Easiest Pancakes From Scratch

 When I was pregnant with my second baby, I remember a night craved pancakes so bad! I looked in my kitchen cabinets for some box pancake mixed and to my disappointment, I found none, we had run out. I then turned to every housewife's holy grail, Pinterest, for some answers. I searched for a pancakes "from scratch" recipe. As usual, every pin began with " the ultimate" or " the best" bla bla bla. I trusted the best looking recipe photo and began to gather my ingredients. I made my batter and then began to cook. I hardly could wait for the first pancake to come out! 

 Pregnant me was so anxious and excited! When it was ready, I placed it on a napkin, still hot, fresh off the pan, and I took a huge bite out of it. Boy was it nasty! It didn't taste like anything, and it became rock hard in minutes! It was the worst recipe ever, I was so disappointed. I can't even begin to tell you how upset this made me. Remember, I was pregnant, hungry and sensitive. Thus, never being able to trust a pinterest recipe ever again. 

 That was until, almost 3 years later, about two months ago, when I wanted to make pancakes for breakfast and found none in my kitchen cabinets, again! I turned to pinterest once more, and put all my faith in a recipe from a guy named Pete. I'm just kidding, the pancake style mix is called Pete's Scratch Pancakes. I made it and not only did my toddlers love it, but I did too! Honestly, the best pancakes from scratch ever! Today's recipe will be short and sweet and not to mention easy,...and I really mean easy! These will be high, but light and fluffy. 

I N G R E D I E N T S:
- 2 cups flour
- 3 tbs sugar
- 1 tsp salt
- 2 tbs baking powder
- 2 eggs (beat separately before adding them to the mix.)
- 1/4 cup butter (melted)
- 1 3/4 cups milk


D I R E C T I O N S:
1. Mix the dry ingredients first.
2. Combine the eggs and melted butter to the milk and slowly stir into the flour mixture.
3. Let sit at least 10 minutes while heating the pan.
4. Butter the pan a bit and pour your mix, one portion at a time.
5. When you see bubbles begin to appear, flip the pancake with a spatula.
6. After about 2 min, if you're unsure, you can poke the center of the pancake with a toothpick. If it comes out clean, the pancake is done.
7. Serve with toppings of your choice.

Note: The mix will make about 9, 6-inch pancakes. This depends obviously on the amount you pour into the pan for each one. 

I hope you try this recipe out and enjoy having pancakes from scratch, it really is as simple and easy as it sounds. It tastes delicious! Be sure to hashtag #beyoutifulart if you do try it out. And if you like my recipe segments please leave a comment below, I'd love to hear from you!

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Pandebono | Colombian Cheese Bread

 

 Hello March! Boy, did February fly by! Since starting the blog in January, it's been my goal to post the first of every month. Hopefully this month will bring me beautiful things...or luck. I'm kicking off the month with this traditional Colombian recipe. Don't worry, it's very simple to follow.

 Growing up in North America, made it very difficult to try traditional Colombian foods. Ingredients are very hard to find and rare when you do. In most big cities there are Latino Markets where you can purchase a few typical foods, sweets, treats and even cookware. These are imported goods, and for the most part over priced. So, when my mother would make these, it would have to be for a special occasion. In Colombia, these are very common in bakeries, usually made as a side for breakfast. But for my family, they are a treat! Now, I make these for my own kids. These Colombian cheese puffs or cheese bread will make any family or friend get-together better. They're called Pandebonos. Soft and chewy, they are guaranteed to leave your guests asking for more! If you would like to know how to make them, keep on reading. 

 

I N G R E D I E N T S:

- 1 cup whole milk

- 1/2 cup olive oil

- 2 eggs

- 2 cups tapioca flour, yuca flour or masarepa

- 1 teaspoon salt

- 1 1/2 cups Parmesan or Feta cheese, finely grated

Alternatively, you can purchase the premade Pandebono Box mix, at your local Latino Market. 

D I R E C T I O N S:

1. Preheat the oven to 375°F (190°C). 

2. In a saucepan, over medium heat, mix together milk, salt and olive oil. Remove from heat when bubbles start appearing.

3. Stir in the type of flour you selected and whisk thoroughly. Using a mixer with a paddle attachment beat the dough for few minutes at medium speed.

4. In a small bowl, beat the eggs and add them to the dough. Mix well with the mixer at medium speed.

5. Add the cheese and mix again with the mixer at medium speed. The dough will be sticky, don't worry, it should be like that.

6. Now scoop the dough with a tablespoon or an ice cream scoop, form it a little bit into balls and place on the parchment-lined baking sheet. I made the heaping tablespoon sized portions. Transfer to the oven and bake for 15-20 minutes until they have puffed. 

They are best served warm and accompanied by some traditional Colombian Hot Chocolate. Of course, you can accompany these delicious pandebonos with any drink you like. Because there's nothing better than eating some fresh pandebonos with a cold soda pop, Enjoy!

Inspired by Cooking The Globe

Adapted from "Bread At Home!" by Martha Stone

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Heart Shaped Chocolate Chip Blondies

As I mentioned in my previous post, I'll be posting fun little Valentine's Day themed entries. This week we will end with a simple baking recipe gift idea. These heart shaped chocolate chip blondies are a great and easy way to show someone you care about; either a friend or a loved one you were thinking of them, and well... just because they are delicious anyways! Do we really need a reason? Here's to the first recipe on the blog! Let's get started. 

I N G R E D I E N T S:
- 2 1/8 cups (300g) all purpose flour
- 3/4 tsp salt
- 1/4 tsp baking soda
- 1 cup (226g) unsalted butter, melted and cooled slightly
- 1 1/2 cups (338g) packed light-brown sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 1 1/4 cups (210g) mini semi-sweet chocolate chips, divided

D I R E C T I O N S:
1. Preheat oven to 350 degrees F.
2. Butter a 10 by 15- inch jelly roll pan. This is not a traditional cooking sheet size, it's smaller. 
3. Line the pan with 2 sheets of parchment, one sheet is going in each direction, while leaving a 2-inch overhang on all sides.
4. Butter the parchment paper, and set the pan aside.
5. In a mixing bowl whisk together flour, salt and baking soda for about 20 seconds and set aside.
6. In the bowl of and electric stand mixer fitted with the paddle attachment mix together the butter, and brown sugar until blended.
7. Add in one egg and mix, then add the second egg and vanilla and mix.
8. With the mixer set on a low speed slowly add in the flour mixture and mix just until combined. 
9. Set aside 2 tbsp of the chocolate chips and then mix in the remaining measurement into the batter. Remove the bowl and fold the batter with a spatula until everything is evenly incorporated. 
10. Pour dough onto prepared jelly roll pan and spread into an even layer. 
11. Sprinkle the 2 tbsp chocolate chips evenly over top. 
12. Bake in the preheated oven until cooked through, about 17-21 minutes. They should appear slightly under-baked but a toothpick should come out clean or with a few crumbs.
13. Removed from the oven. At this point you can gently press a few more chocolate chips just for looks.
14. Let cool completely on a wire racks, then lift the bard out using parchment paper and cut into your desired shape.

note: 
- You can substitute the brown chocolate chips for white chocolate ones. But add them all at once rather than reserving some for the tops as white chocolate chips may brown if added to the top.
 - You can also substitute this entire dough recipe for the pre-made Pillsbury Chocolate Chip cookie dough. Just spread it flat onto a cookie sheet and follow the baking temperature and time directions on the packaging. Then carefully cut into your desired shapes.

Recipe Inspired: Tutti Dulce
Original Recipe & Photo Credits: Cooking Classy

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