Best Ever Pancakes
1 1/2 cup milk
4 Tablespoons vinegar
2 cups all-purpose flour
6 Tablespoons sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
4 tablespoons melted butter
2 teaspoons vanilla
Combine the milk and vinegar in a small bowl for 10 minutes to “sour”. This is an important step and it is called “soured milk” which is much different that sour milk. I guarantee you will NOT taste the vinegar in the final product. Set aside.
Combine the dry ingredients in a bowl. In a smaller bowl, whisk the soured milk, egg and melted butter together. Pour into the dry ingredients and whisk until most of the lumps are gone, but don’t over beat.
NOTE: The batter will be thick, don’t add any more liquid. Let the batter sit, undisturbed for about 10 minutes. After 10 minutes, you will see bubbles in the batter, DON’T STIR. Gently dip out a ¼ cup of batter and place it on a buttered grill or frying pan. Cook until bubbles appear on the surface of the pancake and then flip with a spatula and brown the other side.
NOTE: Don’t skip the soured milk part of this recipe, you will not taste the vinegar in the pancakes. The vinegar super-activates the baking soda.
Freeze your left-overs in a baggie and warm up for a quick breakfast.
Perfect Bacon in the Oven
1 to 2 pounds sliced bacon
Rimmed baking sheet(s)
Preheat the oven to 400°F. Arrange a rack in the lower third of the oven and heat to 400°F. If you’re cooking 2 sheets of bacon, position a second rack in the top third of the oven.
Arrange the bacon on a baking sheet. Line 1 to 2 rimmed baking sheets with aluminum foil (this makes cleanup easier). Lay the bacon on the baking sheet(s) in a single layer. The bacon can be close together, but don’t let it overlap or the bacon will stick during cooking.
Bake the bacon. Bake until the bacon is deep golden-brown and crispy, 15 to 20 minutes. Exact baking time will depend on the thickness of the bacon and how crispy you like it. Begin checking around 12 minutes to monitor how quickly the bacon is cooking. The bacon fat will sputter and bubble as the bacon cooks, but shouldn’t splatter the way it does on the stove top. Pour off the bacon grease as needed so the bacon isn’t totally submerged in grease.
Transfer the bacon to a plate lined with paper towels. Remove the bacon from the oven and use tongs to transfer it to a plate lined with paper towels to drain and finish crisping. Serve immediately.
Clean up. If you want to save the bacon grease, let it cool slightly, then pour it into a container and refrigerate. If you don’t want to save the grease, let it solidify on the baking sheet, then crumple the foil around it and discard.
Even crispier bacon: For even crispier bacon, fit a metal rack over the foil-lined baking sheet and lay the raw bacon on the rack. Elevating the bacon allows it to cook from all sides and become extra-crispy.
Storage: Refrigerate leftover bacon for 1 week or freeze it for up to 3 months; warm the bacon in the microwave before serving.
Egg Potato Salad
You’ll Need :
3 pounds medium russet potatoes
1 cup mayonnaise
1/4 cup yellow mustard
2 teaspoons apple cider vinegar
2 teaspoons sugar
1/2 teaspoon onion powder
1/4 cup sweet pickle relish
1 stalk celery, chopped
1/2 sweet onion, chopped
4 hard boiled eggs, 3 chopped and 1 sliced
Cut each potato in half. Place in a large pot and cover with 1 inch of water. Add 2 teaspoons salt and bring to a simmer. Simmer until fork tender all the way through, about 20 minutes.
Drain well. Let cool and then peel and discard the skins.
Place potatoes in a large bowl. Run a knife through them until they are cut into bite-sized pieces.In a small bowl, mix together mayonnaise, mustard, vinegar, sugar, and onion powder.
Pour over potatoes and mix in well.Add relish, celery, onion, and the chopped eggs. Mix in.Add salt and pepper to taste.Top with sliced egg and sprinkle with paprika. Cover with plastic wrap and refrigerate at least 4 hours.