Blender Pancakes | How to be Awesome on $20 a Day

Blender Pancakes

Blender Pancakes | How to be Awesome on $20 a Day

Contemplating the realm of things you can never have too much of. Books. Pillows. Books. Funny cat videos. Chocolate. Books. Notebooks. Tea towels. Books. Movies. Time to relax. Carbs.

Subcategory of never having enough carbs: pancake recipes

I’ve written already about my dad’s obsession with achieving the perfect pancakes, and while I’m not as inventive as he is, I have inherited the urge to keep searching for perfection. I might be open to the possibility of eating pancakes every day of my life. I just can’t see that getting boring.

Blender Pancakes | How to be Awesome on $20 a Day

I’m sharing this recipe because it’s unbelievably easy. Chuck all the ingredients in the blender and blitz. Pour the batter straight from your blender’s pitcher into your hot pan to keep things nice and tidy. You could practically make these in your sleep.

These pancakes are also different from other pancake recipes I’ve posted here before. They’re much thinner, so you can eat a decent stack of them. Four at a time would not go amiss, provided you have ample butter and syrup. It’s pure heaven.

Blender Pancakes | How to be Awesome on $20 a Day

Breakfast, lunch, or dinner, pancakes are where it’s at. Blender Pancakes are so easy, it’s impossible to say no. Get into it.

Blender Pancakes

Prep Time: 5 minutes

Cook Time: 5 minutes

Yield: 16 pancakes

Blender Pancakes are the easiest way to get amazing, syrup drenched pancakes in your mouth.

Ingredients

  • 1 tablespoon baking powder
  • Pinch of salt
  • 1 teaspoon sugar
  • 2 eggs
  • 2 tablespoons butter, melted and cooled
  • 1-1/4 cups milk
  • 1-1/2 cups all-purpose flour
  • Butter for frying

Instructions

  1. Add all your ingredients, except for the butter for frying, into a blender. Use long pulses to combine all the ingredients until smooth. Check to see if you need to scrape the pitcher with a rubber spatula if any flour has stuck to it, and give it another blitz after that.
  2. Allow your batter to rest while you heat up a griddle or a large skillet lightly greased with butter. Once it's hot, detach your blender's pitcher from the motor, and pour your batter into the hot pan to make small circles. Make sure you leave yourself space to flip. I can make two pancakes at a time in my large skillet.
  3. Cook the pancakes for two to three minutes on the first side. Once bubbles start to form and you see a change in color around the edges, they're ready to flip. Because they're quite thin, they'll only need about a minute on the second side.
  4. Serve warm with butter and syrup.
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http://awesomeon20.com/blender-pancakes/

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Belgian Waffles | How to be Awesome on $20 a Day

Belgian Waffles

Belgian Waffles | How to be Awesome on $20 a Day

I had no idea when I moved to Scotland that it would be so difficult to get my hands on decent waffle. For some reason, waffles here are tiny and dense, more like dense pound cake than what I would expect when I order a waffle. They’re nice, but they’re not exactly what I want. 

In my mind, a waffle should be the size of a dinner plate. It should be light and fluffy and crispy on the outside. It should be served piping hot so that when you spread the butter over it, it melts and makes little pools in all the dents. I prefer maple syrup on my waffle, and plenty of it.

Belgian Waffles | How to be Awesome on $20 a Day

This Belgian Waffle recipe is exactly that. The way waffles are supposed to be. There’s an extra step that makes sure you get the perfect light and fluffy texture. You have to separate your eggs and whip your egg whites to stiff peaks, and then fold them into the batter for an extra lift. It may seem like a fuss, but it’s absolutely worth it. 

You’ll know it’s time to remove your waffle from the waffle iron when the lid lifts relatively easily. The steam coming out of the machine will also decrease. If you try to open it too early, your waffle might split and you’ll end up with two different sides stuck on the inside of your waffle iron.

Also, if you’re wanting to serve your waffles all at the same time, keep them warm by placing them on a rack in a low oven. Don’t put them on a baking sheet or you’ll lose your crispiness on the bottom. Also, don’t stack your waffles or the steam will make them go soft. And just go ahead and put out every conceivable topping. There’s pretty much nothing that’s not delicious on a waffle.

Belgian Waffles | How to be Awesome on $20 a Day

Sometimes you just have to bring the awesomeness into your own house. Make your own Belgian Waffles. It doesn’t get any better.

Belgian Waffles
Yields 8
Belgian Waffles exactly the way they should be, fluffy, crispy, and oh so awesome.
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Prep Time
15 min
Cook Time
5 min
Prep Time
15 min
Cook Time
5 min
Ingredients
  1. 1-1/2 cups flour
  2. 1/2 cup cornstarch
  3. 1 teaspoon baking powder
  4. 1/2 teaspoon baking soda
  5. 1/2 teaspoon salt
  6. 1-1/2 cups buttermilk
  7. 1/2 cup milk
  8. 6 tablespoons vegetable oil
  9. 1/2 teaspoon vanilla
  10. 2 eggs, whites and yolks separated
  11. 3 tablespoons sugar
Instructions
  1. Plug in your waffle iron and start preheating it. You'll need it to be fully heated in order to get that ultimate crispness.
  2. In a large mixing bowl, combine flour, cornstarch, baking powder, baking soda, and salt.
  3. In a smaller bowl, whisk together buttermilk, milk, vegetable oil, vanilla, and egg yolks.
  4. In a third bowl, use an electric mixer to beat your egg whites until foamy. Slowly add in the sugar as you continue beating until you've got stiff peaks.
  5. Add your buttermilk mixture to your dry ingredients and mix gently until combined. A few lumps are fine. With a rubber spatula gently fold in your egg whites into your batter until the streaks are gone.
  6. Add your batter to your waffle iron and cook until the lid lifts relatively easily. If it starts to pull apart in the middle, use a fork to coax the top of the waffle off the waffle iron. Serve immediately or place on a rack in a warm oven to keep hot.
  7. Make sure you have plenty of butter and other toppings for ultimate happiness.
Adapted from Cooking Classy
Adapted from Cooking Classy
http://awesomeon20.com/
Burgerology: Bloc+
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Awesome in January
Breakfast Nachos | How to be Awesome on $20 a Day

Breakfast Nachos

Breakfast Nachos | How to be Awesome on $20 a Day

Good morning, sunshine! I love you dearly. Let’s eat breakfast.

Breakfast nachos are the perfect platform for some Sunday brunch realness. Mix up a pitcher of outrageously spicy Bloody Marys. Have it all.

Breakfast Nachos | How to be Awesome on $20 a Day

We’re gonna thinly slice some potatoes, season the, and roast them in a hot oven. We’re going to top it with tasty sausage, and some smooth and spicy cheese sauce. From there, you can throw on all your favorite nacho toppings. I like to keep it simple with sour cream and some chopped green onions. But I know and you know that we’re really just here for that runny egg. Make one for each person who’s getting in on this action.

Breakfast Nachos | How to be Awesome on $20 a Day

Breakfast is life. Make it nacho!

Breakfast Nachos
Serves 2
Layers of roasted potatoes, cheese, sausage, and fried egg make for a super awesome breakfast.
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Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
Ingredients
  1. 1/2 teaspoon salt
  2. 1/2 teaspoon black pepper
  3. 1/4 teaspoon garlic powder
  4. 1/4 teaspoon cayenne pepper
  5. Approximately 1 pound russet potatoes, thinly sliced (enough to cover a baking sheet)
  6. 1 tablespoon olive oil
  7. 8 ounces of your favorite sausage, casings removed
  8. 1 clove garlic, minced
  9. Pinch of crushed red pepper flakes
  10. 1 tablespoon butter
  11. 1/2 tablespoon flour
  12. 1 cup milk
  13. 1 cup shredded white cheddar
  14. 2 eggs
  15. Toppings such as sour cream, salsa, chopped green onions
Instructions
  1. Preheat your oven to 425 and line a baking sheet foil.
  2. In a small dish, combine salt, pepper, garlic powder, and cayenne pepper. Set aside.
  3. Arrange your potato slices in a single layer on your baking sheet. Drizzle the potatoes with olive oil and sprinkle about half of your seasoning mix evenly over the potatoes. Bake the potatoes for about 30 minutes until soft and slightly crispy around the edges.
  4. In the meantime, heat a skillet over medium heat, and cook the sausage, breaking it up with a wooden spoon as you go. Once your sausage is cooked through. Add the garlic and crushed red pepper flakes. Cook for another two minutes or so, then remove the sausage to a paper towel lined plate.
  5. Put the pan back on the stove and turn the heat down to medium low. Melt the butter, then sprinkle in the flour and whisk to form a paste. If your sausage gave off a lot of fat, you may need to add a bit more flour until all the fat is absorbed. Keep whisking while adding in the milk a little bit at a time to make sure you don't get any lumps. Add the remaining seasoning mix and keep whisking until the sauce starts to bubble and becomes thick. Remove the pan from the heat and whisk in the cheese until smooth.
  6. Once all the elements are ready, grab a clean skillet and fry up your eggs just the way you like them.
  7. Arrange your potatoes on a plate or platter, scatter the sausage, then spoon the cheese sauce over your potatoes. Add whatever toppings you like, plus an egg for each person.
Adapted from Homemade Decadence by Joy Wilson
http://awesomeon20.com/
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