March 20, 2022 – B. Eppig Bakes

Breakfast•Main Courses•Vegetarian

Pancakes

March 20, 2022 by B. Eppig Recipe rating:

Pancakes

From scratch fluffy pancakes (with seven ingredients you probably already have in your pantry) on your plate in 20 minutes

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Prep Time 10

Cook Time 5

Resting Time 5

Course Breakfast, Mains

Servings medium pancakes

Equipment

2 mixing bowls (medium and a small) I have a large liquid measuring cup and use that for all the wet ingredients
liquid measuring cups
dry measuring cups
measuring spoons
mixing spoon
griddle or frying pan
whisk
spatula

Ingredients

1½ cup flour
2½ Tbsp. sugar
1½ tsp. baking powder
¼ tsp. salt
1½ cups milk I prefer whole milk for this recipe
3 Tbsp. butter (melted) + additional for griddle and serving
2 large eggs
maple syrup for serving

Instructions

Melt 3 Tablespoons butter - remove from heat once melted.
In medium mixing bowl add all dry ingredients (flour, sugar, baking powder, and salt) and mix.
In a separate bowl, add milk and eggs. whisk constantly while adding the butter (this is to keep the warm butter from clumping in the cold milk).
Add wet ingredients (milk, eggs, and butter) to the dry ingredient bowl. You want your batter to be thick and lumpy - mix until dry ingredients are incorporated but lumps still remain. LET BATTER REST 5 MINUTES (this is how you get that fluff).
While batter it resting, heat your griddle (or frying pan).
After batter has rested, grease griddle with butter (this should melt very quickly) and scoop batter onto griddle in ~1/2 cup amounts.
Allow pancakes to cook until small air bubbles start to appear on the surface. Flip (should be light brown on the cooked side).
Cook ~ 1 more minute or until browned. These pancakes are thick and you should be able to see that the middle edges are also cooked.
Serve topped with butter and maple syrup.

Keyword breakfast, pancakes, vegetarian

Tried this recipe?Let us know how it was!

Cooking time: 0 min

Main Courses•omnivore

Meatballs – Baked

by B. Eppig No Comments

Meatballs - Baked

This is the quick version of meatballs - no frying. Mash together and bake in the oven. Easy. Because we don't always have 2 hours to make meatballs...but we always want them.

Print Recipe

Prep Time 20

Cook Time 20

Course Mains

Servings

Equipment

1 Baking Sheet
1 Non-Stick, Food Safe Baking Mat in the absence of a silicone baking mat, grease the bottom of the baking sheet with, oil, butter or cooking spray.
1 large mixing bowl
1 chef's knife and cutting board a food processor can be used in place

Ingredients

1 lb ground beef
¼ cup panko bread crumbs
1 large egg
4 cloves diced garlic can replace with ¼ tsp garlic powder
1 small yellow onion, finely chopped
½ tsp dried parsley
½ tsp dried basil
½ tsp dried oregano
¼ tsp salt I recommend Kosher salt but any salt will do
1 pinch white pepper less than ¼ teaspoon. If you do not have white pepper, black pepper is also great
⅛- ¼ cup grated Romano cheese depends on how much you like cheese

Instructions

preheat oven to 400°F
dice onion and garlic. If you have a food processor, this can be used to finely dices the onion and garlic together for a more even distribution of the the onion and garlic.
place ground beef in mixing bowl. Add onion, garlic, panko bread crumbs, parsley, oregano, basil, salt, white pepper, and Romano cheese
mix with hands. Roll out into individual balls, roughly 1¼-1½ inches in diameter. Try to make them as uniform as you can so they all bake at a similar rate
place on middle rack in oven until baked - 15-20 minutes or until brown. See picture.
Note: if you are adding to pasta, this is a great time to get your water boiling and your pasta sauce ready - pasta and sauce can be store-bought!
You now have fast, flavorful meatballs for spaghetti, meatball subs, pizza, soup, you name it! You can also eat them by themselves....