Monthly Meal Planner, Menu Planner, Free Recipe Website, Dinner Ideas, Monthly Menu Planner, Monthly Meal Plan, monthly menu plan, Monthly Meal Planning, monthly menu planning, meal plan, family meal planner, family menu planner, easy meal planning, easy menu planning, month of meals, menu calendar, free meal calendar, free menu planner, free recipe planner, free recipe calendar, meal calendar, recipe planner, recipe calendar, monthly recipes, home dining, month of recipes, smart cooking, use leftovers, reuse meals, leftover planning, left overs, diverse meals, jes, jessica, mostek, jessica mostek, meal ideas, menu ideas, no credit card needed, no credit card necessary, ideas for supper, ideas for supper tonight
 








 
   

 
Adding pictures just got easier! Upload pictures directly using your smart phone. P.S. Adding pictures via your computer is a breeze too!
 

 
search Recipes search Meals


Strawberry Pancake Sundaes
by Jes Mostek
No ratings
Rating Details
Rate this meal
Printable View
  OK, sundaes may not be the healthiest option for supper, but all of the food groups are covered in this meal, and what the heck, life is short!

To assemble sundaes, make pancakes (be sure to include optional chocolate chips), then top with ice cream, whipped cream, chocolate syrup, and copious amounts of strawberries. Serve with cooked bacon on side.
In addition to the recipe, you will also need the following for this meal:
  1 pkg.  strawberries
  1 carton  ice cream
    chocolate syrup
    whipped cream
  1 lb.  bacon

Recipe:
Buttermilk Pancakes
by Jes Mostek
serves: 8
No ratings
Rating Details
Rate this recipe
Printable View
Print Index Cards
  These are the best pancakes I've ever made... not too thick, not too thin, slightly sweet, just right.
Ingredients:
  2 1/4 c.   all purpose flour
  1/4 c.   sugar
  2 tsp.   baking powder
  1/2 tsp.   baking soda
  1/2 tsp.   salt
  2   eggs
  2 1/2 c.   buttermilk
  5 T.   vegetable oil
    blueberries or mini chocolate chips (optional)
Directions:
  In a medium bolw, stir together the flour, sugar, baking power & soda, and salt. In a second bowl, combine the eggs, buttermilk or soured milk*, and oil. Add wet mixture to dry mixture all at once and stir just unitl dry mixture is thoroughly moistened (batter should be lumpy; over-mixing will create tough, chewy pancakes).

Preheat skillet over medium heat (350 degrees F on an electric skillet) and spray or brush with cooking oil. Pour about a quarter cup of mixture onto hot skillet. Cook over medium heat fro about 2 minutes, or until bubbles in top of pancake hold their shape and create small holes in pancake (or until bottom of pancake is golden brown). Flip pancakes and cook an additional minute, or until both sides are golden brown and batter is dry in the middle. Serve warm.

*To create soured milk as a substitute for buttermilk, add about a Tablespoon of vinegar (cider vinegar works best) to every cup of milk (whole milk works best) and allow to rest for a few minutes until the milk curdles and thickens.
Categories:
 
  • Breads & Quick-breads
  • Brunch
  • Low Fat
  • Main Dishes
  • Quick & Easy
  • Smart Budget Foods
  • Vegetarian/Vegan


Home:: Calendar:: Recipe Box:: Custom Meal Planner:: Submit/Manage Recipes:: Grocery List:: Blog:: Links:: About:: Support
© Monthly Meal Planner 2007-2009, custom graphics created by Kelly Simon