PROJECT PASTRY QUEEN: MOTHER’S DAY PANCAKES

It’s my turn again to choose the recipe for Project Pastry Queen, and this time I chose Mother’s Day Pancakes. I could eat breakfast food for every meal of every day, and pancakes are my absolute favorite breakfast food.
I’ve tried over and over again to make perfect, fluffy pancakes on my own, and I’m just not very good at it. These pancakes turned out pretty darn good, though. I had some brown bananas that I needed to use, so I used the “Rather Sweet Variation” and added banana and mini chocolate chips to my pancakes. The kids scarfed them, and I really liked them too. The banana and chocolate chips made them feel more like a dessert than breakfast, which is probably why the kids liked them so much. I think this is a great pancake recipe, and I will be trying it again soon without the add-ins.  I am posting the original recipe for those of you who don’t want the add-ins, and I’ve included the banana chocolate chip pancake variation below. This recipe gives a range for the amount of buttermilk to use; if you want thicker pancakes use less buttermilk, and if you like thinner pancakes, use more.

Mother’s Day Pancakes

2 large eggs
3 1/2 to 4 c. buttermilk
1 tsp. baking soda
3 c. all-purpose flour
2 tsp. baking powder
1 tsp. salt
2 tsp. sugar
1/4 c. (1/2 stick) unsalted butter, melted
1 tsp. vanilla extract, optional
1 Tbsp. butter, for frying

Whisk together the eggs and buttermilk in a large bowl. Add the baking soda and mix until combined. Add the flour, baking powder, salt, and sugar; whisk until just incorporated. Stir in the melted butter and vanilla. Pour the batter into a pitcher. (At this point, the batter will keep for 2 to 3 days, covered and refrigerated). Set a griddle or frying pan on the stove over medium heat. Add some of the butter for frying; when it begins to foam, pour some of the batter into the pan to make pancakes of whatever size you wish. When the bubbles form on top of the pancakes, flip them and cook until the bottoms are golden brown. Serve immediately.

To make chocolate chip banana pancakes, mash 2 ripe  bananas or cut them into 1/4 inch slices and stir them into the batter. Cook as directed above. To make chocolate banana pancakes, stir in 1/2 cup mini chocolate chips with the bananas. Your kids will love them.

Source: The Pastry Queen

CHICKEN ENCHILADA CHOWDER

I love crock pot soups and they are great meals for fall and winter. I have a lot of these types of recipes that are my staples, because they are so easy to throw together and they taste delicious. Most taste even better the next day, so I  usually put the leftovers in several small tupperware containers and take them to work for lunch.

When my mom told me about this crock pot soup recipe, I knew I needed to try it. It was super easy to make and the family really liked it. It tastes just like chicken enchiladas! I will definitely add this one to my crock pot soup rotation. If you use the Mexican tomato sauce and the pepper jack cheese, it’s a bit spicy, so if you want to tone it down a little, you can use mild enchilada sauce and/or plain jack cheese instead.

Chicken Enchilada Chowder

1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can diced tomatoes
1 10-ounce package frozen whole kernel corn
I small onion, chopped
1 small bell pepper, chopped
2 small cans El Pato Mexican tomato sauce or 1 10-ounce can enchilada sauce
1 10.75-ounce can condensed cream of chicken soup
2 cups milk
1 cup shredded Pepperjack cheese (4 ounces)
1 cup shredded cheddar cheese (4 ounces)
4 chicken breasts (can still be frozen)

In a crock pot, combine drained beans, tomatoes, corn, onion, and bell pepper. Top with chicken breasts. In a large bowl, whisk together enchilada sauce or Mexican tomato sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.

Cover; cook on low heat for 6 to 8 hours or on high for 4 to 5 hours.

Remove chicken from crock pot and shred. Add chicken back into soup. Stir in shredded cheeses until melted just before serving. Serve with crushed tortilla chips and avocado or sour cream, if desired.

Source: Adapted from Taste and Tell