School’s been in session for three months. Really? I’ve been in a whirlwind of what? Where have the days gone? Am I the only one that’s wondering what’s happening to time? Let’s slow time down. Do you agree? I want to enjoy, just soak it all in, live each second before it slips away. I don’t want to miss a thing! What about you?
We are in the middle of our quick bread unit. I’m so happy with what my students have done so far! They are doing a fabulous job in the lab! I will say this, adding a stop watch to my Promethean board has been the best motivator! Students have to be seated at their tables by a certain time in order to make an A . It really has helped them to focus and use their time wisely. You know I should do the same thing in my kitchen!!!
The pancake lab really needed very little improvement. It was a great day in the kitchen.
At home I gave Martha’s best ever pancakes a try and they are easy and very worth making! It’s just a basic recipe that everyone can use anytime. Enjoy some pancakes with your family this fall and make some great memories!
Martha’s Best Ever Pancakes from Martha Stewart
Yield: 4 servings
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 tablespoon vegetable oil
- 1 large egg
- In a small bowl whisk together flour, sugar, baking powder, and salt. Set aside.
- In a medium bowl whisk together milk, oil, and egg.
- Add dry ingredients to milk mixture.
- Whisk just until moistened. Do not overmix. There should be small lumps.
- Heat a griddle to medium heat about 325 degrees. Lightly grease if needed.
- Using 1/4 cup measure pour batter onto a preheated griddle. My griddle holds 6 pancakes at a time.
- Start to turn when bubbles start to burst. Flip and cook 1 or 2 minutes until the bottom is brown.
- To keep the pancakes warm place them on a cooling rack placed on a cookie sheet in a 200 degree oven.
- Makes about 12 small pancakes.
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