Sorry Aunt Jemina, these are so much better than yours! Granted, they take a little bit more effort, but they are definitely worth it!! This recipe is from the Joy of Cooking cookbook. The secret to this recipe is the eggs. You separate the eggs - add the yokes and stiffly whip the eggs whites - makes all the difference in the world!! Here is the recipe:
Griddle Cakes (or in modern "language" Pancakes)
1 1/4 cups sifted bread flour
2 1/2 t baking powder
Add 2 egg yolks (see note above)
Add:
1 T melted Butter (I always use unsalted butter)
1 1/4 cups milk
Mix together
Whip the egg whites so they form peaks
Fold the egg whites into the mixture
Preheat the griddle or pan. It is ready when a few drops of cold water sputter on the pan.
Drop the batter by spoonfuls onto the griddle. The cakes are ready for their first turning after they have baked for about two to three minutes - when bubbles appear on their surface and begin to burst. Lift with a spatula to see that the under surface is well browned, turn them and continue baking them until the other side is brown.
These are so good. As I said, a little more effort than Aunt Jemina, but well worth it!!
Sunday, March 13, 2011
Friday, March 11, 2011
Peanut Butter Chocolate Chip Cookies
This is a family favorite and the cookies don't last long! The original recipe I got from the Sistercafe blog, but I made a few changes in it. Here is my version of the recipe:
1 cup Unsalted butter (2 sticks) softened to room temperature*
2/3 cup peanut butter (creamy or crunchy)
1 cup white sugar
1 cup brown sugar
2 large eggs
2 tsp vanilla
2 2/3 cup all purpose flour
2 tsp baking soda
1 bag dark chocolate chips** (you have to use the dark chocolate - the milk chocolate makes it too bland).
Preheat the oven to 350 degrees.
Cream the butter, peanut butter, sugar, brown sugar, vanilla and eggs together until smooth.
Combine the flour and baking soda.
Add to the butter mixture.
Fold in the chocolate chips.
Bake for 10 to 12 minutes until the cookies just start to get brown. Let them cool a minute or so on the cookie sheet before transferring to the rack.
Enjoy!
*I always use unsalted butter because there is no standard on how much salt the manufacturers are supposed to put in salted butter. So it could vary from brand to brand. It is just easier to put the salt in yourself.
**Hersheys makes a Special Dark Chocolate Chip which can be found at Walmart and Meijiers. If you want to get really fancy, you can use Ghirardelli chocolate chips!
1 cup Unsalted butter (2 sticks) softened to room temperature*
2/3 cup peanut butter (creamy or crunchy)
1 cup white sugar
1 cup brown sugar
2 large eggs
2 tsp vanilla
2 2/3 cup all purpose flour
2 tsp baking soda
1 bag dark chocolate chips** (you have to use the dark chocolate - the milk chocolate makes it too bland).
Preheat the oven to 350 degrees.
Cream the butter, peanut butter, sugar, brown sugar, vanilla and eggs together until smooth.
Combine the flour and baking soda.
Add to the butter mixture.
Fold in the chocolate chips.
Bake for 10 to 12 minutes until the cookies just start to get brown. Let them cool a minute or so on the cookie sheet before transferring to the rack.
Enjoy!
*I always use unsalted butter because there is no standard on how much salt the manufacturers are supposed to put in salted butter. So it could vary from brand to brand. It is just easier to put the salt in yourself.
**Hersheys makes a Special Dark Chocolate Chip which can be found at Walmart and Meijiers. If you want to get really fancy, you can use Ghirardelli chocolate chips!
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