Friday, May 13, 2011

May 13, 2011

It's been a bit of a crazy week here at our house. Ryan was away for business, so of course, the big kids wanted breakfast for dinner one night. Their request got me thinking - why do I love pancakes out at diners and great morning restaurant joints, but not at home? I've made pancakes for years, with a Bisquick recipe, a basic recipe from the Better Homes & Gardens cookbook I have, and even tried a recipe from Alton Brown. All were fine, but none remind me of really, really good diner pancakes. So, since I had an evening free with breakfast for dinner requested, I set to work.

I made three recipes, invited some kids over, and we had a taste test. I included the BH&G recipe that have used in the past, as a control. I found two other recipes that claimed to be reminiscent of diner flapjacks. In the end we found two keeper recipes! The winner was as close as I've gotten to diner pancakes at home, and the runner-up was close, but fluffier and thicker. I've included photos with the recipes and you'll see the height difference! I liked them both for different reasons, and there was a split decision from the kids as to their favorite. Both are posted below - let me know which one your family prefers!

Beyond pancakes, one dinner recipe was also voted a keeper this week. It is a slow-cooker chicken recipe. I just love using my slow-cooker--it is fantastic for busy families, and does most of the heavy lifting to get dinner together for you.

It's Friday the 13th! Are you watching a scary movie tonight? The kids pick out the movie on Friday nights around here, so we'll see what they pick. Pizza and movie night doesn't offer an opportunity to try out a new dinner recipe, but it is wonderful to have a comforting family ritual that we all look forward to each week.

New Recipes

Diner Pancakes: the winner
Diner Pancakes: the runner-up
Slow Cooker Chicken with Mushroom Gravy

Diner Style Pancakes - the winner


Ingredients

* 1 egg
* 1 1/4 cup milk (whatever you have on hand)
* 1 tsp baking soda
* half of a lemon
* 1 1/4 cups flour
* 1 tsp sugar
* 2 tbsp butter, melted
* 1 tsp baking powder
* 1/2 tsp salt

Directions


1. Put the milk in a measuring cup and squeeze the half lemon directly into it. Mix it with a spoon, then set it aside and let it sit.
2. Beat the egg in a medium sized bowl with your electric mixer for 2 minutes, until it is light and airy. Add the milk and baking soda to the egg; whisk to combine.
3. Add the remaining ingredients to the egg and milk mixture. Stir to combine really well, until it is smooth.
4. Cook on a hot griddle (about 300 to 325 degrees F that you've sprayed with cooking oil. Cook them until golden on each side. (You'll know it is time to flip when you start to see air bubbles on the surface).

Notes:
To make pancakes for a crowd, double the recipe. Beat the eggs for about 3 minutes. Also, heat your oven to 200 and place cooked pancakes on a cookie sheet. Keep them warm in the oven until ready to serve!

Diner Style Pankcakes - the runner up



Ingredients

* 1 cup buttermilk
* 1 cup flour
* 2 tbsp sugar
* 1 tsp baking powder
* 1/2 tsp baking soda
* 1/2 tsp salt
* 1 egg
* 2 tbsp butter, melted

Directions


1. Combine the flour, sugar, baking powder, baking soda and salt in a large mixing bowl. Whisk egg and butter into buttermilk. Pour the flour mixture into the wet ingredients and whisk until no longer too lumpy.
2. Heat griddle to 300 degrees F, coat with cooking spray.
3. Pour 1/4 cupfuls onto the griddle - smooth and flatten a bit with the back of a spoon. Cook until golden brown on one side and air bubbles begin to form, then flip.

Notes

This recipe does not make very many pancakes, so if cooking for more than 2 people, consider doubling the recipe.

Slow Cooker Chicken with Mushroom Gravy

Ingredients

* 4 to 6 boneless skinless chicken breast halves (6 ounces each)
* 1 can (12 ounces) mushroom gravy
* 1 cup milk (whatever type you have on hand)
* 1 can (8 ounces) mushroom stems and pieces, drained
* 1 can (4 ounces) chopped green chilies
* 1 envelope Italian salad dressing mix
* 6 ounces cream cheese, cubed (I used 1/3 less fat type)

Directions


1. In a slow cooker, combine the chicken, gravy, milk, mushrooms, chilies and dressing mix. Cover and cook on low for 4 to 4-1/2 hours or until chicken is tender.
2. Stir in cream cheese; cover and cook 15 minutes longer or until cheese is melted.

Notes

After making this, next time I think I will cut the chicken up rather than leaving the breasts whole in the sauce. We served it over rice.