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Allendale K - Hildan Student Council - the gillingham battle B26 crashes of 1944 - Shamrock Arts Celebration - Tell Tale Chapbooks

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Taste the flavors of a traditional currywurst in the form of a burger. There are juicy beef patties seasoned with curry spices, creamy curry ketchup mayo sauce, and all the usual currywurst toppings on this Currywurst Burger. The German street food favorite is changed in a tasty way!

Ingredients: 1 pound ground beef. 1 tablespoon curry powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 4 hamburger buns. 1/2 cup curry ketchup. 1/4 cup mayonnaise. 4 slices of cheddar cheese. 1 cup shredded lettuce. 1/2 cup sliced onions. 1/2 cup sliced pickles.

Instructions: Put the ground beef, curry powder, salt, and black pepper in a bowl. Take the mixture and shape it into 4 burger patties. Warm up your grill or pan on the stove by setting it on medium-high heat. The burger patties should be cooked on a grill or stove for four to five minutes on each side, or until they are done the way you like them. To melt the cheese, add a slice to each patty in the last minute of cooking and cover. First, split the hamburger buns in half. Then, toast them on the grill or in a toaster until they are lightly browned. The curry ketchup and mayonnaise should be mixed together in a small bowl to make a sauce. Spread the curry ketchup mayo sauce on the bottoms of the toasted buns before putting the Currywurst Burgers together. Make a burger patty and melt some cheese on top of each bun. Tear up some lettuce, slice some onions, and add some pickles. Put the other half of the bun on top and serve hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

Elga Records

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This Paleo Chicken Soup is a comforting and nourishing dish that's perfect for a healthy, gluten-free, and Whole30-compliant meal. It's packed with flavorful ingredients and is sure to satisfy your taste buds while keeping you on track with your Paleo lifestyle.

Ingredients: 2 pounds of chicken thighs, bone-in and skin-on. 4 cups of chicken broth homemade or store-bought, make sure it's Paleo-friendly. 3 carrots, peeled and chopped. 3 celery stalks, chopped. 1 onion, finely chopped. 3 cloves of garlic, minced. 1 teaspoon of dried thyme. 1 teaspoon of dried rosemary. 1 bay leaf. Salt and black pepper to taste. 2 tablespoons of olive oil.

Instructions: Heat olive oil in a large pot over medium-high heat. Add chopped onions and garlic, saut until fragrant and onions are translucent. Add chicken thighs and brown them on both sides for about 4-5 minutes per side. Add carrots, celery, dried thyme, dried rosemary, bay leaf, salt, and black pepper to the pot. Stir to combine. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the chicken is cooked through and tender. Remove the chicken thighs from the pot and shred the meat with two forks. Discard the bones and skin. Return the shredded chicken back to the pot and simmer for an additional 10 minutes to heat through. Taste the soup and adjust the seasoning if needed. Serve hot and enjoy your nourishing Paleo Chicken Soup!

Prep Time: 15 minutes

Cook Time: 50 minutes

Toputensili

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A hit at any Super Bowl gathering are these Cheesy Smoked Meatballs. This appetiser is so good that people will be begging for more thanks to the combination of ground beef, pork, cheeses, and smoky flavor.

Ingredients: 1 lb ground beef. 1/2 lb ground pork. 1 cup breadcrumbs. 1/2 cup grated Parmesan cheese. 1/2 cup shredded mozzarella cheese. 2 eggs. 1/4 cup chopped fresh parsley. 1 tsp garlic powder. 1 tsp onion powder. 1/2 tsp black pepper. 1/2 tsp salt. 1 cup barbecue sauce. 1/2 cup wood chips for smoking.

Instructions: Preheat your smoker to 225F 107C using wood chips of your choice. In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, mozzarella cheese, eggs, parsley, garlic powder, onion powder, black pepper, and salt. Mix until well combined. Form the mixture into golf ball-sized meatballs and place them on a wire rack. Place the wire rack with meatballs in the preheated smoker. Smoke the meatballs for 2 hours or until they reach an internal temperature of 160F 71C. Brush the smoked meatballs with barbecue sauce during the last 30 minutes of smoking. Remove the meatballs from the smoker and let them rest for a few minutes before serving.

Prep Time: 20 minutes

Cook Time: 120 minutes

Pony Dag

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This sandwich combines the sweet tanginess of apricot preserves with the smoky heat of roasted poblano peppers, all enveloped in melted sharp cheddar cheese between two slices of sourdough bread. It's a unique twist on the classic grilled cheese.

Ingredients: 4 slices of sourdough bread. 8 slices of sharp cheddar cheese. 1 poblano pepper, roasted, peeled, and sliced. 4 tablespoons of apricot preserves. 2 tablespoons of butter, softened.

Instructions: Put apricot preserves on two slices of sourdough bread and spread them out evenly. Put four slices of sharp cheddar cheese between each piece of bread. Toast some poblano pepper slices and put them on top of the cheese. Add the last few slices of sourdough bread on top to make sandwiches. Cover the outside of each sandwich with softened butter. Set the pan on medium heat and add the sandwiches. It should be cooked for three to four minutes on each side until the cheese melts and the bread turns golden brown. Take it off the heat and let it cool down a bit before you serve.

Prep Time: 10 minutes

Cook Time: 8 minutes

Lymington Open Gardens

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The flavors in these Teriyaki Burgers with Spicy Mayo are a mix of Asian and American. The beef patty with teriyaki flavor is juicy and tasty, and the spicy mayo gives it a kick of heat. It's perfect for a burger night!

Ingredients: 1 lb ground beef. 1/4 cup teriyaki sauce. 4 hamburger buns. 1/2 cup mayonnaise. 2 tbsp sriracha sauce. 4 slices of Swiss cheese. 4 lettuce leaves. 4 slices of tomato. 4 slices of red onion. Salt and pepper to taste. Vegetable oil for grilling.

Instructions: In a mixing bowl, combine the ground beef and teriyaki sauce. Season with salt and pepper to taste. Divide the beef mixture into 4 equal portions and shape them into burger patties. Preheat your grill or grill pan over medium-high heat and brush with vegetable oil to prevent sticking. Place the burger patties on the grill and cook for about 4-5 minutes per side for medium-rare burgers. Adjust the cooking time for your desired level of doneness. During the last minute of cooking, add a slice of Swiss cheese on top of each patty and allow it to melt. While the burgers are cooking, toast the hamburger buns on the grill until they are lightly browned. In a small bowl, mix the mayonnaise and sriracha sauce to create the spicy mayo. Spread the spicy mayo on the bottom half of each toasted bun. Place a lettuce leaf on top of the spicy mayo, followed by the cooked burger patty with melted cheese. Add a slice of tomato and a slice of red onion on top of the patty. Finally, place the top half of the toasted bun on the stack. Serve your Teriyaki Burgers with Spicy Mayo hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

All. My Jewels Honey

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The vegetarian dish Nadiya Hussain's Halloumi Curry with Coconut Sambal is incredibly tasty, featuring a smooth coconut sauce and an ideal blend of spices. It's a fantastic weeknight dinner option because it's quick and simple to prepare.

Ingredients: 250g halloumi cheese, cut into cubes. 1 onion, finely chopped. 2 cloves of garlic, minced. 1 red chili, deseeded and chopped. 1 tsp ground cumin. 1 tsp ground coriander. 1 tsp turmeric powder. 400ml can of coconut milk. 1 tbsp vegetable oil. Salt and pepper to taste. Fresh coriander leaves for garnish. Cooked rice, for serving.

Instructions: In a pan, warm the vegetable oil over medium heat. When the onion is translucent, add it and cook it. Cook for a few more minutes after adding the chopped red chili and minced garlic. Add the turmeric powder, ground coriander, and ground cumin. Mix thoroughly to blend. After adding, saut the halloumi cheese cubes until they are lightly browned all over. After adding the coconut milk, taste and add salt and pepper as needed. Simmer, stirring occasionally, for approximately ten minutes. Top the cooked rice with the halloumi curry and sprinkle with fresh coriander leaves. You can combine shredded coconut, lime juice, chili, and a small amount of salt to make coconut sambal. Serve it as a condiment, on the side.

Prep Time: 15 minutes

Cook Time: 20 minutes

Aoh Alpbach

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These baked cake donuts are a healthier alternative to fried donuts. They are moist, fluffy, and have a delightful glaze. Perfect for breakfast or as a sweet treat anytime!

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/4 cup unsalted butter, melted. 1/2 cup buttermilk. 1 egg. 1/2 teaspoon vanilla extract. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/4 teaspoon ground nutmeg optional. For the glaze:. 1 cup powdered sugar. 2-3 tablespoons milk. 1/2 teaspoon vanilla extract.

Instructions: Preheat your oven to 350F 175C and grease a donut pan. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and nutmeg if using. In another bowl, mix together the melted butter, buttermilk, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Spoon the batter into the greased donut pan, filling each cavity about 2/3 full. Bake in the preheated oven for 10-12 minutes or until a toothpick comes out clean when inserted into a donut. Remove the donuts from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Dip each cooled donut into the glaze and place it back on the wire rack to let the excess glaze drip off. Add any desired toppings like sprinkles or chopped nuts while the glaze is still wet. Let the glaze set for about 30 minutes before enjoying your baked cake donuts.

Prep Time: 15 minutes

Cook Time: 12 minutes

Nikander100

[ask-alexandrite-fusion]

This everyday superfood salad is packed with nutrient-dense ingredients like quinoa, avocado, and hemp seeds. It's not only delicious but also incredibly healthy, providing a satisfying and nourishing meal.

Ingredients: 2 cups mixed greens. 1 cup cooked quinoa. 1 cup cherry tomatoes, halved. 1/2 cup shredded carrots. 1/2 cup shredded red cabbage. 1/4 cup sliced almonds. 1/4 cup dried cranberries. 1 avocado, diced. 2 tablespoons hemp seeds. 2 tablespoons balsamic vinegar. 2 tablespoons extra virgin olive oil. Salt and pepper to taste.

Instructions: Apple slices, cooked quinoa, cherry tomatoes, shredded carrots and red cabbage, sliced almonds, and dried cranberries should all be put in a large bowl. Put hemp seeds and diced avocado on top. Add extra virgin olive oil, salt, and pepper to a small bowl and mix them together using a whisk. This will make the dressing. Pour the dressing over the salad and gently toss to cover everything. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

suomen voittaja

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Delight your senses with these indulgent brown butter ginger cookies. The warmth of spices combined with the nutty richness of browned butter creates a heavenly treat. And when you sandwich them with a luscious mascarpone cream, you elevate the experience to pure luxury.

Ingredients: 1 cup unsalted butter, browned and cooled. 1 cup granulated sugar. 1/4 cup molasses. 1 large egg. 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground ginger. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground cloves. 1/4 teaspoon ground nutmeg. 1/2 cup crystallized ginger, finely chopped. 1/2 cup granulated sugar for rolling. 1 cup mascarpone cheese. 1/4 cup powdered sugar. 1 teaspoon vanilla extract.

Instructions: Warm the oven up to 350F 175C and put parchment paper on baking sheets. The browned butter, 1 cup of granulated sugar, and molasses should all be mixed together well in a large bowl. Mix in the egg until it's smooth. Mix the flour, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg together in a different bowl using a whisk. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. Add the ginger crystals and mix them in. Put the 1/2 cup of granulated sugar for rolling in a small bowl. Make balls out of spoonfuls of dough, and then coat each ball in sugar. Spread the dough balls out on the baking sheets that have been prepared. When the edges are golden brown, it's done baking. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way. Mascarpone cheese, powdered sugar, and vanilla extract should all be mixed together in a bowl. Mix until it's nice and smooth. Spread or pipe the mascarpone cream on the flat side of one cookie after the cookies are completely cool. Then, put another cookie between the two. Do it again with the rest of the cookies. Serve and have fun!

Prep Time: 25 minutes

Cook Time: 10 minutes

Pb Ithaca

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This Vegan Mexican Cornbread Pot Pie combines spicy bean and veggie filling with a tender cornbread crust, all baked together for a delicious and comforting meal.

Ingredients: 1 cup cornmeal. 1 cup all-purpose flour. 1 tablespoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup unsweetened almond milk. 1/4 cup vegetable oil. 1 tablespoon apple cider vinegar. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz corn kernels, drained. 1 can 4 oz diced green chilies. 1 can 15 oz diced tomatoes, drained. 1/2 cup chopped green onions. 1 teaspoon cumin. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon cayenne pepper. Salt and pepper to taste. 1 cup shredded vegan cheese.

Instructions: Warm the oven up to 400F 200C and grease a 9x13-inch baking dish. Mix cornmeal, flour, baking powder, baking soda, and salt in a large bowl. Put almond milk, vegetable oil, and apple cider vinegar in a different bowl and mix them together. Mix the dry and wet ingredients together until they are just barely mixed. Spoon half of the cornbread batter into the baking dish that has been set up. Put black beans, corn, diced tomatoes, green onions, cumin, chili powder, garlic powder, onion powder, cayenne pepper, salt, and pepper in a large bowl. Mix the ingredients together. Cover the cornbread batter in the baking dish with the bean mixture. Shred some vegan cheese and sprinkle it on top of the beans. Spread out the rest of the cornbread batter that you have left over the cheese layer. Place cornbread in an oven that has already been heated. Bake for 25 to 30 minutes, or until it turns golden brown and a toothpick inserted into the middle comes out clean. Let it cool down for a while before you serve it.

Prep Time: 20 minutes

Cook Time: 30 minutes

Pony Dag

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A delicious pasta dish combining the flavors of roasted ratatouille with tender pasta and savory Parmesan cheese. It's a satisfying and wholesome meal perfect for any occasion.

Ingredients: 1 eggplant, diced. 1 zucchini, diced. 1 yellow squash, diced. 1 red bell pepper, diced. 1 yellow bell pepper, diced. 1 onion, diced. 4 cloves garlic, minced. 1/4 cup olive oil. Salt and pepper to taste. 8 oz pasta of your choice. 1/2 cup grated Parmesan cheese. Fresh basil leaves, chopped, for garnish.

Instructions: Preheat oven to 400F 200C. In a large bowl, toss diced eggplant, zucchini, yellow squash, red bell pepper, yellow bell pepper, onion, and minced garlic with olive oil until well coated. Spread the vegetables in a single layer on a baking sheet. Season with salt and pepper to taste. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through. Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside. In a large skillet, combine the roasted vegetables and cooked pasta over medium heat. Toss gently until heated through. Sprinkle grated Parmesan cheese over the pasta and vegetables, stirring until melted and well combined. Serve hot, garnished with chopped fresh basil leaves. Enjoy your flavorful Roasted Ratatouille Pasta!

Prep Time: 15 minutes

Cook Time: 30 minutes

Neuro.ca

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A delightful and indulgent single-serving pancake recipe that combines the flavors of oatmeal chocolate chip cookies in a vegan and gluten-free version. Perfect for a cozy breakfast treat!

Ingredients: 1/3 cup rolled oats. 1/4 cup oat flour gluten-free. 1/2 ripe banana, mashed. 1/4 cup almond milk or any plant-based milk. 1 tbsp maple syrup. 1/2 tsp vanilla extract. 1/4 tsp baking powder. Pinch of salt. 2 tbsp vegan chocolate chips. 1 tbsp chopped walnuts optional. Cooking spray or oil for the pan.

Instructions: Use a blender or food processor to turn the rolled oats into a fine flour. Mix the oat flour, almond milk, maple syrup, vanilla extract, baking powder, and a pinch of salt together in a bowl. Mix the batter until it's smooth. If you want to use them, add the chopped walnuts and vegan chocolate chips. Place a nonstick frying pan or skillet over medium-low heat and lightly coat it with oil or cooking spray. You can pour the pancake batter onto the pan to make a pancake of any size you want. After the pancake starts to bubble on top, flip it over and cook the other side until it's golden brown. Place the pancake on a plate and repeat with the rest of the batter. You can top your tasty Oatmeal Chocolate Chip Cookie Pancake with more maple syrup, fresh fruit, or a dollop of dairy-free yogurt, depending on what you like. No gluten or animal products were used in this pancake.

Prep Time: 10 minutes

Cook Time: 10 minutes

Green Thinkerz

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Indulge in these decadent vegan chocolate swirl buns, perfect for breakfast or dessert. Soft, fluffy dough swirled with rich vegan chocolate chips, these buns are a delightful treat for any occasion.

Ingredients: 3 cups all-purpose flour. 1/4 cup granulated sugar. 1 packet instant yeast. 1/2 teaspoon salt. 1 cup almond milk, warmed. 1/4 cup vegan butter, melted. 1/4 cup vegan chocolate chips.

Instructions: In a large bowl, mix flour, sugar, yeast, and salt. Add warmed almond milk and melted vegan butter. Mix until dough forms. Knead dough on a floured surface for 5-7 minutes until smooth and elastic. Place dough in a greased bowl, cover with a clean cloth, and let it rise for 1 hour. Roll out dough into a rectangle on a floured surface. Spread vegan chocolate chips evenly over the dough. Roll up dough tightly, starting from the long side, to form a log. Cut the log into 12 equal pieces. Place the pieces in a greased baking dish, leaving space between each. Cover with a clean cloth and let rise for 30 minutes. Preheat oven to 375F 190C. Bake buns for 20-25 minutes until golden brown. Remove from oven and let cool slightly before serving.

Prep Time: 20 minutes

Cook Time: 25 minutes

Alk Site

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Indulge in the ultimate comfort dessert with this warm and gooey chocolate chip cookie skillet. It's the perfect treat for sharing with friends and family.

Ingredients: 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 1 large egg. 1 teaspoon vanilla extract. 1 cup semisweet chocolate chips. 1/2 cup chopped nuts optional. Vanilla ice cream for serving.

Instructions: Set the oven temperature to 175C 350F. Mix the flour, baking soda, and salt in a mixing bowl. Beat the softened butter, brown sugar, and granulated sugar in a separate bowl until the mixture is light and fluffy. Blend the egg and vanilla essence until thoroughly blended. Mixing until a cookie dough forms, gradually add the dry ingredients to the wet ones. Add the chopped nuts if using and semisweet chocolate chips and stir. Press the cookie dough evenly into a cast-iron skillet after transferring it there. Bake for 20 to 25 minutes in a preheated oven, or until the center is set but still a little gooey and the edges are golden brown. After taking the skillet out of the oven, give it some time to cool. Sprinkle some vanilla ice cream over the warm cookie skillet before serving. Savor the delectable skillet of chocolate chip cookies!

Prep Time: 15 minutes

Cook Time: 25 minutes

Willowtree Campsites

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These vegan strawberry coconut protein muffins are moist, flavorful, and packed with plant-based protein. They make a perfect on-the-go breakfast or snack!

Ingredients: 1 cup oat flour. 1/2 cup vegan vanilla protein powder. 1/4 cup coconut flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup coconut milk. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1 cup diced strawberries. 1/4 cup shredded coconut.

Instructions: Preheat the oven to 350F 175C and line a muffin tin with paper liners. In a large bowl, combine oat flour, protein powder, coconut flour, baking powder, baking soda, and salt. In another bowl, whisk together coconut milk, maple syrup, melted coconut oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in diced strawberries and shredded coconut. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 20 minutes

My Little Pony Party

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This succulent baked chicken breast recipe is bursting with flavor from a simple yet delicious blend of herbs and spices. It's easy to make and perfect for a quick weeknight meal or a cozy family dinner.

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon paprika. 1/2 teaspoon dried thyme. 1/2 teaspoon dried oregano. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Preheat the oven to 375F 190C. In a small bowl, mix together olive oil, minced garlic, paprika, thyme, oregano, salt, and pepper. Place chicken breasts in a baking dish and rub the olive oil mixture over them, ensuring they are evenly coated. Bake in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165F 74C. Once cooked, remove from the oven and let it rest for a few minutes before serving. Garnish with fresh chopped parsley and serve hot.

Prep Time: 10 minutes

Cook Time: 30 minutes

centralskolan

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These buttermilk pancakes are a beloved family breakfast. They're fluffy, light, and perfect for a weekend morning treat.

Ingredients: 1 1/2 cups all-purpose flour. 3 tablespoons granulated sugar. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 1/4 cups buttermilk. 1/4 cup milk. 1 egg. 3 tablespoons unsalted butter, melted. 1 teaspoon vanilla extract.

Instructions: Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Add the egg to a different bowl and beat it. Then add the buttermilk, milk, melted butter, and vanilla extract. Combine well. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Don't mix it too much; lumps are fine. Put a nonstick griddle or skillet over medium-high heat and use cooking spray or butter to lightly coat it. For each pancake, pour 1/4 cup of batter onto the griddle. Once the top starts to bubble, flip it over and cook until the other side is golden brown. Top it off with your favorite things, like whipped cream, maple syrup, or fresh berries. Serve it hot.

Prep Time: 10 minutes

Cook Time: 15 minutes

Expanding Consciousness Collective