Tips for Better Pancakes

Here are pancake recipe tips that I have learned by trial & error.

MIXING:

• Never overmix. Beat just until combined, ignoring a few lumps.
• For thinner pancakes, add a little water.
• After Mixing, batter can be refrigerated for up to six hours

PANS:

• Cast-iron and nonstick skillets and griddles don't need oiling or greasing. Others do. If you need to add oil or butter, do it between batches. (I personally prefer my electric non-stick griddle.)
• The pan is hot enough for the batter when a few drops of water bounce on the surface of the skillet.

POURING:

• When pouring batter into the pan, leave a little room between pancakes.
• For nice, round pancakes, pour the batter from close to pan.

FLIPPING:

• Pancakes should be flipped when the top begins bubbling and the underside is lightly browned.
• Flip only once, and remove when second side is cooked.

EATING:

• Pancakes are best served immediately, but to serve together keep them warm by placing them on an oven-proof platter in a 180-200 degree F. oven after you cook them. (If not, your family will eat them faster than mom can make them.)
  

Peanut Butter Munches

Easy to make delicious cookies. A nice recipe when you are short on time.

30 cookies ~ 350 degree F Oven

1 cup peanut butter (creamy or crunchy)

1 cup sugar

1 egg

1. Combine all ingredients in a bowl. Mix well.
2. Using your hands, roll the dough into one-inch balls and drop onto a lightly greased (or parchment lined) cookie sheet.
3. Bake for 10-12 minutes until golden brown. Press the tines of a fork into each cookie while still soft.
   

Snickerdoodles

"This is a wonderful and easy cookie that I bake with my children. Every time I take them somewhere everyone wants the recipe."

30 cookies ~ 375 degree oven

• 1 2/3 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/2 cup softened butter
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts
• 1/2 cup raisins
• 1 tablespoon cinnamon
• 1/4 cup sugar

1. Combine flour, baking soda, salt, and nutmeg. Set aside.
2. In a bowl, mash butter and sugar together until well blended. Add eggs and vanilla, and mix until light and fluffy. Add the flour mixture, and stir until well combined. Stir in walnuts and raisons.
3. Mix cinnamon and sugar on plate. Roll pieces of the dough into one inch balls. Roll each ball in the cinnamon-sugar mixture, and place on a greased cookie sheet. Bake for 10-12 minutes.
   

Mom's Old-Fashioned Oatmeal Cookies

36 cookies * 375 degree Oven

1 cup flour
1 cup packed light brown sugar
1 cup rolled oats (not instant)
1 egg
1/2 cup raisins
1/4 cup vegetable oil
1/4 cup heavy cream
1/4 Teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger

1. Combine flour, salt, baking powder, cinnamon, oats, ginger, brown sugar, and raisins together in a bowl. Mix with your fingers, breaking up any lumps of sugar.
2. Using a spoon, stir in egg, vegetable oil, and cream. The batter will be hard to stir. but keep going unil it is brown and gooey.
3. Drop batter by teaspoon onto a greased cookie sheet. Bake for 10-12 minutes.