Monday, March 20, 2017

Copycat "Cracker Barrel" Buttermilk Pancakes


Last week I made this copycat "Cracker Barrel" recipe from food.com.  These pancakes were so good!  Much like the ones from Cracker Barrel.  The whole family liked them a lot, so it is definitely going to be my go-to recipe for pancakes from now on.


"Cracker Barrel" Buttermilk Pancakes
2 cups sifted all-purpose flour
2 teaspoons baking soda
1 teaspoon salt ( heaping)
1 tablespoon sugar
2 eggs
2 cups buttermilk
oil (for cooking) or butter ( for cooking) butter
Pancake syrup, for serving

DIRECTIONS Mix all ingredients together until incorporated, but do not over mix. Heat a griddle or non stick pan under med. - med. high heat, and grease with a little butter or oil (more if you like a crispy edge). Drop batter using a 1/4 cup measuring cup onto hot pan. Once the bottom side is golden, flip and brown remaining side. Serve with pancake syrup and butter, if desired.
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Monday, March 13, 2017

Flaky Buttermilk Biscuits

Long time no post, huh?  I honestly can't believe I haven't posted in over a year. Soon my daughter and oldest son will be helping me with this blog (YAY!) and so we will have more recipes to share!  It seems that blogging has lost it's way through the social media era, but to me it's more like a scrapbook of life and family, so I'll share some when possible....or when I think about it.

Flaky Buttermilk Biscuits

Adapted very slightly from original recipe found at this link:  cookingmaniac.com.

2½ cups all-purpose flour, plus more for dusting
2 tablespoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
8 tablespoons cold butter
1 cup buttermilk
2 tablespoon salted butter, melted

Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into cubes and add to flour, then pulse 6 or 7 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a grater, fork or a pastry cutter.) Return dough to bowl, add buttermilk and stir with a fork until it forms a rough ball (don’t worry if it is a little sticky). Turn the dough out onto a floured surface and roll it into a rough rectangle, about an inch thick. Fold it over and gently roll it down again. Repeat 6 times. Gently roll out the dough some more, so that it forms a rectangle. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this will crimps the edges of the biscuit causing it not to rise. If you have scraps just reform a rectangle and cut additional biscuits. Place biscuits on a baking sheet and bake until golden brown, approximately 10 to 15 minutes. Serves 6 to 8.
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