PANCAKES!

So, I'm a fan of Bisquick...but when it runs out you have to do something! And scratch is always good! This is the basic recipe from my Better Homes & Gardens Cook Book (ie Bible) I just add a few things to make them super fluffy! And of course there is always add ins! Mini chocolate chips, blueberries, banana slices, strawberry slices the options go on and on!!! This is a single recipe, I always double it because we eat LOTS of pancakes and they freeze wonderfully if there are leftovers.

1 cup flour

3 Tblsp sugar

3 tsp baking powder

1/4 tsp salt

1 beaten egg

1 cup milk

2 Tblsp cooking oil

1 Tblsp lemon juice

In a medium mixing bowl mix together the dry ingredients. In another medium mixing bowl combine the wet ingredients. Add into the dry ingredients all at once. Stir (I use a whisk) to combine, it will be a little lumpy.

I have my Pampered Chef square griddle, that requires no greasing...but use your favortie method. Just make sure it's HOT. I have a wonderful table sized ladle that works WONDERFUL for perfectly sized pancakes. This is what I use, it's a little less than 1/4 cup...I don't know how many I get but the double batch is more than enough for my family of 5. Pour batter on hot griddle and let set until it bubbles...(I don't know about you but my 1st round is always a flop!) but turn and cook on the other side til golden brown. I also butter as I take them off the griddle...something my mom did.

If you want to add things in the pancakes, after you pour the batter you can add mixins at this point, before they bubble. I LOVE how blueberries get plump and yummy when heated! Yum! Serve warm with warmed syrup or your favorite toppings!

From: B H& G Cook Book modified by Poffs Kitchen!
Makes: 10 standard pancakes or A Happy Morning or Brenner!

Soft Baked Pretzels

After having a constant craving for Auntie Anns pretzels my entire pregnancy with Anthony, I discovered that I can do it myself! I found this wonderful recipe on line at the food network, and of course I have tweaked it.

2 Tablespoons warm water, plus 1 1/3 cups warm water

1 package active dry yeast

1/3 cup brown sugar
5 cups flour, plus LOTS more for work surface
1/2 cups baking soda
kosher salt
butter, melted

In a large mixing bowl, mix 2 Tablespoons warm water with the yeast to dissolve it. Then stir into remaining water and brown sugar. Place bowl on a mixer with a dough hook, gradually add the flour and continue mixing until it forms into a ball. Turn out onto a working surface and knead the dough to make it smooth. Use enough flour on your surface so the dough isn't sticky.

Preheat the oven to 475F.

Butter 2 sheet pans I use my stones, they don't require any butter Bring 2 quarts of water with the baking soda to boil in a large saucepan. Cut dough up into golf ball size pieces. Roll out to at least 1/2 inch snakes that's what the boys call them. This is where it gets tricky...you can make these into any shape you want, a traditional pretzel, just leave it a snake, or for a fun twist make ABCs & 123s. For traditional pretzels: Form a U then cross the ends, twisting at the middle. Fold the ends back down to meet the U that is now an O and press to secure the dough.

Drop it into the boiling water for 30 seconds then fish it out. I normally make all of the pretzels at once, then drop them. If you are working with help you can make a few at a time. The pretzels will float when they are ready to be taken out, around 30 seconds. Place on the baking sheet, brush with butter, and sprinkle with salt. Bake for 8 minutes or golden brown. I brush with butter again once they are out, and cool on a wire rack.

These are wonderful just by themselves, dipped in cheese dip, or mustard.

Makes: 20 small pretzels or 14 medium pretzels

From: foodnetwork.com