Gifts from your Kitchen

    This time of year can become financially stressful on us all. There are always so many people on your Christmas list and only so much money to go around. Gifts from the kitchen are always affordable to create and welcomed by all. While I was making a batch of Gingerbread Pancakes I thought it might be a nice idea to put the dry ingredients into a Mason Jar. This way I have a nice hostess gift for any parties I might be attending, or a quick gift I already have prepared for those wonderful friends who remembered to think of me, and that I may have accidentally overlooked :/

Gingerbread Pancakes in a Jar

Materials:

1- 500ml Mason Jar
1- standard size ring
1- standard size lid
Wide mouth funnel
16 inches of hemp twine (or any string you have on hand)
1- 9"x 9" piece of holiday fabric
Scissors
Ruler
Pencil
2 pieces of card stock, 2 colors matching your chosen fabric (to make the label)
adhesive of your choice
computer printer
8.5 x 11 cardstock (extra thick printer paper)

_____________________________________________________________________

2 cups of all purpose flour
2 tsps. baking powder
1 Tbsp. ground ginger
2 tsps. ground cinnamon
1/2 tsp. ground cloves
2 Tbsps. brown sugar

Instructions:

1) In a mixing bowl sift together the flour, baking powder, ginger, cinnamon and cloves.

2) Divide the flour mixture in half.
3) Fit the mason jar with the funnel.
4) Pour half of the flour mixture into the jar. Tap the flour down, by pounding the bottom of the jar against your counter.
5) Once the flour seems to be packed down, pour in the brown sugar.

6) Arrange the brown sugar in a neat layer using a wooden spoon.
7) Pack the brown sugar down.
8) Pour the second half of the flour mixture into the mason jar. Tap the bottom of the jar against the counter again.
9) Fit the jar with the lid and ring.

10) Place the fabric over the ring and secure with the twine.
11) Create Label. The label should read:
______________________________________________________________________________________

Ginger Bread Pancakes


Additional Ingredients Needed:
2 cups of buttermilk
2 eggs
2 Tbsps. butter, melted
2 Tbsp. molasses

Directions:
1) Pour contents of jar into a large mixing bowl.
2) In another mixing bowl combine all of the above ingredients. Whisk to combine.
3) Combine wet and dry ingredients, making sure not to overmix.
4) Heat a non-stick skillet and spray with cooking spray.
5) Pour 1/4 cup of the batter into the pan and cook until the surface starts to bubble.
6) Once bubbles begin to appear, it is time to flip.
7) Serve with warm maple syrup.


*This recipe makes 18 average sized pancakes.
________________________________________________________________________

12) From here cut the above instructions and paste them into your personal word processing software. Change the font size, type and color to suit your liking. (I chose size 9 font, Comic Sans, and went with a red and green color scheme.) Print as many as you need.

13) Using a ruler and pencil, carefully trace around the directions. Neatly cut along the pencil line you have created.

14) Glue the directions onto your second piece of card stock. Using your ruler and pencil, carefully trace around the first piece of card stock with the directions on it, leaving a 1/2 inch on all sides.
15) Carefully cut along the pencil line you have created.
16) Punch with a hole and attach to the prepared Mason Jar.

All Finished!

 *I also came across this web site with a bunch of free printable labels, to add a little something extra.

They're personalized and everything.

    And there you have it. A wonderful gift that comes from the heart and your kitchen. After all, who wouldn't be greatful to eat such a delicious breakfast...

Gingerbread Pancakes with warm maple syrup.

You may also like:
Gingerbread Cookies
Gingerbread Cookies in a Jar
Gingerbread Pancakes

Sunday Morning Pancakes

    Hello everyone. I'm back. I have been so busy lately, I haven't had time for anything. I had all of these great blog posts planned, and never got around to posting them. Oh well, I guess there's always next year.
    So to start off the holiday season I figured I would share with you a festive pancake recipe. This time it's Gingerbread Pancakes.

Gingerbread Pancakes:

Gingerbread Pancakes with bacon
and warm maple syrup.

Ingredients:

2 cups all purpose flour
2 tsps. baking powder
1 Tbsp. ground ginger
2 tsps. cinnamon
1/2 tsp. ground cloves
2 cups milk or buttermilk (To create your own buttermilk combine 2 cup's of milk with 2 Tbsp. of
white vinegar or lemon juice. Let sit for 5 minutes. The buttermilk will look curdled,
but that is the result you want.)
2 eggs
2 Tbsps. butter (melted)
2 Tbsps. brown sugar
2 Tbsps. molasses

Directions:

1) Sift together the flour, baking powder, ginger, cinnamon and cloves in a large mixing bowl.

Dry ingredients.

2) Whisk together the milk, eggs, butter, sugar and molasses in another mixing bowl.

Wet ingredients.

3) Combine the wet and dry ingredients, making sure to not over mix.

4) Heat a large non-stick pan, and spray with cooking spray.
5) Pour 1/4 cup of the mixture into the pan and heat until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes.

When bubbles start to appear, it is
time to flip.

6) Flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes.

7) Serve with warm maple syrup.

*Recipe makes 18 average size pancakes.
*Don't forget to cook up any leftover batter, and freeze the pancakes for later in the week :)

You may also like:
Classic Buttermilk Pancakes
Gingerbread Pancakes in a Jar
Gingerbread Cookies in a Jar

    This time of year can become financially stressful on us all. There are always so many people on your Christmas list and only so much money to go around. Gifts from the kitchen are always affordable to create and welcomed by all. While I was making these pancakes I thought it might be a nice idea to put the dry ingredients into a Mason Jar. This way I have a nice hostess gift for any parties I might be attending, or a quick gift I already have prepared for those wonderful friends who remembered to think of me, and that I may have accidentally overlooked :/

 

Sunday Morning Pancakes

    These Classic Buttermilk Pancakes were such a hit. They were devoured by my son and nephew. I figure that if the both of them agree on how great they are, they definitely need to be shared.

Classic Buttermilk Pancakes:



Ingredients:

3 Tbsp. unsalted butter 
2 cups all-purpose flour
1/4 cup granulated sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 cups buttermilk (To create your own buttermilk combine 2 cup's of milk with 2 Tbsp. of
             white vinegar or lemon juice. Let sit for 5 minutes. The buttermilk will look curdled,
             but that is the result you want.)
2 large eggs
Vegetable oil for the griddle
Pure maple syrup for serving

Directions:

(1)Heat the oven to 200°F.

(2) Melt the butter in a small bowl in the microwave or in a small saucepan on the stove and set aside to cool briefly.
(3) In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt.

(4) In a medium bowl, whisk the buttermilk and eggs.

(5) Pour the wet ingredients into the dry ingredients. Whisk gently until the dry ingredients are almost incorporated; stop before the batter is evenly moistened.

(6) Add the cooled melted butter and mix just until the batter is evenly moistened (there will be lumps). Let the batter rest while you heat the griddle.

(7) Heat a griddle or a large skillet over medium heat (or set an electric griddle to 375°F) until drops of water briefly dance on the surface before evaporating. Lightly oil the griddle.

(8) Working in batches, pour 1/4 cup of the batter onto the griddle for each pancake, spacing them about 1 inch apart. Let cook undisturbed until bubbles rise to the surface and the edges look dry, 1 to 2 minutes. Check the underside of each pancake to make sure it’s nicely browned; then flip. Cook until the second side is nicely browned, about 1 minute more.

Buttermilk Pancakes with Chocolate Chips.
The bubbles are beginning to come to the surface.

(9) Transfer the pancakes to a baking sheet and keep warm in the oven while you repeat with the remaining batter.

Serve hot with butter and maple syrup.

*Don't forget to cook up any leftover batter, and freeze the pancakes for later in the week :)
*This recipe yields 15-16 average sized pancakes.

If you like these, you may also like:

White Chocolate Macadamia Nut Pancakes

Apple Cinnamon Pancakes with Homemade Cinnamon Syrup

Banana Chocolate Chip Pancakes

Sunday Morning Pancakes...

   With summer quickly approaching, I was inspired to make some Sunday morning pancakes with a bit of a twist. When I think of Summer, I am instantly reminded of a campfire and delicious chocolaty smores. So today's choice to make Smore's Pancakes came fairly naturally.
   These particular pancakes are by no means calorie conscience, or healthy in anyway. Since hubby was home this weekend, and since this was his weekend to celebrate Father's Day with us, we splurged a little bit. Boy are they delicious. I made the pancakes using the graham cracker component of a smore, and then made a homemade marshmallow fluff and a melted chocolate sauce to drizzle on top.

Smore's Pancakes:
(Loosely adapted from a recipe found on wearenotmartha.com)

Ingredients:
1 cup all purpose flour
1 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp salt
3/4 cup graham cracker crumbs 
1 egg, beaten
2 Tbsp. butter, melted and cooled
1 1/2 cups milk 

Directions:
(1) In a medium sized mixing bowl combine flour, sugar, baking powder, and salt.
(2) In a second bowl combine the milk, beaten egg, and melted butter.
(3) Add the wet ingredients to the dry ingredients.
(4) Stir to combine. If the pancake batter seems to be a little thick, don't be afraid to add a little more milk, or even some water.

(5) Spray a large non-stick pan or griddle with cooking spray. Heat over medium high heat.
(6) Use 1/4 cup of the batter for each pancake. Pour out onto the griddle. Once bubbles start to appear in the tops of the pancakes, flip and continue cooking.


*Don't forget to cook up any leftover batter, and freeze the pancakes for later in the week :)



Chocolate Sauce:

Ingredients:
1/2 cup chocolate chips
1/4 cup milk
2 Tbsp. peanut butter

Directions:
(1) With a small pot, boil about 2 cups of water.
(2) In a metal bowl that is larger than the pot, place all above ingredients inside.
(3) Place the metal bowl on top of the pot with the boiling water. Stir continuously until the chocolate has melted and the ingredients are well combined.

*I use this exact melted chocolate "recipe" for chocolate fondue as well. It is delicious for dipping fruit, sponge cake, brownies etc...

Note: When melting chocolate, never add water.
The water will cause the melted chocolate to seize,
and begin to crumble.

Marshmallow Fluff:

Ingredients:

2 egg whites
1 cup corn syrup
1/4 tsp. salt
1 1/2 cup powdered sugar
1 Tbsp. vanilla extract
1/4 tsp. cream of tartar

Directions:

(1) In the bowl of a standing mixture beat together the egg whites, corn syrup, and salt on high speed for 4-5 minutes until it thickens similar to a meringue. (The mixture will start out clear, or a color similar to that of the corn syrup you use. But after beating, it will turn bright white).

(2) Next, slowly mix in the powdered sugar, vanilla, and cream of tartar on low speed. Continue mixing until all the ingredients become well incorporated.

*Making this marshmallow fluff is very similar to making homemade marshmallow's. The only difference is the fluff is missing the gelatin involved to allow the marshmallow's to set. Keep that in mind if you are ever interested in making your own homemade marshmallows. They would be light years better than those you buy from the store.

Bonne Appetite

*If you liked this recipe, you may also like:
Banana Chocolate Chip Pancakes
Apple Cinnamon Pancakes w/ Cinnamon Syrup
White Chocolate Macadamia Nut Pancakes

Sunday Morning Pancakes

    Pancakes have slowly been becoming a Sunday Morning tradition in our house. As I have said in previous posts, they are a great way to cut down on weekday cooking time by making big batches, freezing them and eating them throughout the week.
    Today's pancakes were Banana Chocolate Chip. I had a few ripe banana's sitting in my freezer awaiting use, and I just didn't feel like making muffins or banana bread. It's been quiet a while since I made this specific recipe and I had forgotten how delicious they were.


Banana Chocolate Chip Pancakes:

Banana Chocolate Chip Pancakes with Sliced Banana's
and a dusting of Powdered Chocolate

Ingredients:
2 cups all purpose flour
2 Tbsp. sugar
4 tsp. baking powder
1/2 tsp. salt
2 eggs, beaten
2 cups milk
4 Tbsp. vegetable oil
1 tsp. vanilla
2 Tbsp. shredded coconut, optional
1/4 cup chocolate chips
4 ripe banana's, mashed

Directions:
(1) In a medium sized bowl combine flour, sugar, baking powder and salt.
(2) In a separate bowl, mix together eggs, milk, vegetable oil, vanilla, and mashed banana's
(3) Stir flour mixture into banana mixture (the batter will be slightly lumpy).
(4) Mix in the coconut and chocolate chips.
(5) Spray a large non-stick pan or griddle with cooking spray. Heat over medium high heat.
(6) Use 1/4 cup of the batter for each pancake. Pour out onto the griddle. Once bubbles start to appear in the tops of the pancakes, flip and continue cooking.

Bubbles are starting to appear.

(7) Serve hot with warm maple syrup.

*Recipe makes 16-18 Pancakes.

If you like this recipe, you may also like:
Apple Cinnamon Pancakes with Homemade Cinnamon Syrup
Classic Buttermilk Pancakes
White Chocolate Macadamia Nut Pancakes

Easter Morning Pancakes...

    Since it was Easter Sunday we pulled out one of our "special" pancake recipes. I would liked to have made something new, but since it was just the two of us today, I didn't want to start experimenting. After all, I would be the one eating all the leftovers (or everything, if the little guy happened to not like it).
    With these pancakes, I am able to freeze any leftovers, and I am certain that they will be eaten for breakfasts this upcoming week.

Apple Cinnamon Pancakes with Homemade Cinnamon Syrup:

Apple Cinnamon Pancakes served with
Warm Homemade Cinnamon Syrup

Ingredients:

2 eggs
2 cups flour, sifted
1 cup milk
1 cup cinnamon flavored applesauce
1/2 tsp.  ground cinnamon
1/4 vegetable oil
2 Tbsp. sugar
2 Tbsp. baking powder
1 tsp. salt

Directions:
(1) Beat the eggs until fluffy.

(2) Sift and combine all the dry ingredients.

(3) Bring all ingredients together in one bowl; mix to combine.

(4) Heat griddle over medium high heat.
(5) Use 1/4 cup of the batter for each pancake. Pour out onto the griddle. Once bubbles start to appear in the tops of the pancakes, flip and continue cooking.
(6) Serve with warm cinnamon syrup.

* Makes 15-16 pancakes.

Syrup:

Ingredients:
1 cup sugar
3/4 tsp. cinnamon
1/2 cup light corn syrup
1/4 cup water
1/2 cup evaporated milk

Directions:
(1) In a saucepan, combine sugar and cinnamon. Pour in corn syrup and water. Stir to dissolve.
(2) Boil, stirring constantly 2-3 minutes. Cool.
(3) Stir in milk and serve. Refrigerate leftovers for up to a week.

* Makes about 500ml of syrup.
  
If you have any leftover batter, don't forget to cook it up and freeze it for later in the week.

You may also like:
 White Chocolate Macadamia Nut Pancakes
Classic Buttermilk Pancakes
Smores Pancakes

Delicious Sunday Morning Breakfast

        I was at Subway the other day, and while I was ordering my sandwich I decided to pick up a cookie for my little guy. He usually prefers the Chocolate Chunk, but they were all out of those, so instead I got him a White Chocolate Macadamia Nut Cookie. He's not picky, a cookie's a cookie to him. But while he was eating it, I couldn't help but think how delicious macadamia nuts and white chocolate would be in a pancake.
    I searched the internet for a recipe that matched well to the idea that I had in my head. I couldn't find one, so I decided to blend two recipes together that I already had in my cookbook. One for a basic style pancake, and one for hazelnut waffles. Since it was Sunday, I broke out my newly modified recipe and all the ingredients. Together we set out to make the most delicious White Chocolate Macadamia Nut Pancakes ever. They were such a hit. My little guy gobbled them back like it was the best thing he ever ate, and being the picky eater that he is, I took this as a sign.
    Typically, pancake recipes yield anywhere from 16-20 pancakes. I can't tell you how much pancake/waffle batter I tossed away, until a few years ago it donned on me to just cook up all the batter and freeze the pancakes for breakfasts during the rest of the week. Just pop the frozen pancake in the toaster as though it were an Eggo. In minutes, you have a delicious breakfast and you didn't waste anything.   
    When I freeze my left over pancakes/waffles, I take a baking sheet that I have fitted with a piece of wax paper and lay them out on top of it flat. I then take the baking sheet and place it in the freezer for up to three hours. Once the pancakes have frozen I place them into a resealable, freezer safe plastic bag. (By pre-freezing them in an individual layer, you keep the pancakes from sticking together and forming one big pancake lump).

White Chocolate Macadamia Nut Pancakes:

White Chocolate Macadamia
Nut Pancakes, with warm Maple Syrup

Ingredients:
2/3 cups raw/unsalted macadamia nuts
2 2/3 cups all purpose flour
1 Tbsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
2 cups milk
2 Tbsp. butter or margarine, melted
2 Tbsp. canola oil or vegetable oil
4 large eggs
1/3 cup granulated sugar
1/2 cup white chocolate chips
vegetable oil or non-stick spray for pan
warm maple syrup and butter for serving

Directions:
(1) Heat a small pan over medium high heat. Place the macadamia nuts into the pan and toast them for about two minutes. Tossing and moving them constantly, being careful not to burn them. Once they have become fragrant and have begun to brown they are done.

(2) With a rotary grater, finely grind the macadamia nuts. (Or process them with 2 Tbsp. of  the flour in a food processor until they are finely ground.)

Leave a few chunks in the ground macadamia nuts.
They will add a nice texture to the pancakes.

(3) In a large bowl, whisk the macadamia nuts to loosen. Then in the same bowl, sift together the all purpose flour, baking powder, baking soda and salt. Stir to combine.
(4) In a second bowl, whisk the milk, oil, butter/margarine, eggs and sugar until well combined. With a very open whisk, lightly stir the wet ingredients into the dry ingredients, until combined. Don't over mix, you want some small lumps to remain in the batter.

(5) Spray a pan with cooking oil, and pour pancake batter into the pan by 1/4cupfull's. Sprinkle each pancake with 5-6 white chocolate chips.
(6) When bubbles begin to appear in the batter, flip and continue cooking for another 45 seconds to a minute.
(7) Serve with warm maple syrup and butter if desired.

* This recipe yields 20 averaged sized pancakes.

You may also like:
Classic Buttermilk Pancakes
Banana Chocolate Chip Pancakes
Apple Cinnamon Pancakes with Homemade Cinnamon Syrup