Buttermilk Pancakes

I've never had much luck with pancakes. They're always too dense and never very good. This recipe is PERFECT for light, fluffy pancakes. We have a winner!

Ingredients:

2 eggs

2 cups all-purpose flour, sifted

2 Tbs. sugar

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

2 1/2 cups buttermilk

4 Tbs. (1/2 stick) unsalted butter, melted

1/2 tsp. vanilla extract

1 to 2 Tbs. vegetable oil or nonstick cooking spray

Maple syrup for serving

Directions:

In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Stir just until the batter is smooth and no lumps of flour remain; do not overbeat.

Heat a griddle over medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly grease the griddle with vegetable oil, or spray with nonstick cooking spray. Set the molds on the griddle and heat until hot.

Pour about 1/3 cup of the batter into griddle. Cook until bubbles form on top and the batter is set, about 2 minutes. Using a spatula, flip the pancakes. Cook until golden brown on the other side, about 2 minutes more. Keep warm until all the pancakes are cooked.

Repeat with the remaining batter, adding more oil to the griddle as needed. Serve with maple syrup. Makes 12 pancakes; serves 4.

source

Mediterranean Frittata

This is hearty enough to eat for breakfast, lunch, or dinner. Mm! Adapted from a recipe in the Better Homes and Gardens cookbook.

Ingredients:

• 1 cup chopped onion
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 8 eggs, beaten
• 1/4 cup half and half, light cream, or milk
• 1/2 cup crumbled feta cheese
• 1/2 cup chopped roasted red sweet peppers
• 1/2 cup sliced kalamata or pitted ripe olives
• 1/4 cup slivered fresh basil
• 1/8 tsp black pepper
• fresh basil leaves for garnish
• I also threw in some mushrooms and topped with some fresh grated parmesan cheese
  

Directions

Preheat broiler. In a large skillet (that can go in the broiler) cook onion, garlic, and mushrooms in the oil until tender.

In a bowl, beat together the eggs and half-and-half. Stir in feta, peppers, olives, basil, and pepper. Pour egg mixture over onion mixture in skillet. Cook over medium heat. As mixture sets, run a spatula around the edge so that the uncooked portion flows underneath. Continue until mixture is almost set. Reduce heat to prevent overcooking. Sprinkle parmesan cheese over the top of frittata. Broil 1-2 minutes, until top is set and cheese is golden. Garnish with fresh basil.