Fluffy Pancakes

Pancakes are a big staple in our house, primarily because Cash and Jeff could live on them if he could. They love pancakes and lately Jeff has been asking me to make them "more fluffy". I was like, "how do you do that?" So what do I do, I google it. I got an idea of what I could do and came up with my own way of making the perfect fluffy pancake.

1 1/2 cup of Betty Crocker's Buttermilk Pancake Mix
3/4 cup of cold milk (it calls for water, but milk is better)
1/8 cup of sugar

Simple right?

First make sure you whisk the milk and the sugar together to create a mix that is frothy.

The best way to do this is buy using a whisk handle that attach's to your hand mixer.

Next you will want to add your pancake mix and start mixing. You can add more mix if you like a little thicker pancake. I usually will just add a little at a time until I get to where I want my batter. Once you are done it should look like this:

Notice the air bubbles! This is extremely essential when making pancakes because this is what is going to help give you "the fluff". Also when you add the sugar to the milk (see above) that is what helps generate "the fluff" as well.

Once you have your batter, make sure you have heated up your pan (start on medium and DO NOT go any higher). Spray you pan once it is hot enough and pour in your batter.

While cooking you are going to see these air bubbles and you will not want to touch them. Once the pancake is a little solid around the edges and starts bubbling more, flip it over! You know you have the right doneness when you have this crisp ring around the edge after you have flipped it over.

You will also want to see these bubbles in the pancake as well.

The other side probably won't look like your first side but if you get it golden brown like the first side then you have done your job. Make sure not to smash the pancake with your spatula because it will probably raise after you have flipped it. Be patient, it will fall to where it needs to be and it will fluff up.

Once you are done, transfer to a plate, add butter and cover with syrup! Voila! The perfect fluffy pancake!

P.S. Don't mind the plate, this was for one of my boys and they love these paper plates!

Enjoy!

Pumpkin Chocolate Chip Cookies

If you are like me, you love to eat Pumpkin this time of year. I love pumpkin. From pumpkin pie (the only kind I like is the kind I make I don't know why), to pumpkin cookies. I have never made pumpkin cookies before, but I have this cookbook that I haven't used forever and it has some great recipes. It's from 2006 but it's worth it because it has recipes for all holiday occasions.

The book is called Taste of Homes Holiday's & Celebrations Cookbook 2006.

The only Thing I would change about this recipe is adding 1/2 cup more pumpkin and another teaspoon of pumpkin pie flavoring. Other than that it's delicious!

Enjoy!






Pumpkin Spice Chocolate Chip Cookies 
Page 138 of the cookbook

1 package (8 ounces) cream cheese, softened
1 1/2 cup packed brown sugar
1/2 cup white sugar
2 eggs
1 cup canned pumpkin*
1 tsp vanilla extract
3 1/2 cups flour
1 to 1 1/2 tsp pumpkin pie spice*
1 tsp baking soda
1 tsp salt
*you can add more, I wish I would have
Frosting (is optional)
2 cups powdered sugar
1/4 cup melted butter
1 tsp vanilla extract
2-3 tbls boiling water
2 cups chopped pecans

In a large mixing bowl, beat cream cheese and sugars until smooth. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla. Combine the dry ingredients; gradually add to pumpkin mixture.

Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until golden brown (I had to go about 14 minutes). Remove to wire racks to cool.

For frosting, in a bowl, combine the powdered sugar, butter, vanilla and enough water to achieve desired consistency. Frost cookies; sprinkle with pecans.