Week 1

Guest: Paula Jones (my mom)

Dish: Raspberry and Vanilla Chip Pancakes

Recipe:

Ingredients

• 3 cups all-purpose flour

• 7 tsp baking powder

• 2 Tbsp sugar

• 2 tsp salt

• 2½ cups milk

• 2 large eggs

• 6 Tbsp butter, melted

Instructions

1. Mix Dry

   • Whisk flour, baking powder, sugar, and salt in a large bowl.

2. Mix Wet

   • In another bowl, beat the eggs with milk.

   • Whisk in melted butter.

3. Combine

   • Pour wet into dry and gently fold until just combined.

   • Batter should be slightly lumpy — do NOT overmix.

4. Cook

   • Heat lightly greased griddle or skillet to medium-high.

   • Scoop ¼ cup batter per pancake.

   • Once you see bubbles start add raspberries and vanilla chips.

   • Cook until bubbles form and edges look set.

   • Flip and cook 1–2 more minutes until golden.

5. Serve Hot

   • Butter + maple syrup = heaven.

What did I learn?

I learned that with pancakes that you look for the edge to start bubbling and then when the center starts bubbling you flip. It’s a little different with adding stuff into them but how we did it was wait until the outside started bubbling and then add the raspberries and vanilla chips. It’s hard to master in cast iron so maybe next time I’ll use a regular skillet.