Tag: How to make
Homemade Buttermilk Pancakes
Homemade Buttermilk Pancakes
While there’s nothing wrong with buying premade mix, especially when your in a hurry, nothing beats made from scratch pancakes. Outside the buttermilk, most people have the ingredients in their fridge and pantry already. These take about 5 minutes to make the batter and 4-5 minutes each to make a fairly large pancake.
Ingredients
- vegetable oil for cooking
- maple syrup for serving
- butter
Dry Ingredients
- 2 cups flour
- 3 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 2 1/4 cup buttermilk
- 2 large eggs beaten
- 1 tsp vanilla extract
Instructions
- Mix together all of the dry ingredients.
- In a separate bowl, mix together the wet ingredients.
- Stir the wet ingredients into the dry ingredients.
- Heat up 1 tbsp of cooking oil on a griddle or nonstick skillet over medium heat per pancake. Ladle a 1/2 cup of pancake batter onto the griddle.
- Once air bubbles form and pop on top of the pancake and the bottom is golden brown, flip; about 2-3 minutes.
- Cook for 1-2 more minutes.
- Serve with butter and real maple syrup.
Venison Burger with Fried Duck Egg
Venison Burger with Fried Duck Egg
This to me is the Cadillac of burgers; whether it be beef, bison, or ground venison that I used in this recipe. I mixed shallots, garlic, balsamic vinegar and Worcestershire sauce into the venison and grilled the patties to a medium. With venison, you don’t want the burger cooked well done since it’s so lean. A little pink is ok. Then I topped the burger with garlic aioli and a fried duck egg; all on a toasted brioche bun.
Servings: 2 burgers
Equipment
- chimney starter
- charcoal
- charcoal grill
Ingredients
- 1 lb ground venison
- 1 shallot finely chopped
- 2 garlic cloves minced
- 1 tbsp balsamic vinegar
- 1 tbsp Worcestershire sauce
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
- 1/2 tbsp butter or duck fat
- 1 duck egg
- garlic aioli
- 2 brioche buns toasted
Instructions
- Mix the ground venison with the balsamic vinegar, Worcestershire sauce, shallots, garlic, salt, and pepper.
- Form 2 – 8 oz patties.
- Turn the charcoal gray in the chimney starter. Pour in the grill and place the grate on. Place the patties directly over the charcoal.
- Grill for 4-5 minutes a side for a medium center.
- Once the burgers are done, melt the butter in a small skillet over medium high heat. Crack in the duck egg. Cook for 2 minutes.
Spread garlic aioli on both sides of the bun. Top with the burger and fried duck egg.
Bacon Swiss Grilled Cheese
Bacon Swiss Grilled Cheese
Who doesn’t love a grilled cheese?! But this just isn’t any grilled cheese. Sweet, savory, salty, and spicy; all into one beast. This monster of a sandwich contains black forest bacon, swiss cheese, charred jalapeños, and blueberry preserves, griddled on sourdough bread. The secret to getting the cheese to melt on this size of a sandwich is to cook it on medium low heat with a cover over the pan.
Ingredients
- 4 strips thick cut bacon I like black forest bacon
- 2 slices sourdough
- 3 slices swiss cheese
- 1 jalapeño pepper sliced
- 2 tbsp blueberry preserves
- 2 tbsp butter
Instructions
- Cook the bacon until crispy. Reserve 1 tbsp of bacon grease.
- Sauté the jalapeños in the bacon grease until charred; about 3 minutes.
Sandwich Assembly
- Spread the blueberry preserves on each slice of sourdough.
- Lay 1 1/2 slices of swiss on each slice of sourdough. Layer the bacon on one side; the jalapeños on the other. Put the sandwich together.
- Melt 1 tbsp of butter on a skillet or griddle over medium low heat. Place the sandwich on the skillet. Cover. Cook for 4-5 minutes until the bottom is golden brown.
- Add the other tbsp of butter. Flip the sandwich. Cover and cook for another 4-5 minutes.
