April 2020

The recipe comes from my aunt who has been living for many, many years in the indigenous tribe. As a child, I have delightful memories of visits and culture. My aunt learned to make Indian Fry Bread from family friends and gave me the recipe a few years ago. Fried bread has many names, including Indian Fry Bread, Navajo Fry Bread, Navajo Tacos, and Scones.

The tacos made from Indian Fry Bread have a meaty mix of taco-seasoned boiled beef and boasts and then all the fasteners like sour cream, shredded lettuce, and tomatoes. Taco is deliciously crispy on the outside, soft and chewy at the inside. Home-made hamburgers, Meatloaf Hamburger Patties, and homemade pizzas made with the best pizza Dough Recipe are among our other favourite weekend dining ideas.

These big fried dough disks can be served salty or sweet, take little time to prepare, and are made using the same simple ingredients as they were created first. An easy Navajo Fry Bread is made out of a very simple dough. I’m going to bet you have all you need to do already. There is no need for deep fryer or oil gallons. In a pot with just one inch of oil or less, you can make Easy Navajo Fry Bread.

Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 9

Ingredients:

2 cups oil for frying

4 cups all-purpose flour

3 tablespoons baking powder

2 tablespoons salt

2 ½ cups warm milk

Directions:

Heat 1 inch of vegetable oil and lard in a large, heavy-bottomed frying pan to 185 degrees C.

Combine flour, baking powder, salt, and milk in a large mixing bowl. Mix well. After the dough is gathered, shape it and pull it down flat.

Put 3 or four dough in hot oil, one at a time. When the bubbles appear, flip over them and cook until they are golden. Drain and serve hot on paper towels.

Navajo Fry Bread

Rebecca The recipe comes from my aunt who has been living for many, many years in the indigenous tribe. As a child, I have delightful memories of visits and culture. My… Main Dish Recipes Navajo Fry Bread European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cups oil for frying
• 4 cups all-purpose flour
• 3 tablespoons baking powder
• 2 tablespoons salt
• 2 ½ cups warm milk

Instructions

Heat 1 inch of vegetable oil and lard in a large, heavy-bottomed frying pan to 185 degrees C.

Combine flour, baking powder, salt, and milk in a large mixing bowl. Mix well. After the dough is gathered, shape it and pull it down flat.

Put 3 or four dough in hot oil, one at a time. When the bubbles appear, flip over them and cook until they are golden. Drain and serve hot on paper towels.

Classic Chocolate Mayonaise Cake must be one of my most luxurious, delicious, and easy cake. Just combine all of the ingredients, pour into a pot, and bake, that’s it. Once you tried this recipe, you never will want to use a prepared cake mix. Mayonnaise is only an emulsion of yolk, oil, and a small amount of vinegar. Typical cake recipes call for egg, oil, and even buttermilk that contains vinegar and make the most incredible double chocolate cupcakes. Basically, with mayonnaise, multiple ingredients are only taken into one shortcut. The mayonnaise cake originated when people were less able to get eggs and oil during the Great Depression. Brands that have made Mayo have even added this recipe to the jar. You can see that there is 1/4 salt added in this recipe because the mayonnaise already contains salt.

This cake tastes wonderful warm but at room temperature, you can eat it. But we like our cake warm so the ice cream melts and soaking the fudge sauce to every nook and cranny. This cake is the perfect ending for a friendly dinner party. Nobody can resist a warm mayonnaise cake with fudge and ice cream, at least I can’t. Do not let you be frightened by the mayonnaise in a cake. In most cake recipes mayonnaise is mostly made from oils and eggs, making this cake damp and decadent.

Serves: 12

Ingredients:

2 cups all-purpose flour

1 ½ teaspoons baking soda

1 cup white sugar

¼ teaspoon salt

1 cup of water

¾ cup mayonnaise

2 (1 ounce) squares unsweetened chocolate, melted

Directions:

Preheat the oven until 350 ° F (175 ° C). Grate a 9-inch square pot with flour.

Sift flour, soda, sugar, and salt together in a large bowl. Add the melted chocolate and water, mayonnaise. Combine well with each other.

Bake for or until 35 minutes. Frost your favourite frozen frost.

Tip:

* Try using full-fat mayonnaise for better results.

Classic Chocolate Mayonnaise Cake for When You're Out of Eggs

Rebecca Classic Chocolate Mayonaise Cake must be one of my most luxurious, delicious, and easy cake. Just combine all of the ingredients, pour into a pot, and bake, that’s it. Once… Main Dish Recipes Classic Chocolate Mayonnaise Cake for When You’re Out of Eggs European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cups all-purpose flour
• 1 ½ teaspoons baking soda
• 1 cup white sugar
• ¼ teaspoon salt
• 1 cup of water
• ¾ cup mayonnaise
• 2 (1 ounce) squares unsweetened chocolate, melted

Instructions

Preheat the oven until 350 ° F (175 ° C). Grate a 9-inch square pot with flour.

Sift flour, soda, sugar, and salt together in a large bowl. Add the melted chocolate and water, mayonnaise. Combine well with each other.

Bake for or until 35 minutes. Frost your favourite frozen frost.

Tip:

* Try using full-fat mayonnaise for better results.

There are thousands of different potatoes, many of them widely cultivated by commercial farmers as well as home-growers. The majority of them are lumped into tuber colour and the content of starch. Irish potatoes are typically found in the group ‘white potato’ characterized by light tan to creamy, white, and waxy texture of the flesh due to its moderate to low starch content. They are called Irish potatoes because they were the main type cultivated in Ireland at the beginning of the 1800s and they are always related to The Great Iris.

Irish potatoes might seem like a savoury side dish but there are no potatoes in this traditional Irish dessert. Candies made from potatoes are small bites of sweetened cream from cinnamon and cocoon. They are tasty and unbelievably easy to make. It is perfect if combined with beef, ham, or chicken.

Preparation time: 20 minutes
Cooking time: 40 minutes
Serves: 8

Ingredients:

8 large russet potatoes

1 tablespoon butter

½ small onion, minced

salt and ground black pepper to taste

½ cup butter, melted

½ cup heavy whipping cream

cup half-and-half

¼ teaspoon paprika (optional)

2 tablespoons chopped fresh parsley (optional)

Directions:

In a large pot, put the potatoes and cover them with salted water. Boil it for 10 min or until fully cooked. Set aside.

When the potatoes are cool enough, remove the skin off. Refrigerate the skinless potatoes for an hour until completely cold.

Preheat an oven to 350 ° F (175 ° C).

Preheat the oven to 350 degrees F.

Grate the bottom of the prepared baking plates with 2 of the potatoes. Sprinkle on the layer of pumpkin around 1/4 of the minced onion; salt and black pepper for sprinkling. Repeat until the dish is full of all ingredients.

Drizzle butter melted over half a mixture of potato and cream whipping, and paprikas seasoned.

Bake in the preheated oven for 30 minutes before the top bubbles.

Add the fresh chopped parsley to serve.

The Irish Potatoes Recipe

Rebecca There are thousands of different potatoes, many of them widely cultivated by commercial farmers as well as home-growers. The majority of them are lumped into tuber colour and the content… Main Dish Recipes The Irish Potatoes Recipe European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 8 large russet potatoes
• 1 tablespoon butter
• ½ small onion, minced
• salt and ground black pepper to taste
• ½ cup butter, melted
• ½ cup heavy whipping cream
• cup half-and-half
• ¼ teaspoon paprika (optional)
• 2 tablespoons chopped fresh parsley (optional)

Instructions

In a large pot, put the potatoes and cover them with salted water. Boil it for 10 min or until fully cooked. Set aside.

When the potatoes are cool enough, remove the skin off. Refrigerate the skinless potatoes for an hour until completely cold.

Preheat an oven to 350 ° F (175 ° C).

Preheat the oven to 350 degrees F.

Grate the bottom of the prepared baking plates with 2 of the potatoes. Sprinkle on the layer of pumpkin around 1/4 of the minced onion; salt and black pepper for sprinkling. Repeat until the dish is full of all ingredients.

Drizzle butter melted over half a mixture of potato and cream whipping, and paprikas seasoned.

Bake in the preheated oven for 30 minutes before the top bubbles.

Add the fresh chopped parsley to serve.

This is an easy recipe as easy as counting 1 through 3. For additional knowledge, sweet corn has been consumed throughout the world for several centuries as a starchy vegetable and cereal grain. It’s rich in fibre, minerals, and vitamins. The health benefits of corn, however, are controversial — although it contains good nutrients, it can also boost blood sugar. Moreover, the plant is frequently genetically modified. Corn has an impressive nutrient profile, most people can enjoy a well-balanced diet of whole maize and popcorn. It is also a gluten-free food that is natural and can be eaten by those who avoid gluten.

Corn is a popular food, a vegetable as well as a whole grain. You can eat whole grained maize or popcorn or make chips, oil. It can be eaten whole. Most maize is nevertheless used in the production of animal food and fuel. The time has come to seduce your palate with some tender and delicious cob maize, a summer staple from all over America. Do you think you know how to do it? This recipe is an easy recipe for you to try. A mouth-watering and a delicious summer side dish and we will bet there is at least one way you never tried.

Whether you boil, grill, roast, or slowly cook, add it to the cheese or dribble it with lime juice, you will surely have your guests asking for a second serving. And if you find yourself in the remaining corn with some miracle, which we doubt greatly, you can use this fast and easy corn casserole recipe the following day.

Ingredients:

2 tbsp white sugar

1 tablespoon lemon juice

6 cob (ears corn), husks, and silk removed

Directions:

In a large pot, put water about 3/4 and get to a boil. Add the sugar and lemon juice and dissolve the sugar. Add the ears of maize to boiling water, cover the pot, turn off the heat, allow the maize to cook in hot water for about 10 minutes, until tender.

Jamie's Sweet and Easy Corn on the Cob

Rebecca This is an easy recipe as easy as counting 1 through 3. For additional knowledge, sweet corn has been consumed throughout the world for several centuries as a starchy vegetable… Main Dish Recipes Jamie’s Sweet and Easy Corn on the Cob European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp white sugar
• 1 tablespoon lemon juice
• 6 cob (ears corn), husks, and silk removed

Instructions

In a large pot, put water about 3/4 and get to a boil. Add the sugar and lemon juice and dissolve the sugar. Add the ears of maize to boiling water, cover the pot, turn off the heat, allow the maize to cook in hot water for about 10 minutes, until tender.

For a peanut butter lover, you will love this recipe. Chewy and soft flourless cookies that you will search for. They are loaded with the flavour of peanut butter, they have no flour and they are naturally sweet. It is very easy to make and addictive. Many people recognize this recipe as the best peanut butter cookies. It’s a must-try recipe, especially for peanut butter lovers. You just need 20 min to make these fluffy peanut butter cookies. Make sure to enjoy the cookies with your loved ones.

Be sure not to overcook when you bake these flourless cookies on your cookie sheet. The idea is to maintain it soft. The texture is tender and baked until it is cracky, makes it crumbly extra and not big. The other good thing about the recipe is that it makes no too many cookies, only 11 or 12 which I find good. The more cookies I have, the more tempted I will be to consume. I loved the flourless butter cookies of the peanut and loved the concept again. I prefer creamy peanut butter for my baked goods, but it would be fine here. I bet crunchy would work fine.

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 12

Ingredients:

1 cup peanut butter

½ cup white sugar

⅓ cup packed brown sugar

1 egg

1 teaspoon vanilla extract

½ teaspoon baking soda

½ cup semisweet chocolate chips (optional)

Directions:

Preheat the oven until 350 ° F (175 ° C)

In a large bowl, beat peanut butter, white sugar, and brown sugar until smooth using an electric mixer. Combine and stir the egg, vanilla extract, and baking soda in the peanut butter mixture. Add the chocolate chips.

Drop the mixture on a baking sheet about 2 inches apart by a small rounded spoonful.

Preheat oven for 8 min, then bake the cookies. If the mixture turned golden and flattened then your cookies are ready to serve.

Easy, Chewy Flourless Peanut Butter Cookies

Rebecca For a peanut butter lover, you will love this recipe. Chewy and soft flourless cookies that you will search for. They are loaded with the flavour of peanut butter, they… Main Dish Recipes Easy, Chewy Flourless Peanut Butter Cookies European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup peanut butter
• ½ cup white sugar
• ⅓ cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ½ cup semisweet chocolate chips (optional)

Instructions

Preheat the oven until 350 ° F (175 ° C)

In a large bowl, beat peanut butter, white sugar, and brown sugar until smooth using an electric mixer. Combine and stir the egg, vanilla extract, and baking soda in the peanut butter mixture. Add the chocolate chips.

Drop the mixture on a baking sheet about 2 inches apart by a small rounded spoonful.

Preheat oven for 8 min, then bake the cookies. If the mixture turned golden and flattened then your cookies are ready to serve.

But seriously, I love great heart buffy coffee cake, and above all, I love cream cheese pastries. So why not combine these two recipes in one pleasant recipe? It sounds perfect for the next holiday season. Also, perfect for gatherings, relaxing in your house, or simply eating with your whole family. It takes time to batter all the ingredients, however, it is worth the extra effort as it makes every difference in the cake by making it from scratch and using real ingredients instead of a boxed mix. Indeed, the contrast of the flavours and textures, a sweet vanilla cake, and a creamy, slightly tangy filling and a warmly spicy topping is one of my favourite parts of the recipe. Combined with a hot coffee or chocolate and you’re all set.

Preparation time: 30 minutes
Cooking time: 40 minutes
Serves: 12

Ingredients:

1 cup white sugar

½ cup butter

1 egg

1 cup sour cream

1 teaspoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

For filling:

2 (8 ounce) packages cream cheese, softened

½ cup white sugar

1 egg

For topping:

½ cup chopped pecans

½ cup brown sugar

⅓ cup all-purpose flour

⅓ cup butter

Directions:

Preheat the oven until 350 ° F (175 ° C). Grease a 9×13 inch baking sheet.

Beat 1 cup of white sugar, 1/2 cup, and 1 egg in the bowl until the smooth of. Add the sour cream and extract of vanilla; mix well. In a sticky dough, combine 3 cups of flour, baking soda, and baking powder. Spread half of the dough into a baking dish evenly.

In another bowl, beat cream cheese, 1/2 cup of white sugar, and 1 egg until smooth. Spoon mixture into the baking dish over the dough. Put half of the remaining dough over the cream cheese blend with spoonfuls.

In a bowl, sprinkle the pecans, brown sugar with 1/3 of cup flour, and 1/3 of butter until it looks like a crumble. Sprinkle it over the dough.

Bake in a pre-heated oven for about 45 minutes before a toothpick inserted into the centre comes out clean.

Polish Cream Cheese Coffee Cake

Rebecca But seriously, I love great heart buffy coffee cake, and above all, I love cream cheese pastries. So why not combine these two recipes in one pleasant recipe? It sounds… Main Dish Recipes Polish Cream Cheese Coffee Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup white sugar
• ½ cup butter
• 1 egg
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• For filling:
• 2 (8 ounce) packages cream cheese, softened
• ½ cup white sugar
• 1 egg
• For topping:
• ½ cup chopped pecans
• ½ cup brown sugar
• ⅓ cup all-purpose flour
• ⅓ cup butter

Instructions

Preheat the oven until 350 ° F (175 ° C). Grease a 9x13 inch baking sheet.

Beat 1 cup of white sugar, 1/2 cup, and 1 egg in the bowl until the smooth of. Add the sour cream and extract of vanilla; mix well. In a sticky dough, combine 3 cups of flour, baking soda, and baking powder. Spread half of the dough into a baking dish evenly.

In another bowl, beat cream cheese, 1/2 cup of white sugar, and 1 egg until smooth. Spoon mixture into the baking dish over the dough. Put half of the remaining dough over the cream cheese blend with spoonfuls.

In a bowl, sprinkle the pecans, brown sugar with 1/3 of cup flour, and 1/3 of butter until it looks like a crumble. Sprinkle it over the dough.

Bake in a pre-heated oven for about 45 minutes before a toothpick inserted into the centre comes out clean.

These potatoes and onions, roast in the oven are an exquisite treat. It’s so delicious, they are especially good if they are fresh, Roasted potatoes are an excellent alternative for a side dish, especially for fast chicken, beef, and pork grilled or squashed. This version is flavoured with garlic and a variety of dried herbs. Olive oil and Paprika improve their flavour. The potatoes are tossed to crispy perfection with the seasonings and Olive Oil. You can put it together in the oven and concentrate on your main dish.

If you are sick and tired of mashed potato and any other way but do not have time for complicated roasting vegetables, this is an easy and delicious way to get yourself done. Roasting potatoes are delicious. Add sliced onions that allow them to caramel as they cook slowly, and you have raised them to a whole new degree of deliciousness. This is also a very easy recipe. Prepare the vegetables rapidly, mix olive oil and spices, and let the oven do everything possible.

Preparation time: 15 minutes
Cooking time: 40 minutes
Serving: 6

Ingredients:

2 lb potatoes, sliced into 1/2-inch-thick pieces

1 pc. onion halved and each 1/2 cut into quarters

½ cup canola oil

½ cup olive oil

4 cloves garlic

1 envelope onion soup mix

1 tbsp chopped fresh rosemary or more to taste

1 tablespoon freshly ground black pepper

Directions:

Preheat oven at a temperature of 450 ° F (230 ° C).

In a pan, combine potatoes with onion; cover with olive oil and canola oil. Add garlic, mixed onion soup, black pepper, and rosemary until potatoes and onion are coated evenly. Aluminium foil covering the roasting pan.

Roast for 25 minutes in the preheated oven. Take foil and roast for 15-30 minutes until cooked and crispy edges are browned.

*  To reheat remaining roasted potatoes, place it on a baking sheet and roast for about 10 to 15 minutes in pre-heated 400 F oven or until warm.

Easy and Delicious Roasted Potatoes and Onions

Rebecca These potatoes and onions, roast in the oven are an exquisite treat. It’s so delicious, they are especially good if they are fresh, Roasted potatoes are an excellent alternative for… Main Dish Recipes Easy and Delicious Roasted Potatoes and Onions European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 lb potatoes, sliced into 1/2-inch-thick pieces
• 1 pc. onion halved and each 1/2 cut into quarters
• ½ cup canola oil
• ½ cup olive oil
• 4 cloves garlic
• 1 envelope onion soup mix
• 1 tbsp chopped fresh rosemary or more to taste
• 1 tablespoon freshly ground black pepper

Instructions

1. Preheat oven at a temperature of 450 ° F (230 ° C).

2. In a pan, combine potatoes with onion; cover with olive oil and canola oil. Add garlic, mixed onion soup, black pepper, and rosemary until potatoes and onion are coated evenly. Aluminium foil covering the roasting pan.

3. Roast for 25 minutes in the preheated oven. Take foil and roast for 15-30 minutes until cooked and crispy edges are browned.

*  To reheat remaining roasted potatoes, place it on a baking sheet and roast for about 10 to 15 minutes in pre-heated 400 F oven or until warm.

 

It is not so easy to find out about this old fashioned peanut butter fudge. The soft, creamy version that I always look for whenever I’m down. There is nothing quite like the old-fashioned batch of peanut butter fudge, particularly when your grandmother makes it for you. When I say the Peanut Butter Fudge is one of the best fudge I’ve ever tasted I’m not exaggerating. This fudge is a perfect gift, a wonderful way to impress a person only a few minutes. I can’t imagine a person who loves peanut butter but is not happy and excited when they receive it.  Its rich flavour and creamy texture is something you would want to dive in any minute.

Ingredients:

1 pound powdered sugar

1 1/4 cups unsalted butter

1 1/2 cups creamy peanut butter

1/2 teaspoon kosher salt

1 1/2 teaspoons vanilla extract

Directions:

In a large bowl, sift the sugar through a fine-mesh strainer.

Over a medium heat saucepan, combine the butter and peanut butter. Whisk together to cook for 3 to 5 minutes or until bubbles appear on the edges.

Mix it with the extract of salt and vanilla, then add powdered sugar. Use a spatula to mix smoothly.

Spread the mixture over a plastic wrap of 8×8-inch. Wrap completely and cool for 1 to 3 hours until firm enough to cut.

Unwrap and cut into little cubes. If necessary, allow it to warm up before cutting.

As I have already said, it’s perfect to cut it when it’s already cool enough to get a clean piece. If you leave it in the refrigerator ice-cold, it tends to fragment. The good news is that the peanut butter fudge is delicious, which is why the problem is not tragic when it happens because you can still eat it. And yes, this method works with some other nut butter, like almonds or cassava just if someone is allergic around you, but I hope that you’ll try this peanut-butter fudge soon, regardless of what you use.

Grandma's Creamy Peanut Butter Fudge

Rebecca It is not so easy to find out about this old fashioned peanut butter fudge. The soft, creamy version that I always look for whenever I’m down. There is nothing… Main Dish Recipes Grandma’s Creamy Peanut Butter Fudge European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pound powdered sugar
• 1 1/4 cups unsalted butter
• 1 1/2 cups creamy peanut butter
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoons vanilla extract

Instructions

In a large bowl, sift the sugar through a fine-mesh strainer.

Over a medium heat saucepan, combine the butter and peanut butter. Whisk together to cook for 3 to 5 minutes or until bubbles appear on the edges.

Mix it with the extract of salt and vanilla, then add powdered sugar. Use a spatula to mix smoothly.

Spread the mixture over a plastic wrap of 8x8-inch. Wrap completely and cool for 1 to 3 hours until firm enough to cut.

Unwrap and cut into little cubes. If necessary, allow it to warm up before cutting.

As I have already said, it's perfect to cut it when it's already cool enough to get a clean piece. If you leave it in the refrigerator ice-cold, it tends to fragment. The good news is that the peanut butter fudge is delicious, which is why the problem is not tragic when it happens because you can still eat it. And yes, this method works with some other nut butter, like almonds or cassava just if someone is allergic around you, but I hope that you'll try this peanut-butter fudge soon, regardless of what you use.

We love simple, unfailing recipes and that is exactly what this recipe is. It’s fast to make, and we’re willing to bet that right now you have all you need to do. Pancakes have appeared as an integral part of global cuisine in all forms throughout the world. They’re not too sweet and slightly fragrant with vanilla. You can modify the ingredients to what’s available in your kitchen.

Homemade Pancakes for breakfast is a perfect start for your morning. In less than 30 minutes, this simple recipe will help you whip them up. It’s so simple to make scratch pancakes that you are going to wonder why you’ve never done it before. The best homemade pancakes are made by this simple recipe. These pancakes are light and fluffy, with only a touch of sweetness.

Ingredients:

3/4 cup milk

2 tablespoons white vinegar

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:

1. Combine milk and vinegar 10 minutes to “sour” in a small bowl then set aside. This is an important step, which is much different from sour milk. I guarantee that in the final product you won’t taste the vinegar.

2. In a small bowl, whisk the soured milk, vanilla, butter, and egg. Then mix all dry ingredients into a separate bowl. Pour the other mixture in the dry ingredients and whisk, don’t overdo it just until the majority of lumps vanish.

3. Don’t add any liquid in the mixture, set aside the batter for 10 min. to thicken.

4. Check after 10 min. for bubbles in the batter. (*Important: Do not stir the mixture again.)

Note:

First, mix dry and wet ingredients separately before cooking. The dry ingredients can be combined as much as you like, and the water ingredients can be used to do the same thing, but use a light touch when the two blends come together. It is frequently mistaken to over-mix the batter — it makes it flat and heavy, not fluffy.

The Best Home Made Pancakes – Unlike Any Other Pancakes You’ll EVER Eat

Rebecca We love simple, unfailing recipes and that is exactly what this recipe is. It’s fast to make, and we’re willing to bet that right now you have all you need… Main Dish Recipes The Best Home Made Pancakes – Unlike Any Other Pancakes You’ll EVER Eat European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 4 voted )

Ingredients

• 3/4 cup milk
• 2 tablespoons white vinegar
• 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

1. Combine milk and vinegar 10 minutes to "sour" in a small bowl then set aside. This is an important step, which is much different from sour milk. I guarantee that in the final product you won't taste the vinegar.

2. In a small bowl, whisk the soured milk, vanilla, butter, and egg. Then mix all dry ingredients into a separate bowl. Pour the other mixture in the dry ingredients and whisk, don't overdo it just until the majority of lumps vanish.

3. Don't add any liquid in the mixture, set aside the batter for 10 min. to thicken.

4. Check after 10 min. for bubbles in the batter. (*Important: Do not stir the mixture again.)

Note:

First, mix dry and wet ingredients separately before cooking. The dry ingredients can be combined as much as you like, and the water ingredients can be used to do the same thing, but use a light touch when the two blends come together. It is frequently mistaken to over-mix the batter — it makes it flat and heavy, not fluffy.