Sorry about the delay, its been a crazy couple of days. Nothing bad, just really busy. Tonight we’re going to just do a couple of quick breakfast/brunch items. I honestly don’t remember where I got these two recipes, but we’ve got pancakes from scratch and strawberry bread. TaMara should be back on recipe patrol next week!
(makes 8 servings)
1 1/2 cups all-purpose flour (Or gluten free if you need)
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
3 tablespoons butter, melted
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
I now know where I got the strawberry bread recipe: right here! Over three years ago TaMara posted it. I emailed her a while back and asked: “Please tell me this isn’t your’s?” She emailed back and it is. So even when she’s taking a week off, she’s still somehow posting recipes.
1 ½ cup flour
1 cup sugar
1 ½ tsp ground cinnamon
½ tsp salt
½ tsp baking soda
½ cup butter
12 oz frozen strawberries, thawed & chopped (can also use pureed fresh strawberries, but bake for an extra five minutes)
½ cup chopped pecans
loaf pan, greased
Combine dry ingredients. Add eggs, butter, strawberries and pecans. Stir just until all ingredients are moistened. Spoon batter into loaf pan. Bake at 350 degrees for 50-60 minutes or until toothpick inserted comes out clean. Cool in pan 5 minutes then run knife around edges & remove to cool on wire rack.