Easy Sunday Morning Pancakes

Easy Sunday Morning Pancakes


1 cup (130 grams) all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoonsalt

2 tablespoons (28 grams) granulated white sugar

1 large egg, lightly beaten

1 cup (240 ml) milk

2 tablespoons (28 grams) unsalted butter, melted

Plus extra melted butter for greasing the pan.


In a large bowl whisk together the flour, baking powder, salt and sugar. In a separate bowl whisk together the egg, milk, and melted butter. Make a well in the center of thedryingredientsand then pour in the egg mixture, all at once, and stir (with a rubber spatula or wooden spoon) just until combined. The batter should have some small lumps. (Do not over mix the batter or the pancakes will be tough.)

Heat a frying pan or griddle over medium high heat until a few sprinkles of water dropped on the pan or griddle splatter.  Adjust the temperature as needed. Can also use anelectricgriddlewith the temperature set at 350 degrees F (180 degrees C). Using a piece of paper towel or a pastry brush, lightly brush the pan with melted butter or oil (or spray with a non stick vegetable spray.)

Using a small ladle or scoop, pour about 1/4 cup (60 ml) of pancake batter onto the hot pan, spacing the pancakes a few inches apart. When the bottoms of the pancakes are brown and bubbles start to appear on the top surfaces of the pancakes (2-3 minutes), turn over. Cook until lightly browned (about 1-2 minutes).

Repeat with remaining batter, brushing the pan with melted butter or oil between batches.

Serve immediately with butter and maple syrup.

Makes about 8 – 4 inch (10 cm) pancakes.  Serves 3-4 people.

For Blueberry Pancakes: Sprinkle fresh or frozen blueberries (prefer wild blueberries) on the tops of the pancakes just as bubbles start to appear on the top surface of the frying batter. Preparation time15 minutes.

Recipe Cred: Joy of Baking


Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup

Submitted by Amy ~ The Sisters Cafe

2 cans chicken broth (14oz) I usually end up doubling this amount
1 T chicken bouillon (I just use a cube)
1 c. carrots, chopped
1 c. celery, chopped
1/2 med onion, chopped
16 oz. noodles, homestyle egg pasta (Country Pasta)
1 1/2 lbs cooked, cooled, chopped chicken breast
2 c. cream of chicken soup
1 12oz can evaporated milk

Boil the broth, bouillon, carrots, celery and onion for 20 minutes, or until tender. Add noodles and boil for another 10 minutes. (I actually cook the noodles first while the vegetables are boiling, so the noodles don’t soak up all of the broth, but I do cook the noodles with a bouillon cube so they get some flavor. And then I add them.) Then add chicken, cream of chicken soup and canned milk. Heat thoroughly. Add pepper to taste.

Recipe Cred: Sisters Cafe