Gingerbread Pancakes - a weekend treat

Gingerbread Pancakes

Ingredients: 3 eggs ¼ cup brown sugar ½ cup buttermilk ½ cup water ¼ cup brewed decaf coffee 2 ½ cups all-purpose flour (measured after being sifted) ½ teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cloves 1 tablespoon cinnamon 1 tablespoon ginger 1 tablespoon nutmeg 4 tablespoons (1/2 stick) unsalted butter, melted

Step 1: Cream (beat together until your mixture is light, fluffy and has a uniform texture) together eggs and sugar.

Step 2: Stir the buttermilk, water, and coffee into the egg/sugar mixture and set aside.

Step 3: In a separate bowl sift together remaining dry ingredients.

Step 4: Add egg mixture to the dry ingredients and stir together.

Step 5: Mix melted butter into the batter.

Batter should be thick, but add more water or buttermilk if it is too thick.

Cook pancakes until done on a lightly greased hot griddle or in a heavy skillet – turning once when bubbles appear on face up side and start to break. Pancakes will be thick and cake-like in texture.

Makes 8 to 10 full size five pancakes or about 20-25 small pancakes.

bon appetit

Gingerbread Pancakes - a weekend treat

Gingerbread Pancakes

Ingredients: 3 eggs ¼ cup brown sugar ½ cup buttermilk ½ cup water ¼ cup brewed decaf coffee 2 ½ cups all-purpose flour (measured after being sifted) ½ teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cloves 1 tablespoon cinnamon 1 tablespoon ginger 1 tablespoon nutmeg 4 tablespoons (1/2 stick) unsalted butter, melted

Step 1: Cream eggs and sugar together. Step 2: Stir in buttermilk, water, and coffee and set aside. Step 3: In a separate bowl sift together remaining dry ingredients. Step 4: Add egg mixture into dry ingredients and stir together. Step 5. Mix in melted butter.

Batter should be thick, but add more water or buttermilk if it is too thick.

Cook until done on a lightly greased hot griddle or in a heavy skillet – turning once when bubbles appear on face up side and start to break. Pancakes will be thick and cake-like in texture.

Makes 8 to 10 full size five pancakes or about 20-25 small pancakes.

bon appetit

Gingerbread Pancakes - a weekend treat

Gingerbread Pancakes

Ingredients: 3 eggs ¼ cup brown sugar ½ cup buttermilk ½ cup water ¼ cup brewed decaf coffee 2 ½ cups all-purpose flour (measured after being sifted) ½ teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cloves 1 tablespoon cinnamon 1 tablespoon ginger 1 tablespoon nutmeg 4 tablespoons (1/2 stick) unsalted butter, melted

Step 1: Cream (beat together until your mixture is light, fluffy and has a uniform texture) together eggs and sugar. Step 2: Stir the buttermilk, water, and coffee into the egg/sugar mixture and set aside. Step 3: In a separate bowl sift together remaining dry ingredients. Step 4: Add egg mixture to the dry ingredients and stir together. Step 5: Mix melted butter into the batter.

Batter should be thick, but add more water or buttermilk if it is too thick.

Cook pancakes until done on a lightly greased hot griddle or in a heavy skillet – turning once when bubbles appear on face up side and start to break. Pancakes will be thick and cake-like in texture.

Makes 8 to 10 full size five pancakes or about 20-25 small pancakes.

bon appetit

What was that best beans recipe of Reddit's history?

A few years ago, a Mexican user commented on a thread about his family's best black beans recipe. He cursed a lot, it had a ton of ingredients (cumin, white vinegar). I remember one phrase that said something like "some people rinse their beans. Don't do that. Throw the whole fucking can in the pot." I can't remember anything else about it, except that it was delicious!

I'm desperate to find it, after trying to remember it for years. Does anyone know what I'm talking about?!

bon appetit

[REQUEST] Best recipes that involve venison?

I'm getting some venison steaks next week and I'm wondering the best way to cook it.

bon appetit

[REQUEST] Authentic Thai Drunken Noodles Recipe

Does anyone have a real deal authentic recipe for Drunken noodles? I cannot replicate what I get at my favorite Thai restaurant. Thanks in advance for any help!

bon appetit

Chickpea tomato salad

See here for pictures

Chickpea tomato salad with feta cheese, parsley and red onion. I’m not going to lie, chickpeas are my everything. The chance to make a dish entirely of chickpeas made me far more excited than it should have. So, instead of making another tub of humous, I decided to be more adventurous and try something completely different. Needless to say this dish is far better than a tub of humous.

I’ve never actually cooked cherry tomatoes before, I had no idea their flavour changed completely! Everything about this dish just screams flavour. It’s a really quick dish (that seems to becoming a theme at the moment), depending on whether or not your chickpeas are cooked. If you’re using uncooked chickpeas then you’ll have to soak them overnight, so you may have to plan this one in advance!

INGREDIENTS

• 15-20 CHERRY TOMATOES
• 2 SMALL RED ONIONS
• ROUGHLY 450G COOKED CHICKPEAS
• LARGE BUNCH OF PARSLEY
• 100G FETA CHEESE
• OLIVE OIL
• SALT AND PEPPER TO SEASON

Firstly, place the cherry tomatoes on a baking tray, cover with olive oil and a little salt and pepper then place them in the oven. These take a good hour so make sure you do this step first or you’ll be waiting forever and your chickpeas will go stone cold!

When the tomatoes are almost ready, wash the chickpeas thoroughly. Chop up the onion and fry on medium heat. Then place the chickpeas in with the onions for a couple of minutes, along with a dash of olive oil and some seasoning. I didn’t want them to go extremely crispy, just warmed and ever so slightly crunchy (though it’s completely up to you – you may prefer them cold).

So, when that’s all done just cut up the parsley very finely, and crumble the feta with your fingers. Place everything in a bowl oh so decoratively.

That’s pretty much it! We actually had this as a main meal, though it would be perfect as a side salad or an accompaniment to a picnic. The flavours are so simple but they go beautifully together, especially the gooey tomatoes. I don’t think I’ll ever be able to eat uncooked cherry tomatoes ever again.

Also, you could alternatively pop the chickpeas in the oven until they go wonderfully crispy if you want a lot of crunch.

bon appetit