Alright, enough with the serious shit. It’s Potential Kitchen Disaster time! I know I’m a bit late with my posts today and I apologize. But 1) my kid is home for summer and mom time > blog time, and 2) I don’t get paid for this and you don’t pay for the timely delivery of PKDs, so screw you(I mean that in the nicest way possible).
I was thinking about food we buy in boxes. You know, a lot of those things we buy out of convenience are actually quite easy to make. Also, they taste either the same or better. So, I’ve decided to give you not 1 but 2, count ’em, 2 recipes to try. Pancakes and Fruit Sauce. DE and LICIOUS.
Pancakes: yields 4 to 6 servings
2 cups flour
1 tbsp baking powder
½ tsp salt
1 tbsp sugar
1 or 2 eggs(depends on size-I use 1 jumbo egg)
1½-2 cups milk
2 tbsp butter melted and cooled, plus more for cooking
Mix dry ingredients in one bowl
In another bowl, beat eggs into 1½ cups milk, then stir in 2 tbsp melted butter. Gently stir wet into dry, mixing only enough to moisten. A few lumps are OK. If batter is too thick, add a bit more milk.
Cook over medium-low heat. Should be about 2 minutes per side.
Pancake Pro-tip: the first pancake should always always be a tester pancake. Why? Because it will almost certainly come out messed up. You are checking to see if your pan or griddle(if you have one I’m jealous) is hot enough. You also want to taste it to make sure it doesn’t need a pinch more sugar. They shouldn’t be sweet, though. That’s what the next recipe is for.
½ cup water
½ cup sugar
3 tbsp butter
2 cups berries or other ripe fruit
Combine water, sugar and butter in medium saucepan. Cook over medium heat, shaking and stirring pan until mixture is thick and syrupy but NOT BROWNED! Not because I’m racist, but because in this case, browned = overdone.
Toss in fruit and cook over low heat until fruit begins to break up and release juices; about 2 minutes for berries. Other fruits may take a bit longer.
For the pancake recipe, you can add fruit, chocolate chips(CHOCOLATE NOM NOM), or berries to your pancakes. As the first side cooks, put your addition onto the uncooked side. Or, you could use orange juice instead of milk and add a little orange zest to the batter. It’s just like that guy back at college used to tell you, there’s nothing wrong with a little experimentation.
The fruit sauce will be chunky and thick(THAT’S WHAT SHE SAID!). Properly stored, it’ll keep in the fridge for about a week. I don’t really know. It doesn’t last that long here. You can use this sauce for pretty much anything. I’ve used it on ice cream. You could throw it in a blender and use it as a spread. Use it instead of that canned “frosting” on your friends’ bday cakes. The possibilities are endless. ENDLESS I TELL YOU! MWAHAHAHAHA!
…OK maybe I got a little carried away. Seriously, lovelies, try these recipes. You’ll like them better than box pancake mix and that high fructose corn slop syrup.