PANCAKES

So I found this awesome pancake recipe one morning.  I usually dislike pancakes and prefer waffles, but this recipe is so amazing.  :)

Pancakes:

- 3/4 C milk
- 2 tbp white vinegar (I use white wine vinegar)
- 1 C flour
- 2 tbp white sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 2 tbp butter, melted
- 1 tsp vanilla (optional)
- fruits of your choice (I use sliced bananas.  This is optional)

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients, do not over mix.  Add fruits and/or toppings to the batter.
3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Tips:
- As it said in the instructions, do not over whisk.  The lumps make the pancakes fluffy.
- Do not be afraid to use vinegar.  I guarantee it does not make your pancakes smell or taste sour.
- Soured milk is the substitute for buttermilk.  You can use either.


Original Link: http://allrecipes.com/recipe/fluffy-pancakes-2/detail.aspx?event8=1&prop24=SR_Title&e11=pancakes&e8=Quick%20Search&event10=1&e7=Home%20Page

GERMAN CHOCOLATE CAKE FROSTING

Hey guys!  I know its been a completely long time, but I do have a few new recipes to put up!  With my new imac (that I got in just yesterday), I can finally start typing again (my laptop broke 6 months ago).  I'll be starting off with this German chocolate cake frosting recipe.  It's so delicious, that its a must.  Enjoy! :)

German Chocolate Cake Frosting:

1 C evaporated milk
1 C white sugar
3 egg yolk, beaten with 1 tsp water
1/2 C margarine
1 tsp vanilla extract
1 C chopped pecans (can be substituted with sliced pecans or chopped walnuts)
1 C flaked coconut (if you want to leave this out, its okay, the frosting still comes out great!)


In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla.  Cook over low heat, stirring constantly, until thick.  Remove from heat and stir in pecans and coconut.  Spread on cake while still warm.


Tips:
- For better flavour, you can toast your pecans and coconut flakes in the oven for 5 minutes at 350 F, or in a mini toaster oven.

- For those having trouble with the thickening of the frosting, add 1 tbp of cornstarch.

- You can also raise the heat up and stir vigorously if you do not want to add cornstarch.


Original Link:
http://allrecipes.com/recipe/german-chocolate-cake-frosting-ii/detail.aspx?event8=1&prop24=SR_Title&e11=german%20chocolate%20cake&e8=Quick%20Search&event10=1&e7=Recipe