Coleen's Best Pancakes Ever

      Last Friday evening while getting ready to turn in for the night I thought I would try a pancake recipe for breakfast that I discovered on Pinterest. I thought we would eat outside since we had been having delightfully cool and sunny days. When I got up and looked out the kitchen door this is what I found.

It had been raining most of the night unbeknownst to me and it was still raining.

Okay, plan B ~ we eat inside.

   The recipe is called Best Pancakes Ever and can be found over at Coleen's Recipes. Please go there as she has gone to considerable length to give good details about two steps in the mixing process that really are important. I will list the ingredients here:

Best Pancakes Ever

3/4 cup milk

2 tablespoons white vinegar 

1 cup all purpose flour

2 tablespoons white sugar 

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

2 tablespoons melted butter

1 teaspoon vanilla

Coleen will tell you she uses 3 tablespoons of sugar and so did I. They were sweet. You could use 2, and I may next time but I do like the kick of sweet with the fermentation of the vinegar and baking soda. These pancakes are very good. 

Souring the Milk

Time for Fermenting

Lovely Aroma 

Syrup and Cherries, Jon prefers Red Fruit on Pancakes

      So I let Jon know breakfast was ready and he shows me this comic.

   I am a cartoon lover and he loves the comics. This one was in his email this very morning and certainly seemed apropos. When we do have pancakes it is at weekend. The last time I posted about a pancake recipe, a dear English woman I know, Barbara, commented on how that pancake recipe looked to be "A real American breakfast..." She is right, they are quite American.

Pancakes and Sausage for Breakfast

   While eating we talked about how nice the rain sounded and how much like autumn it felt that morning. A few days earlier we had been at a park close to our house that has a river with a small waterfall. It was running slow and low with very little "waterfall". We decided to start our day by going there first. The water was indeed up and running nicely. I thought I would share that. I love rain, and autumn is my favorite season. Autumn begins on the next day and we are off to a great start!

Salmon: it's what's for dinner.

Last night for dinner we had:

Honey~Soy Broiled Salmon
Toasted Almonds in Rice Pilaf
Fresh Green Beans

The salmon was really good. I was surprised at how much flavor the marinade offered. And, it is so quick and easy to make. Not to mention everything from the salmon to sesame seeds are items I usually have on hand. It was so good, I thought I would share the recipe with you. I did not realize how good it was going to be, so I did not plan to post about it, and so it was eaten before I snapped a photo. Sorry. Having told you all of that, I will now share with you a little something my husband, (my burger, hot dog, pizza, processed and~or fast food loving husband), emailed me this morning.

This is the comic my husband sent me this morning.


No matter, it was healthy, delicious and satisfying. So, I pass the recipe sans photo along to you.

Honey-Soy Sauce Broiled Salmon

Ingredients:
1 scallion, minced (I call them spring onions, you may call them green onions)
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon minced fresh ginger
1 pound salmon fillet cut into 4 portions
1 teaspoon toasted sesame seeds (see Tip)

Instructions:
1. Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a zip lock style plastic bag, add 3 (I used 5) tablespoons of the sauce, seal bag and refrigerate; let marinate for 15 minutes (I marinated for an hour). Reserve the remaining sauce.
2. Preheat broiler. Line a small baking pan with foil and coat with cooking spray. Transfer the salmon to the pan, skinned-side down. (Discard the marinade.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes(I turned salmon over and broiled for another 3 minutes on the opposite side to caramelize the honey a bit). Drizzle with the reserved sauce and garnish with sesame seeds.

TIP: To toast seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

My adaptation of a the recipe from EATINGWELL: The Magazine of Food & Health
Copyright 2005 Eating Well, Inc.

This is true....

Blog away!