with a half pecan or walnut, then bake them. I also baked the remaining pet into two cylinders, wrapped in plastic wrap, and congealed it half the petty.

One of my favorite baked varieties is sugar cookies. They both contain drop-out sugar cookies and cookies. I mostly acknowledge the fact that sprinkles and frosting usually occur. But they’re just a cookie that pleases the all-round crowd. They ‘re pretty on show, first in sales, kids love them and you can get cheeky with color combinations of frosting and sprinkling. I think we can agree, above all, that the sugar cookies are the cookie world’s QUEEN. In all your glory crowned sprinkle, we bow down to you.

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Cream Cheese Sugar Cookies Recipe

Ingredients:

1 cup white sugar

1 cup butter, softened

1 (3 ounces) package cream cheese, softened

1/2 tsp salt

1/2 tsp almond extract

1/2 tsp vanilla extract

1 egg yolk

2 1/4 cups all-purpose flour

Directions:

Combine the sugar, butter, cream cheese, salt, vanilla and almond extracts and egg yolk in a large bowl. Beat until smooth. Stir flour to a good mixture. Let it rest and chill for 8 hours or overnight in the dough.

Preheat the oven at about 190 ° C (375 ° F).

Roll out dough 1/2 inch at once over a lightly floured surface and cool down to 1/8 inch thickness. With floured blurred cookie cutters, cut to desired forms. Put one inch apart on a cookie sheet without burning.

Leave the cookies to frost or brush with a slightly battered egg white and sprinkle with candy or sugar.

Bake 7-10 minutes or until light brown in a pre-heated oven. Before frosting, cool cookies completely.

CREAM CHEESE SUGAR COOKIES

Rebecca The sugar cookie is soft, chewy, and flavorful. The dough is too sticky to roll if not chilled. It’s very important to fry the dough. This recipe is certainly a… Main Dish Recipes CREAM CHEESE SUGAR COOKIES European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.6/5

( 8 voted )

Ingredients

• 1 cup white sugar
• 1 cup butter, softened
• 1 (3 ounces) package cream cheese, softened
• 1/2 tsp salt
• 1/2 tsp almond extract
• 1/2 tsp vanilla extract
• 1 egg yolk
• 2 1/4 cups all-purpose flour

Instructions

Combine the sugar, butter, cream cheese, salt, vanilla and almond extracts and egg yolk in a large bowl. Beat until smooth. Stir flour to a good mixture. Let it rest and chill for 8 hours or overnight in the dough.

Preheat the oven at about 190 ° C (375 ° F).

Roll out dough 1/2 inch at once over a lightly floured surface and cool down to 1/8 inch thickness. With floured blurred cookie cutters, cut to desired forms. Put one inch apart on a cookie sheet without burning.

Leave the cookies to frost or brush with a slightly battered egg white and sprinkle with candy or sugar.

Bake 7-10 minutes or until light brown in a pre-heated oven. Before frosting, cool cookies completely.

Some world without pancakes is depressing, not really worth living in. My favorite thing about pancakes, aside from ingesting them, is viewing maple syrup melt along the edges. YUMMMY!

These pancakes are among my favorite Sunday morning breakfast treats. The matter is that a lot of wonderful pancake recipes demand buttermilk. Without that, you may end up with a super-flat and dull pancake that looks too much like a missing crepe.

This is a fast and easy recipe to produce super fluffy sandwiches with ingredients that you probably have in your home. Never repurchase that dreadful box of pre-mix again!

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Pancakes Recipe

Ingredients:

3/4 cup milk

2 tablespoons white vinegar (see note)

1 cup all-purpose flour

2 tablespoons white sugar (I used 3)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

2 tablespoons melted butter

1 teaspoon vanilla

Directions:

Combine the vinegar and milk in a little bowl to get 15 minutes to “sour”. This is a vital process, and it is called “soured milk” which can be much distinct than sour milk. I promise you will NOT taste any vinegar.

Mix the dry ingredients into a bowl. In a smaller bowl, whisk the soured milk, melted butter, vanilla, and egg together. Now, pour it in dry ingredients and whisk until lumps are completely gone. Do not over-do this process.

The overall batter should be thick, but don’t add any additional liquid. Allow the dough to rest for about 10-minutes. After, you might find bubbles, so stir again. Gently dip out (do not rush) 1 / 2 cup of batter and set it in a buttered grill.

The Best Home Made Pancakes

Rebecca Some world without pancakes is depressing, not really worth living in. My favorite thing about pancakes, aside from ingesting them, is viewing maple syrup melt along the edges. YUMMMY! These… Main Dish Recipes The Best Home Made Pancakes European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 41 voted )

Ingredients

• 3/4 cup milk
• 2 tablespoons white vinegar (see note)
• 1 cup all-purpose flour
• 2 tablespoons white sugar (I used 3)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla

Instructions

Combine the vinegar and milk in a little bowl to get 15 minutes to "sour". This is a vital process, and it is called "soured milk" which can be much distinct than sour milk. I promise you will NOT taste any vinegar.

Mix the dry ingredients into a bowl. In a smaller bowl, whisk the soured milk, melted butter, vanilla, and egg together. Now, pour it in a dry ingredients and whisk until lumps are completely gone. Do not over-do this process.

The overall batter should be thick, but don't add any additional liquid. Allow the dough to rest for about 10-minutes. After, you might find bubbles, so stir again. Gently dip out (do not rush) 1 / 2 cup of batter and set it in a buttered grill.