Tag: saturday brunches

Snow Day Pancakes

~ servedwithloveincolorado ~ Leave a comment

We have a bit of a blizzard happening today in Colorado. Schools are closed, my patients are rescheduled, and we will be snuggling inside all day. Instead of our typically rushed morning we got to stay in our pajamas and ease into the day. We made pancakes and I finished off an entire pot of coffee. So today I thought I would share my favorite pancake recipe.

My recipe is based on this recipe here with a couple of additions of my own. Because I think cinnamon and vanilla extract make all things breakfast even better.  I also like to keep my cooked pancakes in the oven until they are all ready so we can all eat together once everything is cooked. This also helps if the pancakes are not entirely cooked through in the middle. The middle will cook through as the pancakes stay warm in the oven.

Ingredients:

  • Dry ingredients:
    • 2 cups flour
    • 2 Tablespoons baking powder
    • 1/4 teaspoon salt
    • 1/2 teaspoon cinnamon
  • Wet ingredients:
    • 2 cups buttermilk (or buttermilk substitute)
    • 2 eggs
    • 2 Tablespoons vegetable oil
    • 1 Tablespoon vanilla extract

Recipe:

  1. Preheat oven to 250 degrees and put in a cookie sheet
  2. Preheat griddle or non-stick fry pan
  3. Whisk dry ingredients in large bowl
  4. Whisk wet ingredients in second large bowl
  5. Push the dry ingredients to the side of the bowl and pour the wet ingredients on the other side
  6. Mix the wet and the dry ingredients until batter comes together
  7. Let the batter sit for 5 minutes (do not remix)
  8. Scoop 1/2 to 1 cup of batter onto a hot griddle or fry pan
  9. Flip when bubbles break the surface
  10. When golden brown on both sides, put the pancake on the cookie sheet in the warm oven
  11. Once all the pancakes are done, serve with butter and real maple syrup

Tip: We use real maple syrup in our house because of the not so great ingredients in most pancake syrups. Yes, it is more expensive but it has a stronger flavor so you use less of it. If you have not used real maple syrup regularly before, start with the lightest you can find (Grade A Light Amber) because it will have a more delicate taste.

Snow days mean slow mornings with pancakes and coffee.

I hope you enjoy these pancakes on your own snow day or a weekend sometime soon!

Happy cooking!

Mel

Perfect High-altitude buttermilk biscuits with Colorado peach jam

~ servedwithloveincolorado ~ 2 Comments

Moving to Colorado throws you for a loop when you are used to baking by following standard recipes.  Shortly after I moved here, I quickly learned to search for high altitude recipes so I didn’t wind up with an deflated and not so tasty treat.

Several years ago, I got it into my head that I needed to be able to make biscuits from scratch.  This might have been due to some pregnancy induced nesting urge.  Who knows.  I had a hard time finding a high altitude biscuit recipe that worked perfectly each time so I started playing with a recipe I found until it was just right.  I played with the amount of baking soda, baking powder, and oven temperature until the recipe below was created.  Which means for a few months we had biscuits ALL THE TIME.

I finally got it right and the recipe below is our go to when people are over for breakfast or when we’re wanting to have a nice lazy morning making breakfast as a family.  It is probably the recipe I get asked for and share the most.  Now that I have kids, they really enjoy helping me make and cut the biscuits.

This mound of butter is when we were tripling the recipe for a crowd.

Apple butter or honey are perfect spreads for these biscuits.  But is it also fun to make something of your own.  We usually get a box or two of Colorado peaches each summer and I love to make peach jam to go on these biscuits, toast, etc.  This warm peach jam recipe is a perfect way to use a couple of peaches to add something seasonal, fresh, and sweet to a breakfast staple.  Start the jam first and while it simmers, make the biscuits.

Happy cooking!

print recipe

High Altitude Buttermilk Biscuits

by Mel from Served With Love in Colorado September-18-2017

This is the recipe I have spent the most time experimenting with and getting just right. My kids love to help me make these and you’ll find them sitting on the kitchen counter putting butter in the mixer many Saturday mornings.

Ingredients

  • 2 cups flour
  • 1 Tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1 Tablespoon sugar
  • 1 teaspoon salt
  • 1/3 cup (cut into small cubes) cold butter
  • 3/4 cup buttermilk

Instructions

1. Preheat oven to 400 degrees

2. Whisk dry ingredients in stand mixer bowl

3. Cut butter into small cubes

4. Turn stand mixer on medium speed

5. Add one cube of cold butter to the mix at a time until all butter is in the bowl

6. Dribble buttermilk down the side of the stand mixer while still running

7. Stop adding buttermilk when the mixture is a sticky dough ball and all dry ingredients have been absorbed

8. Flour hands and flat surface

9. Ball up mixture and knead two to three times on floured surface

10. Spread dough ball out to 1 inch thick with hands or rolling pin

11. Dip a glass or biscuit cutter into flour and use it to cut biscuits of desired size

12. Put biscuits on cookie sheet and bake for 12 minutes

Details

Prep time: Cook time: Total time: Yield: 8 biscuits or so, depending on size

 

Colorado Peach Jam

by Mel from Served with Love in Colorado September-18-2017

This recipe could probably be made a million different ways with whatever fruit is seasonal or whatever combination you would like to try. Start this recipe first and them start the biscuits. You’ll be able to finalize this one while the biscuits cook.

Ingredients

  • 2, pealed and diced Colorado peaches
  • 1 cup water
  • 1/4 cup sugar

Instructions

1. Peal and dice peaches 

2. Put all ingredients in saucepan on medium heat, turn to low once simmering

3. Simmer uncovered for 15 minutes

4. Stir occasionally and add 1/4 cup water as needed, if sauce becomes too thick

5. Once peaches are cooked through and sauce is thick, smash peach pieces with a fork or potato masher

Details

Prep time: Cook time: Total time: Yield: 2 cups