Perfect Pancakes

         I make a lot of pancakes. Like seriously, a lot. Matthew loves pancakes and it is one of those things that he can actually make with a little bit of help. So usually two or three mornings a week we try a new pancake recipe  I have tried them all, and most of them have been good. Then yesterday I found this recipe  and I have found the perfect pancake. They are seriously divine  Now these pancakes are not healthy pancakes at all, but they taste amazing. I even ate them plain for breakfast yesterday because they were so good they didn't need toppings  Try them, trust me, these are the perfect pancakes. You will never make pancakes from a mix again. 

Perfect Pancakes 

• 2 cups all-purpose flour
• 2 1/2 tablespoons  sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large egg yolks
• 1 1/4 cups buttermilk
• 1 1/4 cups heavy whipping cream 
• 2 tablespoons  butter, melted
• 1 teaspoon vanilla extract 

Directions

1. In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the egg yolks, cream, buttermilk, melted butter, and vanilla. Whisk the wet ingredients into the dry, just until combined - it's okay if there are a few lumps. The batter will be pretty thick, that is ok.
2.  Preheat and lightly grease a heavy skillet or griddle. Scoop the batter onto the griddle with a 1/4 cup measure or a large spoon.When the first side is golden brown and the edges start to look dry, turn the pancakes over to finish cooking the second side.  Remove the pancakes from the griddle and keep them in a warm serving dish until you have enough to feed everyone.    

 Tip: I tried making these pancakes this morning with whole milk and a buttermilk substitute, they were still edible but not the amazing pancakes that these are. So you must plan ahead and have buttermilk and heavy cream. It will be worth it, i promise. 

Menu 4/7 - 4/13

Sunday: Dinner at the Petersen's 

Monday: Best Baked Manicotti

Tuesday: Homemade Macaroni and Cheese

Wednesday: Chicken Cordon Bleu Casserole

Thursday: Leftovers

Friday: dinner out ( most likely)

Saturday: dinner out ( most likely )


This weeks menu is not my not my normal plans and kind of repetitive with the pasta and casseroles but we are moving Friday and Saturday so I am just trying to use up what is in our pantry and freezer.

Easy Hard boiled Eggs

    When I first got married, I tried making hard boiled eggs because my hubby liked them. They turned out ok, kind of a weird color in the center. So I didn't try them again. Then last year I tried again by looking up some different methods online, a way to get the yolk in the middle perfectly done and bright yellow. After trying a few different ways, I found the perfect one. The eggs comes out perfectly every time. 

Hard Boiled Eggs

    Cover eggs with water in a saucepan, about an inch over the tops of the eggs. . Sprinkle a generous amount of salt over the eggs and water. Heat water until boiling. When the water is boiling, cover the pot and turn off of the heat. Set the timer for 16 minutes. When the timer goes off, using a slotted spoon, put each egg into a bath of ice water. The shock of water will stop the cooking and will make it easier to peel the eggs later by shrinking the whites a little bit. Enjoy!