Dry Mix for Light and Fluffy Buttermilk Pancakes

Yield: 4 to 6 servings

Time: 35 minutes including prep
Difficulty: Easy

Basic Dry Pancake Mix:

• 10 ounces (about 2 cups) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 tablespoon sugar

For Each Batch of Pancakes

• 2 large eggs, separated
• 1 1/2 cups (about 12 ounces) buttermilk
• 1 cup (about 8 ounces) sour cream (see notes)
• 4 tablespoons unsalted butter, melted, plus more for serving
• Warm maple syrup

Instructions

1. For the Dry Pancake Mix: Combine flour, baking powder, baking soda, salt, and sugar in a medium bowl and whisk until homogenous. Transfer to an airtight container. The mix will stay good for 3 months. 
2.  For each Batch of Pancakes: Place one batch of dry mix in a large bowl. In a medium clean bowl, whisk the egg whites until stiff peaks form. In a large bowl, whisk the egg yolks, buttermilk, and sour cream until homogenous. Slowly drizzle in the melted butter while whisking. Carefully fold in the egg whites with a rubber spatula until just combined. Pour the mixture over the dry mix and fold until just combined (there should still be plenty of lumps).
3. Heat a large heavy-bottomed nonstick skillet over medium heat for 5 minutes (or use an electric griddle). Add a small amount of butter or oil to the griddle and spread with a paper towel until no visible butter or oil remains. Use a 1⁄4-cup dry measure to place 4 pancakes in the skillet and cook until bubbles start to appear on top and the bottoms are golden brown, about 2 minutes. Carefully flip the pancakes and cook on the second side until golden brown and completely set, about 2 minutes longer. Serve the pancakes immediately, or keep warm on a wire rack set on a rimmed baking sheet in a warm oven while you cook the remaining 3 batches. Serve with warm maple syrup and butter.

Notes:

•  Pancake dry mix can be scaled up as many times as you'd like. Each batch of pancakes takes 11 ounces of dry mix to make (about 2 cups plus 2 tablespoons). The sour cream can be replaced with more buttermilk.
• Very gentle spreading within the first couple of seconds after putting the batter in the pan makes for thinner, wider pancakes.

Nutritional information (per serving): 407 Calories, 18g Fat, 52g Carbs, 10g Protein

Variations:

• Buckwheat pancakes: substitute ⅓ buckwheat flour for all-purposes, and add 1T sugar to counteract bitterness.
• Substitute yogurt for buttermilk

Source:  https://www.seriouseats.com/easy-homemade-pancake-mix

Baking powder biscuits

Yield:

• 12 biscuits

Time:

• 15 minutes

Difficulty:

• Easy

Ingredients

• 3 cups all-purpose flour
• 3 tbsp sugar
• 1/2 tsp salt
• 4 tsp baking powder
• 1/2 tsp cream of tartar
• 3/4 cup COLD butter
• 1 egg
• 1 cup whole milk or buttermilk

Instructions

1. Preheat oven to 450 degrees.
2. The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. Try cutting the butter into small pieces and stick back in the fridge pulling out only when ready to incorporate into the dough.
3. Combine the dry ingredients in a large bowl. 
4. Use a pastry cutter to cut cold butter into flour mixture. Don't go too crazy here - you want to see small, pea-sized pieces of butter throughout the dough. 
5. Add in the milk and egg and mix just until the ingredients are combined. The dough will be sticky but don't keep working it. You should be able to see the butter pieces in the dough.
6. Turn the dough out onto a generously floured surface. Sprinkle some flour on to the top of dough so it won't stick to your fingers and knead 10-15 times. If the dough is super sticky just sprinkle on some additional flour.
7. Pat the dough out to 3/4 - 1 inch thickness and cut with a biscuit cutter or glass. I ended up with nine this time but depending on who is snacking on biscuit dough, I can get up to 12 biscuits. 
8. Place the biscuits on a lightly greased baking sheet or parchment lined baking sheet and bake for 10 to 15 minutes or until golden brown on top.
9. For extra yumminess, brush the tops of the biscuits with melted butter.

Notes:

• Alternative technique: Grate frozen butter on box cutter
• If time, make dough ahead of time and keep in refrigerator until rolling out biscuits
• Baking in greased muffin tin helps biscuits hold their shape

Variations:

Source: https://www.momontimeout.com/perfect-biscuits-every-time-recipe/

Matzo Meal Pancakes

Yield:

• 4-6 large pancakes

Time:

• 15 minutes

Difficulty:

• Easy

Ingredients

• 3/4 c milk
• 1/2 t Salt
• 1 t Sugar
• 1/2 c Matzo meal
• 2 Eggs, separated

Instructions

1. In medium bowl, whisk together egg yolks, milk, salt, and sugar. Stir in matzo meal. Let sit and thicken for 10 minutes, giving batter a good stir halfway through.
2. Whip egg whites till peaks are soft, and fold into batter.
3. Place wire rack in rimmed baking sheet and preheat oven to 200 degrees. Heat cast-iron or nonstick skillet over medium heat. Spray with cooking spray. When pan is hot, spoon in ¼ cup batter. Cook until first side is golden brown, about 2 minutes. Flip pancake and cook until second side is golden brown, about 1 minute.
4. Transfer pancakes to prepared wire rack and place in oven to keep warm. Repeat with remaining batter. Serve with pancake toppings of your choice.

Notes:

• Needs a little longer to cook, and lower heat, than regular pancakes. 

Variations:

• Substitute ¼ of buttermilk for milk, if you have it

Buttermilk Pancakes

Yield:

• 4 generous servings

Time:

• 10 minutes

Difficulty:

• Easy

Ingredients

• 2  cups flour (all-purpose or white whole wheat)
• 3  tablespoons sugar
• 1 ½  teaspoons baking powder
• 1 ½  teaspoons baking soda
• 1 ¼  teaspoons kosher salt
• 2 ½  cups buttermilk or yogurt
• 2  large eggs
• 3  tablespoons unsalted butter, melted [or substitute oil]
•  Vegetable, canola or coconut oil for the pan
• ¼ t vanilla extract [optional]

Instructions

1. Heat the oven to 200°F. 
2. Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. 
3. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the oil or melted butter into the mixture. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not overbeat (lumps are fine). The batter can be refrigerated for up to one hour.
4. Heat a large nonstick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium–low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to crowd the cooking surface.
5. Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes. Cook until the other sides are lightly browned. 
6. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.

Notes:

• Works best if you let the batter sit at room temperature for 15 minutes. 
• No problem beating eggs separately; cracking eggs into mixing bowl saves cleaning an extra dish.
• Mix the dry ingredients together ahead of time and keep in pantry for a quick breakfast.
• Leftover batter keeps nicely in fridge, though won't rise as much the next day.

Variations:

• Substitute white whole wheat flour for all-purpose [our favorite]

Source: New York Times

Traditional English Muffins

Yield:  9 muffins

Ingredients

• 3 c King Arthur unbleached all-purpose flour
• ¾ t instant yeast
• 1 ¼ t salt
• 1 t sugar
• 1½ T unsalted butter, melted
• ¾ c milk, warm
• ½ c water, warm

Instructions

1. Place all of the ingredients in a large bowl, and stir vigorously for about one minute. Fold in from sides of bowl with plastic scraper. The dough will be too soft for kneading.
2. Cover and rise at room temperature for about one hour. Preserve the rise by cutting and pulling from underneath.
3. Turn the dough out onto a well floured surface. Divide into 9 pieces. 
4. Gently shape into rounds, and place in greased and cornmeal-dusted rings if baking. If cooking on griddle, use semolina or cream of wheat.
5. Dust tops with cornmeal or semolina, cover, and let rise for 35 to 45 minutes, until puffy.
6. Cook at 300 degrees on a non-stick or lightly greased griddle for 8-10 minutes per side. Alternately, bake in a 425 degree oven for 15-18 minutes, flipping them halfway through.
7. Allow to cool, and then split and toast before serving.

Notes:

• When dividing dough, triangles are best.  Fold corners in and make a kind of dumpling.
• For flatter tops, place an additional sheet of parchment and pan on top of muffins for first 10 minutes of the bake.

Source:  King Arthur Flour via Susan Karcz.

Classic Sourdough Waffles Or Pancakes

Yield: 1 dozen 8" waffles or about 2 dozen medium pancakes.

Ingredients

Overnight Sponge

• 2 cups King Arthur Unbleached All-Purpose Flour
• 2 cups buttermilk
• 1 cup sourdough starter, unfed
• 2 tablespoons sugar

Waffle or Pancake Batter

• all of the overnight sponge
• 2 large eggs
• 1/4 cup vegetable oil or melted butter
• 3/4 teaspoon salt
  
• 1 teaspoon baking soda

Instructions

1. To make the overnight sponge, stir down your refrigerated starter, and remove 1 cup.
2. In a large mixing bowl, stir together the 1 cup starter, flour, sugar, and buttermilk.
3. Cover and let rest at room temperature overnight.
4. In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge.
5. Add the salt and baking soda, stirring to combine. The batter will bubble.
6. Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer's instructions.
7. Serve waffles immediately, to ensure crispness. Or hold in a warm oven till ready to serve.

Notes:   For pancakes, batter is very thick; add additional milk or water to thin.

Source: http://www.kingarthurflour.com/recipes/classic-sourdough-waffles-or-pancakes-recipe

Matzo Granola with Apricots and Pistachios

Yield:  5 cups

Time: 45 minutes

Ingredients

• 4 tablespoons unsalted butter (1/2 stick), melted
• 1/3 cup honey
• 3 tablespoons maple syrup
• 1 tablespoon ground cinnamon
• 2 teaspoons ground ginger
• 1/2 teaspoon kosher salt
• 5 (6-1/2-by-6-inch) sheets unsalted matzo, crumbled into 1/2-inch pieces, or 2 1/2 cups matzo farfel
• 1 cup shelled, raw pistachios, coarsely chopped
• 1/3 cup small-dice dried apricots
• 1/3 cup golden raisins, also known as sultanas

Instructions

1. Heat the oven to 350°F and arrange a rack in the middle.
2. Whisk the butter, honey, maple syrup, cinnamon, ginger, and salt in a large bowl until smooth. Add the matzo pieces or matzo farfel and mix until thoroughly coated.
3. Transfer the mixture to a rimmed baking sheet and spread it into a thin, even layer. Bake for 10 minutes, stirring halfway through the baking time. Add the pistachios, stir to combine, and bake, stirring halfway through the baking time, until the matzo is starting to crisp and the pistachios are toasted, about 10 to 12 minutes more.
4. Transfer the granola to a large heatproof bowl, add the apricots and raisins, and stir to combine. Let cool completely. (The granola will crisp up as it cools.) Store in an airtight container for up to 1 week.

Notes:

• As with all granola recipes, reduce the sweetener if you don't want super-sweet, reduce the butter if you want lower-fat.

Source:  Chow.com.

Shakshuka

Yield: 6 servings

Time: 1 hour

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 large onion, cut into 1/2-inch dice
• 1 green bell pepper, cut into 1/2-inch dice
• Salt
• 1 teaspoon sweet smoked paprika
• 1 teaspoon ground coriander
• 1 tablespoon harissa
• 1 tablespoon tomato paste
• One 28-ounce can diced tomatoes
• 1/4 cup chopped parsley
• 1/4 cup chopped cilantro
• 6 large eggs
• Pitas or crusty bread, for serving

Instructions

1. In a large skillet, heat the olive oil. Add the onion and bell pepper, season with salt and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Stir in the paprika and coriander and cook until fragrant, about 1 minute. Stir in the harissa and tomato paste and cook over low heat for 3 minutes. Add the tomatoes and their juices and simmer over low heat until the sauce has thickened, about 20 minutes. Stir in the parsley and cilantro and season with salt.
   
2. Raise the heat to moderate and with a wooden spoon, make indentations into the mix.  Break and pour each egg into its own indentiation. Poach the eggs until the whites are firm but the yolks are still runny, about 5 minutes.
   
3. Season the eggs with salt. Transfer the eggs to bowls along with some of the sauce. Serve with warmed pitas or crusty bread.

Notes:

• The recipe can be prepared through Step 1 and refrigerated for up to 3 days. Reheat before proceeding.
• Important: The eggs will take a very long time to poach if they are right out of the refrigerator.  Better to bring them to room temperature well in advance.  Maybe even poach in water and add at last minute.

Variations:

• Very nice with zucchini slices added a couple minutes before the eggs.  Also with a little farmer cheese or queso fresco crumbled on top [Israeli huevos rancheros.]

Source:  Food and Wine

Classic Scones

Time: 20 minutes



Yield: 8 to 10 scones


Ingredients:

• 2 cups cake flour, more as needed
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 3 tablespoons sugar
• 5 tablespoons cold butter, cut into pieces
•  1 egg
• 1/2 to 3/4 cup heavy cream, more for brushing.  

Instructions

1. Heat the oven to 450 degrees. Put the flour, salt, baking powder and 2 tablespoons of the sugar in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles cornmeal.
   
2. Add the egg and just enough cream to form a slightly sticky dough. If it’s too sticky, add a little flour, but very little; it should still stick a little to your hands.
    
3. Turn the dough onto a lightly floured surface and knead once or twice, then press it into a 3/4-inch-thick circle and cut into 2-inch rounds with a biscuit cutter or glass. Put the rounds on an ungreased baking sheet. Gently reshape the leftover dough and cut again. Brush the top of each scone with a bit of cream and sprinkle with a little of the remaining sugar.
   
4. Bake for 9 to 11 minutes, or until the scones are a beautiful golden brown. Serve immediately.

Source:  The Minimalist.

Clafouti

Yield: 6 servings

Ingredients

• 1¼ c milk
• 1/3 c sugar plus more for sprinkling
• 3 eggs
• 1 T vanilla
• 1/8 t salt
• ½ c flour
• 3 c cherries

Instructions

1. Blend batter ingredients for 1 minute.
2. Pour 1/4" layer into 8-cup baking dish and set over moderate heat 1 minute until it sets.
3. Remove from heat, add cherries, sprinkle with up to 1/3 sugar, add rest of batter, and return to oven at 325° till done.Variations: (1)

Notes: Variations:

• Marinate cherries in 1/4 c kirsch or cognac, and reduce milk by same amount.
• Use 3 c pears with 1/4 c liqueur.
• Use 3 c blueberries, and increase flour to 1 cup

Source: Julia Child.

Crunchy Granola

Yield: About 8 cups (at least 16 servings)

Time: 40 minutes

Ingredients

• 6 cups rolled oats (not quick-cooking or instant)
• 2 cups mixed nuts and seeds: sunflower seeds, sesame seeds, chopped walnuts, pecans, almonds or cashews
• 1 cup dried unsweetened shredded coconut, optional
• 1 teaspoon ground cinnamon, or to taste
• Dash salt
• 1/2 to 1 cup honey or maple syrup, or to taste
• 1 cup raisins or chopped dried fruit, optional

Method

1. Preheat oven to 350 degrees. In a bowl, combine oats, nuts and seeds, coconut, cinnamon, salt and sweetener. Place on a sheet pan and put in oven. Bake for 30 minutes or a little longer, stirring occasionally. Mixture should brown evenly; the browner it gets without burning, the crunchier the granola will be.
   
   
2. Remove pan from oven and add raisins or dried fruit. Cool on a rack, stirring once in a while until granola reaches room temperature. Transfer to a sealed container and store in refrigerator; it will keep indefinitely.

Notes

• Add nuts after 10-15 minutes in over to avoid burning.

Source: Mark Bittman, The New York Times, January 9, 2009