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Crème Caramel – Always Classy, Always Easy

Creme caramel belongs on the short list for World’s Greatest Dessert.* This time-honored custard is well known in France, Italy, and of course Spain where it’s called flan, as it’s referred to in Mexico as well. How is my creme caramel different than others? The custard (creme) is laced with Angostura bitters to add a deep flavor nuance. Ever wonder why bitters is so popular in drinks such as Manhattans? Same reason; it adds flavor depth. Bitters is widely used in cooking throughout the Caribbean, South America and Australia — to name a few. And as you know, I’m hooked on bitters in food (pumpkin pie). So give my creme caramel a try.

Crème Caramel

Makes 6 servings  Prep time 15 minutes  Oven Time 40 minutes   

Caramelized Sugar
1/2     cup sugar
2        Tbsp. water
6        6 oz. ramekins

4        large eggs
2        cups whole milk or half & half
1/2     cup sugar
2        tsp. Angostura aromatic bitters or 1/2 tsp. Angostura orange bitters
1        tsp. vanilla extract
          Dash salt

Preheat oven to 325°F. Place six ramekins (6 to 8 oz size) in a 9 x 13 baking pan. Combine sugar and water in a small saucepan; stir. Boil gently over medium heat for about 10 minutes or until sugar starts to turn golden. Remove from heat and divide among ramekins, titling to coat bottoms of each as you pour. Note that sugar will continue to caramelize after removing pan from heat. Meanwhile, boil a quart or two of water for the 9 x 13 pan.

For crème, whisk eggs in a medium bowl or 4-cup measuring cup. Add remaining ingredients; stir to dissolve sugar. Divide among the ramekins. Pour the hot water into pan halfway up the ramekins. Bake 40 minutes. Remove from oven and let stand in the hot water 10 minutes. Remove ramekins from water and cool completely. Cover and refrigerate at least 4 hours or for several days. Serve in ramekins or invert onto plates. To invert, run a thin knife or rubber spatula around the inside edges of ramekins. Place serving plate on top and quickly turn over. If crème caramel does not drop out, wiggle ramekin a bit.

per serving with whole milk: 235 calories, 5.8 g fat (2.6 g sat fat), 132.1 mg cholesterol, 6.8 g protein, 38.2 g carbohydrate, 108.6 mg sodium, 0 g fiber
per serving with half & half: 290 calories, 12.4 g fat (6.8 g sat fat), 154 mg cholesterol, 6.6 g protein, 37.8 g carbohydrate, 106.6 mg sodium, 0 g fiber

* says Chef John on AllRecipes.com

Posted in Desserts, Rita's Kitchen | Leave a comment

Salmon with Ginger Corn Salsa

What inspires you to try a recipe or choose a dish at a restaurant? Sometimes familiar flavors hit the spot, or ‘what would that taste like?’ makes the choice. I often go with the unfamiliar which is why I tried this recipe from Cooking Light Magazine. I’ve written before about recipe inspiration from magazines and websites in my Tired of Planning Dinner post; like Picnic Fried Chicken from Eating Well Magazine and Swiss Chard and Lemon Ricotta Pasta from blogger TheWimpyVegetarian, because there are so many great recipes to try!

This 4-ingredient salsa (is it a salsa without tomato?) dresses up simply cooked salmon with the sweetness of corn, fragrance of ginger and fresh hints of cilantro. It was a new combination for me, and sounded good to try with salmon from my freezer that I’d caught last June on the epic Father’s Day fishing trip with my family on the San Francisco Bay (see my Facebook page for pics). It’s now a repeat recipe for me.

Don’t wait until next summer if you’ve seen the last of summer corn at your market. I’ve made the recipe with fresh corn and frozen (photo above) and both are equally excellent. Super simple too. As we like it here at GetCookingSimply!  

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Salmon with Ginger Corn Salsa

Makes 4 servings
Adapted from Cooking Light Magazine

  • 4 skin-on salmon filets or steaks
  • Salt and pepper to taste
  • 2 tablespoons olive oil, divided
  • 2 cups corn kernels (about 3 cobs, or frozen, thawed, patted dry)
  • 2 teaspoons peeled and grated fresh ginger
  • 1/2 teaspoon salt
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon red wine vinegar
  1. Sprinkle the salmon with salt and pepper as desired. Heat 1 tablespoon oil in a non-stick skillet. Place salmon in pan (skin side down for filets) and cook until browned, about 3-4 minutes on each side. Transfer to a platter, cover with foil and set aside.
  2. Heat the remaining oil in the pan until shimmering. Add the corn, ginger and 1/2 teaspoon salt. Cook, stirring occasionally until tender, about 2 minutes. Transfer the corn to a bowl and toss with cilantro and vinegar. Spoon the corn salsa over the salmon and serve. Garnish with cherry tomatoes if desired.

Cooking Light Magazine recipe

Posted in Entrees, Rosie's Kitchen | 4 Responses

Asian Persuasion Summer Salads


These are two of our favorite summer salads, even as autumn approaches. Both recipes have an Asian flair, with rice vinegar, soy sauce, chiles and green onions. Rita’s brown rice salad adds a ‘wow’ combination of cilantro, basil and mint that we highly recommend if you’ve never tried this trio. Raisins are the ringer ingredient in Rosie’s slaw, adding a sweet balance to the red pepper flakes and vinegar. When you buy rice vinegar there are two types – ‘seasoned rice vinegar’ and ‘rice vinegar’.  Seasoned has a bit of sugar and salt, so note which vinegar is in which recipe. The rice salad uses seasoned rice vinegar; the slaw uses plain.

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Thai Rice Salad with Three Herbs Makes 8 servings.

1/2  cup seasoned rice vinegar*
2      tablespoons peanut oil
1      tablespoon soy sauce
1      tablespoon packed brown sugar, optional*
1/2  teaspoon hot chili oil, optional
4     cups cooked short grain brown rice**
1/2  cup shredded carrots
1      medium cucumber, seeded and sliced
2     green onions, sliced
1/3 cup each chopped cilantro, mint and basil
Zest of 1 lime

Whisk together seasoned rice vinegar, peanut oil, soy sauce, brown sugar, and if desired, chili oil. Add remaining ingredients to a large bowl. About 10 minutes before serving, pour dressing over and stir to combine.

*Seasoned rice vinegars vary. I used Marukan brand and omitted the brown sugar.
**Use 1-1/4 to 1-1/2 cups raw rice; different types have different yields. Cook as package directs, then chill well. (Make rice a day ahead if you want.) My favorite brand of short grain brown rice is Tsuru Mai, grown in California.
Per serving: 180 calories, 3g protein, 32g carb, 4g fat, (1g sat. fat), 0 mg chol, 380 mg sodium, 2.5g fiber      Thai Rice Salad recipe by Rita Held

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Spicy Asian Slaw Makes 4 servings. Prep time: 10 minutes

3    tablespoons soy sauce
2    tablespoons rice vinegar
1    tablespoon dark sesame oil
1/4 teaspoon crushed red pepper flakes
1    pkg. (8-oz.) coleslaw mix (or 4 cups shredded cabbage and carrots)
1/2 cup Sun-Maid Natural Raisins
1/3 cup thinly sliced green onion
1/4 cup peanuts or chopped cashews (optional)

Combine vinegar, soy sauce, sesame oil, and pepper flakes in a large bowl. Add coleslaw mix, raisins and green onion. Toss well. Chill at least 1 hour or up to 24 hours before serving. Add peanuts or cashews, if desired.

Per serving (1 cup):  130 calories; 5g protein; 3.5g fat (Sat. Fat .5g); 22g carb; 0mg chol;  490mg sodium; 3g fiber

Recipe by Karen Levin for Sun-Maid Growers. Photo by Kelly Burgoyne.

Posted in Rita & Rosie's Kitchens, Salads and Dressings | 1 Response

Fresh corn off the cob – yumm

Summer isn’t quite summer unless there’s fresh sweet corn. Corn on the cob from the farmers market — yellow, white or bi-color — is so tasty. Yet sometimes that buttered cob can be a bit too routine, too predictable. So here are two delicious ways to eat fresh sweet corn off the cob  –  a salad and a soup. For the salad, the corn can be cooked several days ahead and refrigerated. For the soup, no advance cooking is needed.

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Fresh Corn & Cherry Tomato Salad
Makes 4 – 6 servings*

This easy salad has been in my repertoire for years. The combination of fresh corn and sweet little tomatoes may not be new, but it’s always a winner. Mild, seasoned rice vinegar adds a gentle tang, so very little oil is needed. Healthy!

3     ears fresh corn*
       Large bowl of water and ice
1     lb. cherry tomatoes or grape tomatoes
1/4   cup each chopped fresh basil, mint and flat-leaf parsley*
3     Tbsp. seasoned rice vinegar
1     Tbsp. canola or safflower oil
       Salt and fresh-ground pepper to taste

Shuck corn and cook a couple minutes less than you would to eat it on the cob.* Submerge cooked ears in ice water to “kill the cook”. Drain and refrigerate until ready to make salad.

Cut kernels from corn and place in a medium bowl; kernels do not have to be all separated. Cut tomatoes into halves; add to corn. Stir in chopped herbs. Sprinkle with seasoned rice vinegar, oil, salt and pepper; toss to coat. Taste and stir in more vinegar, salt and pepper to taste. Serve as is, or add to a tossed green salad.

* Kitchen Notes:
– It’s best to under-cook corn a bit for salads, so the corn has some crunch. The microwave cooking method is great for salads: Place un-shucked ears in microwave and cook on high 4-5 minutes. Let cool another 5 minutes or so, then remove silk and husks. Place in ice water to chill before making salad. Or refrigerate to use later. Or: Use leftover corn from a previous meal. That’s how this recipe was originally conceived.
– Substitute cilantro for the parsley if you prefer.
– Double the recipe to make 8-10 servings, using 1/3 cup seasoned rice vinegar and 2 Tbsp oil.

Fresh Corn Chowder

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Fresh Corn Chowder with Browned Butter & Bitters

Makes 6 servings (1-1/3 cup each)  

Say hello to fresh corn chowder! Bitters and browned butter add a distinctive flavor that gives this soup a melt-in-your-mouth deliciousness.

4     ears fresh corn (to make 4 cups kernels)
3     cups vegetable broth*
2     cups whole milk
1     tsp. Angostura aromatic bitters
4     Tbsp. butter
1     cup diced yellow onion
1     cup diced ham
1/4  cup flour
       Fresh-ground black pepper
1     cup shredded sharp Cheddar cheese (4-5 oz.)
1/3  cup fresh basil chiffonade*

Shuck the corn. Cut off stem to make a flat end. Stand corn on end and use a sharp knife to cut kernels from cobs (see photo below). Measure about 4 cups kernels; set aside. Stir together broth, milk, and bitters; set aside.

In a 6-quart pot, melt butter over medium-low heat. Allow butter to bubble gently, stirring occasionally, until butter is light to medium brown. Add onions; stir and cook 3-4 minutes or until onions just start to brown. Stir in ham and continue to cook about 2 minutes more. Sprinkle in flour and gradually add broth mixture, stirring and scraping bottom of pot. Bring to a gentle boil over medium heat, stirring occasionally. Stir in corn, and black pepper to taste. Partially cover pot and simmer 15 minutes. Remove chowder from heat; stir in cheese and basil.

* Kitchen Notes:
– Substitute chicken broth if you prefer.
– Chiffonade is thin strips or shreds. To prepare, stack large basil leaves one on top of the other, roll up and cut across into strips, then cut strips in half. Or simply chop the basil.
– Corn kernels do not have to be separated once off the cob. That will happen naturally while cooking.

Posted in Rita's Kitchen, Salads and Dressings, Soups | 4 Responses

Apple-Rhubarb-Ginger Galette

A galette is my cheater version of pie. Just one crust to roll and no pie pan fussing! Perfect for stone fruits, apples, berries, rhubarb, and oven ready in about 30 minutes. Or maybe a few minutes more if it’s your first time. This is a good starter recipe if you’ve never made pastry. See my step-by-step stir-n-roll pie crust pastry from the classic red 1950 Betty Crocker’s Picture Cookbook — page 433 in my mom’s book 🙂

Send me a picture of your galette and I’ll add it to this post!

Use your judgement for more or less sugar and cornstarch depending on the sweetness and juicyness of your fruit. 

• 4 cups sliced fresh fruit or whole berries (halve or quarter strawberries)

• 1/2 to 3/4 cup sugar

• 2-4 tablespoons finely chopped crystallized ginger (optional)

• 3-4 tablespoons cornstarch

• half recipe Shortcut Pie Crust  (or your favorite purchased single pie crust)


• Roll dough to about 11-inch circle. It’s important to roll this dough between wax paper as my step-by-step photos show in the directions.
You can try a well-floured surface if you don’t have wax paper. Plastic wrap and parchment don’t work so well.

• Dust with cornstarch or instant tapioca if fruit is very juicy

• Add fruit and fold crust over

• Brush crust with milk and sprinkle with sugar

• Bake on parchment lined baking sheet. 375F (convection) or 400F (conventional) 30 min or until bubbly and crust is golden.
Ovens vary, time and temp may need adjustment.

Serve warm or cool with ice cream or whipped cream. Yum!



Posted in Desserts, Rosie's Kitchen | 8 Responses

Quinoa Arugula Summer Salad

Move over potato and mac salads. Quinoa is stepping in. I shared this salad with my neighbors, and soon thereafter a call came in: “We want the recipe!” My orange bitters-laced dressing gives an appealing flavor twist to this refreshing and healthy salad. Cook the quinoa a day or so in advance, and make the dressing in advance too if you want. For a main dish salad, top each serving with sliced cooked chicken.

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Quinoa Arugula Summer Salad

Makes 4 – 6 servings   Prep time about 20 minutes (not including quinoa cook and cool time)

3 to 4   cups cooked quinoa, chilled

1/3      cup seasoned rice vinegar
2         Tbsp. safflower or canola oil
1          tsp. Angostura orange bitters
1/2       tsp. each salt and fresh-ground pepper

1/3       cup crumbled feta cheese
1/3       cup chopped basil
3          Tbsp. chopped mint
2          Tbsp. sliced green onion
2          cups halved cherry tomatoes (red, yellow or both)
4          generous cups baby arugula

Cook quinoa ahead of time. Let cool, uncovered, then chill until ready to make salad. One (1) cup uncooked quinoa yields 3-4 cups cooked.

Stir together seasoned rice vinegar, safflower oil, Angostura orange bitters, salt and pepper.

In a large bowl, combine quinoa, feta, basil, mint and green onion. Add tomatoes and arugula. Drizzle with dressing and toss to coat. Sprinkle with additional seasoned rice vinegar to taste, if desired.

Kitchen Notes
– Cook quinoa a day or two ahead and keep refrigerated.

– Salad may be made well in advance, adding arugula an hour or two before serving. Keep refrigerated until ready to serve. 

Nutrition information per serving (6): 246 calories, 7.6g protein, 34.1g carb, 9.1g fat (1.9g sat fat), 7mg chol, 750mg sodium, 4.4g fiber


Posted in Rita's Kitchen, Salads and Dressings | 4 Responses

Asparagus Risotto – An Easier Way

Its springtime and asparagus is in full bloom. Risotto is one of my favorite ways to use asparagus, especially when combined with a bit of fresh lemon peel, a dusting of sage or marjoram, and a swirl of zesty grated cheese. Risotto does not require that you stand at the stove while it cooks. There is no constant stirring in my recipe. The result is deliciously creamy with al dente rice — just as you’d expect risotto to be. This minimal stirring method was developed by Rosie and me for a client a few years back. A wine accompaniment? Pinot Grigio or Sauvignon Blanc is perfect.
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Springtime Asparagus Risotto

Makes 8 cups (4 main-dish or 8 side-dish servings)

1        lb. asparagus spears
2        Tbsp. butter
2        Tbsp. extra virgin olive oil
1        medium onion, chopped
2        large cloves garlic, minced
2        cups (about 14 oz) Arborio rice
1        cup Holland House* white cooking wine
4        cups (32 oz) reduced-sodium chicken broth, warmed up in microwave
1/3     cup grated Parmigiano-Reggiano or pecorino-Romano cheese
1        Tbsp. grated lemon peel (optional)
1/2     tsp. dried sage, marjoram or tarragon

Wash asparagus and break off the tough ends. Cut spears into 1-inch pieces; set aside.

In a 6-quart pot, melt butter with olive oil. Add onion, garlic, and rice. Over medium-high heat, cook and stir 3-4 minutes; do not brown. Add cooking wine and broth. Increase heat to high and bring to a boil. Immediately reduce heat to low, cover and cook 10 minutes. No need to stir.

Add asparagus, increase heat slightly and continue to cook uncovered about 3 minutes. Stir now and then. Taste rice to ensure it does not overcook. Rice should be al dente and rather soupy. Stir in cheese, lemon peel and marjoram. Remove from heat and serve immediately. Sprinkle with additional cheese, if desired.

* Risotto made with table wine:
If you prefer to use table wine to make the risotto, use a light pinot grigio, sauvignon blanc or Chablis. After cooking and stirring the rice with the butter, olive oil, onion, and garlic, stir in 1 cup wine. Cook until very creamy and almost all the wine is absorbed–about 2 minutes on medium-high heat.
Then stir in the reduced-sodium chicken broth (or vegetable broth) and 1/2 teaspoon kosher salt. Increase heat to high and bring to a boil. Immediately reduce heat to low, cover and cook 10 minutes. No need to stir. Add asparagus as directed above.

Kitchen Notes:
– The flavors of grated cheeses vary. Start with 1/3 cup, and add more if desired. Serve risotto in 1-cup portions as a side dish or larger portions as a main dish.
– Traditional risotto is very creamy and the rice is firm to the bite. The rice will continue to absorb liquid as it sits.
– Recipe may be halved; use a 4-quart saucepan.

– Stir in 1/2 cup diced ham or prosciutto along with the cheese, lemon and dried herb.
-Use 2 cups fresh peas (also in season now) in place of asparagus.

Posted in Entrees, Rita's Kitchen, Sides and Sauces | 3 Responses

Classic Quiche for Spring Time

Whether for Passover, Easter or simply to welcome spring, quiche is so delicious and quite easy to make. My recipe uses two ingredients that make a big flavor difference:  Swiss Gruyère cheese and Angostura aromatic bitters. Both provide wonderful rich depth that takes traditional quiche to another level. Really.

Quiche is especially nice to make for potlucks or family gatherings. Not only is it rather uncommon, it can be made a day ahead and warmed up a bit in the microwave. And the slices can be just 2-inches wide so one quiche will serve 12. Very flexible. Very yummy.

I use store-bought pie crust (yes, I’m a lazy baker of sorts). See Kitchen Notes below the recipe for my favorite brand. The tastiest Gruyére cheese is Emmi from Switzerland. A bit pricey, but worth every penny. Emmi Gruyére was recommended by the tasters at Cook’s Illustrated magazine, May-June 2017 issue.

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Classic Quiche

Makes one quiche for 6 – 8 servings
Prep time: 10-12 minutes   Oven time: 40-45 minutes

1          9-inch deep dish frozen pie crust,* thawed
2          tsp. Angostura aromatic bitters
1          cup half & half, room temperature
4          large eggs, room temperature
2          Tbsp. grated Parmesan or Romano cheese
1          Tbsp. flour
1/4       tsp. each salt and pepper
dash   nutmeg
2          rounded cups shredded Gruyère cheese (about 5 oz.)
2          sliced green onions

Place room temperature pie crust in a pie plate as directed on box. Preheat oven to 350°F.

Stir Angostura into half & half. In a medium bowl, whisk together eggs, Parmesan, flour, salt, pepper and a sprinkle of nutmeg; add half & half with Angostura. Stir in shredded Gruyère and onions.

Pour mixture into pie crust, distributing Gruyère evenly throughout. Bake on the bottom oven rack for 40 minutes or until a sharp knife inserted in center comes out clean. Let cool at least 15 minutes before serving.

* Kitchen Notes
– My favorite store-bought pie crust is Immaculate Ready-to-Bake in a blue box, usually found near refrigerated cookie dough.
– Sprinkle 1/2 cup diced ham over quiche before baking, if desired.
– Quiche may be baked a day ahead and refrigerated. Bring to room temperature or warm individual slices in microwave on low power.

Posted in Entrees, Rita's Kitchen | 4 Responses

Authentic Irish Brown Bread

For home-baked bread speedier than my Speedy No-Knead Artisan Bread, I bake Irish Brown Bread. A staple bread in Ireland, Irish Brown is different from soda bread for it’s distinctive large crumb texture and wheaty flavor with a touch of molasses. There’s no rise time, and it stirs up in about 5 minutes. I learned how to bake this authentic version while visiting friends last summer at their B&B in Tullamore, Ireland, between Dublin and the Galway coast. Our Irish friend John adds crunchy sunflower, sesame, poppy and pumpkin seeds. It was the best I tasted in Ireland!

I carefully watched John make the bread and took exact measurements. Then I made adjustments to the temperature and bake time since John baked in an Aga Cooker which doesn’t have exact temperatures, only hotter and cooler oven chambers and he baked the bread in both. I came up with a compromise in my oven, but the key is to bake until well browned so the center is fully cooked.

In Ireland I noticed this bread is commonly baked in the evening for the morning breakfast, as John did, and some of the other B&B’s. On our last night, the B&B proprietor gifted me a bag of Odlums brand whole meal flour which is an extra coarse wheat flour (see photo below). It was worth lugging home! The coarser flour plus the seeds makes the distinctive brown bread texture. Odlums is available on-line or look for the coarsest brand you can find, such as King Arthur, unless you happen to have a grain mill. (Which might be on my wish list now!). I like the finer textured brown bread made with our whole wheat flour, but the difference makes for appreciation of international food experiences. I add extra seeds to compensate for less coarse flour.

Bake a loaf for the luck of the Irish this March 17 and I think you’ll make this bread often!  After the second or third day I like to serve it toasted, and its always good with butter and my Basic Citrus Marmalade.

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Irish Brown Bread
Makes one 9×5 or 8×4.5-inch loaf, about 16 slices

1-1/2 cups (200g) coarse whole wheat flour (see Test Notes)
1-1/2 cups (200g) all-purpose flour
1-2 tablespoons each sunflower, sesame, and poppy seeds, or your choice
1-1/4 teaspoons baking soda
1/4 teaspoon table salt
1-1/4 cups (300g) buttermilk (use from Rita’s Best Buttermilk Pancakes!)
2 tablespoons (40g) blackstrap or dark molasses
1 tablespoon (10g) sunflower oil
1 large egg
1/2 cup natural or golden raisins, optional
1-2 tablespoons raw pumpkin seeds

  1. Heat oven to 400°. Coat a 9×5 or 8×4.5-inch loaf pan with cooking spray.
  2. Combine dry ingredients in a large bowl
  3. Whisk together the buttermilk, molasses, oil and egg.
  4. Stir liquids into dry mixture just until batter is evenly moistened. Stir in raisins if desired. Spread evenly in pan. Sprinkle with pumpkin seeds. Moisten fingers and flatten top, lightly pressing seeds.
  5. Bake 30-35 minutes until well browned and pick inserted in center comes out clean.

NOTE: I was not compensated to mention brands in this post.

Test Notes:
King Arthur brand is coarsest I’ve found. I also like results with 1-1/4 cups of any brand whole wheat flour plus 1/2 cup wheat bran.
For buttermilk substitution here are some options.

Posted in Breads, Rosie's Kitchen | 2 Responses

Best Buttermilk Pancakes

Yes, these are the best I’ve ever had — and the simplest. Rosie agrees! (See her variation notes below.) I developed the recipe for a client years ago and did lots of research to arrive at the ideal balance of ingredients for thick, nice-rising pancakes. Yet, it’s the crunchy cornmeal that makes these pancakes especially appealing to me. Cornmeal is one of my kitchen staples. As is buttermilk; I’m an avid user (and share a substitute option). Buttermilk is a versatile ingredient, especially for baking, as in my favorite Corn Muffins. If you’re a pancake person like me, please tell me what you think. Kudos, or not, all comments are welcome. And… scroll down to check out a few photos below the recipe.

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Cornmeal Buttermilk Pancakes

Makes 8, 4” pancakes (or doubled, about 16 pancakes*)

1        cup all-purpose flour (spoon into measuring cup and level top)
2        Tbsp. medium-grind cornmeal, like Bob’s RedMill*
1        tsp. sugar (optional)
1/2     tsp. baking soda
1/4     tsp. baking powder
1/4     tsp. salt*
1        cup buttermilk* (low fat or not)
1        egg
2        Tbsp. butter, melted

Whisk together dry ingredients in a medium bowl. Warm up buttermilk, just a bit, in microwave oven; whisk in egg. Add to dry ingredients along with melted butter. Stir gently just until combined; batter should be lumpy. Let rest 5-10 minutes.

To make pancakes, pour desired amount of batter onto a preheated, non-stick skillet or lightly greased skillet. Cook on medium heat until bottom side is brown, turn; cook until center springs back when lightly touched. 

Kitchen Notes
This recipe doubles nicely. Use 1-2/3 cup buttermilk to start; add more if batter is too thick and not pourable. 

Rosie’s Whole Wheat Banana-Walnut Pancakes:  Use 1 cup whole wheat flour instead of all-purpose flour. Add 1 banana, sliced, and 1/2 cup chopped walnuts.

Buttermilk substitution: If you don’t have buttermilk, pour 1 tablespoon white vinegar or cider vinegar into a 1-cup liquid measuring cup. Fill to the 1-cup level with whole or 2% milk. Let stand for 5 to 10 minutes for milk to clabber. Stir, then whisk in egg before adding to dry ingredients.

*Alber’s cornmeal is a typical supermarket brand. It’s a bit less coarse, so if you like a little crunch, replace a couple tablespoons of flour with extra cornmeal.

Use double-acting baking powder. It’s the most common, and actually may be the only baking powder available for everyday consumer use (Argo brand, Rumford etc).

Salt is iodized “table salt” in all my recipes. Table salt has more sodium than kosher salt: 590mg per 1/4 tsp vs 280mg sodium per 1/4 tsp for kosher salt.

dry ingredients are whisked together

lumpy batter is best; don’t over mix

my favorite non-stick pancake pan


Posted in Breads, Rita's Kitchen | Leave a comment