A few weeks ago I wandered into the kitchen to make breakfast for the short people in my life, as one does, only to discover we were low on groceries. But I gots some skillz you guys. I sniffed around the kitchen for a bit and what, WHAT? I found just enough ingredients to whip up some insanely delicious + easy German pancakes.
When was the last time you had German pancakes? Last night for dinner? I hope so, I really do. These things are ridiculously easy to make and only need a few ingredients, a blender (or child slave labor) and a hot oven. Anyone can make German pancakes and they pop out of the oven bubbly and beautiful and ready to snarf.
That’s totally a word, yo.
German pancakes are a modern day miracle, a product of perfect German engineering and years of discipline. Maybe. Probably.
Here’s what you need to make your own Insanely delicious + easy German pancakes:
- 6 eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons butter or margarine, melted
And if you want to eat the pancakes with buttermilk syrup:
- 1 1/2 cups sugar
- 3/4 cup buttermilk
- 1/2 cup butter or margarine
- 2 tablespoons corn syrup
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- powdered sugar
Whip it up:
- Toss your eggs and milk into a blender (I use my Blendtec, but a child with a whisk and a bowl is totally legal), add flour and salt and blend until you have no chunks. Chunks are gross.
- Pour melted butter into an un-greased 9×13 dish, pour the batter on top, and bake uncovered at 400 degrees F for 15-20 minutes.
- If you’re making buttermilk syrup, now’s the time to get on that business. In a saucepan mix together the sugar, buttermilk, butter, corn syrup and baking soda until it comes to a boil, stirring the whole time. After about 5-7 minutes remove the syrup from heat and add the vanilla.
Top the pancakes with whatever you like. We eat ours with syrup, strawberries and bananas, or preserves. Whatever fits your fancy. Once the pancakes come out of the oven and cool for a few minutes, dust with powdered sugar and drizzle buttermilk syrup on top and serve. OH MY, WHAT? I just died a little.
Go make some pancakes already.
pancakes recipe via: Renae Moncur via allrecipes.com
Almost exactly a year ago one of the loveliest people on the planet, my sweet friend Helene Dujardin of the blog Tartlette, wrote a book. A food photography book called Plate to Pixel. In fact, she wrote the only food photography book you need. Ever, in the world. Period.
Seriously.
Photography is tricky for me. It isn’t intuitive to me like it is to other people, so I’m constantly searching for sources to help a sister out. I search the interwebs high and low for tutorials, hints, tricks, tips, what to do, what NOT to do. In the end I shoot about 15 photos for every 1 I use in a post, and even then I’m not super satisfied. It’s something I’m always working on, always, always, always, but am nowhere close to mastering.
Enter Helene Dujardin. In her book, Plate to Pixel, she holds your hand step-by-step through the process of photography. Helene explains things in a way I’ve never thought to explore, simply enough for a confused girl like myself to understand.
I keep Helene’s book by my bed and read snippets in the 5 minutes before I fall asleep at night, and I’m telling you, it’s already made a difference in my photography. If Helene can help someone like me understand the intricacies of photography, she’ll be able to work miracles with you. Guaranteed.
I started eating vegan several months ago, and quickly discovered the easiest way to get all the fruits and veggies I need is to make at least one veggie fruit smoothie a day. I really can’t tell you how much better I feel eating so many fruits and vegetables while skipping the meat and cheese. It’s amazing honestly, and it’s really helped my stupid Lupus. Smoothies have become my besties, and I’m always experimenting with new combinations of veggies and fruit so I don’t get sick to death of what I’m eating.
You would too if you had to pass on the Gouda.
I’m happy to tell you this smoothie, this recipe I’m sharing with you today, is the best veggie fruit smoothie ever. Sure it’s not rocket science, but the right combination is enough to make me happy for a while.
I’m easy to please I guess.
Here’s what you need to make the best smoothie you’ll taste all week. Month. No. This is totally the best you’ll taste all year.
Best fruit veggie smoothie ever:
- handful of spinach
- whole apple, cored but not peeled
- handful of kale
- 1 carrot, peeled (you really don’t have to peel, that’s my weirdness)
- 1/2 cup blueberries
- 2 tablespoons flax seed
- 1 cup cranberry juice OR 1 cup grapes
- 1 cup cubed ice
In a juicer (I use my BlendTec) start with the juice on the bottom, then throw the veggies and fruit on top and blend. Be sure to add ice, there’s nothing more disgusting than a warm veggie smoothie, trust me on this one. (I just threw up in my mouth a little thinking about it)
Then wham, bam, thank-you-ma’am you’ve got yourself a smoothie. Probably about a billion percent of your daily fruit and veggie intake in one tall glass of yum.
Enjoy!
how to pore strips
how to repair a shattered eyeshadow
how to: make homemade sugar scrub.
how to manicure at home
how to citrus scrub
