My husband loves shrimp scampi. I must admit, it took me a few times to perfect this but he never complained. Even when an exorbitant amount of lemon overpowered every other ingredient (my first failed attempt), he still ate it and smiled, or tried to …
This French toast is one of my favorites. Thick slices of sweet Challah bread are dipped in a vanilla egg batter and then coated with crushed corn flakes on one side. The contrasting textures are what make this dish a winner. Challah bread works perfectly …
Anyone that has ever been to the Pancake House knows that their pancakes are heavenly. They are light, airy, and practically melt in your mouth.
Of course, I tried to recreate them at home and think I’ve been able to get pretty close to the original. Give them a try and let me know what you think.
Time to flip.
It’s SO FLUFFY.
Sift the flour, sugar, baking powder, baking soda, and salt in a mixing bowl.
In another bowl, whisk together the buttermilk and eggs. Add the melted butter.
Add the wet ingredients to the dry ingredients and gently mix together until just combined.
Pour batter onto med-hot griddle to your desired size. I usually use my 1/3 measuring cup.
If you wish, gently press some fresh blueberries onto the batter or sprinkle lightly with cinnamon.
When you see bubbles start to rise, flip the pancakes and cook until golden brown.
Keep the finished pancakes in a warming oven until all are cooked. Serve with your favorite syrup, fruit, or whipped cream.
Why go to a fancy restaurant when you can make this elevated dish at home? Creating the perfect filet is nearly foolproof and takes only minutes from start to finish. The key to a perfect filet is using a cast-iron skillet to get the best …
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