How to cook

How to Make Homemade Pancakes from Scratch with Buttermilk Video Recipe

Homemade Pancakes When homemade pancakes are the topic of conversation, there are usually two camps.  Half of us fall into the thin, flat and crispy around the edges camp,  and the other half fall into the thick and fluffy camp.

For as long as I can remember, I've liked my pancakes relatively thin.  But I may be converting.  These homemade pancakes are made with buttermilk and remind me of pancakes I've eaten at a house that serves pancakesSmile.  They are thick and perfect for soaking up syrup too.

This homemade pancake recipe is also perfect for making a double batch and freezing them.  You can pop them in the toaster or microwave and have a filling breakfast even on those rushed mornings.  Check out the video recipe below.


Homemade Pancakes with Buttermilk


3 Eggs

1 Tbsp Brown Sugar

1 cup  Flour

1 Tbsp Baking Powder

1/2 tsp Salt

2/3 cup Buttermilk

2 Tbsp  Oil


The first thing you want to do is preheat your griddle or pan.  You want a medium low heat.  If the pan is too hot your pancakes will burn before they've had a chance to cook through.

In a medium mixing bowl, beat the eggs with the brown sugar until light.  Make sure any lumps of brown sugar are adequately broken up.

Mix the dry ingredients together and add them to the egg mixture.  Add the buttermilk and oil and stir just until combined.  The batter will still be slightly lumpy.  Don't overmix or the pancakes will be tough.

Pour about 1/4 cup of batter in the pan or griddle for each pancake.  Cook until he surface is dotted with tiny bubbles, then flip with a spatula and cook on the other side until light brown and cooked through.

How to Pack the Homemade Pancakes For Freezing

Cool cooked pancakes on a wire rack.   Place pancakes in an airtight container or freezer bag with waxed paper in between each pancake.  You can also wrap them individually using foil or sandwich bags.

To Reheat Homemade Pancakes

Remove pancakes from the freezer and unwrap.  Place them in a toaster on the low setting until heated through.  You can also reheat the pancakes in the microwave for 30-60 seconds depending on your microwave.


Peach Scone Recipe


Peach scone recipe Scone recipes can be dull and dry but this peach scone recipe that uses diy biscuit mix is moist and studded sweet peaches accented with fresh grated ginger.  

The ginger is totally optional, but it adds a nice touch especially if your peaches are not as sweet as you would like them to be. You can use fresh or frozen peaches in this recipe.

This recipe calls for my DIY biscuit mix as the main ingredient for the scones but you can use a store-bought biscuit mix and that will work just as well.

 Peach Scone Recipe Ingredients

3 cups biscuit mix 1 Tbsp fresh grated ginger (1 tsp dry ginger will work as well) 1/2 cup diced peaches, the size of peas 1/2 cup milk 1 egg, beaten

Peach Scone Recipe Directions

Place biscuit mix in a medium-sized bowl and toss in the ginger to make sure it is evenly distributed.  Fresh ginger has a tendency to want to clump up and stay together so you need to make sure the ginger gets evenly blender with the dry mix before you start adding the wet ingredients.

Toss in your diced peaches and coat with the flour, then add your milk and eggs.  Stir everything until just combined.  

Dump the mixture onto a piece of plastic and use the plastic to help you form the dough into a circle about 8 inches in diameter.  Cut into 8 wedges and transfer to a baking sheet that has been lined with parchment or coated with non-stick spray.

Bake scones for 10-15 minutes at 450°F. Glaze with powdered sugar glaze if desired.

Powdered sugar glazed for peach scones

1/4 cup powdered sugar 1-2 Tbsp milk, cream, water, or lemon juice

Blend sugar and liquid until combined and lump free.  Mixture should coat the back of a spoon and be easily drizzled.

Homemade Biscuit mix with Coconut Oil

My first attempt at making my own homemade biscuit mix was a disaster.  I saw a recipe for what I wanted that had shortening as the fat and I wanted to use oil.  I swapped out the 2 cups of solid shortening for  2 cups of oil, and then it happened.   As I was mixing my concoction together I realized something wasn't right.  I had added way too much oil.  Turns out you can’t swap shortening for oil in that type of recipe.  I learned the hard way!  I ended up with a solid mass of what looked like play-dough and I scrapped it.  I could have frozen it in portions and used it for pie dough or something like  that but I was so flustered by my kitchen disaster that I wasn't even thinking straight.  

After regrouping, I figured out a way to make a homemade biscuit mix with coconut oil that can be used in a bunch of different recipes, not just biscuits.  Keep in mind that you don’t have to use coconut oil, you use any other oil that you would normally use in your cooking.  You can try olive, canola or vegetable oil and get the same great results.  

Homemade biscuit mix recipe

9 cups flour 1 Tbsp. salt 1/4 cup baking powder 2 cups dry milk powder 3/4 cup coconut oil

Homemade biscuit mix directions

Blend all of the dry ingredients and then start working in your oil. You can use a fork to work in the oil or use a pastry blender. It may seem like the amount of flour is too much for the small amount of oil, but its not.  The mixture should look sandy when you are done.

You can use your homemade biscuit mix to make cookies, scones, oven fried chicken and more.  Its a great addition to any pantry.

English Muffins Recipe


My English muffin recipe can be made at home with a few simple ingredients Now you can make English muffins at home knowing exactly whats in them. You can have peace of mind knowing that your English muffins weren't sitting a shelf for days waiting for you to happen along and buy them.

English muffins are such a popular breakfast and brunch treat in America, you have to learn to make your own. They have a crusty texture outside, obtained by a coating of cornmeal.  Have fun experimenting with this bread recipe.  Try adding dried fruit or substituting some of the white flour for wheat flour.

Another benefit of having an English muffin recipe to play with, is that you can make them any size you want.  Try mini size for cocktail size sandwiches or make them big for burgers or crab cake sandwiches. Enjoy!


(Makes 20)

1 cup milk
2 tablespoons sugar
1 teaspoon salt
1/4 cup (1/2 stick) butter
1 cup warm water
1 package or cake yeast, active dry or compressed 
5 1/2 cups unsifted flour (about)

Scald milk; stir in sugar, salt and butter; cool to lukewarm. Sprinkle or crumble yeast into warm water in large warm bowl; stir until dissolved. Stir in lukewarm milk mixture. Add 3 cups flour; beat until smooth. Add enough additional flour to make soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8-10 minutes. 

Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Punch down; divide in half. On board heavily sprinkled with cornmeal, roll each piece to thickness of 1/2 inch. Cut into circles with 3-inch cookie cutter. Cover; let rest on board 30 minutes. Carefully place on lightly greased medium-hot griddle, cornmeal side down. Bake until bottom is well browned, about 5 minutes; turn and bake about 5 minutes longer.