Chinese Egg Pancake (蛋餅 - Dan Bing)

Breakfast tends to be my favorite meal of the day - that is when I manage to wake myself up early enough to have enough time to make breakfast.  And of all the breakfasts, I love Chinese breakfasts.  I had gone to Taiwan this past October & my little tummy (which expanded quite a bit during the trip) enjoyed every moment of the trip that when I came back it had Chinese food withdrawal & threw tantrums at me.  My stomach & taste buds were not happy campers until I made Chinese egg pancakes, called 蛋餅 - dan bing.  蛋餅 is basically a savory pancake with green onion & egg.  It's a simple breakfast that is just oh so heavenly & should be shared with everyone so that they can all discover just how amazing it is so here's my version of 蛋餅.  Yummers!!

Chinese Egg Pancake - 蛋餅

1/2 cup flour

1/6 cup hot water, barely boiled

1 ts canola or vegetable oil or unsalted butter

1 stalk green onion, finely chopped

2 eggs

salt to taste

Makes 2 servings.

- Combine & quickly stir flour & water until just combined.

- Knead dough on a lightly floured surface for about a minute & let dough rest for a few minutes.

- Divide dough into two equal parts.  Take one part of the dough & roll flat on a lightly floured surface until the dough is about 1-2mm thick.

- Spread 1/2 ts oil onto the dough from end to end.

- Sprinkle salt & half of the chopped green onion onto oiled dough.

- Roll up dough into a long log & tightly wrap the log around like a coiled snake.

- Roll out the coiled dough into a flat circle until it is about 1-2 mm thick.

- Place pancake onto a heated & lightly oiled pan on medium-low heat.

- Cook for about 2-3 minutes or until the pancake begins to barely turn golden & flip to cook the other side & beat one egg while the pancake is cooking.

- Take the pancake out of the pan & pour egg into a lightly oiled pan.  Quickly swirl the pan to spread the egg on the bottom of the pan & place the pancake on top of the egg.

- Cook until the egg is done then roll the pancake up, place on a plate & cut into several slices.

- Eat immediately! 

 

Almond-Quinoa Muffins

I bought the Veganomicon book a couple of months ago and came across a recipe for almond-quinoa muffins yesterday.  It intrigued me quite a bit because I adore quinoa so I thought I'd give it a whirl and see how it turns out.  The muffins didn't puff up as much as I thought they would but that's okay.  The texture was good (if you don't mind quinoa) and are really moist.  However, I wish I had added another 1/4 cup of apricots to make the muffins sweeter - maybe next time around.  Here's the recipe for anyone else who wants to try it.  Let me know what you think!

Almond-Quinoa Muffins

1 cup vanilla soy milk (I used almond milk)

1 tb ground flaxseeds

1/4 cup canola oil

1/4 cup agave nectar

1/2 ts vanilla extract

1 & 1/4 cups flour

1/4 cup almond meal

1 & 1/2 ts baking powder

1/2 ts salt

1/2 ts ground cinnamon

1/2 ts ground cardamom

1 & 1/4 cups cooked quinoa

1/2 cup finely chopped dried apricots (I'm using 3/4 cup next time)

Makes a dozen.

- Preheat oven to 350F and grease muffin pan.

- Whisk together soy milk and flaxseed.  Allow to sit for 1 minute.

- Whisk in oil, agave nectar and vanilla.

- Add flour, almond meal, baking powder, salt, and spices and mix until just incorporated.

- Gently fold in cooked quinoa and apricots.

- Pour batter into muffin tin & bake for 21 minutes.

Bread Pudding

I had about a third of a loaf of French baguette that went stale while laying out on my kitchen counter for a couple of days.  I had completely forgotten about it and before I knew it, it had gone completely stale.  I don't like wasting so I perused my brain and decided it's about time I make some bread pudding.  When I think of the words bread pudding, I think of my mother.  She used to make a killer bread pudding out of croissants and marmalade when I was still under 5' tall.  She didn't make it often so when she did, I would get so excited and eat so much of it that my stomach would beg for mercy.  Bread pudding can be pretty heavy with all the heavy cream and whole milk involved, however, my mother's bread pudding even with all the butter from the croissants was light but with all the moistness of a heavy cream laden bread pudding.  I don't have my mother's recipe so I attempted to recreate the fluffiness of her bread pudding.  I must say, it was easy-peasy and turned out really well!  It has the fluffiness and moisture throughout with a crispy top.  Yum!!

Bread Pudding

1/3 of a French baguette, stale and broken up into pieces no larger than an 1"
6 tb chocolate chips
1 cup fat free milk
1 egg
1 tb brown sugar

Makes 3 servings.

- Preheat oven to 350F.
- Evenly distribute baguette pieces and chocolate chips between 3 ramekins.
- Combine milk, egg & brown sugar in a bowl and mix well.
- Pour mixture into ramekins and allow baguette pieces to soak in the milk mixture while the oven is preheating.
- Bake in oven for 30-40 minutes.  The bread pudding is done if a toothpick inserted into the middle of a pudding comes out clean.

Hearty Chicken Soup For The Soul (Or Sickly)

I've been working on about week FOUR trying to recover from a cold of sorts that has managed to come back with a mean vengeance TWICE!  I have been told to eat chicken soup to help my body battle this nasty virus that's gone around town and back.  Apparently chicken soup is good for you when you're sick because it is comforting, hearty and nutritious.  And I don't know about you but when I'm sick, I can always go for more liquids in my body.  So here's my lovely version of chicken soup with rice!

Chicken Soup with Rice

2 tb olive oil
2 cups chicken breast, cubed
1 onion, chopped
2 or 3 cloves garlic, minced
5 cups chicken broth
3 cups water
1/4 cup celery, chopped
1/4 cup carrots, chopped (fresh or frozen)
1/4 peas (fresh or frozen)
1/4 sweet corn (fresh or frozen)
1/4 cup green beans, chopped (fresh or frozen)
1/4 bell pepper, chopped
2 stalks green onion, chopped
1 & 1/2 ts Italian seasoning
1/2 cup rice, uncooked
salt & freshly ground pepper to taste


- Combine olive oil, chicken, garlic, and onion in a pot and saute until chicken is done.
- Add remaining ingredients, stir and bring to a boil.
- Cover the pot, reduce the heat and simmer for about 30-40 minutes.
- Eat to your health's content!


   

Æbleskiver (aka Danish Pancakes)

What is an Æbleskiver, you ask?  Well, it's a type of pancake shaped like a ball.  They are often hiding cheese, meats, jam, basically any food you want in their centers.  These little guys are so light, fluffy and delicious!  I'd eat these everyday if I could and I doubt I would ever tire of these since you can put anything in them and enjoy a different flavor every day.  They're also very portable because they are easy to pack and eat without utensils - in other words, you'll see me eating these while driving in my car.  The only downside of Æbleskivers are that you must have an Æbleskiver pan to make them.  But do not fear, the pan has other uses as well.  I like household items that are multi-functional because then I have less clutter and feel like I'm getting my bang for my buck.  You can use this pan for making takoyaki or kuzhi paniyaram as well - I have not attempted the latter yet.

Æbleskiver

1 cup flour 

1 tb granulated sugar 

2 ts baking powder 

1 cup lukewarm milk 

2 eggs, yolks and whites separated 

Frozen butter 

Any filling or topping you want 

- Combine flour, sugar and baking powder in a bowl. 

- In another bowl, mix milk and egg yolks until well combined. 

- Add flour mixture to the milk mixture bowl and stir until there are no lumps.  

- In another bowl, beat egg whites until fluffy and stiff peaks form. 

- Gently fold the egg whites into the batter.   

- Heat your Æbleskiver pan on medium heat and place a tiny sliver of butter in each compartment. 

- When the pan is thoroughly heated, place batter in each compartment such that each compartment is about 2/3 full.  The batter will puff up and spill over if it is any more than 2/3 full. 

- Cook for about 2 minutes and take a skewer or knitting needle (if you want to go all out and be traditional) and carefully slide the cooked half 90 degrees and slip whatever little surprise you want to put in the middle.  Then slide the cooked half another 180 degrees so that it is on top to allow the rest of the batter to sink into the compartment to form the ball shape.  

- Cook for another 2 minutes or so until the center comes out clean when poked with a toothpick. 

- Use the toothpick, skewer or knitting needle to gently remove the yummy Æbleskivers and serve with jam, syrup, powdered sugar, or naked. 

 

 

Hanging Out With The Fungis

I haven't hung out with enough fun guys lately so I thought I'd have a lunch date with some fungis.  PCC (Puget Consumers Cooperative) had these fairly large crimini mushrooms that were the perfect size for stuffed mushrooms.  For those who are wondering what PCC is, it is a community owned natural food co-operative store in the Seattle area.  It's a nice grocery store because all the edibles are natural, organic and local (as much as possible).  It's nice to shop here to get fresh local produce when the farmers markets are closed during part of autumn, all of winter winter, and part of spring.  For those who live in the Seattle area, I highly recommend you check out a PCC near you.

Now back to my awesome time with the mushrooms.  I stuffed these little babies with couscous and used the leftover couscous to make a fried rice of sorts but without the rice.  Turned out quite tasty and I definitely had fun making and gobbling up these healthy fungis.  MmmmmM!
  
    

Couscous Stuffed Mushrooms with "Fried" Couscous

Makes about 2 servings.

1 cup chicken stock
1/2 cup couscous
4 large mushrooms
1/3 lb baby asparagus, chopped into about 1/4" pieces
1/2 onion, finely chopped
1/2 lb small tomatoes, such as grape
Grated Parmesan cheese
Salt & Pepper to taste
Extra virgin olive oil

-  Preheat oven to 400F.
- Sprinkle olive oil over tomatoes and roast in the oven for 15-20 minutes.
- In the meantime, remove stems from mushrooms and chop stems into 1/8" pieces or so.  In other words, very small pieces.
- Add mushroom stems to chicken stock & 1 tb olive oil and bring to a boil.
- Turn heat off, add couscous and cover pot for about five minutes.
- Stuff mushrooms with couscous mixture and lightly sprinkle with Parmesan cheese and olive oil. 
- Place stuffed mushrooms in oven for 15-20 minutes.
- Place remaining couscous mixture in a separate bowl. 
- Using the same pot, cook onions until they are translucent.
- While onions are cooking, place asparagus in a bowl with about 2-3 tb water and microwave for 2-3 minutes until tender.
- When tomatoes are done, let them rest for about 2 minutes and then toss the onions, asparagus, and tomatoes with the couscous mixture.
- Add salt & pepper to taste.
- Serve "fried" couscous with stuffed mushrooms and have some fun!  

Rose Pistachio Cookies

What do you think of when you see the word "Spring"?  How about flowers?  That's what I think of.  I love spring because it's a sign that the trees and plants are waking up and bringing color back in and sweeping out the grey winters.  One of the splashes of spring colors I absolutely love are those from Ranunculus flowers and you'll know spring is here when you see them in the floral section. 

 Aren't they just absolutely beautiful?  

In the spirit of flowers, I decided it would be fun to make some edibles with floral notes in it - and that's where rose pistachio cookies come in!  Like spring season, the cookies are light and floral but with a hint of citrus from the limes.

  
Rose Pistachio Cookies

1/2 cup canola oil
3 tb milk
1 & 1/2 tb rosewater 
2 ts vanilla extract
2 limes, zested & juiced
3/4 cup sugar
1/4 cup cornstarch
1 & 1/2 cup wheat flour
1 ts baking powder
1/2 ts salt
1/4 ts ground cardamom
1/2 cup shelled pistachios, coarsely chopped


Makes about 2 dozen cookies.


- Preheat oven to 350F.
- Mix canola oil, milk, rosewater, vanilla extract, & lime zest & juice in a large bowl.
- Add sugar and mix well.
- Add remaining ingredients and mix well.
- Take about 1 & 1/2 tb of the dough, roll into a ball and place onto baking sheet about 2" apart from one another.
- Bake for 12-15 minutes and let cookies cool completely on a cookie rack.
 

 

Elvis Muffins

I recently watched "Lilo & Stitch" & was inspired to make something with chocolate, peanut butter & banana so I whipped up some Elvis muffins for a healthy breakfast to go.  Trust me, these are so healthy & yet, so tasty!  

Elvis Muffins

2 cups minus 2 tb whole wheat flour

1 ts baking soda

1/4 sea salt

1/2 cup unsweetened apple sauce

1/2 cup brown sugar

2 eggs

1/2 cup peanut butter, chunky or creamy is fine

2 & 1/2 cups mashed overripe bananas

1 & 1/2 cups semisweet chocolate chips

Makes about 16 muffins.

- Preheat oven to 350F and line muffin pan with cupcake liners.

- In a large bowl, combine flour, baking soda & sea salt.

- In a separate bowl, mix apple sauce, brown sugar, & eggs.

- Add peanut butter & mashed bananas.  Mix until well combined.

- Add flour mixture & mix until well combined.

- Fold in chocolate chips.

- Fill each cupcake liner until batter is just below the top of each liner.

- Bake for 20-25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Craving Carbs - "Carbonara" Without The Eggs

I usually have a list of things I want to make but I don't always write them down so I tend to forget what I want to make - that is until I happen to see one of the ingredients when I meander down each aisle.  Yes, I am one of those grocery shoppers.  I will take my time and look at everything to see if I get any inspiration.  I came upon pancetta during a perusal session and one of my many trips to my local Trader Joe's a couple of weeks ago.  I became so excited that I picked it right up and brought it home with me.  What to do with these delightful pink cubes?  Hm, I looked in my pantry and found egg noodles.  Looked in my fridge and parmesan cheese and peas.  I also had eggs so I thought it would be a perfect opportunity to make carbonara.  However, those eggs were no longer at the stage where I'd even consider eating them without cooking them.  But my tummy was set on carbonara so I decided to make it anyway minus the eggs.  The dish turned out so well that I gladly helped myself to a second serving then a third...

This makes me think of spring and how I long for the season to come!

Pancetta "Carbonara"

1/2 bag of frozen peas

4 oz pancetta

4 servings of egg noodles

8 tb grated parmesan cheese

1 tb olive oil

salt & pepper, to taste

- Bring a pot of water to boil and add egg noodles and cook according to directions on the package.

- Drain the noodles, add the olive oil and toss until thoroughly coated.  This will prevent the pasta from sticking.

- In a separate pan, saute pancetta on medium heat until some of the fat melts, about 3-4 minutes.

- Add frozen peas, mix and cook until peas are done.

- Remove pan from stove, add noodles and parmesan cheese.  Add freshly ground pepper to taste.

- Toss everything together until well-combined and parmesan cheese is melted from the warmth of the pasta.

 

Hello, My Name Is ... & I'm A Chocoholic - Chocolate Chip Cookies

I'll admit I can't let a day go by without ingesting a piece of chocolate or two or three or more.  And it can't just be any chocolate, at least one of those pieces has to be dark chocolate - mmmMMM.  I thank Central & South America every day for being the originators of this little cacao bean and bringing such yummy goodness to my life.  Who knew that this little bean would bring such joy and addiction to millions (maybe even billions) of people across the globe?

As noted from a previous post, my body loves cookies so I decided to combine two of my favorite things and make chocolate chip cookies!  Last November, I made a little trip to Manhattan & Brooklyn to visit my "twin" and I demanded we stop by Jacques Torres Chocolates.  Mr. Torres is a renowned pastry chef and makes some of the most decadent chocolates around so of course it's a must to stop by his shop every time I make a visit out to The Big Apple.  His shop over in DUMBO is always bustling with people wanting to get a bite of that delicious chocolate goodness.  One of my twin's friends bought a chocolate chip cookie from the shop an shared it with everyone and it was one of the best chocolate chip cookies that has ever touched my palette!  Ever since then I have been wanting some more and now I've found his recipe!  Unfortunately I do not have any more of Jacques Torres' chocolate disks (NOTE to self - order a pack of those disks) so it's not the same but the ones I made here are still some of the best darned chocolate chip cookies I've had.  I dare you to make a batch and see if you can eat just one cookie!



Jacques Torres' Chocolate Chip Cookies

2 cups minus 2 tb cake flour
1 & 2/3 cups bread flour
1 & 1/4 ts baking soda
1 & 1/2 ts baking powder
1 & 1/2 ts coarse salt (I used sea salt)
1 & 1/4 cups unsalted butter, cold
1 & 1/4 cups light brown sugar
1 cup & 2 tb granulated sugar
2 eggs
2 ts vanilla extract
1 & 1/4 lb chocolate disks (at least 60% cacao)
Sea salt


- Combine and sift flours, baking soda & powder, and salt into a bowl.
- In a separate bowl, beat butter and sugars until creamy and fluffy.  About 4-5 minutes.
- Add one egg at a time and incorporate well after each addition.
- Add vanilla extract and mix.
- On low speed, add flour mixture and mix until just combined.
- Carefully add chocolate disks without breaking them.
- Now here comes the most difficult part (especially for those with no patience like yours truly) - Chill dough for 24 hours.
- Preheat oven to 350F.
- Grab a spoonful of dough, roll into a golf-sized ball and place on baking sheet.
- Sprinkle a little sea salt on top of cookie.
- Bake for 18-20 minutes.



   

Egg In The Hole!

I stopped by one of my favorite bakeries the other day and came out with one of my favorite breads - rosemary semolina bread.  It is one of the most perfect specimens of bread I have ever had!  There's so many things I can do with the loaf so today I chose to take a slice and make Egg In Hole Toast.  It was absolutely scrumptious and an egg-cellent way to start my day - protein, carbs and dairy.  I'm so glad with this route because I definitely needed that energy to keep up with 14+ children between the ages of 5 and 7 during Children's Worship.   


 
Doesn't the flecks of rosemary embedded in the bread and sea salt on the crust look scrumptious?





Egg In Hole Toast 

1 ts frozen butter
1 1" slice of bread
1 egg
2 tb Parmesan cheese


- Use a 1-2" round cookie cutter and stamp a hole into the middle of the slice of bread.  Take the hole out.  I like to collect the holes and stick them into the freezer until I have enough to make croutons or bread crumbs.
- Heat pan on medium-low to medium heat.
- Add butter and place the bread on top of the butter.
- Crack egg into the hole of the bread.
- Cook for 2-3 minutes depending on how you like your eggs.
- Flip toast over, sprinkle Parmesan cheese on top of the toast and cook for another 2-3 minutes.

 Ooey gooey Egg In Hole Toast!!!  Mmmm...I could eat another one right now if it weren't for the fact that my fridge is currently void of eggs.

Spice In My Life - Mapo Tofu

It's been raining quite a bit as of late and it makes everything appear so drab and boring.  What to do when things get boring?  Add some spice in for my taste buds!  I decided to make some mapo tofu because it contains a) tofu, b) ground pork, c) spice!!  It turned out Ah-mazing if I do say so myself.  Here's a looksie and the recipe.

Mapo Tofu

Vegetable / Canola oil

1/2 lb ground pork

4 cloves garlic, minced

2-3 tb spicy bean paste (found in Asian supermarkets)  

1 package soft to medium tofu, sliced into small 1/2" to 3/4" cubes

3/4 cup broth

2 stalks green onion, chopped

1/8 cup cornstarch water

- Add oil to pan and heat on medium-low to medium heat.

- Brown ground pork, breaking it into pieces.

- Add garlic and saute until pork is completely cooked.

- Add spicy bean paste and cubed tofu and mix well.  Use 3 tb of the spicy bean paste if you want a real big kick.

- Add broth and let simmer for 7-10 minutes.

- Add green onion and cornstarch water and mix until the broth is creamy in consistency.

- Serve with rice and devour!

 

I decided to enjoy mine with a side of seaweed on the side.  D-e-licious!

Trail Mix Cookies

Cookies are one of my biggest weaknesses.  I'm bound to sniff out the one cookie in the entire house and devour it within seconds.  I absolutely love cookies because they are filled with carbs and come in an endless array of possibilities.  I haven't had a cookie in a couple of days so I decided to whip myself up a batch.  These cookies were inspired by a Trader Joe's trail mix that I have been obsessed with all of last year - wow, it feels weird to think of 2010 as last year.  The trail mix is made of peanuts, dried berries, chocolate chips, and almonds.  It's one of those mixes where you open up a bag and the next thing you know the entire contents of that bag is in your tummy.  What better thing to do than to make a cookie out of it?  It'll be in my tummy in milliseconds!

I just made up the recipe today so it's definitely not perfect yet.  I think it ended up being a little too sweet so I'm going to cut the sugar from 1 cup to 2/3 cup.  Feel free to try it out with less sugar and let me know what you think.  :o)

Berry Trail Cookies

1 cup chunky peanut butter 

1/2 cup packed light brown sugar

1/2 cup granulated sugar

3 tb unsalted butter, softened

5 tb canola oil

1 large egg

1 cup wheat flour

1/2 ts baking soda

1/2 ts salt

1/2 cup semisweet chocolate chips

1/2 cup sliced almonds

1/2 cup dried berries of any kind (blueberries, raspberries, cranberries, and etc)

- Preheat oven to 350F.

- Beat peanut butter, sugars, butter, oil, and egg until thoroughly blended.

- Stir flour, baking soda and salt in until thoroughly incorporated.

- Stir in chocolate chips, almonds and dried berries.

- Scoop balls of dough onto baking sheet about 2-3" apart.

- Bake about 12-15 minutes.

Yum!

Almost Vegan Bolognese

I take my dog out a few times a day to allow her to eliminate and for us both to exercise but boy, it's been hard getting the time when it's just extremely cold out.  The photo above was taken during one of our daily walks.  When it's cold this cold, something hearty is always good for my tummy.  I've also been missing veggies over the holidays so I decided to try the "Bomb-Diggity 'Bolognese'" recipe I saw in the January/February 2011 issue of Women's Health magazine.  It looked like it had a large variety of veggies and they are all veggies that I absolutely love!  The recipe is actually vegan but I decided to forego tempeh and used egg noodles instead.  Yum for egg noodles!  This recipe is extremely easy to make and it tasted D-E-LICIOUS!  I just might have to put this recipe into my go-to recipe box. 

Vegan Bomb-Diggity "Bolognese" - Jan/Feb 2011 Women's Health Magazine

Makes about 4 servings.

1/4 cup olive oil

1/2 medium onion, chopped

3 cloves garlic, chopped

1/2 cup mushrooms, chopped

1/2 package tempeh, crumbled (I decided to forego this)

1/4 cup red wine

1/2 zucchini, diced

1 eggplant, peeled and diced

1 carrot, chopped

1 tb chopped fresh basil

1 tb chopped Italian parsley

12 oz tomato sauce

1 ts dried oregano

1 ts dried rosemary, chopped

1/4 ts red pepper flakes

- In a large skillet, heat olive oil on medium-high and saute onion and garlic for approximately 5 minutes.

- Add mushrooms and tempeh to the skillet.

- Add the red wine and add salt and pepper to taste.

- Add zucchini, eggplant, carrot, basil, and parsley; stir well to combine and cook about 10 minutes until veggies soften up.

- Add tomato sauce and stir.  Sprinkle in the remaining ingredients (oregano, rosemary and red pepper flakes).  Cook another 5 minutes or so.
- Cover and let simmer for 15 minutes, stirring occasionally.

It not only looked delightful, it tasted that way as well.  Thank you Olivia Wilde for sharing this recipe with Women's Health. 

New Years Breakfast - Fluffiest Pancakes!

I have been thinking about starting a cooking blog for a while now so I thought it would be fitting to start it on New Years day - the day everyone begins their resolutions.  You've heard of the phrase, "An apple a day keeps the doctor away," right?  Well, I figured I should start off the day with apples but I'm not a huge fan of eating apples on their own.  Since pancakes have been on my mind lately I decided to make fluffy pancakes with an apple topping for breakfast.  These pancakes are so fluffy that you could use them as pillows!  What makes pancakes fluffy you ask?  Well, it's the little addition of vinegar which reacts to the baking soda.  The combination of the two causes carbon dioxide to form - just think of the volcano experiments that are conducted in classrooms across the nation. 

Doesn't it just look scrumptious? 

The recipes serve 2-3 hungry mouths.

Apple Topping

1/4 cup brown sugar

2 tb unsalted butter

1/4 ts ground cinnamon

1/2 ts cornstarch

3 tb cold water

2 sweet and tart apples, peeled and thinly sliced (any apples like Gravensteins, Jonathans, Rhode Island Greenings, Winesaps, and etc)

- In a small bowl combine water and cornstarch and mix until cornstarch is dissolved.

- Toss sugar, butter, cinnamon, and cornstarch water into a pan over medium heat.  Stir until butter is melted, about 2-4 minutes.

- Toss apples in, stir until apples are evenly coated and cook until apples are tender, about 10 minutes.

Fluffy Pancakes

3/4 cup milk

2 tb vinegar

1 egg

2 tb butter, melted

1 cup flour

2 & 1/2 tb white sugar

1 ts baking powder

3/4 ts baking soda

1/4 stick butter, frozen (keep this in the freezer until you are ready to cook the pancakes)

- Combine milk and vinegar in a bowl and let it curdle for about 5 minutes.

- Stir in melted butter.

- Stir in egg.

- Stir all the dry ingredients in until majority of the lumps have disintegrated.

- Bring a skillet or pan up to medium heat.

- For each pancake, add a sliver of frozen butter and pour 2-3 spoonfuls of batter over the butter.  Cook until the pancakes are bubbling then flip and cook until lightly browned.

Enjoy!!