Category Archives: Breakfast

Best buttermilk pancakes

I decided to surprise my husband make him breakfast in bed this morning for an early Valentine’s Day present.  I searched high and low for a good buttermilk pancake and I think I found one that my husband truly, truly loves.  I am a big fan of Brown Eyed Baker and this is her favorite recipe for pancakes as well. Needless to say my husband was very happy. Enjoy!

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups buttermilk
  • ¼ cup sour cream
  • 2 eggs
  • 3 tablespoons unsalted butter, melted and cooled slightly
  • 1 to 2 teaspoon vegetable oil, for greasing the pan

1. Whisk the flour, sugar, baking powder, baking soda and salt together in a medium bowl. In a second medium bowl, whisk together the buttermilk, sour cream, eggs and melted butter. Make a well in the center of the dry ingredients and pour in the wet ingredients; gently stir until just combined (batter should remain lumpy with a few streaks of flour). Do not overmix. Allow the batter to sit for 10 minutes before cooking.

2. Heat 1 teaspoon of the vegetable oil in a nonstick skillet over medium heat until shimmering. Using a paper towel, carefully wipe out oil, leaving a thin film of oil on the bottom of the pan. Using ¼ cup measure, portion batter into pan in 4 places. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using a thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately. Repeat with remaining batter, using remaining oil as needed.

*Note 1: This recipe was formulated using lower-protein flour such as Pillsbury and Gold Medal. If you use flour with a little higher protein content like King Arthur, you will need to add 1 to 2 more tablespoons of buttermilk. I forgot about this at first, and when I mixed the batter I saw how thick it was. I added 1½ more tablespoons of buttermilk and the batter was perfect. (Recipe adapted from Cook’s Illustrated)

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Lemony Leek and Feta Quiche

I was perusing Food52 and came across this quiche that had all the ingredients that I love, especially the feta. It is very tasty and easy to make.  The lemon zest really makes it special.  Optional use of bacon in this recipe would kick it up a notch. I made my quiche in both round and rectangle tart pans and they both worked out great. Enjoy!

  •  1 sheet frozen puff pastry
  • 1 pound leeks
  • 2 tablespoons extra-virgin olive oil
  • 1 cup half-and-half
  • 3 eggs
  • 1 teaspoon freshly grated lemon zest
  • 1 teaspoon kosher salt
  • freshly ground black pepper
  • 2-1/2 ounces feta cheese, cut into 4 (approx 1/2-inch) slices

Preheat oven to 375F. Thaw puff pastry according to package directions.

Prepare the leeks. Rise off any visible dirt and slice the roots from the end. Remove the dark green tops, leaving a couple inches of light green with the white portion of the leeks. (The dark trimmings can be reserved for another use, adding them to a vegetable or chicken stock, for example.) Halve the leeks lengthwise, then cut crosswise in 1/2-inch slices. Dump the slices in a colander or salad spinner and rinse thoroughly; if you don’t, you risk having a gritty, sandy quiche, as leeks often hide dirt deep in their layers. Let the leeks drain well,or spin dry.

Heat the olive oil in a large skillet over medium heat until it shimmers. Add the leeks and cook until they are wilted; don’t cook them so much that they give off liquid. Turn off the heat and let sit.

In a mixing bowl or large measuring cup, using a whisk or fork, beat together the half-and-half, eggs, lemon zest, salt and pepper.

Prepare the pastry crusts. On a lightly floured surface, or between two layers of plastic wrap or parchment paper, roll out the thawed puff pastry to a thickness of about 1/4 inch. Line a shallow pie plate or cut the pastry into four circles to fill individual baking dishes. Press the pastry up the sides to make a nice edge.

Fill the quiches. Distribute the leeks evenly across the bottom of the tart crust. Pour the milk mixture over the leeks. Top the quiche(s) with the slices of feta. (If you have feta that crumbles apart, don’t worry, just sprinkle it on top.)

Bake 30-40 minutes, depending on size of the quiche(s). The center should be solid and the crust and top nicely browned. Let the quiche cool for at least 10 minutes before serving.

the quiche ready to go in the oven

a rectangular version of this quiche

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Matcha Green Tea Smoothie

I heard from a friend about how good Green Tea Smoothies are and I wanted to see if indeed this was true! Since I love to use my Blendtec blender this recipe that I found was easy and delicious.  I used 1 packet of Splenda in my recipe.  I purchased some matcha from

  • 1/2 teaspoon matcha green tea powder
  • 2 ounces hot water ( but not boiling)
  • 3 teaspoons sugar ( or artificial sweetener)
  • 4 ounces milk
  • 8 ice cubes


1. Mix 1/2 tsp green tea powder in 2 ounces of hot water in a bowl. Stir with a whisk until completely dissolved.

2. Stir in 3 teaspoons of sugar or sugar substitute (can adjust to taste).

3. Add in 4 ounces of milk and stir.

4. Add ice cubes and blend in a blender until smooth. I use my Blendtec!

5. Note: You could also drink this as a Matcha Green Tea Iced Latte by just pouring the mixture over ice instead of blending.

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