The Best Homemade Pancake Mix

So I love pancakes. Thick, fluffy, sweet and soft, it doesn't get much better than this. However, I am often disappointed at how my pancakes turn out. They all taste kind of the same, which isn't great. Don't get me wrong, their almost always good, but I want better than good. I want great pancakes. 

Most recipes I see are basically the same, so I've been on the quest for a new, different and simply delicious pancake. I believe these pancakes come pretty close. The recipe is for a pancake mix that you leave in the freezer, so whipping up a batch of pancakes in the morning is a breeze. This recipe comes from America's Test Kitchen who has yet to let me down.



The stack, makes me hungry!



The waiting game

Golden and delicious

Begging for some maple syrup

Yum!

These were mine, and man were they delicious

Not the greatest picture in the world, but hey, don't they look good anyway?!


Note: When Lara and I make these for breakfast for the two of us, we halve the recipe and it's the perfect amount.

Note #2: Lara likes her pancakes on the thinner side while I like them nice and fluffy. For the batch pictured above we compromised somewhere in the middle by adding a little more milk than what the recipe calls for. So if you like your pancakes a little thinner, just add a little more liquid.


Homemade Pancake Mix
From America's Test Kitchen
Ingredients 
Mix
  • 2 c. all purpose flour 
  • 2 c. cake flour 
  • 1 c. milk powder 
  • 1/2 c. malted milk powder 
  • 1/3 c. sugar 
  • 2 Tbs baking powder 
  • 1 tsp baking soda 
  • 1 tsp salt 
  • 12 Tbs unsalted butter, cut into 1/2″ pieces. 
To make pancakes:
  • 2 c. pancake mix 
  • 2 lightly beaten large eggs 
  • 1/2 c. buttermilk (or sour milk – which I always save up for just such an occasion)
Directions
For the mix: Process all the ingredients in a food processor until they are an even sandy texture, store frozen (up to 2 months).

To make pancakes: Whisk all ingredients in a large bowl until smooth. Use 1/4c. of batter per pancake and fry in a lightly greased skillet until golden brown. Serve with maple syrup.

Yield: 6 cups mix (for about 30 pancakes)


Pasta with Tomato and Peas

I never used to be a big pea fan. It wasn't the taste that turned me off so much as the visual appeal (or lack thereof in my opinion). However, in the past couple of years I've changed my mind about this little vegetable. I don't know what happened, but now I really like to put peas in different dishes.

This pasta dish (with peas) is one of my favorites. My sister and I have made it many times in the last couple of years. We almost always have the ingredients on hand, and it's easy to improvise if we're missing one or two things. It's quick, easy and healthy, three of my favorite things.

The finished dish in the early spring evening light. I am so glad daylight savings has begun again!

 Linguine, one of my favorite pastas (but then again, I pretty much like all pasta shapes)

The flavor players: fresh oregano, fresh parsley, carrots, onion and garlic

Not the most beautiful picture, but you get the point, a delicious mixture, ready to dress the pasta. 

Finished, topped with a sprinkle of freshly grated Pecorino Romano, yum!

A close up of all the deliciousness!


Here's the original recipe, I didn't follow it exactly this time, but it doesn't really matter. That's what I love about pasta, it's easy to improvise.

Pasta with Tomato and Peas
From Giada De Laurentiis
Ingredients
  • 1 pound linguine 
  • 3 tablespoons extra-virgin olive oil 
  • 3 shallots, chopped 
  • 2 garlic cloves, minced 
  • 1 carrot diced 
  • 1 teaspoon salt 
  • 1 teaspoon freshly ground black pepper 
  • 5 tablespoons tomato paste 
  • 1/2 teaspoon dried oregano 
  • 1 teaspoon dried thyme 
  • 1 teaspoon dried parsley 
  • 1 1/2 cups frozen peas, thawed 
  • 1/4 cup grated Parmesan 
  • 1/4 cup grated Romano 
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving 2 cups of the pasta water.

Meanwhile, heat the oil in a large nonstick frying pan over medium heat. Add the shallots, garlic, carrots, salt, and pepper. Cook until tender, about 8 minutes. Add the tomato paste and 1/2 cup of the hot pasta water. Stir to melt the tomato paste and create a sauce, adding more pasta water if necessary. Stir in the oregano, thyme, and parsley. Gently fold in the cooked pasta, peas, and the cheeses, adding more reserved pasta water if necessary. Transfer to a platter and serve immediately.

Old-Fashioned Chocolate Layer Cake

My parents were in charge of food for their Bible study last night, so Lara and I jumped at the chance of making something fun that we normally wouldn't make because we would never be able to eat it all. We asked my dad what his choice of food was and he said chocolate cake. My mom received The Complete America's Test Kitchen TV Show Cookbook for Christmas so I instantly turned to the dessert section and found this recipe for Old-Fashioned Chocolate Layer Cake. The cake turned out beautifully (even though I did have to bake it for an extra 10-15 minutes). It rose pretty well, although I still have to work on that, and it barely domed at all which was nice for a change. My cakes always seem to get very poofy and domed on the top which makes frosting them not as easy as it could be. The frosting was delicious! When we frosted the cake it was light and airy, almost like whipped cream, but within a couple of hours it had hardened up a bit. I am so thankful my parents came home with some leftovers, it was a delicious cake! While I still prefer white cake with white, sugary frosting, I would definitely make this chocolate cake again.

Chocolaty Goodness


Here she is!

All that was left the next morning


Recipe
 From The Complete America's Test Kitchen TV Show Cookbook

Old-Fashioned Chocolate Layer Cake

Cake
  • 12 tablespoons unsalted butter (1 1/2 sticks), very soft, plus extra for greasing pans
  • 1 3/4 cups unbleached all-purpose flour (8 3/4 ounces), plus extra for dusting pans
  • 4 ounces unsweetened chocolate , coarsely chopped
  • 1/4 cup Dutch-processed cocoa (3/4 ounce)
  • 1/2 cup hot water
  • 1 3/4 cups sugar (12 1/4 ounces)
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon table salt
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 2 large egg yolks
Adjust oven rack to middle position; heat oven to 350 degrees. Grease two 9-inch-round by 2-inch-high cake pans with softened butter; dust pans with flour and knock out excess. Combine chocolate, cocoa powder, and hot water in medium heatproof bowl; set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate is melted, about 2 minutes. Add 1/2 cup sugar to chocolate mixture and stir until thick and glossy, 1 to 2 minutes. Remove bowl from heat and set aside to cool.

Whisk flour, baking soda, and salt in medium bowl. Combine buttermilk and vanilla in small bowl. In bowl of standing mixer fitted with whisk attachment, whisk eggs and yolks on medium-low speed until combined, about 10 seconds. Add remaining 1 1/4 cups sugar, increase speed to high, and whisk until fluffy and lightened in color, 2 to 3 minutes. Replace whisk with paddle attachment. Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30 to 45 seconds, pausing to scrape down sides of bowl with rubber spatula as needed. Add softened butter one tablespoon at a time, mixing about 10 seconds after each addition. Add about one-third of flour mixture followed by half of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk mixture (batter may appear separated). Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula.

Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 25 to 30 minutes. Cool cakes in pans 15 minutes, then invert onto wire rack. Cool cakes to room temperature before frosting, 45 to 60 minutes.

Frosting
  • 16 ounces semisweet chocolate , finely chopped
  • 8 tablespoons unsalted butter (1 stick)
  • 1/3 cup sugar
  • 2 tablespoons corn syrup
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon table salt
  • 1 1/4 cups heavy cream (cold)
Melt chocolate in heatproof bowl set over saucepan containing 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and set aside. Meanwhile, heat butter in small saucepan over medium-low heat until melted. Increase heat to medium; add sugar, corn syrup, vanilla, and salt and stir with heatproof rubber spatula until sugar is dissolved, 4 to 5 minutes. Add melted chocolate, butter mixture, and cream to clean bowl of standing mixer and stir to thoroughly combine. Place mixer bowl over ice bath and stir mixture constantly with rubber spatula until frosting is thick and just beginning to harden against sides of bowl, 1 to 2 minutes (frosting should be 70 degrees). Place bowl on standing mixer fitted with paddle attachment and beat on medium-high speed until frosting is light and fluffy, 1 to 2 minutes.

Homemade Croissants

So, I finally made croissants! I think they turned out pretty well. Croissants have been on my baking bucket list for some time and spring break was the perfect time to try it out. I knew that croissants take time, with all the rolling and resting and chilling, but it's true that a lot of the time is just waiting. I had a lot of fun and would definitely make them again sometime!

The Finished Product!



I didn't get pictures of every step, but here are a few.

 
The butter block! (It's not as easy to make a 
perfect square as it looks)

 
After a couple of turns

Look at all of the layers!

Roll it out
 
 The whole gang

A cutie up close
A chocolate cutie up close

Prosciutto and provolone
Warm and flaky!
A couple of flavors
Oozing with cheese




All in all, it was a success. And I still have half the dough left, can't wait to see what it becomes!

Croissants
From King Arthur Flour
Ingredients
Dough
  • 2 large eggs plus enough warm water to make 2 cups of liquid (16 ounces) 
  • 1/4 cup sugar 
  • 5 1/2 to 6 cups Unbleached All-Purpose Flour 
  • 2 1/4 teaspoons instant yeast 
  • 1/2 cup nonfat dry milk (optional) 
  • 1 scant tablespoon salt 
  • 1 teaspoon vanilla extract (optional; for sweet pastry) 
  • 2 tablespoons butter, melted 
Butter Block
  • 1 7/8 cups unsalted butter, cool to the touch 
  • 3/4 teaspoon salt (omit if using salted butter) 
  • 1/2 cup Flour 
Directions
For the dough: Make a sponge by cracking the eggs into a 2-cup liquid measure and adding enough warm water to equal 2 cups. Beat until blended, and pour into a large mixing bowl. You can also put the sponge into the bucket of your bread machine, set on the dough cycle. Add 1 tablespoon of the sugar, 3 cups of the flour, and the yeast. Mix until well blended. Cover and set aside.

For the butter block: While the yeast begins its work, set up the butter inlay. Mix the butter and 1/2 cup flour just until the mixture is smooth and well blended (no hard lumps). You can do this with a mixer, a food processor, or with a spoon, by hand. Be careful not to beat the mixture at high speed; you don't want to incorporate any air. Lightly flour a piece of plastic wrap, place the butter mixture on it, and use a dough scraper to pat it into an 8-inch square. Wrap the butter and put it in the refrigerator on a flat surface for at least 30 minutes. 
 
Finish the dough: Stir the vanilla, if using, and the melted butter into the sponge. Whisk together the remaining 2 1/2 cups of the remaining flour, the rest of the sugar, the dry milk, and the salt. Add to the sponge and mix until you have a soft but kneadable dough, either by hand, in your mixer, or using the dough cycle of your bread machine. Check the dough after kneading for 4 to 5 minutes, adding more of the measured flour if the dough is still sticky. 

Once the dough is smooth and elastic, pat it into a square shape, wrap it loosely and refrigerate it for 30 minutes. 

Rolling in: Remove the chilled dough from the refrigerator and put it on a lightly floured surface. Gently roll it into a square about 12 inches across. Unwrap the butter slab and place it in the center of the dough at a 45° angle, so it looks like a diamond in the square.

Fold the flaps of the dough over the edges of the butter until they meet in the middle. Pinch and seal the edges of the dough together; moisten your fingers with a little water, if necessary.

Dust the top with flour, then turn the dough over and tap it gently with the rolling pin into a rectangular shape. Pick up the dough to make sure it isn't sticking underneath, dusting under with more flour if necessary, then roll from the center out until you have a rectangle 20 inches long by 10 inches wide. 

When you've reached the proper size, take a dry brush and lightly sweep off any excess flour, then fold the bottom third of the dough up to the center, and the top third over that (like a business letter). Line the edges up on top of each other, and even up the corners so they're directly on top of each other. Take a dab of water if you need to, to tack the corners together. You've now made your first "turn." 

Turn the dough package 90° to the right, so it looks like a book ready to be opened. If the dough is still cool to the touch and relaxed, do another rolling and turning the same way. Make a note of how many folds you've completed and the time, and wrap the dough. Return it to the refrigerator for at least 30 minutes. Repeat the above folding and turning process one more time, for a total of four turns. Once completed, wrap the dough well and refrigerate it for at least an hour, and preferably overnight before using. 

Shaping the croissants: Using half the dough at a time, roll it to a 12" x 18" rectangle. Trim the edges of the dough on every edge using a ruler and pizza wheel. This cuts off the folded edges that would inhibit the "puff." Cut the dough in thirds lengthwise and in half through the middle. This will give you six 4" x 9" pieces. Cut each piece in half diagonally, and arrange them so the points of the triangles are facing away from you. It's okay to stretch them out gently to elongate them when you do this. Cut a 1/2" notch in the short edge of the triangle. 
 
If you want to, this is the time to place a teaspoon of filling at the base of the triangle. Roll up the dough, starting with the notched edge and working toward the point. Make sure the point is tucked under the bottom of the croissant. If you have to stretch the dough a little to make that happen, it's okay. You can also use a drop of water on the tip to help it stay in place. Form the crescent by bending the ends toward the center where the tip is tucked underneath. Place the croissants on a lightly greased or parchment-lined baking sheet. Cover and chill for 30 minutes. You could also freeze the unbaked pastries at this point. 

To bake the croissants: Take the croissants out of the refrigerator, and preheat the oven to 425°F. While the oven is heating, brush the tops of the croissants with an egg well-beaten with 1 tablespoon of water. 
 
When the oven is hot, bake the croissants for 15 minutes, then reduce the oven's temperature to 350°F and bake for another 15 to 20 minutes. The croissants should be a deep golden brown, even where the dough overlaps; you don't want any raw dough in the center. Remove from the oven and cool on a rack.