Four Ingredient Chocolate Coconut Rum Mousse – Gluten Free and Easily Vegan-izable!
Grown up chocolate pudding... what's not to love?
Truthfully, I’ve only made this recipes with blueberries this time. But on my mom’s recipe card, they are called “Favorite Pancakes.” The base recipe is from an old cookbook somewhere and it’s the favorite because it comes out perfectly every time.
And, apparently, one recipe makes the perfect amount of pancakes for two (for a pretty large breakfast). Dave and I each ate four 6-or-8-inch pancakes, with a few extra blueberries, syrup and of course, the whipped cream. I have to tell you, I have not always kept heavy cream in my fridge. But it’s so fatty (NOT a bad thing, fat is not the enemy!) that it keeps forever – like, a month! We bought a quart a month ago and have found so many uses for it – of course we’ve put it in coffee, but we’ve also made Italian sodas, fresh butter, whipped cream, ice cream and more. Today I used most of what was left in our pancakes today, so guess what’s on my shopping list?
Here’s what you need:
In a medium mixing bowl, use a whisk to combine the flour, baking powder, sugar and salt. For making pancakes, I always use the one shown in the photo – a plastic 4-quart bowl with measurements on the side, a handle and a spout. I love that bowl. No idea where it came from.
In a liquid measurement cup, measure the milk and then add the vegetable oil and egg to it. Use the same whisk to combine and beat just a bit, so the egg is broken up well. Add the liquids to the solids and whisk until mostly smooth. Lastly, stir in the blueberries.
In a large skillet, melt the butter on medium high and make sure it covers the entire surface of the bottom of the skillet. If you’re using nonstick spray instead, give the pan a good coating. After about five minutes heating up, use a 1/4 cup measuring cup to pour one scoopful (make sure you get a few berries!) into the pan.
When making pancakes it’s important to know two things: 1) The first one may or may not turn out, and that is fine because the heat isn’t consistent yet. However, the first one will help you get a good handle on how to cook the rest of them. and 2) The heat will not be all the way up, so this one will take probably twice as long as the rest.
Watch the pancake as it cooks. As it gets closer to being done on the first side, little air bubbles will pop up on the top, where it’s still wet. Watch until the top is about 2/3 covered with little bubbles, and then use a spatula to flip. You will need very little time on side 2 since the pancake is mostly cooked through. Just peek under the edge with your spatula and take it off the pan when the color looks good. Keep going until you have used up all the batter! You may want to keep the ones that are done first in a toaster oven or low oven to keep them warm.
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