Saturday morning breakfast delight!

One of my favorite things to do a Saturday morning is go to brunch with my friends. At a close second to going out is taking my time in the kitchen making a big, delicious, homemade breakfast. I have fond family memories involving breakfasts. I can remember many weekends when we would all gather for a late-morning meal, which is still a big part of our annual Beach Week gatherings.

Some of my favorite meals are breakfast burritos-Lucky Boy style, crepes, cinnamon crunch french toast, spinach and tomato omelettes, ham egg and cheese croissant sandwiches, buttermilk pancakes, etc.

It really doesn't happen that often, and it certainly happened more when I was cooking for Ken on a daily basis. But this morning I decided to break out the waffle iron and make myself a delicious treat.

I am posting about it because I have the most fantastic Buttermilk Pancake/Waffle recipe that I must share with you all. I've done extensive research surrounding pancakes. I've tried dozens of recipes, every one I could find, even paying to get access to Village Inn's pancake recipe. The one I am sharing is the result of all this research. The recipe comes from Elaine Frame which means its been refined to perfection. The pancakes come out fluffy and flavorful. I can't say enough good things about it.

So here it is! The same recipe can be used to make pancakes or waffles. Give it a try..

Buttermilk Pancakes & Waffles

2 c. flour
2 T. sugar
2 t. baking powder
1/2 t. salt
1 t. baking soda
2 c. buttermilk
1/2 c. milk
2 eggs
1/4 c. butter, melted

Combine the dry ingredients. Combine the wet ingredients. Pour the wet ingredients into the dry ingredients and stir together until moist. It'll still be thick and a little lumpy. Let the batter rest for 10 minutes giving the buttermilk and baking soda time to mix and react. It'll be a little bubbly and frothy when the time is up. The recipes makes quite a few pancakes but I find they're still good when you freeze and reheat them.



***The buttermilk I like to use best comes from the BYU Creamery, but it's only sold in 4 cups containers so I have a bit leftover. If you find yourself in the same situation, here's a great way to use it up!!

Texas Sheet Cake

2 cups flour
2 cups sugar
1 t. baking soda
1 cup margarine
1 cup water
1/4-1/3 cup cocoa powder
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla

Combine dry ingredients. Melt margarine in a medium saucepan. Add cocoa and water and bring to a boil. Add melted cocoa mixture to the flour mixture and beat well. Add remaining ingredients and stir to combine. Pour into a greased and floured 11x17 jelly roll pan. Bake at 375 degrees for 20-25 minutes. Ice with Chocolate Fudge Frosting.

Chocolate Fudge Frosting
1 stick margarine
1/4 cup milk
3 Tablespoon cocoa powder
1 lb. powdered sugar

Combine 1/2 cup margarine, 1/4 cup milk and 3 T. cocoa in a small saucepan. Bring to a boil. Remove from heat and add 1 pound powdered sugar and 1 teaspoon vanilla. Beat well. Add additional powdered sugar if necessary to make a creamy frosting.