Buttermilk Pancakes

Happy National Pancake Day! Whether it is a Sunday or a Tuesday morning, pancakes are always the star on the breakfast table.

This year, National Pancake Day happens to fall on Fat Tuesday, so what better way to celebrate than to engorge on a delicious stack of pancakes!

Thick and fluffy, these Buttermilk Pancakes are quick to make and super delicious! They are also easy to freeze and thaw for those mornings you just don't have time to cook!

Whip up a patch this morning or enjoy them for dinner!

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My Portuguese Mother // Buttermilk Waffles
My Portuguese Mother // Buttermilk Waffles
My Portuguese Mother // Buttermilk Waffles

Ingredients

  • 2 cups all-purpose flour

  • ½  tsp. ground cinnamon

  • 3 tbsp. sugar

  • 2  tsp. baking powder

  • ½ tsp. baking soda

  • ¼  tsp. salt

  • 1 egg, lightly beaten

  • 1 ½ cups buttermilk

  • 3 tbsp. butter, melted, plus more for serving

  • Maple syrup for serving

Recipe

  1. In a medium bowl whisk all the dry ingredients together.

  2. In a large bowl, whisk the melted butter, buttermilk, and egg until combined. Add the dry ingredients into the large bowl and whisk until just combined, do not over mix.

  3. Heat a lightly oiled frying pan over medium high heat. Scoop ⅓ cup of the mix onto the pan. Cook until bubbles begin to form at the surface, flip and cook until the second side in slightly browned.

  4. Serve with a knob of butter, and maple syrup.

    *If not eaten right away, preheat your oven to 200 degree F. Set a rack in the oven, and place the pancakes there to keep warm.

    *Pancakes can be frozen up to 3 months. Allow them to cool completely, then transfer them to airtight plastic bag and place them in freezer.  To thaw, preheat a toaster oven, or a traditional oven and heat them until warm.

Spiced Pumpkin Waffles

Fall is officially here! The crisp air, fallen leaves and the smell of warm spices are my favorite things about this season! Like a lot of people, my other favorite thing is pumpkin spiced everything!!

These waffles are packed with flavor, and are cooked into crispy golden brown squares that are fluffy and soft inside.

They will spice up any breakfast and are a great choice for a fall brunch!

They are also easy to make, and perfect for when you don't know what to do with that leftover canned pumpkin. They can easily be frozen which means you can have these pumpkin waffles for breakfast, or dinner and is perfect for those who are rushing to cook breakfast in the morning!

 
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Spiced pumpkin waffles .JPG
 
 
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Oliver is very photogenic, and is always up for a photoshoot.. only if it involves food!


Ingredients

  • 2 cups all-purpose flour

  • ¼ cup brown sugar

  • 2 tsp. ground cinnamon

  • 1 tsp. ground ginginger

  • ¼ tsp. ground nutmeg

  • ¼ tsp. ground cloves

  • 1 tsp. Baking powder

  • ½ tsp. Baking soda

  • 1 tsp. Salt

  • 3 eggs

  • ½ cup canned pumpkin

  • 1 ¾ cups milk

  • ½ stick melted butter, plus more for serving

  • Maple syrup

Recipe

  1. Preheat waffle iron.

  2. In a medium bowl whisk together all the dry ingredients.

  3. In a large bowl, whisk the melted butter, canned pumpkin, eggs and milk until combined. Add the the flour mixture and mix until just combined.

  4. Lightly oil the waffle iron. Pour ⅓ - 1 cup of batter, depending on your waffle iron. Cook until waffles are golden brown.

  5. Top the waffles with the remaining butter and maple syrup

    *If not eaten right away, preheat your oven to 200 degree F. Set a rack in the oven, and place the waffles there to keep warm.

    *Waffles can be frozen up to 3 months. Allow them to cool completely, then transfer them to airtight plastic bag and place them in freezer.  To thaw, preheat a toaster oven, or a traditional oven and heat them until crispy.

Apple Galette

 

Happy Fall!

Nothing screams Fall more than the smell of a nice apple dessert coming out of the oven! This apple galette is one of my go to recipe because of how delicious and effortless it is to make.

It's one of the simplest desserts to make, thanks to store bought puff pastry! During the holidays, we are all scrambling to make so many dishes that this recipe is a great substitute for when an apple pie is just too much to make!

From the golden pastry crust, to the warm spiced apples in the center, you won’t even think twice about the missing apple pie!

This galette is perfect to make when apples are in season ,but is also great when made with pears, and even stone fruit!

Apple Galette
Apple Galette 2

Ingredients

  • 1 sheet frozen puff pastry, thawed

  • 2 - 3 large apples, peeled and sliced

  • 2 Tbsp. all-purpose flour

  • 1/4 cup packed light or dark brown sugar

  • 1 tsp. ground cinnamon

  • ¼ tsp. ground nutmeg

  • 2 tsp. fresh lemon juice

  • 1 egg, lightly beaten

  • 2 tbsp. muscovado sugar

Recipe

  1. Preheat the oven to 425 degrees F.

  2. On a lightly floured work surface, roll out the puff pastry into a 12-inch circle. Transfer to a parchment paper lined sheet pan.

  3. In a medium sized bowl, toss the peeled, cored and sliced apples with lemon juice, flour, sugar, and spices. Toss until all the apples are coated.

  4. To assemble, arrange the apple slices evenly in the middle of the dough, leaving a border.

  5. Fold edges of dough over filling, tucking and overlapping as needed.

  6. Beat the egg, and brush the crust with the egg wash, and sprinkle the muscovado sugar over the egg wash.

  7. Bake for 25 minutes, until the crust is golden brown.

  8. Serve with ice cream