Recipe in flux – Gingerbread Pancakes

gingerbread-pancakes

(These aren’t my pancakes – I forgot to take a picture. But there are gingerbread pancakes.)

I’m attempting to find a good recipe for gingerbread pancakes to make for Christmas Day. I tried one I got off of Genius Kitchen. It was abysmal. It tasted nasty and there was no gingerbread taste.

Instead of continuing to hunt online for a recipe, I decided to take it into my own hands to make my own recipe. I took our base pancake recipe, use my gingerbread muffin recipe (which everyone loves because it does taste like gingerbread) as a guide, and make a new batch. I’m sharing with you my current recipe. The pancakes tasted more like gingerbread, but they’re not quite perfect yet.

Gingerbread fluffy pancakes

1 1/2 c milk
1/4 c white vinegar

2 c all purpose flour
1/4 c sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp ground ginger
2 tsp ground cloves

2 eggs
1/4 c vegetable oil
3 T molasses

In a separate bowl, mix the milk and vinegar together to sour the milk.

In a large bowl whisk together the dry ingredients. Add the eggs, oil and molasses to the milk and whisk those together, then add to the dry ingredients. Whisk together well, but leave some lumps.

Heat up a griddle. Using either a 1/4 c or a 1/2 c (depending on how big you want these) measuring cup, pour onto the griddle. Cook until done all the way through.

For me, I got 13 large pancakes using the 1/2 c measuring cup. You might get something different, and with the 1/4 c measuring cup you’ll definitely get more.

For those of you who are cooks, what else would you recommend I do to make these taste more like gingerbread? Please leave your suggestions in the comments.

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Recipe – Slow Cooker Chicken (or rabbit!) Afritad

Chicken afritad

Hi all!

As the season in the Northern Hemisphere starts turning cooler – in some places at least – our thoughts turn to soups, stews, and other things to warm us through and through. For this, I highly recommend investing in a slow cooker. You have no idea how much it will save your life. I’m addicted to finding new recipes for it and have lost hours to websites like allrecipes, food.com, and Pinterest just hunting for ideas.

I came across a recipe on allrecipes.com for Slow Cooker Chicken Afritad, a Filipino dish. However, I didn’t care for how the recipe was written. It didn’t fit our tastes. So I started playing with it and came up with my own variation on it. So I figured I’d share it with you here now.

Slow Cooker Chicken Afritad

2 lbs/.9 kg chicken thighs*
3/4 c/6 fl oz soy sauce**
1 T olive oil
2 lemons, juiced***
6 cloves of garlic, or to taste
ground black pepper, to taste
4 tomatoes, cubed
4 carrots, chopped****
6 red potatoes, cubed*****
2 onions, diced
4 bell peppers, chopped

Combine chicken, soy sauce, olive oil, lemon juice, garlic, and black pepper in a slow cooker; allow to marinate, 10 to 15 minutes. Stir the vegetables into the chicken mixture. Cook on high 3-4 hours, or low 7-8 hours.

*The recipe called for chicken breasts. I swapped out for thighs because they hold their moisture better. Also, if you want to use rabbit, just use the equivalent amount of rabbit meat. You can also use turkey if you want. I wouldn’t substitute anything else though.

**The soy sauce – if you need to cut back on the salt, I suggest using low sodium. If you want a richer taste, use either a dark soy or a mushroom soy. I just use regular soy sauce.

***Regarding the lemon juice – DO NOT USE STORE BOUGHT LEMON JUICE! Only use fresh squeezed juice. Store bought leaves a nasty, bitter aftertaste.

****For us, I have to slice the carrots fairly thin. More because it’s a personal preference than anything else. Experiment a little and see what size works for you. You can apparently also use baby carrots, but they take a little longer to cook.

*****Any kind of waxy potato will work here. They don’t have to be red. I’ve also used Yukon Golds in this recipe and it turned out just fine.

The original recipe also called for peas, but we don’t really eat a lot of peas here unless they come straight out of the garden. So I’ve never put them in. If you want to, it’s 2 c/16 oz of frozen green peas.

I’ve also used a couple of standard sized cans of plain diced tomatoes when I didn’t have fresh, but that increased the sourness of the soup. And yes, this is supposed to be a tart soup.

I hope everyone enjoys the recipe! Let me know if you make it and what – if any – adjustments you make for your families.