Saturday, June 26, 2010

Buttermilk Pancakes and Apple Syrup

These are my Grandma's recipes, and you just can't get any better than this!

Ingredients for Pancakes:
1 Egg
1 Cup Buttermilk
2 Tablespoons Oil
1 Cup Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Tablespoon Sugar

Directions for Pancakes:
Mix all ingredients until thick. Heat a griddle to 325-350 degrees, and spray with cooking spray. Pour 1/2 cup per pancake of batter onto griddle and let cook. Flip when bubble start to form in the middle of the pancake. Cook on the other side until golden brown, and repeat with remaining batter. Yeilds 8-10 pancakes.

Ingredients for Apple Syrup:
1 Cup Sugar (could use Splenda to make a sugar free version)
2 Tablespoons Cornstarch
1/4 Teaspoon Cinnamon
1/4 Teaspoon Nutmeg
2 Cups Apple Cider (or use Simply Apple Pressed juice found in the refrigerated section)
2 Tablespoon Lemon Juice
1/4 Cup Margarine

Directions for Syrup:
In a medium saucepan mix sugar, cornstarch, cinnamon and nutmeg. Stir in apple cider and lemon juice. Cook on medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute and remove from heat. Stir in margarine. Makes about 2 1/2 cups. Leftovers can be frozen.

This is quite obviously my go to recipe for pancakes seeing as they're amazing and my grandma's recipe. We really enjoy these pancakes for breakfast or even dinner sometimes, and the addition of the apple syrup makes them even better. For me it brings back wonderful memories from my childhood, and for Hubby and Son it's just a delicious meal. I hope you make this and thoroughly enjoy them the way I have my whole life. 5 stars for both recipes.

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Tequila Lime Chicken Tacos

This is adapted from Macaroni and Cheesecake. You could very easily leave out the Tequila if you wanted to, it just adds little flavor.

1-1 1/2 lbs. Chicken breasts, trimmed and cubed
1/3 Cup Red Wine Vinegar
The juice of 1 Lime
Zest of half a lime
1/2 ounce shot of Tequila (this can easily be omitted, but does add a nice flavor)
2 Teaspoons Sugar
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1/2 Teaspoon Chili Powder
1/4 Teaspoon Cumin
Pinch of Paprika
1/4 Onion, diced
2 Garlic cloves, diced

Cut the chicken, and set aside. In a large bowl combine remaining ingredients, add the chicken and toss to coat. Cover and marinate in the fridge for up to 2 hours (or just cook immediately). Spray a medium sized skillet with cooking spray, and saute chicken over medium heat about 6-8 minutes or until fully cooked. Serving options would be as tacos, either soft shell or hard with your choice of toppings, or as a quesadilla. I think this is also be good on a nice salad.

This chicken is DELICIOUS!!! I can't say how much we enjoyed it enough. My 2 year old devoured his in the form of a quesadilla, and my hubby and I quite enjoyed our tacos, and I had the leftovers on a salad today and loved it! I highly recommend you try this chicken the next time you want Mexican and maybe something a little out of the ordinary. 4.5 Stars

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