Chocolate Pancakes...and a Guest Post

So far, since I've been blogging, for about 1 year and a few months, I have not picked up even the concept, about guest posting for someone, until now. This will be my actual second guest post, and I'm all excited about it!

This is not just a guest post, but THE guest post for my special friend, Swathi, who I've had the pleasure to meet through our blogs, since a year ago. We've been staying in touch through e-mail occasionally, since that time, keeping each other posted with our lives.

I am so thrilled, and honored to accept the invitation from my dear friend Swathi, who is the author of
Zesty South Indian Kitchen, and one of the host @ Hearth and Soul, Tuesday Blog Hop. Her blog is so beautiful and exquisite with true South Indian cuisine, and the most amazing yeast breads, that I cannot compete with, so I decided to post something simple, and American, that we can all relate to, is "pancakes."

Not just any old pancakes, but made with your own homemade baking mix. I'm sure you all are familiar with Bisquick baking mix. It has been around for decades. I have used it for years, myself for pancakes, and various other baking goods. Making your own mix is so easy, so practical, that once you have the mix completed...which is such an easy process, you can keep it in your fridge for up to 6 weeks in a plastic container. It's a good way to use up excess butter or margarine, so it will not go bad.
Without further delay, here's my recipe for the Chocolate Pancakes, made with the Homemade Baking Mix, and a simple recipe for easy muffins.

Thank you Swathi, for your gracious invitation to guest post for you. Have a wonderful weekend!
Please stop by Swathi's blog @ Zesty South Indian Kitchen to get the recipe, and say HELLO!

Mark Bittman's Perfect Pancakes

This is my Part 3 project of my blueberries!...pancakes! Who doesn't love pancakes? ...especially when they are homemade, and it's so easy to make. Why would you want to buy the boxed kind? Mark Bittman's How to Cook Everything is my "Bible" of cooking. Everything is simplified, just like the book title says: "Simple Recipes for Great Food"...it is so, so, true. I have the huge paper book version of this fabulous book, and it was the best thrift find of my entire life...that's how strong I feel about it. Got the book at Goodwill store for a mere $.79 (79 cents...a steal)
I have mentioned this last year on my blog. There is no way "under the sun" you can ever find a brand new paper book at Goodwill for this price...at least, not at my local store. Now they are selling them on E-Bay, so that's the end of that!
Finally, I was able to copy and paste the recipe...sorry for any inconvenience!

From the book How to Cook Everything (Completely Revised 10th Anniversary Edition) by Mark Bittman

Basic Pancakes

Serves 4 to 6

Total Time 20 minutes



Introduction

Fast, easy, and fluffy, these pancakes should make you forswear boxed mix forever.



Ingredients

2 cups all-purpose flour

1 Tbsp. baking powder

½ tsp. salt

1 Tbsp. sugar

1 or 2 eggs

1½ to 2 cups milk

2 Tbsp. melted and cooled butter (optional), plus unmelted butter for cooking, or use oil

1 tsp. vanilla (optional)



Steps

Preheat a griddle or large skillet over medium-low heat while you make the batter.

Mix together the dry ingredients. Beat the egg(s) into 1½ cups of milk, then stir in the 2 tablespoons melted cooled butter and vanilla (if you are using them). Gently stir this into the dry ingredients, mixing only enough to moisten the flour; don’t worry about a few lumps. If the batter seems thick, add a little more milk.

If your skillet or griddle is nonstick, you can cook the pancakes without any butter. Otherwise, use a teaspoon or two of butter or oil each time you add batter. When the butter foam subsides or the oil shimmers, ladle batter onto the griddle or skillet, making any size pancakes you like. Adjust the heat as necessary; usually, the first batch will require higher heat than subsequent batches. The idea is to brown the bottom in 2 to 4 minutes, without burning it. Flip when the pancakes are cooked on the bottom; they won’t hold together well until they’re ready.

Cook until the second side is lightly browned and serve, or hold on an ovenproof plate in a 200-degrees oven for up to 15 minutes.

This is The Basic Pancakes recipe by Mark Bittman, and I have followed this exactly...and adapting it a little by adding the blueberries...oh, so yummy. The secret of not bruising the delicate berries is: do not fold the berries into the batter...just follow my step-by-step method!..

Note: The important thing I wanted to explain, is I don't fold the blueberries into the batter, so it doesn't get smashed, or bruised, I add them separately piece by piece into the individual pancakes, and when I turn them over gently it stays nice and firm...does not get squished.

1Tbsp butter added to 1/4 cup Agave syrup, heated in microwave

or not!...yesterday, I spent at least 2 hrs. on my step-by-step photos post at my beach apartment...as you know, I'm house/dog watching for my daughter Lora (Cake Duchess) while they are vacationing in Italy, but I do not upload photos on their computer..I only use theirs to check e-mail, and comments on theirs.

 If you are familiar with Zemanta program, which highlights the words, and you can check the sources, also puts the words for your "labels" in for you...but beware of the actual symbol "Zemanta"...once you delete that while it's on your post, you will delete your own content, and photos, to have to upload them again...sigh!
That's exactly what happened to my step-by-step-recipe photos.
I copied and pasted Mark Bittman's recipe for you...didn't even know it was out there...sigh of relief...phew!...

Cranberry Sauce, and a Stylish Blogger Award

It  is Hanukkah, and it officially started at sundown on Tuesday, and will last for 8 days. We just left Thanksgiving behind, and here comes all the holidays one, and before you know it, it's the New Year.
Well, for Hanukkah, all we do is just keep frying the nice and aromatic shredded potato latkes=pancakes. The best way to do them is to just pass it through the shute of your food processor with the shredding disk, and you'll have a big bowlful to work with, a super messy kitchen, and the aroma of fried potatoes, and onions...and before you know it, your batch of latkes are gonna be eaten up in less than 10 minutes.

Will post some photos about the latkes, my granddaughter took the photos with her camera, mine just totally went blank...no screen. Will be getting my new camera this weekend. A present to myself!

Quick and Easy Waffles

This is how they looked this summer...slimmer now!

It's been a long weekend!
Waking up Saturday morning to the sound of the little voices of my two grandchildren, and the  Chihuahuas,Luigi and Stella... the smell of fresh home made waffles. How can anyone not want to be a part of that. Did I mention the glorious Caffe Latte too? I feel compelled to brag about the waffle iron that the wonderful waffles were made in, because while my family was vacationing in Italy this summer I was house and dog sitting, so every chance I got I stopped at Goodwill nearby to see what treasures I can find. I did find this waffle iron, still brand new with the warranty book in the box, at $5.99, retail price starting at $17.99 and up.

Also, found this cookbook that I've always been wanting to buy...this paperback was also like brand new, just tucked away with all the other books, that I happen to spot. Paperback books of any kind, any size cost...are you ready for this? $.79...seventy nine cents...holy, moly! The hardback, which is the same exact size, costs. $29.99...no kidding! The recipe for the waffles is in this book, and I'm so grateful that my daughter found it useful enough to constantly want to make homemade waffles, and homemade pancakes, also any kind of good and basic recipes that are found in the wonderful "bible" of a cookbook....and mom could not be happier than to find a gift that keeps on giving, for way under $10.00. Now, that's what I call THRIFTING!

Recipe for the waffles from How to Cook Everything

Quick and Easy Waffles

 

Canola or other neutral oil for brushing waffle iron

(we use cooking spray)

2 cups all purpose flour

1/2 teaspoon salt

2 Tbsp. sugar

3 teaspoon baking powder

1 1/2 cups milk

2 eggs

4 Tbsp.  (1/2 stick) butter, melted and cooled

1 teaspoon vanilla extract Brush the waffle iron lightly with oil and plug in to heat it. Combine the dry ingredients. Mix together the milk and eggs. (If you have time, separate the eggs and beat the whites.)

Stir in the cooled melted butter, and vanilla. Stir the wet ingredients into the dry ingredients. If the mixture seems too thick, add a little more milk. Spread a ladleful or so of batter unto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your waffle iron. Serve immediately, or keep warm for a few minutes in a low temperature oven. Serves 4 to 6.

note, from Elisabeth:

You should use up the whole batch, even if you don't need it, because you can freeze waffles real nice, in a freezable baggie, and take it out to heat up in the microwave or in a toaster, or toaster oven. This is what I do, and never have to buy the frozen kind from the store. It tastes even better, when frozen, and toasted.