EGGS BENEDICT with LEMONY HOLLANDAISE SAUCE

Eggs Benedict is one of my all time favorite special breakfasts. I am not a Canadian bacon fan though and much prefer a tavern style ham or better yet leftover Easter ham :D. And the English muffin has to be crispy, but not too crispy so it soaks up the Hollandaise sauce!  This is also a recipe I try to make in conjunction with white cake so nothing goes to waste since one uses egg whites and the other egg yolks.

Eggs Benedict is a multi-taskers recipe and requires more prep work than anything!  Using super FRESH eggs also makes it better!

Despite the name sounding Dutch,  Hollandaise  sauce began in France and was originally known as Sauce Isigny, after a town in Normandy famous for its butter and cream. Hollandaise is one of the five mother sauces in French cuisine. Sauce Isigny is also still listed in French reference books.  Ironically though according to Wikipedia the sauce can actually be traced back to the middle ages crediting it’s origins to 1651 in La Varenne’s Le Cuisinier François for “asparagus with fragrant sauce”.

EGGS BENEDICT with LEMONY HOLLANDAISE SAUCE serves 2

2 English muffins
4 LARGE, FRESH eggs
4 slices tavern ham, warmed

HOLLANDAISE SAUCE
4 tablespoons butter
4 egg yolks
Juice of 1 SMALL lemon – 1 tablespoon TART lemon juice
1 tablespoon heavy whipping cream
1 teaspoon Frank’s original hot sauce
FRESH ground salt and pepper, to taste

  • Melt the butter in a small saucepan.
  • In a separate small bowl, beat the egg yolks.
  • Mix in lemon juice, whipping cream, hot sauce, salt and pepper.
  • Temper the egg mixture by adding a small spoonful of the hot melted butter to the egg mixture and stirring well. Repeating this process a spoonful at a time to slowly combine without curdling the sauce.
  • Once the butter has been completely incorporated, pour the mixture back into the saucepan, cooking on LOW heat, stirring constantly, for 30 seconds.
  • Remove from heat and set aside.

EGGS

2 tablespoons vinegar – I like to use apple cider vinegar to add a bit of tang to the egg.

  • Fill a medium size pot with about 3 inches of water and bring to a SLOW boil.
  • Reduce to a simmer.
  • Add vinegar (the vinegar helps the egg stay together all in one place)
  • Crack each egg into a separate ramekin.
  • GENTLY pour each egg into the water in separate areas.
  • Cook the egg in simmering water for 3-5 minutes, depending on how soft you want your egg yolk.
  • GENTLY Remove the poached egg with a slotted spoon.

ASSEMBLY

  • Toast the English muffin and LIGHTLY butter.
  • Top each toasted side with a slice of ham.
  • Top the ham with the poached egg.
  • Top with Hollandaise sauce.
  • Serve and enjoy immediately.

ORANGE RICOTTA PANCAKES with MAPLE INFUSED ORANGE SLICES

ORANGE RICOTTA PANCAKES with MAPLE INFUSED ORANGE SLICES
MAPLE INFUSED ORANGE SLICES
4 navel oranges
2 tablespoons orange juice
2 tablespoons lemon juice
1/4 teaspoon sugar
1/4 cup real maple syrup

  • Zest oranges and set aside for the pancakes.
  • Peel oranges making sure to remove pith.
  • Slice each orange into 5-6 slices and place into a microwave safe bowl.
  • Whisk together the orange juice, lemon juice, sugar and syrup.
  • Pour over orange slices.
  • Microwave 15 seconds before serving.

PANCAKES
1 3/4 cups part-skim ricotta cheese
1/3 cup sugar
1 tablespoon orange zest
2 tablespoons orange juice
2/3 cup flour
2 LARGE eggs
3-4 (1+1+…) tablespoons butter

  • Whisk together ricotta, sugar, zest, juice, flour and eggs until smooth.
  • Melt 1 tablespoon of the butter in a non-stick skillet over medium-low heat.
  • Pour 1/4 cup of batter for each pancake. Cook 3 minutes until bubble form along the edge and
  • batter appears dry. Flip and cook another 3 minutes until golden.
  • Melt 1 additional tablespoon of butter as needed for each batch of pancakes.
  • Serve with butter and orange slices on top of each plate of pancakes.

CINNAMON CRUMB STREUSEL COFFEE CAKE

Years and years ago I made the Bisquick box recipe of Cinnamon Crumb Streusel Coffee Cake and it was always a BIG hit. But as I progressed to scratch cooking it was apparent that my favorite coffeecake recipe had to be revamped! But, it had to remain moist, full of cinnamon flavor, buttery and with a bit of crunch to the top.

CINNAMON CRUMB STREUSEL COFFEE CAKE
CAKE

1 stick butter, softened
3/4 cup sugar
1 teaspoon PURE vanilla
1 LARGE egg
2 cups flour
2 teaspoon baking powder
pinch salt
3/4 cup WHOLE milk

  • Preheat the oven to 350°.
  • Cream together the butter and sugar, scraping down the sides occasionally.
  • Add the vanilla and egg, mix in.
  • In a separate bowl, sift together the flour, baking powder and salt.
  • Add one half of flour mixture to the mixer, and when mostly combined, add the milk.
  • Once the milk is mostly incorporated, add the rest of the flour. This will be a fairly thick batter.

FILLING
3 tablespoons butter, softened
1 tablespoon QUALITY cinnamon
1/2 cup flour
1/2 cup PACKED brown sugar

  • In a small bowl, using 2 forks or a pastry cutter combine everything until soft crumbs form.

TOPPING
5 tablespoon butter, softened
3/4 cup flour
1/2 cup PACKED brown sugar
1 tablespoon QUALITY cinnamon

  • In a small bowl, using 2 forks or a pastry cutter combine everything until soft crumbs form.

ASSEMBLY

  • Grease a 9×9 baking pan.
  • “Pour” in ½ of cake batter, and spread evenly.
  • Sprinkle the filling over top.
  • “Pour” in remaining cake batter, and with an offset spatula spread carefully across the top of the filling.
  • Sprinkle the topping over the top and press lightly so it adheres.
  • If you prefer your streusel to be more distributed, use a knife to create a bit of a swirl throughout the layers.
  • Bake in preheated oven for 45-50 minutes, until a toothpick inserted comes out clean.
  • Cool slightly on wire rack before serving.

NOTE: My dad always would add a pat of butter to the top and let it melt for a few seconds in the microwave when eating it as a leftover 😀

LEMON BLUEBERRY PANCAKES

LEMON BLUEBERRY PANCAKES
2 tablespoons grated lemon zest
Juice of 1 LARGE lemon
2 1/4 cups WHOLE milk
3 cups flour
1/4 cup sugar
2 tablespoons baking powder
1/4 teaspoon sea salt
2 eggs, beaten
1/4 cup butter, melted
2 teaspoons PURE vanilla
PURE maple syrup
1/2 cup small wild blueberries

  • Sift together the flour, baking powder, sugar and salt in a large mixing bowl. Set aside.
  • Whisk together lemon zest, lemon juice and milk. Let stand 5 minutes.
  • Whisk together the eggs, butter, vanilla and milk mixture until blended.
  • Stir milk mixture into the flour mixture JUST until blended.  Add additional milk 1 tablespoon at a time if batter is too thick.
  • Coat griddle with non-stick spray and heat over medium heat.
  • Spoon 1/4 cupfuls of batter onto griddle.
  • Cook 2-3 minutes until bubbles appear along the edges and batter dries on top.
  • Flip and cook another 2-3 minutes until golden brown.
  • Keep warm in low heat oven between batches.
  • Serve with syrup and berries.

BACON GRUYERE QUICHE

BACON and HAM GRUYERE QUICHE slightly modified from Alex Guarnaschelli’s Quiche Lorraine

DOUGH
1 stick unsalted butter, cubed and chilled, plus more for greasing the pie plate
1 1/2 cups all-purpose flour, plus more for dusting 
1/2 teaspoon kosher salt 
2 LARGE egg yolks 
2 to 3 tablespoons ice water 

  • Preheat the oven to 375°.
  • Butter a 9-inch pie plate and set aside.
  • Pulse the flour and salt in a food processor to blend.
  • Pulse in the egg yolks and butter. DO NOT OVER MIX
  • Add the ice water through the top and pulse until the dough comes together and forms a loose ball.
  • Turn the dough onto a floured surface.
  • Place the dough between two sheets of parchment paper.
  • Roll into a round, about 10 inches in diameter.
  • Press the dough gently into the bottom and up and about 1 inch over the sides of the prepared pie plate.
  • Pinch the dough up to create a crimped edge.
  • Place one sheet of parchment over the dough and fill with pie weights.
  • Bake until lightly brown, 16 to 18 minutes.
  • Remove the parchment paper and pie weights and let cool.

CUSTARD
1/4 to 1/2 pound slab bacon, trimmed and cut into “lardons” (1/4-inch-thick by 1-inch-long matchsticks)
1/2 cup SMALL diced ham chunks
1 shallot, sliced thin
cornstarch
4 LARGE eggs 
1 1/2 cups half-and-half 
1/2 cup whole milk 
1/4 teaspoon ground nutmeg 
3 dashes hot sauce 
Dash Worcestershire sauce 
FRESH ground sea salt and tri-color pepper, to taste
2 cups grated Gruyere or baby Swiss
1/2 cup finely grated Parmesan
Minced fresh chives, for garnish 

  • Cook the bacon in a skillet until crispy, 5 to 8 minutes. Set aside to drain on paper toweling.
  • Toss shallots in cornstarch as a dredge.
  • Quick fry the shallots in hot oil or butter, set aside to drain on paper toweling.
  • Whisk together the eggs, half-and-half, milk, nutmeg, hot sauce, Worcestershire, salt and pepper in a large bowl.
  • Stir in the cheeses.
  • Place the pie shell on a rimmed baking sheet.
  • Scatter three-quarters of the bacon, most of the shallots and all the ham chunks over the shell, then pour the custard over the top.
  • Bake until set and brown and bubbly on top, 25 to 30 minutes.
  • Garnish with the remaining bacon, shallots and chives.
  • Slice and serve.

APPLE PIE CAKE

This was a Bobby Flay French toast recipe, but with a few changes, it’s now a cake!  You could still call it French toast and serve it for Brunch, but it’s yummy enough for dessert too!

APPLE PIE CAKE majorly altered and formerly known as APPLE CRISP FRENCH TOAST CASSEROLE ala Bobby Flay

TOAST
1 loaf day-old sourdough bread, crust removed, cut into 1-inch cubes

  • Preheat the oven to 275 °.
  • Spread the bread cubes on a large baking sheet and bake 20 minutes.
  • Let cool.
  • Adjust the oven to 350°.

APPLES
1/2 cup sugar
1/4 cup apple cider, plus more for syrup if needed
Juice of 1 lemon
4 LARGE Granny Smith apples, peeled, cored and diced
2 tablespoons Coconut Rum
1/2 cup golden raisins

  • Combine the sugar, apple cider, lemon juice and coconut rum in a large saute pan and bring to a simmer over medium heat.
  • Stir in the apples and cook, stirring occasionally, until softened and caramelized, about 15 minutes.
  • Using a slotted spoon, transfer the apples to a bowl (you don’t want the apples to be too wet) and let cool 10 minutes.
  • Reserve the apple cooking liquid for serving.
  • Fold in the golden raisins.

STREUSEL
1 stick (8 tablespoons) butter, softened
1/4 teaspoon fine salt
1/4 cup sugar
1 cup all-purpose flour
1/2 cup rolled oats
1/2 teaspoon cinnamon
1/3 cup crushed walnut pieces

  • While the apples cool mix together the butter, salt and sugar in a large bowl until smooth.
  • Add the flour, oats. crushed nuts and cinnamon and mix until well combined.
  • Refrigerate for 15 minutes.

ASSEMBLY
Softened butter for greasing the baking dish
3 LARGE eggs
2 LARGE egg yolks
1 teaspoon  PURE vanilla
1/2 teaspoon cinnamon
2 1/2 cups half-and-half
2 tablespoons PURE maple syrup, for apple syrup
4 tablespoons cold butter, cut into pieces for syrup

  • Butter a 9-by-13-inch baking dish with some softened butter.
  • Whisk the eggs, yolks, vanilla and cinnamon in a large bowl until smooth.
  • Whisk in the half-and-half, then fold in the cooled apples.
  • Add the bread and stir to coat, pressing down to make sure bread is totally submerged.
  • Let sit for 10 minutes.
  • Transfer the apple-bread mixture to the buttered 9×13 baking dish, pressing down to make sure the top is an even layer.
  • Scatter the streusel evenly over the top.
  • Cover with foil and bake for 30 minutes.
  • Uncover and continue baking until set, slightly puffed and lightly golden brown, another 30 minutes or so.
  • Remove from the oven and let cool slightly.
  • Reheat the reserved apple cooking liquid. (If very thin, simmer briefly over medium heat until reduced to a syrup; if there isn’t much, add some apple cider and simmer briefly.)
  • Turn the heat to low and whisk in the maple syrup and cold butter, piece by piece, until emulsified.
  • Pour syrup over each piece as you serve it.

TEX MEX MEXICAN BREAKFAST BOMBS

TEX MEX BREAKFAST BOMBS adapted from SLOW ROASTED ITALIAN
I think I found the original recipe on facebook. It was great, but I HAD to adapt it to my family and now we think it’s even better! These are cheesy, meat filled egg bombs that are a HUGE hit with EVERYONE young and old alike.

The BEST part is that they can be prepared in advance and then popped into the oven when you need them.

16 frozen RHODES dinner yeast rolls
flour, for dusting
SALSA, for finishing

FILLING
1/2 pound diced bacon pieces, prepared to desired crispness (we like them JUST crisp and still a little chewy)
1/2 pound diced country ham pieces
4 LARGE eggs
2 tablespoons WHOLE milk
FRESH ground sea salt and black pepper, to taste
8 ounces shredded Taco blend cheese
1 can green chiles, drained WELL
1/4 cup roasted red peppers, diced

EGGS

  • In a medium bowl combine eggs, milk, salt, and pepper, whisking until completely combined.
  • Spray a skillet with non-stick cooking spray and heat skillet over medium heat.
  • Add the egg mixture and stir occasionally until the eggs are scrambled, and no liquid is left in the pan, about 3-4 minutes. DO NOT cook until they are completely dry, or they will be very dry in the breakfast bomb.
  • Set aside to cool.

ASSEMBLY

  • Preheat oven to 350°.
  • Place dinner rolls on a microwave safe plate and microwave on defrost for about 3-4 minutes (or until dough is no longer frozen, but NOT cooked).
  • Butter a 9″x9″ baking pan and set aside.
  • Lightly flour your counter top.
  • Toss 1 piece of dough in flour and flatten into disc stretching dough into a 3-4 inch circle.
  • Sprinkle 1 tablespoon of cheese over the dough and press into the dough with the palm of your hand.
  • Top with 1 tablespoon eggs, 1 tablespoon bacon, 1/2 teaspoon green chiles and 1/2 teaspoon red peppers onto the center of the dough round. Pull the top and bottom edges of the dough together and then add the left and right edges. Pinch the dough together to create a ball. If the ball won’t seal, tap your finger tips into the flour and then crimp the seal together. Place dough ball in prepared dish. Repeat until all breakfast bombs are in the dish.
  • Bake 30-35 minutes. OR  Spray a piece of plastic wrap with non-stick spray, place the wrap sprayed side down on the breakfast bombs.refrigerate until the next day.

MAKE AHEAD COOKING

  • Preheat oven to 350°.
  • Remove baking dish from the refrigerator, remove plastic wrap.
  • Bake for 40-45  minutes until the tops are golden brown and the breakfast bombs are no longer doughy. You can pull one of the edge pieces out and if it is still doughy cook it for another 5 minutes.

NOTE: Cover with foil at 25-30 minutes to prevent tops from getting TOO brown.

HERB BUTTER
4 tablespoons unsalted butter
1/4 teaspoon garlic powder
1/2 teaspoon dried parsley
1/4 teaspoon kosher salt

  • In a small bowl melt butter in the microwave, about 30 seconds or until butter is melted.
  • Whisk in garlic powder, parsley and salt.
  • Remove breakfast bombs from the oven.
  • Brush them with melted butter mixture.
  • Serve and enjoy!

SHREDDED EGG SALAD

This is one of the simplest of recipes, but oh so tasty!
SHREDDED EGG SALAD serves 4-6
6-7 hard boiled eggs
3 tablespoons sweet pickle relish
FRESH ground sea salt and black pepper
2 teaspoons FRENCH’S mustard
+/- 1/3 cup mayonnaise

  • Grate eggs into a mixing bowl.
  • Stir in pickle relish and mustard.
  • Fold in mayonnaise a little at a time until you reach your desired consistency.
  • Season with salt and pepper to taste.

FUSION BREAKFAST ENCHILADAS MEXICAN-ITALIAN

FUSION BREAKFAST ENCHILADAS MEXICAN-ITALIAN adapted from NORMAL COOKING
These are wonderfully flavorful – Italian on the inside and Mexican on the outside – fusion at its best!

1 pound sweet Italian sausage
3 green onions, halved and sliced thin
2 ounces sun dried tomatoes
1 cup shredded Mozzarella cheese
1 cup shredded cheddar cheese
8 (8 inch) flour tortillas
LARGE eggs
1 tablespoon WONDRA flour
2 cups half-and-half
FRESH ground sea salt and pepper
4 slices bacon, diced and cooked crisp
Salsa, for serving
Sour cream, for serving

  • Spray 9×13 baking dish with non-stick cooking spray.
  • In a skillet over medium high heat, brown sausage and then drain fat.
  • In a large bowl, stir together browned sausage, green onions, sun-dried tomatoes, Mozzarella cheese and half of the bacon pieces.
  • Place 1/8 of the mixture down the center of a tortilla.
  • Roll up and place seem side down in baking dish. Repeat until all tortillas are filled.
  • In another large bowl beat eggs, flour and salt.
  • Mix in half-and-half.
  • Pour over the tortillas in the pan. You can cover the dish overnight and place in the fridge OR bake immediately.
  • When ready to bake, preheat the oven to 350°.
  • Uncover dish and sprinkle remaining cheese over tortillas.
  • Sprinkle the rest of the bacon bits over cheese.
  • Cover with foil and bake for 35 minutes.
  • Uncover dish and bake 10 minutes longer or until set and cheese is melted.

PINEAPPLE CREAM CHEESE KOLACHES

Kolaches originate from Czech and Slovak pastries. The “KOLO” portion of the name literally means circle in Old Slavic. Kolaches were first brought to the United States by Czech immigrants who settled in Texas. Most Czechs have a definite opinion that Kolaches should only ever be filled with NON-meat fillings, despite the popularity of many Texans filling them with sausage.

Try substituting the pineapple for cherries, peaches, apricots or lemon curd!  The sky is the limit with the flavor combination.  These can be made savory also by using an herbed cream cheese and omitting the sugar!  If you use an herbed cream cheese you only need half as much ricotta cheese.

PINEAPPLE CREAM CHEESE KOLACHES – yields 16 kolaches

DOUGH
1 cup WHOLE milk
10 tablespoons unsalted butter, melted
1 LARGE egg
2 LARGE egg yolks
3 1/2 cups all purpose flour
1/3 cup sugar
2 1/4 teaspoons instant or rapid rise yeast
1 1/2 teaspoons salt

  • Grease large bowl. Set aside.
  • Whisk together the milk and melted butter until smooth.
  • Add whole egg and egg yolks. (Butter may clump and that’s okay!)
  • In your stand mixer fitted with a dough hook whisk together the flour, sugar, yeast and salt.
  • Add milk mixture and knead 2 minutes on low speed until dry ingredients are incorporated.
  • Increase speed to medium and knead 8-10 minutes until dough pulls from sides of bowl, but is still stuck on the bottom.
  • Transfer dough to greased bowl and cover with cheesecloth or saran.
  • Place bowl on middle shelf in oven.
  • Pour 3cups of boiling water into a loaf pan and place on lower shelf in oven.
  • Close oven door and let rise 1 hour until doubled in size.
  • Line 2 baking sheets with parchment or silicone baking mats.
  • Punch down dough and transfer to lightly floured surface.
  • Divide dough into quarters and then each quarter into quarters until you have 16 equal sized pieces.
  • Roll each piece into a ball and place 8 on each baking sheet evenly spaced apart.
  • Cover each tray with saran.
  • Replace the water in the loaf pan with fresh boiling water and move to the bottom of the oven.
  • Place baking sheets on oven shelves.
  • Close oven doors and let rise until doubled, about 1 1/2 hours.

CHEESE FILLING
6 ounces softened cream cheese
1/3 cup sugar
1 tablespoon Wondra flour
1/2 teaspoon grated lemon zest
3/4 cup WHOLE milk ricotta cheese

  • Beat cream cheese until smooth.
  • Add sugar, flour and lemon zest, beating until smooth.
  • Add ricotta, beating JUST until combined.
  • Cover and refrigerate until needed.

STREUSEL
2 tablespoons + 2 teaspoons all purpose flour
2 tablespoons + 2 teaspoons sugar
1 tablespoon unsalted butter, cut into 8 pieces COLD

  • Combine flour, sugar and butter using your hands until it resembles wet sand.
  • Cover and refrigerate until needed.

FRUIT FILLING optional in place of cream cheese filling
10 ounces of frozen fruit – pineapple, cherries, apricots blueberries…
5 tablespoons sugar and
4 teaspoons cornstarch

  • Combine ingredients in a small saucepan cooking and stirring constantly until bubbling and thickens – about 5-10 minutes.
  • Remove from heat and cool completely.

ASSEMBLY

  • Remove baking sheets and loaf an of water from oven. Discard water.
  • Preheat oven to 350°.
  • Grease and flour the bottom of a 1/3 OR 1/2 cup metal measuring cup.
  • Using the measuring cup press evenly down to make a deep indentation in each dough ball.

1 LARGE egg
1 tablespoon WHOLE milk
1 small can crushed pineapple drained WELL

  • Whisk together until smooth.
  • Brush each dough ball with milk and egg wash mixture.
  • Fill each kolache with 2 tablespoons of filling and spread evenly from side to side.
  • Top with a spoon full of pineapple
  • Sprinkle evenly with streusel topping around the edges. Avoid the filling as possible.
  • Bake 25 minutes until golden brown. Rotate baking sheets halfway through.
  • Let cool 20 minutes before serving.

GLAZE (optional, but recommended)
2 cups powdered sugar
1/4 cup milk
1 teaspoon PURE vanilla extract

  • Whisk together 2 cups powdered sugar, 1/4 cup milk and 1 teaspoon vanilla until smooth.
  • When the doughnuts are cool enough to handle, dip into the glaze; if you like, flip them so the tops they’re completely covered.
  • Put on racks to let the glaze harden.

CHICKEN BACON APPLE STRATA/BREAD PUDDING

This recipe is perfect for the FULL family weekend where you want to spend more time with the family than in the kitchen. This can be made well in advance and just be popped into the oven when needed. It’s the perfect recipe for either brunch OR supper! I adjusted the flavors from the original to our liking, but ALSO think that next time I will cut the bread into chucks and do it more like a bread pudding.

CHICKEN BACON APPLE STRATA
3/4 pound bacon, chopped
8 slices thick sandwich bread
2 Granny Smith apples, peeled, cored and sliced thin
1 cup shredded sharp cheddar cheese
1 1/2 cups shredded rotisserie chicken
1 1/2 cups whole milk
4 large eggs
FRESH ground salt and pepper
3/4 teaspoon creamy horseradish
1 tablespoon unsalted butter
1/2 cup grated Parmesan cheese

  • Cook bacon until crispy. Drain on paper toweling.
  • Spray a 10 inch spring form pan with non-stick cooking spray.
  • Arrange 4 slices of bread in the baking dish, cutting bread as necessary to form a single layer.
  • Arrange half the apples over the bread layer followed by the bacon pieces and cheddar cheese.
  • Top with chicken pieces in an even layer.
  • Top with remaining apples followed by the remaining.
  • Top with remaining bread slices.
  • Whisk together the milk, eggs, horseradish, salt and pepper. Pour over bread tops, pressing to submerge the bread into the egg mixture.
  • Cover with saran and refrigerate at LEAST 8 hours.

  • Preheat oven to 350°.
  • When ready to bake, top with the melted butter.
  • Sprinkle with Parmesan cheese.
  • Bake 45-60 minutes until strata is puffed and golden brown.

EVERY SUNDAY PANCAKES

There is just nothing better than homemade, fluffy pancakes doused in butter and PURE maple syrup for a Sunday morning.

EVERY SUNDAY PANCAKES yields +/- 12 pancakes depending on size
1 ½ cups cake flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup + 2 tablespoons buttermilk
2 LARGE eggs
¼ cup butter, melted
2 teaspoons PURE vanilla

  • Whisk together the flour, sugar, baking powder, baking soda and salt in a LARGE mixing bowl.
  • In another bowl whisk buttermilk and eggs together.
  • Add vanilla and butter, whisking until blended.
  • Whisk milk mixture into the dry ingredients JUST until moistened.
  • Allow batter to stand 10 minutes!!!  This step is a MUST for fluffy pancakes!
  • Melt butter on medium hot grill.

  • Lightly grease griddle.
  • Ladle ¼ cup of batter onto hot griddle, cooking until bubbles begin to pop. DO NOT flip pancakes before seeing air bubbles.
  • Flip and cook until golden brown.
  • Serve immediately.