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Southern Food Roundup

Last July I went to Blog Life University, an intimate boutique style conference. Oh by the way, if you click over there, my group of BBFs (Blogging Best Friends) and I made the front page. Yay us!

Taking that leap of faith to leave my family, hop on a plane all by myself and travel alone was a very big deal. I had never done anything like that before and I was nervous, to say the least. I didn’t know a soul. I was sure I was going to spend the next 3 days alone and missing home.

After going to the wrong hotel, 2 Uber rides and an entire container of anti-perspirant, I arrived at the right hotel in Marietta, Georgia. I went to my room, called home, cleaned up and decided to head to the bar. The coordinators of the conference had set up a Facebook group before the conference so the group could get to know each other a little, so I decided to send out a message to anyone to come meet me at the bar.

southern food roundup

Before long I had met an amazing group of women who became great friends, mentors and cheerleaders. We all text and talk often. Our group has become a true sisterhood. I absolutely love these women.

When I heard it was National Southern Food Day, I thought it was a perfect opportunity to showcase my friends’ amazing blogs, their talents, humor and some of their fantastic Southern recipes.

So for those of you who love Southern food, made with a whole lotta love and maybe even a little bit of lard, here you go!

Enjoy y’all!

Hominy au gratin

Hominy Au Gratin

If you’re looking for some great traditional and some non-traditional Southern favorites, look no further than Call Me PMc. My friend Paula has got you covered!

Kentucky Hot Brown Sliders

Kentucky Hot Brown Sliders

Paula’s got a few Kentucky Hot Brown recipes on her site. If you’re looking for a great Super Bowl sammy, this is your guy!

Pimiento Bacon Cheeseburger

Pimiento Bacon Cheeseburger

My good friend Gwynne at Swirls of Flavor came up with this beauty after hanging around with all our new Southern friends at the conference. Gwynne and I were razzed for our lack of knowledge of “all things pimiento cheese”. I still have yet to try it. I told the girls I would try in when we were all together again. Hopefully soon. But this looks delish!

mini peach bundtcakes

Mini Peach Bundtcakes

One thing I learned while in Georgia, was that Southerners love college football. Heather, my sweet friend from Totally Tailgates shares great recipes for tailgating and getting your student through college life. Since these are mini, maybe they won’t add too much to the “Freshmen 15”.

southern sweet tea

Perfect Southern Sweet Tea

Kirsten at Sweet Tea and Saving Grace serves up a whole lot of southern hospitality, do it yourself projects, decorating and of course Southern Sweet Tea and much, much more!

Buttermilk Lemon Chess Pie

Buttermilk Lemon Chess Pie

Marsha at MJStyle is all about entertaining and decorating plus, all done Southern style! I don’t know about you, but I want this pie in my belly right now!

smoked gouda grits

Smoked Gouda Grits

What would a Southern food roundup be without some grits, right y’all? Positively Southern is all about Southern charm. Tamyra taught me all about how serious the South is about Auburn, marching bands and southern hospitality. Just don’t say “Roll Tide” to her or she’ll show you her serious side!

Cornbread dressing

Cornbread Dressing

Whether you call it dressing or stuffing (up here in New England, it’s stuffing whether it’s stuffed in the bird or not) Heather at Totally Tailgates has declared Tamyra’s Aunt Vera’s recipe for Cornbread Dressing is THE BEST!

Peach Pecan Cobble

Peach Pecan Cobbler

Call Me PMc has done it again! How good does this look?

bourbon buttermilk tassies

Bourbon Buttermilk Tassies

Bourbon? Need I say more? Thanks Heather! These would definitely be at my tailgating party!

Red Wine Pomegranate Slow Cooker Short Ribs with Cheese Grits

Red Wine Pomegranate Slow Cooker Short Ribs with Cheese Grits

To this Yankee, these scream Southern cuisine! These are a must try!

Enjoy y’all!

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White Chocolate Cheesecake M&M Cookies

These are the BEST M&M cookie EVER! That is not an opinion. That is a FACT people!

The other day, I was strolling around Walmart and came across White Chocolate Cheesecake M&M’s. I had to have them! I’m a total sucker for seasonal M&M’s. It doesn’t matter what weirdo flavor they are. I’m buyin! Some are winners. Some, not so great.

White Chocolate Cheesecake M&M Cookies made chewy and delicious with pudding in the mix!

White Chocolate Cheesecake M&M Cookies

These were winners! And the colors were super cute for Valentine’s Day cookies or maybe a baby girl shower or just to toss into your mouth by the handful. If you can’t find this flavor in a store, check out Amazon (affiliate link).

Using pudding mix makes these cookies chewy and full of flavor. Good thing I found White Chocolate Cheesecake Pudding mix too! The stars were aligned for my shopping trip that day, let me tell you.

White Chocolate Cheesecake M&M Cookie

This is one of my favorite cookie recipes because a.) the crisp exterior and the chewy, dense interior are perfection and b.) you can completely change the cookie by simply changing the flavor of pudding and type of M&M and c.) they’re pretty.

I love versatile recipes like that.

These are great for lunch boxes. They’re sturdy and they stay fresh for the whole week. Not that they’ll last that long 

White Chocolate Cheesecake M&M Cookies
Recipe type: Dessert
Serves: 24 cookies
A perfect, chewy, dense, delicious M&M cookie
  • ¾ c. butter, room temperature
  • 1 c light brown sugar, packed
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 box (3.4 oz) White Chocolate Cheesecake Instant Pudding
  • 2 c. flour
  • ¾ tsp. baking soda
  • 1 tsp. salt
  • 1½ c. White Chocolate Cheesecake M&M's (plus more for garnish)
  • ¼ c. coordinating color sprinkles, optional (plus more for garnish for color, if you wish)
  1. Preheat oven to 350F
  2. In the bowl of a stand mixer, cream butter and sugar together
  3. Add egg and vanilla and beat until smooth
  4. Add baking soda, salt and pudding mix and continue to mix, scraping the sides as necessary
  5. Add flour gradually and mix until just combined
  6. Stir in M&M's and sprinkles (if using)
  7. Drop by large cookie (or ice cream) scoop onto a parchment lined baking sheet approximately 2 inches apart
  8. Using extra M&M's stick into the tops of cookies and roll in sprinkles (if using)
  9. Place in refrigerator to chill for 5-10 minutes, this just helps them spread less
  10. Bake for 9-11 minutes until edges begin to turn golden
  11. Cool on cookie sheet for 3-4 minutes then transfer to a wire rack to continue to cool

Recipe adapted from Kraft

*This post contains affiliate links which means I receive a small payment if you make a purchase through this link. Thank you for supporting my coffee habit♥

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Asian Soba Noodle Soup Jar

How many of you out there made a goal to a) eat better b) save money c) try meal prepping? Those were just a few of my goals for the new year.

asian noodle soup jar

If you have any of those things on your resolution list, then this recipe is for you. It does it all and more actually, because not only are you prepping a healthy, lunch ahead of time, which will save you money and numbers on the scale, it is freaking delicious! Seriously. FREAKING DELICIOUS!

I made this the other day to keep in the fridge for lunches and it smelled so good while it was cooking, the cat and I started to drool and pace anxiously in front of the microwave. Three minutes=way too long to wait.

I’ll share a funny irritating story with you. So, as you know I take pictures of food. There are times when I need to take an overhead picture, so I usually set up my shot on the floor. Trust me, it’s easier and safer than a ladder. Been there, done that, almost killed myself.

I set up my steaming bowl of soup on the floor, eagerly ready to shoot so I could dive in, when the phone rang. So, I left the room to answer the phone and when I came back a few minutes later, there he was! Thomas, a.k.a Tom, Muffin, Cat from Hell. Standing in the bowl literally digging for shrimp. Now when I say he was in the bowl, I mean IN the bowl. Both front feet, ankle deep in broth! Do cats have ankles? Whatever, you get the picture. I yelled cursed and he ignored me (typical), then he grabbed a noodle before finally running away.

Needless to say, I couldn’t eat from that bowl, so I gave him back his bowl, heated myself up another, minus the kitty feet, and we both thoroughly enjoyed our lunch together. Well, I glared at him and cursed his existence, but that didn’t seem to take away from his enjoyment.

As my husband reminded me when I told him what had happened, I should know better. Thomas is a remorseless eating machine and is famous for taking what he wants. The animal simply has no manners. Did I ever mention the time he swirled his feet in the pot of marinara sauce to snag himself a meatball? Or when he decided to try the 7-layer dip on Super Bowl Sunday? He was got “green-handed” Ankle deep in guacamole. There’s those mysterious cat ankles again.

We’re pretty sure he thinks he’s a dog. Although it seems he hasn’t got the memo yet that he’s a cat.

Sorry, back to the soup. This amazing, life-changing-never eat ramen again-omg where has this been all my life-heaven in a jar soup.

asian noodle soup jar

This is a layered lunch starting with a simple stock base, then a layer of flavors such as herbs and seasonings, protein, noodles and vegetables.

Asian Noodle Soup Jar

All it takes is 20 minutes, glass jars (Ball pint size) with lids (I can’t live without these) and a few ingredients and you’ll have ready to pack, healthy, hearty, satisfying, delicious soup to stave off the winter chills and make all your coworkers envious. Can’t beat that!

Now, go grab some Mason jars and get packing!

Asian Noodle Soup Jar
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 3 jars
Skip the Ramen noodles. Prep this Asian inspired soup into a portable mason jar for a simple, quick, satisfying, healthy, delicious lunch.
  • 3 tsp. chicken stock base (Better Than Bouillion brand)
  • 1 Tbls soy sauce (I use low sodium)
  • 1 Tbls. minced garlic
  • 1 Tbls. minced ginger
  • 1 Tbls. Miso paste
  • 1 Tbls minced cilantro
  • Sri Racha, optional (I used a small squirt in each jar, maybe ½ tsp in each)
  • Cooked, peeled shrimp (i used 5-6 medium/large shrimp)
  • 1 bunch Soba noodles (cooked for 2 minutes, then drained, rinsed in cold water to stop cooking then tossed with a tiny bit of oil to coat so it doesn't turn into a sticky, giant blob)
  • 1 c. carrots, julienned
  • 1 c. pea pods, sliced diagonally
  • 3 green onions (green part only), finely chopped
  1. Divide the ingredients evenly among 3 pint size mason jars. Don't worry about being too exact, Just kind of "eyeball" it.
  2. Start with the stock base, then add the flavors, protein, noodles and lastly vegetables.
  3. Cover and keep refrigerated
  4. When ready to cook, remove from the refrigerator and let stand at room temperature about 5 minutes
  5. Add approximately 1 cup water (about ½- 3/4" from the top of the jar)
  6. Cook uncovered for 3 minutes
  7. Let stand for a few minutes, the jar will be hot, pour into a large bowl and enjoy
You can eat this right out of the jar, but you will want to replace the cover tightly and shake it up gently to disperse all the flavors throughout. It's easier to eat out of a bowl, but it's an option if you don't have one handy.

*This post contains affiliate links which means I receive a small payment if you make a purchase through this link. Thank you for supporting my coffee habit.


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Poached Egg and Avocado Toast

We all need to start the day with a healthy breakfast.

I know there are some of you out there, that can’t handle the thought of stuffing food down their gullet until, like ten-ish. I however, am not one of those people. I ‘m a hungry camper in the morning. Sometimes I think it’s the grumbling of my belly, not the alarm clock that wakes me up and forces me out of my nice, cozy bed.

As you may have noticed, I’m partial to sweets. And I do love a flaky, delicious pastry in the morning afternoon and night.  But if I want to downsize my jeans, and by jeans I mean ass, pastry is clearly not the best choice for me. I’m gonna need some protein and healthy fats to keep me full so I’m strong enough to pass up those cursed delish donuts.

Enter this tasty little dish. Hearty, healthy, satiating, delicious, easy and quick. Need I say more?

Poached Egg and Avocado Toast

poached egg avocado toast

Loaded with all the good things the body needs to start the day strong and keep you going all morning. Nutrient-rich avocados, loaded with heart healthy fats, protein and whole grains make for a perfect meal any time of the day.

Just an egg, a slice of whole grain toast, half a ripe avocado, some fresh chives and a few minutes is all you need for a delicious, healthy start to your day.

poached egg avocado toast

If you don’t want to poach the egg, you can always just fry it in a pan with a little cooking spray. And, I don’t mean to be bossy, but poached is definitely the way to go. If you’ve never attempted this technique, it’s super duper easy and quick. Four minutes is all you need. If you’ve never had a poached egg, what the hell is wrong with you. You have been totally missing out on a deliciously creamy, oozy, flavorful experience.

If you think it’s too difficult, don’t be afraid. Check out how to properly poach an egg here and get cracking. See what I did there?

It’s a whole lot easier than you think and well worth it. Trust me.

Happy poaching!

Poached Egg and Avocado Toast
Recipe type: Breakfast
Prep time: 
Total time: 
A delicious, healthy breakfast to start your day off right and keep you full all morning
  • 1 egg
  • 1 slice whole grain toast
  • ½ ripe avocado, sliced or mashed
  • 1 tsp. fresh chopped chives
  • Fresh ground salt and pepper to taste (I use Himalayan pink salt)
  1. Poach the egg and place on top of avocado and toast.
  2. Sprinkle with fresh, chopped chives and season with salt and pepper.



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Welcome 2017! The best is yet to come!


It’s almost midnight. The last evening of 2016. I can’t believe we’re all awake. And watching Pitbull’s New Year’s Revolution. Nina is schooling us on current hip-hop artists when she should really be in bed. But 2016 won’t ever come again and sleeping late sounds like a good idea.

New Year’s Eve is one of my favorite nights of the year. I look back at the past year, make my resolutions and go to bed. It’s a night like any other except when I wake up, it’s a whole new year. An opportunity to fulfill goals, make changes for the better, take on my fears head on. I fall asleep one person, and wake up another. A stronger woman, reborn, undefeated. At least that’s how it feels to me. It’s a magic night.

Do you make resolutions? I always have. Honestly, I’ve never been great at keeping them. I tend to be easily distracted and many times things are left incomplete.

So this year, I’m keeping it pretty simple. Only one goal.

Not quitting until I reach my goals.

Now there are several sub-categories which I actually wrote down. I never do that. Probably a big reason I don’t stick with things. I can’t remember them. DUH!

What are your resolutions for 2017? Leave me comment and let me know. I’d love to know what’s important to you this coming year. Are you looking to improve your health? Change careers? Be more organized? Spend more quality time with family? Find a hobby?

Whatever it is, I wish you success in reaching your goals, good health and much happiness in the coming year.


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Week Three of Reindeer Recipes

This is the last week of the Reindeer Recipe hop with my favorite gals. They have all posted such wonderful holidays recipes and traditions.

This recipe is very near and dear to my heart. My family comes from Poland. When I was growing up we observed many of the Polish traditions that my great-grandparents brought over from Poland with them.

My favorite Polish recipe was chrusciki (pronounced khroost-CHEE-kee). Also known as chrust faworki, chrusty and just plain faworki. In English, they are known as angel wings.

Polish chrusciki angel wings

These are a non-yeast dough cookie shaped into a knot and fried then dusted in powdered sugar. They are light as air, delicious and to me, very sentimental.

We rarely made them after my great-grandmother passed away. As I grew up and got interested in cooking, I asked my great aunt (Cioci) if she was willing to spend some time teaching me this recipe.  She was thrilled and I spent a wonderful Saturday afternoon in her tiny kitchen being taught, not only how to make, roll, shape and fry the dough, but how to do it like my great-grandmother did it.

We used an electric skillet that my Cioci had received as a wedding gift many, many years ago. I thought it was a fire hazard, but she insisted this was the only way they could be fried. Also, this recipe calls for a jigger of rum. My Babci’s original recipe calls for 2 jiggers of rum. One for the dough and one for the cook. When I make these, I always do this. You don’t have to, but I think it makes a difference. LOL

These sweets are usually reserved for special events, feasts, weddings, and holidays as they are a bit labor intensive. But they are worth it.

This is my Babci’s recipe.

I hope you try them. Don’t get frustrated as they dough can be a bit difficult to work with initially until you get the technique down pat.

I hope you find them as magical as I do.


angel wings

angel wings

Recipe type: Dessert
Cuisine: Polish
This traditional Polish cookie is made of non-yeast dough, tied into a knot, fried and dusted in powdered sugar.
  • 2 c. flour
  • 2 eggs
  • 4 egg yolks
  • ½ tsp. salt
  • ½ c. powdered sugar
  • ¼ c. butter, melted
  • 1 jigger of rum (1.5 oz.)
  • 7 c. (3 lbs) vegetable shortening for frying
  1. Add salt to eggs and beat until thick and lemon-colored
  2. Add sugar, butter and rum and continue to beat
  3. Fold in flour and knead until the dough blisters. (*see the note at the bottom of the page)
  4. Transfer to a well-floured board and cut in half
  5. Working with 1 piece at a time, roll out dough on a lightly floured surface until very thin (about 1/16 inch thick). Using a straightedge as a guide, cut the dough into 5-by-1¼-inch strips. Trim ends on the diagonal.
  6. Lay dough strips vertically in front of you, and cut a 1¼-inch-long opening through the middle of each strip. Working with one strip at a time, push one end through the cut, then pull through to make a bow-tie shape.
  7. Transfer to a large parchment-lined baking sheet, and cover with a clean, slightly damp kitchen towel. Repeat process with remaining dough.
  8. Heat shortening in a large (6-quart) pot over medium-high heat until it registers 375 degrees on a deep-fry thermometer.
  9. Working in small batches, fry chrusciki, turning once with a slotted spoon, until lightly browned, about 1 minute. Transfer fried chrusciki with a slotted spoon to a paper-towel-lined baking sheet to drain. (Adjust heat between batches as necessary to keep oil at a steady temp)
  10. Just before serving, dust with confectioners' sugar


Reindeer Recipe Blog Hop

Now go hop on over to see Pat at Life at Lydia’s House. She’s the next stop on the Reindeer Tour.

Make sure you check out the other ladies and their wonderful Christmas recipes, traditions and decorating tips.

Tamyra at Positively Southern

Shelly at ConfettiStyle

Marsha at M Jones Style

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Death By Chocolate Trifle

Welcome back to this week’s Reindeer Recipe Hop! Once again some of my favorite bloggers are sharing their favorite holiday traditions and recipes. Please go check them out. They are FAB!


Every year we have a Christmas Eve open house. I make the same menu each year, sometimes I add something new or take something off the menu, if it doesn’t seem to go well. My menu consists of Beef Tenderloin with mushroom gravy, lobster pie, shrimp cocktail, baked macaroni, clam chowder, chicken wings and meatballs. Are you drooling yet? Sometimes I think people just come for the food.

I don’t do a whole lot of desserts though, as people usually stuff themselves with the meal. But there are always jewel cookies and Death by Chocolate trifle.

death by chocolate trifle

Death by Chocolate Trifle is a delicious, simple, irresistible dessert. Layers of Kahlua soaked chocolate cake, rich chocolate pudding and whipped cream, sprinkled with crunchy toffee crumbles.

It’s kind of a grown up dessert, as it does have alcohol in it. If I have to truthful, I’ve seen the kids eat it too, booze and all. There really isn’t enough liquor to get them loopy and most of the alcohol evaporates anyway. They might just sleep a bit better. Yah know, they have to be asleep before the Big Guy gets there, so it’s ok. Please don’t call the cops on me. That would not be very Christmasy of you. You could leave the alcohol out, but you really don’t want to do that.

All the ingredients can be put together beforehand so a few hours before your event you can piece it all together. No slaving in the kitchen. I’m sure there’s other things you can be doing. This is an easy one,  trust me.

I’ll put it to you this way, in twenty years, my husband has yet to have an opportunity to try this at our open house. Um, yeah it’s that good.

Death By Chocolate Trifle
Recipe type: Dessert
Delicious, simple, rich, chocolate dessert.
  • Chocolate cake, prepared
  • 1 box Chocolate pudding, prepared
  • 1 large container cool whip or 4-6 cups freshly whipped cream
  • 1 bag crushed toffee (Heath, SKOR bars)
  • 1½-2 c. Kahlua
  1. Pour Kahlua evenly over the cake and allow to soak for an hour or even overnight (it shouldn't be really wet)
  2. Cut cake into 1" cubes and and place a single layer in the bottom of a trifle bowl
  3. Layer with pudding, then cool whip and sprinkle generously with toffee bits.
  4. Continue in that order until bowl is filled, ending with whipped cream and toffee.
  5. Dive in!

Now go hop on over to see Pat at Life at Lydia’s House. She’s the next stop on the Reindeer Tour.

Make sure you check out the other ladies and their wonderful Christmas recipes, traditions and decorating tips.

Tamyra at Positively Southern

Shelly at ConfettiStyle

Marsha at M Jones Style

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Magic Sweet and Sour Meatballs

Welcome to Reindeer Recipes. A collection of holiday awesomeness from some of my absolutely favorite bloggers. If you’re stopping here from Swirls of Flavor, Welcome! Isn’t Gwynne the best?


There is nothing like family Christmas traditions.

When I was a kid, there were things I always looked forward to. Like my red and white striped feety pajamas with the butt flap. Dang, I loved those pajamas. Lip Smackers in my stocking from Santa. My grandfather tucking me and my cousins into a big pull out sofa bed. He’d put on an 8-track tape of a Grand Ole Opry Christmas and we’d force ourselves to fall asleep so Santa wouldn’t pass by. I can remember it like it was yesterday. I’d love to have one more of those sleepovers.

As I got older, Christmas became more about hanging out with friends and making stops at various family members homes to deliver presents and say a brief hello.

I spent many Christmases at my best friend Kristen’s. I was always invited to spend the holiday with them at their family’s home in Rhode Island or just hang out at their house for food and fun.

sweet and sour meatballs

Kristen’s mom used to make a crockpot of these delicious meatballs. We would devour them. The sauce was called Triple Pepper Ketchup from a local company called The Lollipop Tree. We would make a trip to Portsmouth to pick up bottles of it at the factory store. It had to be that sauce.

I began making these meatballs every year. Still making the same pilgrimage to Portsmouth to pick up my sauce for my Christmas Eve open house.

Then one year, the store was gone.

I was able to locate the company that bought out The Lollipop Tree and was able to purchase some bottles to be shipped. But they were pricey. At $9.50 a bottle (I use 3 bottles) it was a hard meatball to swallow.

So, I hit the kitchen and came up with this recipe that tastes amazingly like The Lollipop Tree.

I make a double batch of meatballs and pour this sauce over and keep heated on low during my party. You can make and bake your meatballs ahead of time and freeze to save some time on the day of your party. Just take them out of the freezer the night before and thaw in the refrigerator then place them in your crockpot (even if still a bit frozen) and cook on low in the crockpot.

If you are looking for something new to serve at your holiday open house, office party or get-together, these will make you a holiday hero. Trust me.

5.0 from 1 reviews
Magic Sweet and Sour Meatballs
Recipe type: Appetizer
Delicious, tangy, sweet and zingy meatballs for your holiday open house
  • 1 red pepper, minced
  • 3 (12 oz) bottles red currant jelly
  • 2 (14 oz) bottle Hot & Spicy Heinz ketchup
  • Salt and Pepper to taste
  1. Place all ingredients in a medium pot and cook, stirring until all melted together and starting to boil. Turn heat down to low and cook for 10 minutes more.
  2. Add to meatballs in a crockpot and keep heated on low.
  3. Enjoy!

Now go hop on over to see Pat at Life at Lydia’s House. She’s the next hop on the Reindeer Tour.

Make sure you check out the other ladies and their wonderful Christmas recipes, traditions and decorating tips.

Tamyra at Positively Southern

Shelly at ConfettiStyle
Marsha at M Jones Style
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Old Fashioned Pancakes

old fashioned pancakes

I don’t know about you, but I love breakfast food. Breakfast for breakfast. Breakfast for lunch. Breakfast for dinner. Whenever.

It’s fast and easy and everyone loves it. Whether it’s omelettes, waffles, French toast or pancakes, it’s all good. And of course, there’s always bacon to go along with it.

Do you have a box of pancake mix hidden your pantry (head lowered, hand raised). Yup, that was me. It was convenient. What can I say?

That was until I made this recipe. It has only a few basic ingredients, it whips up quick and tastes a whole lot better than the box. Ok, it takes a bit longer than adding water to some bleached out, flavorless powder, but not much longer. Like, three minutes more. You have an extra three minutes, right? Sure you do.

Now, don’t get me wrong, there isn’t anything wrong with a mix, but if you are trying to reduce some of the processed food items that you consume, this is a good place to start. You’ll taste the difference.

Old Fashioned Pancakes
Recipe type: Breakfast
A simple, old fashioned pancake recipe
  • 1½ cups all-purpose flour
  • 3½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1½ cups milk
  • 1 egg
  • 3 tablespoons butter, melted
  1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot
I use ghee to oil the pan. It gives a great butter taste without burning.

Recipe slightly adjusted from Allrecipes


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