Category: Boston foodies

The Easiest Chocolate Muffin recipe

The Easiest Chocolate Muffin Recipe

This is seriously the easiest chocolate muffin recipe you can make. I cannot take credit for these, someone gave me the recipe and I am unsure of the origin. But thank you to whoever thought of it. The idea seemed strange but I quickly realized what a great way to get a vegetable into my child who seems to be allergic to almost every other vegetable except broccoli and cauliflower.  So here it is …. couldn’t be any easier and they will never even know there is pumpkin in them.

The recipe is simply a package of Devil’s Food Cake Mix and one 15 oz. can of pumpkin puree. I tend to use the Libby’s Pumpkin Puree but I think any brand would be fine as long as the only ingredient is pumpkin. The cake mix I prefer is Duncan Hines Cake Mix because they have not shrunk the package like all the other brands, so the ratios still work great. The trick here is cooking spray. Spray everything: the bowl, mixing spoon, scoop, and muffin tin. It is hard to mix and the batter sticks to everything. Don’t give up. It just takes a second and then it all comes together. It tends to be a bit lumpy, don’t worry about that. Do not use muffin liners, the muffins stick to them. I usually add chocolate chips to the mix and that is wonderful also.

It is always the simple that produces the marvelous

Amelia Barr

These is the easiest chocolate muffin recipe ever and they are perfect for breakfast, packed in school lunches or for an afternoon or after school snack. I have heard friends use other flavors of cake mixes for this and have had success, but I stick to the chocolate.

If you are interested, please check out the Recipes page of my blog Sunday Chefs for more tried and true family recipes and restaurant reviews.

Allergen Information: Egg free, Dairy Free, Gluten Free (All this is dependent on the cake mix that you use)

The Easiest Chocolate Muffins

These muffins are so easy and are a hidden source of vegetables…Pumpkin. Great for breakfast or an afterschool snack.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Servings: 12 muffins
Course: after school snack, Breakfast, Dessert, Snack
Ingredients Method Notes

Ingredients
  

  • 1 15 oz can Pumpkin Puree
  • 1 box Devils Food Cake Mix Whatever brand you prefer

Method
 

  1. Preheat oven to 400 degrees Fahrenheit
  2. THIS IS VERY IMPORTANT. liberally spray your bowl and utensils with cooking spray to avoid sticking. DO NOT USE CUPCAKE LINERS. The muffins will stick to them.
  3. Combine the cake mix and the pumpkin puree. This is harder than you would expect. It takes a bit, but be persistent and it will all come together.
  4. Spread evenly in muffin tin. An ice cream scoop and an extra soup spoon work well here. You should get 12 muffins out of it. This step is very sticky.
  5. Cook for 15 minutes and they are done. Great warm.

Notes

Notes:  I have tried to use a mixer and it doesn’t work. Do not bother. 
Allergy Information: Depending on the cake mix that you use, these are very easy to adapt to whatever your allergy may be. 

Fresh Popover Recipe

Fresh Popover Recipe: A Family Tradition

Having a fresh popover (also called Yorkshire Pudding) with your meal is an experience that takes a meal from good to great. This Fresh Popover Recipe is not something I can take credit for, my daughter Amanda is the genius baker here. She has been working on it for a year or so and finally perfected it. Popovers or Yorkshire Pudding are usually reserved for special occasions, but they have been put on a regular rotation in our house. I would recommend this recipe to anyone.

As a child my family would take us to Anthony’s Pier 4 restaurant in Boston, MA and I still remember the popovers they served. I am sure they served other food, but as a kid going out to dinner with their parents, there was nothing better than a hot popover. The popovers made that restaurant my childhood favorite. Another place to get a great popover to this day is the Beverly Depot restaurant in Beverly, MA. The whole restaurant is great, not just the popovers. As a child, I never thought a fresh popover made at home would be so easy and accessible. My daughters’ efforts and this fresh popover recipe will have our family making memories for years.

This Ultimate Fresh Popover Recipe, otherwise known as Yorkshire Pudding elevates any meal from good to great.

Good bread is the most fundamentally satisfying of all foods and good bread with fresh butter, the greatest of feasts.

-James Beard

She originally made the popovers in a muffin tin, then we bought a popover pan and that was a game changer. It took a while for her to get the height. But this time she sprayed the pan with olive oil spray and chilled the batter beforehand and that seemed to make the difference. Popovers, with only five ingredients that you most likely have in your home are easy, inexpensive and a joy to behold!

I do not have Celiac disease, but I am gluten free just because I feel better when I am. There are a few things that I will cheat with and this is one of them. I cannot resist. However, I do NOT recommend cheating if you do in fact have Celiac Disease. If you are interested in some of our other favorite recipes, please check out the Recipes page of my blog Sunday Chefs for more tried and true family recipes and restaurant reviews.

Fresh Popover Recipe

Otherwise known at Yorkshire Pudding, a fresh popover elevates every meal
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Prep Time 40 minutes
Cook Time 40 minutes
Servings: 12 servings
Course: Appetizer, dinner, Side Dish
Cuisine: American, British
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/3 cup Warm milk
  • 1 1/3 cup Sifted flour
  • 6 Eggs Room temperature
  • 1/2 tsp Salt
  • 2 Tbsp Canola oil

Equipment

  • 1 Popover Pan or muffin tin
  • 1 Muffin Tin or popover tin

Method
 

  1. Preheat oven to 375°
  2. Combine milk, flour, eggs, salt and canola oil in bowl and mix until combined.
  3. Chill mixture in the fridge for 30 minutes.
  4. Warm popover pan or muffin tin in 375° oven for 10 minutes.
  5. Remove pan from oven, spray with olive oil spray (I am assuming any oil spray would work, but we like the olive oil spray).
  6. Add mixture to muffin/popover tin and cook in oven for 40 minutes.
  7. Best if served immediately… Enjoy!

Notes

Allergy information: Contains gluten and eggs.

Beef Cubes in Sherry – Comfort Food Meal

Do you enjoy comfort food? Looking for a warm, comforting meal on a cold, rainy day? Then this Beef Cubes in Sherry over egg noodles recipe is the perfect choice. I was not a big meat eater back then (still not so much) but that gravy over the egg noodles alone is amazing. Putting it in the crock pot makes this meal even more appealing. It has been cooking all day and it is cold, rainy, and thundering out and this stew-like meal is going to be perfect.

 The stove is the shrine where I convene with my ancestors

-Unknown

With the price of groceries lately, this is a very economical meal. The stew beef has been very expensive lately, so I bought a London Broil steak that was on sale and it worked wonderfully. You need to be flexible these days. You can also use the store-bought Cooking Sherry instead of the original alcoholic version and it will still be wonderful. Leftovers the next day are just as excellent. With cold weather coming, comfort food is on the menu everyday if I have anything to say about it.

This was one of my late mother’s favorite meals to make and she made this all the time when I was a child. I’ve been thinking about her today, so off to the store I went. Because if you know me, you know that food is memories for me. I get emotional eating a meal that someone I love has made for me. I will leave these recipes here for my daughters and hopefully, they will make them someday for the people they love and think of me and those that came before me. 

This recipe would be great over rice or mashed potatoes. It can also be made gluten free, if you buy the gluten free option of the soup. The key is to cook it low and slow for a long time. So the crock pot is perfect for this, but a Dutch oven would work also.

If you are interested in more, check out the Recipes page of my blog Sunday Chefs.

Do you enjoy comfort food? Looking for a warm, comforting meal on a cold, rainy day? Then this Beef Cubes in Sherry over egg noodles recipe is the perfect choice.

Beef Cubes in Sherry

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Course: dinner, Main Course
Cuisine: American, British, spanish
Ingredients Method

Ingredients
  

  • 2 tbsp. Shortening I suppose butter, avocado oil or canola oil would work fine also.
  • 2 lbs. Stew Beef Cubed
  • 1 envelope Lipton Onion Soup Mix
  • 1 cup Sherry Wine Cooking version (non-alcoholic) will work here also.
  • 1 15oz can Cream of Mushroom Soup
  • 1 tsp. Garlic Powder
  • 8 oz. Package of white mushrooms sliced
  • Salt and Pepper to Taste
  • 1 lb. Bag of Egg Noodles Prepared

Method
 

  1. Heat shortening in a heavy pot or frying pan if you are using a crock pot.
  2. Brown the beef cubes on all sides.
  3. This is where you can transfer to the crock pot or leave in the heavy pot.
  4. Add remaining ingredients in order given and stir well. Cover pot and simmer mixture for at least an hour.
  5. Alternative: Add to crockpot and heat on low for 4-6 hours.
  6. Serve over egg noodles.

Rintintin – Eclectic dining in New York’s Nolita neighborhood.

Looking for a great restaurant in New York? Maybe some eclectic dining in New York’s Nolita neighborhood? Rintintin located at 14 Spring Street in the Nolita section of New York City is an adorable little eclectic spot that will not disappoint. A short walk from Sara D. Roosevelt Park and the Elizabeth Street Garden. They are open every day for Lunch, Brunch, Dinner, Late Night and Drinks.

Every meal should be a small celebration

-Fannie Farmer

Our family is so happy that our oldest has moved to New York and is living her best life. We are thoroughly enjoying learning our way around and finding lots of little exciting dining spots to explore. This one day, we spent a long day walking and exploring on a beautiful Saturday in New York City. We were looking for a place to sit, rest and have some drinks, my daughter mentioned that Rintintin was a place she always wanted to try. But as a poor New York twenty something she never did. But with mom and dad there it was perfect timing. Safe to say, she was thrilled when we very quickly agreed.

We were lucky that it was beautiful out and a table was just opening on their pretty little outdoor dining area. I have to say, I love all the outdoor dining leftover from COVID. I hope that restaurants keep it up.

We ordered a hummus platter that came with veggies, warm pitta bread, olives, pickles and three kinds of hummus. We also tried the fig crostini. Warm bread with goat cheese and fresh figs all drizzled with honey was truly to die for. I have dreams about it. Even the fresh basket of hand cut french fries was amazing. We just got appetizers, but next time we will be doing the brunch as the the customers at the next table said that it was fantastic.

I hope you go out and try Rintintin in Nolita the next time you are in the area. I love nothing more than sharing great restaurants and recipes on my blog Sunday Chefs. I will be returning to Rintintin again.

Summery Chicken Pasta Salad with Red Grapes

This Summery Chicken Pasta Salad with Grapes is the perfect dish for cookouts, hot summer nights, easy lunches or any day you want something quick and wonderful

This Summery Chicken Pasta Salad with Grapes is the perfect dish for cookouts, hot summer nights, easy lunches or any day you want something quick and wonderful

What I love about this recipe is it is so easy and very different from your usual pasta salad. It is very lemony so the red grapes are needed to balance it out. There is nothing better on a hot summer night then this. It is so cool and satisfying. This summery pasta salad is the perfect one dish meal for any occasion. A pasta salad this easy is something you need in the rotation. Get a rotisserie chicken, break it apart, add it to your favorite pasta with chopped spinach and chopped grapes along with the wonderful dressing in the recipe below and you are good to go. A warm summer night just calls for this cool and satisfying Summery Chicken Pasta Salad with Grapes/

My good friend Pam has always made this summery pasta salad and I finally convinced her to share the recipe with me. So she will get full credit for her culinary prowess.

Check out my other products here on the RECIPES page of my blog Sunday Chefs.

Summertime is always the best of what might be

Charles Bowden

Summery Chicken Pasta Salad with Red Grapes

Print Recipe
Course: dinner, Salad
Ingredients Method Notes

Ingredients
  

  • 1 12 oz box Pasta Bowties or Rotini work well
  • 3 cups Cooked Chicken Breast rotisserie chicken works great here
  • 3 cups red grapes sliced in half
  • 3 cups Baby Spinach coarsely chopped
  • Zest of 2 lemons
  • 1/2 cup Fresh lemon juice
  • 1/2 cup Olive oil
  • 1/2 cup Red wine vinegar
  • 1.5 tsp garlic powder
  • 1.5 tsp onion powder
  • 1 tbsp honey
  • Salt and pepper to taste

Method
 

  1. Cook the pasta as directed and rinse under cool water.
  2. When the pasta is cooled, add the chicken, grapes, and chopped spinach
  3. For the dressing. Mix lemon juice, zest, olive oil, red wine vinegar and spices.
  4. Mix the dressing well. Add to the dry ingredients and mix well.
  5. Refrigerate for about a half hour and enjoy.

Notes

Great for a hot, summer evening!
Allergy Friendly: Contains gluten but can be made with gluten free pasta.
 

Nom Wah Tea Parlor – Great dining in New York City’s Chinatown

The Chinatown section of New York City is a densely populated neighborhood packed with authentic Chinese and Southeast Asian dining experiences. Not sure you would have a bad experience anywhere that you go, but I am so glad Nom Wah Tea Parlor was recommended to us. We never would have found it otherwise and it was the find of a lifetime.

Life itself cannot give you joy, unless you really will it. Life just gives you time and space … it’s up to you to fill it.

Chinese Proverb

Nom Wah Tea Parlor, opened in 1920 and is the oldest continuously operating Chinese restaurant in New York City. They are located at 13 Doyers Street on an adorable little side street. You almost want to call it an alley but it is prettier than that with all the beautiful lanterns hanging overhead.

Nom Wah Tea Parlor has other locations: Nom Wah Nolita is fast-casual restaurant in the the Nolita neighborhood (North of Little Italy), Nom Wah at the Market Line and Nom Wah Philadelphia which is a more modern version of the original in appearance but the food is the same quality that you expect

I have never tried Dim Sum before but it was on my bucket list and oldest daughter did not disappoint by bring us here. She knew Nom Wah Tea Parlor was the place to go and that I would love it. She made sure that we made time to go there on our most recent trip to New York City. We had beautiful weather so we walked from the lower east side and it was very enjoyable. Lots to see!

They open at 11 am and we got there a little before. There was a short line already waiting for them to open. I believe there is usually a line so be prepared for that. But it moves quickly and is so worth it. This is not a fancy restaurant, they have been open and operating since 1920 and the line is out the door so you know it is going to be great. This is not a tourist trap and you can tell immediately. Nom Wah Tea Parlor is very reasonably priced. We had five people and it was only about $100 before tip. For New York City that is a steal. But please note and prepare:

THEY ARE CASH ONLY!

My daughter and her boyfriend were given the task of ordering because they were more familiar than us and I am glad we left it to them. Some of the items we ordered I never would have tried and I would have missed out. We just said “surprise us.

The final decision was: House special roast pork buns, Chicken soup dumplings, Turnip cake with XO sauce, Pan fried noodles in superior soy sauce, pan fried pork dumplings, Chinese greens in oyster sauce (It was bok choy) and hot tea (not sure which one we got, I believe it was Oolong).

First off the Chinese greens in oyster sauce.. this was so good. I could have eaten just this and been happy. I never would have ordered it in a million years. How did I go my whole life not knowing about this? I need to figure out how to make it at home. In addition, the turnip cake with XO sauce is another item I knew nothing about and I will be getting that again. It was all so amazing and I just learned you can order some of their food and have it shipped nationwide at Good Belly. I will be trying that out also. They have gluten-free dumplings available for delivery!

I always appreciate restaurants that are allergy friendly and I like to support them on the restaurant review section of my blog, so check them out here at Sunday Chefs.

Restaurant Review – Luciano’s, Wrentham MA

Restaurants in Wrentham, Ma. appear to be on my list of favorites lately. Luciano’s is one of them. My husband and I recently celebrated our wedding anniversary. Where to go? Saw a Facebook post from Luciano’s in Wrentham, MA with a picture of their baked stuffed lobster and I was sold. We have been to Luciano’s before, but not since before Covid, so this was going to be a treat.

Established in 1991, Luciano’s is hidden away in a very unassuming location on Rte. 1 in Wrentham, MA. When you enter you are brought back to a classic Italian steak house of old. Great bar with weekend entertainment and a classic, sophisticated ambiance. This was just the “lets get dressed up and celebrate” location that we were looking for.

As we were being seated it occurred to me, “What if the baked stuffed lobster was a special that night and not available tonight…. I should have called first!”

Our waiter was wonderful and told us the long and complicated list of specials (Baked stuffed lobster was there!!). Explaining them all perfectly. I ordered a chardonnay and my husband got the house red wine. I don’t usually go for red wine, but the waiter’s recommendation was fantastic. The waiter noticed me stealing sips and brought a glass for me, so my husband could be left in peace with his drink. This is the kind of service and attention to detail that Luciano’s is famous for. We started our meal with the focaccia and Italian bread with olive oil for dipping. I could have had this for my meal alone it was so good.

For the appetizer we got the classic shrimp cocktail to share. It was prepared perfectly and served ice cold. For something so simple it is so easy to get wrong. They did not get this wrong. It was wonderful. We knew we were getting big meals, so we did not want to fill up on appetizers.

Ordering for me was easy and I told the waiter it was the Facebook post that got me here. He let me know that I would not be disappointed. He was correct. I cannot even remember how long it has been since I had a baked stuffed lobster. A very classic dish that isn’t on a lot of menus these days. It was my late mother’s favorite and I cannot help but have fond memories of this wonderful woman while I am eating it. Anyone who knows me knows that I feel food is love and food is memories and this meal checked off quite a few of those boxes.

The lobster came and to say I was speechless was an understatement. A two and a half pound lobster, prepared and stuffed to perfection. I actually couldn’t even finish it. The waiter chuckled at my reaction. I brought the leftovers home and my college student, home for the summer, finished it in a flash.

My husband got the Veal Saltimbocca Alla Romana and was thrilled with it. I am not a huge fan of veal normally, but I would order this. It was an amazing dish. I had every intention of getting dessert because it was a special occasion but I was just too full to get anything else.

Going to Luciano’s was the perfect choice for this special occasion. The waiter even noticed the breast cancer pin on my purse and asked if I was a survivor. I am and this year will be five years since my diagnosis and we had a very sincere chat and I appreciated his thoughtfulness. As we were waiting for the check, there were a few elderly ladies sitting across from us having a grand celebration of some sort. One woman had a walker and was tired and was having a hard time using the walker on the carpet. This wonderful man that was our waiter (I wish I could remember his name), had her sit in a chair and he slid the chair across the rug until she was in a place to use the walker more easily. He was charming and made her feel special and she had a great smile on her face throughout the whole adventure.

I cannot recommend Luciano’s in Wrentham, MA any more highly. It is the perfect special occasion restaurant. But let’s be honest, life is short, every day should be a special occasion.

Simple Mango Salsa

Simple Mango Salsa is the perfection addition to your summer menu. The versatility is endless. Add something here or subtract something there. It is all wonderful. Spring is here …. despite the 40 degree weather. And it is time to break out all the spring and summer recipes. This Simple Mango Salsa is the first one that I thought of. It is so wonderful and versatile. I first made this salsa years ago and it has been on regular rotation ever since. It is simple to make and elevates anything you put it on …. grilled chicken or fish, tacos, salad, chips or in any bowl now a days. This is especially good on my Crazy Good Fish Tacos.

We have some food allergies here, so sometimes I leave out the beans and add the red peppers. Some like it spicy, so I add more jalapeno. You really cannot go wrong here. Chop all the ingredients and combine in a bowl. Good luck cutting the mango. I think mangos are my least favorite thing to deal with. I make a huge mess trying to cut them, but it is worth it. Well worth it.

My advice is to let the salsa sit in the fridge for a few hours, but if you don’t the time, feel free to eat immediately.

Life without Mexican food is like no life at all.

-Unknown

Simple Mango Salsa

This mango salsa is great as an appetizer, condiment, side dish. Great on fish or chicken. Perfect to bring to a party as chips and dip also. So easy and fun to eat.
Print Recipe Pin Recipe
Course: Appetizer, condiment, dinner, Main Course, Salad, Side Dish
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 1 Fresh Mango Peel, sliced and diced
  • 1 cup Black Beans Rinsed
  • 1/2 Red onion Diced
  • 1 Red Pepper Diced
  • 1/3 cup orange juice
  • 1 tsp cumin
  • 1 tbsp Fresh cilantro Chopped fine
  • Salt To taste
  • 1 Jalapeno De-seeded and diced fine. This is optional and you can add as little or as much as you want to.

Method
 

  1. Peel and dice the mango into small pieces.
  2. Chopped the red onion fine and add to mangoes.
  3. Rinse the black beans and add.
  4. Chopped the Cilantro fine.
  5. Combine all the ingredients along with cumin and orange juice.
  6. Refrigerate for at least an hour.

Notes

This mango salsa is the perfect addition to any meal. It goes great as an appetizer or snack combined with tortilla chips as a chip and dip recipe. You can also serve on top of grilled chicken or fish or a side dish. 
This fruity salsa is healthy and kid friendly. Mango salsa is also allergy friendly. 
Allergens: Contains black beans which are a legume. DAIRY FREE, TREE NUT FREE, PEANUT FREE, EGG FREE, GLUTEN FREE, SOY FREE

If you are looking for some other great recipes, check out the recipes page of my Sunday Chefs blog.

Easy Linguine With Clam Sauce

When I was a young girl we had a summer house on Cape Cod and my godfather would go clamming and make steamers.  I loved them… I would eat more than most of the adults.  Then I got a little older and turned into a squeamish teenage girl and that was the end of that.  Well this dish made me love clams again.  I was so intimidated to make it, but my husband told me to give it a try. It is so easy to make and everyone is always impressed with how it looks even if they won’t eat it. This one is so good, all my children eat love it!

Set a large pot with salted water to boil for the pasta. Cook the pasta and reserve a cup of the pasta water for later. Heat the oil in a large skillet with a cover. Add the garlic and red pepper flakes and sauté until garlic is translucent. Add the white wine and simmer a few minutes. If you can use a good wine. It always helps to use a good white wine. But if you don’t have it, anything will do. Add the reserved water. Bring to a boil. Add the clams and cover the pan. (I always buy my clams at our local fish monger, Fresh Catch. The employees are great and always help me find quality stuff). Leave the cover on and cook for approximately five minutes. Until the clams have all opened. If you need a few more minutes, take it. If after that there are any clams that have not opened, discard them. Add the juice of half of a lemon. Frankly, in my opinion the more lemon the better, so on my plate, I always add more. Take off the heat and add the pasta to the pan and very gently toss. At the last minute, add the parsley, some lemon zest and serve. Garnish with lemon and grated parmesan cheese. This meal is so easy and I was always so afraid to make it. If you swap out the linguine for a gluten free version it makes a great gluten free meal.  I have even done this recipe on the grill outside and it works great. This meal is fantastic paired with a great with a Chardonnay and crusty bread. Enjoy!

Live in the sunshine, swim in the sea, drink in the wild air

Ralph Waldo Emerson

Easy Linguine With Clam Sauce

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course: Appetizer, dinner, Main Course
Cuisine: American, Italian, Mediterranean
Ingredients Method Notes

Ingredients
  

  • 1 lb. linguine Regular or Gluten Free (reserve a cup of the pasta water)
  • 2 lbs. clams Washed and scrubbed clean to get ride of the sand that may have been left on.
  • 3 cloves garlic Diced
  • 1 tbsp. olive oil Extra Virgin Olive Oil
  • 1/2 cup White Wine I use a good Chardonnay
  • 2 tbsp. Fresh Parsley Chopped. In a pinch you could use dry but fresh parsley is a game changer here.
  • 1/4 tsp. Red Pepper Flakes
  • 1 Lemon
  • Salt and Pepper To taste.
  • Shredded Parmesan Cheese To taste.

Method
 

  1. Set a large pot with salted water to boil for the pasta.
  2. Cook the pasta and reserve a cup of the pasta water for later.
  3. Heat the oil in a large skillet with a cover.
  4. Add the garlic and red pepper flakes and sauté until garlic is translucent.
  5. Add the white wine and simmer a few minutes.
  6. Add the reserved water. Bring to a boil
  7. Add the clams and cover the pan.
  8. Leave the cover on and cook for approximately five minutes. Until the clams have all opened.
  9. If you need a few more minutes, take it. If after that there are any clams that have not opened, discard them.
  10. Add the juice of half of a lemon.
  11. Take off the heat and add the pasta to the pan and very gently toss.
  12. At the last minute, add the parsley, some lemon zest and serve.
  13. Garnish with lemon and grated parmesan cheese.

Notes

This meal is so easy and I was always so afraid to make it. If you swap out the linguine for a gluten free version it makes a great gluten free meal. 
Goes great with a Chardonnay and crusty bread. Enjoy!
Allergens: Shellfish, Dairy, Gluten (Does work good with gluten free past also)

GREAT GLUTEN FREE PANCAKES

I am the only gluten free person in our house (intolerance not allergy), so it can get complicated sometimes. On the rare occasion that something is so good my family likes to eat it even though it is gluten free is a true miracle. This recipe is one of those rare instances. I have tweaked this recipe a few times over the years, but I think I have found the sweet spot. Bob’s Red Mill Gluten Free 1-to-1 Baking Flour is a game changer and I recommend everyone give it a try. This is an unsolicited recommendation. I made Irish Bread the other day (another recipe to come) and it was fantastic. Now I am going to get fat eating all this stuff I had to avoid before!

We are a big breakfast family and we are always making pancakes. Undoubtedly, I will try them and end up feeling horrible for a few days, so I am always on the lookout for a good gluten free pancake. There are multiple food allergies in our family and this one helps with a lot of them. It is peanut free, tree nut free, gluten free and can be dairy free if you substitute the dairy milk for almond or oat milk. I am always on the lookout for recipes that are family friendly and easily adaptable to be allergy friendly.

I have also used this in a waffle maker to make gluten free waffles and it came out wonderful also. I do recommend making these on the smaller side. I have found that when making gluten free pancakes they can be a bit grainy and mushy in the middle. Cooking them slowly and on the smaller side helps with this a lot. Also, for leftovers, I find they work best when toasted.

I hope you enjoy this recipe and if you have tips on how to make them even better, I would love to hear them.

What nicer thing can you do for somebody than make them breakfast?

Anthony Bourdain

Great Gluten Free Pancakes

With the invention of Bob's Red Mill Gluten Free 1-to-1 Baking Flour, making pancakes is now a regular occurrence in our house. So good even my non-gluten free family will eat them for breakfast. These gluten free pancakes are easy to make and very easily adaptable. A very kid friendly recipe your whole family will love.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Course: Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Cup Gluten Free Flour I recommend Bob's Red Mill 1-to1 Baking Flour
  • 1 tbsp. Sugar
  • 1 tbsp Baking Powder
  • 1/2 tsp. Sea Salt
  • 2 tbsp. Melted Butter
  • 1/2 cup Buttermilk I only had the light buttermilk on hand and it worked fine. I bet you could substitute Almond or Oat Milk in this for those with Dairy Allergies.
  • 1/4 cup Fat Free Milk This is all I had but I think any would be fine.
  • 1 large egg
  • 1/2 tsp. Vanilla (Optional) I have left this out and might almost like it better without.
  • Chocolate Chips, blueberries, bananas Optional ideas

Equipment

  • 2 Mixing Bowls
  • Measuring cups
  • Measuring spoons
  • Griddle or skillet Waffle Iron if you decide to make waffles instead

Method
 

  1. In a large mixing bowl mix all your dry ingredients. (Flour, sugar, baking powder, and salt.
  2. Put the butter into a microwave dish and cover with a paper towel to avoid messing up your microwave. Melt the butter in the microwave for about 30 seconds.
  3. Combine the milks with the vanilla and the butter.
  4. Add the egg to the milk mixture and whisk together.
  5. Add the liquid ingredients to the flour ingredients and mix until just combined. Will be a little lumpy. Feel free to add a little more milk here if needed.
  6. Warm up your griddle to medium heat. When a splash of water bounces on the griddle it is ready. After the grill is warm enough grease with a bit of butter or cooking spray. You should not have to do this between every pancake. Usually only once but if you are making a lot you may need to add more down the line.
  7. I like to make these on the smaller side because they can be a bit mushy if large and cooked to quickly. So I stick with the 1/4 cup size.
  8. This is where I add some additions, like chocolate chips or bananas. (You can add to the mixture if you want also. When the edges start getting bubbly check to see if they are browning. If they are, give them a flip.
  9. These are best if eaten right away.
  10. Leftovers: I freeze them if I will be eating a lot later or a Ziploc bag in the fridge.
  11. Because Gluten Free pancakes can get a bit mushy inside, I find that toasting them to reheat works best.

Notes

These are the best Gluten Free Pancakes I have ever had. Give them a try and let me know how you like them. Also, this recipe could easily be used in a waffle maker too!
Allergens: Dairy, Egg