Easy Homemade Pancake Recipe

Hopefully, you all had a joyous Valentine's Day, whether you spent it with your loved ones, or hit the night out with some of your closest friends. The time around Valentines Day reminds me to be appreciative of the great people I have in my life, but it also reminds me of the parts of my life that I'd like to give more attention to.

One of those things for me is making a breakfast that I'm excited about in the morning. I usually spend the most time and effort when cooking lunch or dinner, but breakfast is always an after thought.  To change that, I plan to make meals that I can create in advance and will last for a few days and leave me with less prep time during the week. It helps if it’s something that you will be excited about eating. :) Since I have a huge sweet tooth, for me it’s homemade pancakes! Although it can be easy to make pancakes from a box, why not make them from scratch?  You probably already have all the ingredients in your house, anyway, and it will taste SO MUCH better!

Ingredients:

1  1/2 cups of flour                                            1/4 teaspoon of salt

2 tablespoons of sugar                                    2 eggs (room temperature) 

1 tablespoon baking powder                           1  1/4 cups of milk (regular, soy, or almond)

2 tablespoon of melted butter

Take a medium mixing bowl and mix all the ingredients together using a spoon or whisk. Make sure the eggs are fully beaten. If you would like, you can beat the eggs in a separate bowl before mixing them with all the other ingredients. 

Once everything is fully mixed, the batter will look somewhat bubbly, and it will have a somewhat liquid consistency. Take out a pan and heat about one tablespoon of olive oil on medium heat. Once hot pour the batter into the pan. Pour more or less batter depending on how big you like your pancakes. I like mine on the smaller size, so I'll stop pouring once it's about the size of a tea cup saucer. 

Cook for about 2 minutes or until more bubbles appear in the batter. Once that occurs it's time to flip the pancakes over with a spatula. They should be a golden brown color. Adjust, depending on your preference. Cook for another 2 minutes on the other side.  

Serve on a plate and add butter, maple syrup, and our your favorite toppings.( I usually add fruit or chocolate chips, but there's no wrong way to eat your pancakes, go bananas!) Pair with a cold glass of milk and voilà- you have the perfect breakfast in no time! 

Vegetarian Cioppino Soup

When the holiday's come to a close, it always feels like sick season comes full throttle before you can truly start to get settled in the new year. Everywhere you turn there seems to be another sick person. If you're anything like me, you start to become hyperaware, and the things that you are used to touching, you now become very cautious about using.  As a person who has grown up always catching a cold, I always needed to find little tricks to prevent myself from getting sick at the first signs whenever possible. To prevent any or all of your sick troubles I have got the perfect cure for you.

For me, there is no better or more appetizing cure, than a hot bowl of soup during the winter season. I have what I call my soup staples, such as mushroom soup or tomato basil, but I decided to venture out and try something new this time around. It’s a New Year so why not try a new recipe?

During my exploration, I stumbled upon a Cioppino Recipe by the Purple Carrot – which is a very cool meal delivery service using all whole, plant-based ingredients. The Chioppino recipe is divine. Chioppino is typical an Italian stew made with lots of seafood and vegetables, but this vegetarian version will leave you feeling clean, fresh, renewed and ready for the day ahead! 

Ingredients:

1-Pound of Mushrooms                              2 Leeks

4 garlic cloves                                            1-Cup Fennel

½ cup of Dry White Wine                           3 Cups of Vegetable Stock

1 Can of Diced Tomatoes                          1 Tablespoon of Old Bay Seasoning

1-Tablespoon of Fresh Thyme                   1-Teaspoon Crushed Red Pepper Flakes

4 Tablespoons Olive Oil                            Salt & Pepper to taste

Wash, Cut + dry the produce. Mince the garlic. Cut off and discard the ends of the leeks and fennel, thinly slice and set aside. 

Finely slice the mushrooms. Heat about two tablespoons of olive oil in a large pot. Preheat the oven to 400 degrees.

Add the leeks and garlic to the pot, stir occasionally until browned, about 5 minutes. 

Add the sliced mushrooms and continue to cook for another 5 minutes, occasionally stirring them until they begin to look translucent. 

Stir in the fennel and add the white wine. (You can use white cooking wine, but I always have regular wine in the house to bring out my inner Julia Child’s demeanor, so regular wine works as well). Bring the mixture to a boil.  Reduce heat and simmer for two more minutes.

Add to the pot the vegetable stock, diced tomatoes, Old Bay seasoning and sprinkle some salt and pepper. Bring the pot back to a boil and reduce the heat and simmer until fennel is soft, about 15 to 20 minutes. Use a sharp knife to test. Stir in some to all (depending on your spice tolerance) of the crushed red pepper flakes and thyme. 

Cut the baguette into slices and place on cookie sheet. Drizzle with olive oil on both sides. Place in the over and bake until golden brown, 6-8 minutes. Flip sides and bake until the other side is golden brown and take out of the oven. Ladle the soup into bowls and drizzle with remaining olive oil and sprinkle fresh thyme. Place one of the baguette slices along the side soup bowl for dipping. Serve warm and enjoy!