Buttermilk pancakes from Awesome on 20

Buttermilk Pancakes

Buttermilk pancakes from Awesome on 20

Friday we talked about the massiveness that is the full English breakfast. I feel it’s only fair that I should be able to share my perfect breakfast which I will gladly eat any time of the day, buttermilk pancakes.

My dad is a legendary pancake master. No matter how many recipes I try, I’ll never be able to compare to the intuitive genius of his pancake making skills. He just throws something different in every time, but they always come out delicious. Of course, I think any breakfast you don’t have to make yourself usually tastes pretty great.

There’s just something about a stack of beautiful fluffy pancakes that makes my heart sing. Maybe it’s the association with the lazy days from my childhood. Maybe it’s the fact that they’re carbs covered in sugar. Either way, I’m on board.

Buttermilk Pancakes from Awesome on 20

This recipe comes from the incomparable Alton Brown, so you know it’s solid. No doubt, he studied these pancakes mad scientist style. And let me tell you, this recipe does not disappoint. The only thing I had to buy was buttermilk; all the other ingredients were things I pretty much always have on hand. Perhaps it’s a touch more effort than pancake mix, but I knew exactly what was in my pancake batter, and it tasted super awesome. 

Here’s a little money saving tip. Don’t waste expensive buttermilk by letting it expire in your fridge. Pour any remaining buttermilk into clean ice cube trays. Freeze it and then store the cubes in a zip top bag until you need them. I’ve tried this, and it works. The buttermilk looks a little odd as it’s melting, but it’s nothing a good stir won’t remedy.

Buttermilk Pancakes from Awesome on 20

Whether you prefer to wake up to a big pile of meat and beans, or a fluffy, happy stack of pancakes, get in your kitchen and make yourself and some people who make you laugh some breakfast. It’ll be awesome! Trust me.

Buttermilk Pancakes
Yields 10
A lovely stack of fluffy pancakes brightens any time of day.
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
Ingredients
  1. 270 grams (2 cups) all-purpose flour
  2. 1 teaspoon baking powder
  3. 1 teaspoon baking soda
  4. 1 teaspoon salt
  5. 42 grams (3 tablespoons) sugar
  6. 2 eggs
  7. 2 cups buttermilk
  8. 4 tablespoons (half a stick) butter, melted and slightly cooled
Instructions
  1. Preheat your griddle to 350 (if you're lucky enough to have one, I don't.) or place of a non-stick frying pan over medium heat. You definitely want to have your pan preheated before you pour out that first notorious pancake.
  2. In a medium mixing bowl, combine flour, baking powder, baking soda, salt, and sugar. Mix the dry ingredients well with a whisk.
  3. In a small bowl, combine eggs, buttermilk, and melted butter. Whisk to combine. Now step away from the whisk.
  4. Pour your wet ingredients onto the dry ingredients and quickly and gently mix them together with a rubber spatula. You should use a fold/stir hybrid method. Don't worry about getting out every little lump. Try not to stir for more than 20 seconds. This is the key to fluffy pancakes.
  5. Now walk away for five minutes to let the batter rest.
  6. Put a little butter on a paper towel and give your pan a swipe. I use a half cup measure to drop my pancake batter into the pan, but I like my pancakes on the larger side of medium.
  7. Cook about two minutes a side, turning when you see the bubbles start to subside and the edges start to change color.
  8. Keep pancakes warm by covering your stack with a clean dish towel.
  9. Serve yourself a big fat stack, three is about perfect, with plenty of butter and more syrup than is probably reasonable. Expect smiles.
Adapted from I'm Just Here for More Food by Alton Brown
http://awesomeon20.com/
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Full English Breakfast from Awesome on 20

Full English Breakfast

Full English Breakfast from Awesome on 20

I’ve lived with an Englishman for three years and there are still so many things about their culture that blow my mind. Did you know you have to have a permit to climb a ladder at work? Did you know they don’t have a constitution? Did you know it’s still legal to kill certain people with a long bow at certain times of day in certain places? What?

And I don’t think I’ll ever truly be able to fully appreciate the concept of the full English breakfast. I’m an American. I like carbs and sugar for breakfast. Pancakes? French toast? Waffles? Yes, yes and yes some more. But my husband will take any opportunity to gorge himself on this uniquely British breakfast extravaganza.

Full English Breakfast from Awesome on 20

At our house, a full English breakfast consists of bacon, sausages, a fried egg, a hashbrown, Heinz baked beans, toast, fried bread, and a cup of hot tea with milk. Even when I ask for a small plate, I can almost never manage the whole thing. It’s all good, but that’s a lot of savoury all in one place, and it just overwhelms me. My husband, on the other hand, is practically licking his plate. How do they do this on a regular basis? I don’t understand.

A full English breakfast served in actual England can have a variety of other components, including fried mushrooms, fried tomato, and black pudding. We don’t care for the first two, and black pudding is not so easy to come by in Hawaii. I’ve tried it before, though. It’s fine. Not great, but not bad either.

Full English Breakfast from Awesome on 20

If you are looking for an English experience, I suggest you fast for a few days, and then treat yourself to a full English breakfast. It’s an experience you won’t soon forget.

Full English Breakfast
Serves 2
An overflowing plate of savoury breakfast foods including bacon, sausages, hashbrowns, eggs, beans, fried bread, and toast. And don't forget the cup of tea.
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Total Time
40 min
Total Time
40 min
Ingredients
  1. 4 sausages
  2. 4 slices of bacon
  3. 4 slices of bread
  4. 2 rectangular hash browns
  5. 1 can of Heinz baked beans
  6. 2 eggs
  7. butter
Instructions
  1. Place a large frying pan over medium heat and drizzle with a tablespoon of oil.
  2. Prick the skin of your sausages with a fork, then add them to your pan. Cook the sausages, turning occasionally until brown on all sides, about 10 minutes. Remove sausages from pan.
  3. In a medium sauce pan over low heat, add your beans and stir occasionally until heated through.
  4. To the frying pan, add your bacon and cook to desired level of crispiness. Remove bacon from the pan.
  5. While the bacon is cooking start toasting your bread.
  6. Add two slices of toast to the frying pan. Add the hash browns at the same time. Cook the toast about a minute on each side until evenly browned. Turn hash browns after a three to five minutes and cook until browned. You may need to add more oil at this point. Remove hash browns from the pan.
  7. Crack one egg at a time into your frying pan, cooking them by splashing the fat in your pan over the egg. Cook to desired level. Remove to plate.
  8. Each plate gets a slice of fried bread, a slice of buttered toast, two sausages, two slices of bacon, a hash brown, and an egg, and a massive pile of beans.
  9. Don't forget the tea.
Notes
  1. Okay, this is not really a recipe so much as a list of things that go on a plate and a strategy for cooking them. Obviously, this is just one way to do it. Go nuts!
http://awesomeon20.com/
Cheater Shortbread from Awesome on 20
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Double Chocolate Muffins from Awesome on 20

Double Chocolate Muffins

Double Chocolate Muffins from Awesome on 20

Sometimes you need to wake up to chocolate. Sometimes it’s 80 degrees in your bedroom and the tradewinds are dead and your fan is feeble and sleep is impossible. It’s going to take something extra special to get you going in the morning.

Double Chocolate Muffins from Awesome on 20

That’s when you have to have double chocolate muffins made with buttermilk and cocoa and studded with chocolate chips. I mean, sure, you could pay $3 for one muffin at the coffee shop. You could also make your own muffins in about 30 minutes with ingredients you already have in your house (or at least I did). Then you’d have a dozen muffins so that when you come home from a late night of cosmic bowling, you can stuff a muffin in you face and chug some milk from the carton before falling into bed. And then have another muffin when you wake up. It’s the right thing to do.

Double Chocolate Muffins from Awesome on 20

This is an Alton Brown recipe, so you know it’s solid. I was never that into science in school, but I’m totally into muffins. And these muffins are crazy good. Get ya some.

Double Chocolate Muffins
Yields 12
Moist and super chocolaty muffins perfect for any time of day or night
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
Ingredients
  1. 270 grams (2 cups) all-purpose flour
  2. 92 grams (3/4 cup) cocoa powder
  3. 1 tablespoon baking powder
  4. 1/2 teaspoon baking soda
  5. 1/2 teaspoon salt
  6. 263 grams (1-1/4 cup) sugar
  7. 113 grams (1 stick) butter, melted and slightly cooled (Just melt your butter first thing. It will be cool enough by the time you get to it)
  8. 2 eggs
  9. 1 cup buttermilk
  10. 2 teaspoons vanilla extract
  11. 1 cup chocolate chips
Instructions
  1. Preheat your oven to 375 and grease your muffin pan.
  2. Combine flour, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl. Mr. Brown would tell you to pulse your dry ingredients in your food processor first to sift and aerate them. I can't be bothered washing it, so I sifted them into the bowl and then gave them a good mix with my whisk.
  3. In a smaller bowl, whisk together sugar, melted butter, eggs, buttermilk, and vanilla extract.
  4. Pour wet ingredients over dry ingredients and quickly fold them together with a spatula. Work as quickly and lightly as possible. Try to make sure everything is moistened, but don't worry about getting out the lumps. You'll end up with tough muffins if you overwork it.
  5. Fold in chocolate chips.
  6. Scoop your batter into your muffin pan. The cups will be full.
  7. Put the pan in the oven and increase the heat to 400. Bake for 18 to 20 minutes or until a toothpick comes out clean.
  8. Turn out your muffins as soon as possible. You can give them a couple minutes to cool off so you don't burn your fingers off. If you leave them in the pan to cool, they may have soggy bottoms and you won't get that lovely muffin crust.
Notes
  1. These are best served warm, but can be kept in an air tight container for a few days. I recommend microwaving for about 15 seconds for ultimate chocolate gooeyness.
http://awesomeon20.com/
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