Sante Fe Vegetable Chowder

Packed full of super veggies, easy & really delicious. 

1 tablespoon minced fresh green chile peppers (I used canned)

1 cup chopped onion

1 1/2 teaspoons ground cumin

1 teaspoon ground coriander

1/2 teaspoon dried oregano

1/2 teaspoon salt

2 tablespoons olive oil

1/2 cup diced carrot

3 cups diced sweet potatoes

2 cups vegetable broth (or chicken if you like that sort of thing ;)

1 cup diced red pepper

1 can fire roasted, diced tomatoes

1 cup corn, fresh or frozen

1 cup diced zucchini

2 oz cream cheese, softened

3/4 cup shredded sharp cheddar

1 cup milk

2 cans black beans, drained and rinsed

In large pot heat oil over medium-high heat. add chiles, onion, cumin, coriander, oregano, and salt. Saute, stirring frequently until onions are clear, about 10 minutes. Add carrots, sweet potatoes and broth. Bring to a boil, reduce heat, cover and simmer for 10 more minutes. Add peppers, tomatoes, corn and zucchini; stir to combine. Cover and cook over medium-high heat for 15 minutes or until vegetables are tender.

Transfer 3 cups of soup to a blender or food processor. Add cream cheese, cheddar, and milk, processing until smooth. Add the puree, black beans, back to the soup. Heat over medium low heat until thickened to desired consistency.

Option: add cooked + shredded chicken, but it's fairly hearty without.

Serve with any of the following: tortilla strips, a dallop of sour cream, sliced avocado, lime wedge, or cilantro.

(Friend Jill)

Mom's Baking Powder Biscuits

My mom has made these for years, & they are simple & delicious. We love them with with jam, or topped with eggs, bacon & cheese for something extra-savory.

3 cups flour

2 tablespoons baking Powder

1 1/2 teaspoons salt

1 cup vegetable shortening

1 cup milk

Sift dry ingredients (or whisk). Cut in shortening until is resembles course meal. Make a well in the center and pour in milk. Mix together only long enough to form a soft dough and then knead only 30 seconds. Roll out to desired thickness and cut w/ a 2 " cookie cutter. Gather dough together and do it again - make sure not to over-handle and use a light touch. Brush with butter if you desire. Bake at 400º until done, about 15-20 minutes.

Makes 16-20 biscuits

Kelsey's Cheddar & Apple Grilled Cheese

8 slices white bread, sliced 1/2-inch thick

4 teaspoons whole-grain mustard

8 ounces Cheddar, shredded

12 slices applewood smoked bacon, cooked until crisp

1 Granny Smith apple, sliced thin

4 tablespoons unsalted butter

DIRECTIONS

DIRECTIONS

Heat a grill or large skillet over medium-low heat.

Butter one side of each slice of bread. Spread the mustard over the opposite side on 4 slices of the bread. Top each of the 4 slices with the Cheddar, crisped bacon and apple slices. Add the remaining slices of bread on top with the buttered side facing out.

Place the assembled sandwiches in the skillet. Cook until the cheese begins to melt and the bread is golden brown. Flip and cook the other side until golden brown as well.

Remove from the skillet, slice and serve.

(Kelsey Nixon)

Slow Cooker Chicken Enchilada Soup

This soup was simple & yummy. We made the last minute decision to serve in bread bowls, just for kicks. A simple side of corn bread would be perfect, too. 

3 large chicken breast halves

2 (14 oz) cans chicken broth

2 (8 oz) cans tomato sauce

2/3 cup chunky salsa 

1/2 cup Zesty Italian Dressing

2 Tbsp chili powder

1 tsp cumin

2 tsp onion powder

2 tsp garlic powder

1/4 cup extra virgin olive oil

1/2 cup Masa Harina

2 cups milk

2 cups frozen corn

1 (14 oz) can black beans, drained and rinsed

1 (14 oz) can pinto beans, drained and rinsed

2/3 cup shredded Cheddar Cheese

2/3 cup shredded Monterrey Jack Cheese

Salt and Pepper, to taste

For Serving:

Additional shredded Cheddar and Monterrey Jack Cheese

Diced avocados

Sour Cream

Chopped cilantro

Chopped green onions

Tortilla Chips or strips

Place chicken in a slow cooker. Pour chicken broth, tomato sauce, salsa and Zesty Italian Dressing over chicken. Sprinkle in chili powder, cumin, onion powder and garlic powder. Cover with lid and cook on low heat for 6 hours.

Once cooked, remove chicken from slow cooker and set aside. Prepare a roux in a saucepan by heating olive oil over medium heat then stirring in Masa Harina (mixture will be thick), slowly pour in milk. Cook, stirring constantly, until mixture is very thick and it reaches a gentle boil (it should be like the consistency of a porridge). Pour mixture into slow cooker and whisk until smooth. Add in corn, Black Beans, Pinto Beans, Cheddar Cheese and Monterrey Jack Cheese. Shred chicken and stir into soup. Season soup with salt and pepper to taste (I didn't add any salt at all I didn't think it needed it just pepper). Allow to cook about 10 minutes until all ingredients are heated through. Serve warm garnished with additional shredded cheese, diced avocados, sour cream, cilantro, green onions and tortilla chips.

Generously serves 8.

(Cooking Classy)

Cornbread Pancakes

2 1/2 cups buttermilk

1 cup cornmeal

1 cup all-purpose flour

2 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/4 cup granulated sugar

2 large eggs

3 Tbsp vegetable oil

3 Tbsp applesauce

In a bowl, whisk together cornmeal and buttermilk, cover and refrigerate overnight.

Preheat a non-stick skillet or griddle to medium heat (I heat an electric griddle to 350 degrees). In a bowl, whisk together flour, baking powder, baking soda and salt, set aside. Remove cornmeal mixture from refrigerator and stir in sugar, eggs, vegetable oil and applesauce. Gently whisk in dry mixture and stir just until combine, batter should be slightly lumpy. Butter griddle (note: if you have a really good non-stick griddle, that's really non-stick, I would recommend NOT buttering it then the pancakes don't spread as much) and pour 1/4 cup mixture onto griddle at a time. Flip pancake when bubbles start to appear on surface and bottom is golden. Cook opposite side until golden. Serve warm with honey butter syrup, blueberry syrup, vanilla cream syrup or maple syrup.

Honey Butter Syrup

1/2 cup butter

1/2 cup powdered sugar

1/2 cup honey

1/2 cup buttermilk

1/2 tsp baking soda

Melt butter in a large saucepan over medium low heat , stir powdered sugar and honey and whisk until combine. Mix in buttermilk. Bring mixture just to a boil stirring constantly, then remove from heat and stir in 1/2 tsp baking soda. Stir mixture until frothy about 10 seconds. Serve warm.

(Cooking Classy)

Lasagna Soup

1 lb Italian sausage cooked & crumbled
1 onion, chopped
2 carrots, chopped
Add the carrots & onion to the sausage & cook 3 min

Add the following & cook three minutes more:
6 oz chopped mushrooms
2 T minced garlic

Add:
4 cups chicken broth
14 oz Italian style stewed tomatoes
10 oz tomato sauce

Bring to boil & add 2 cups bow tie pasta.

Cook for about 10 minutes or until pasta is soft, then stir in 2 cups of chopped spinach.

Put fresh mozzarella - cubed or shredded - on the bottom of your bowl before pouring in soup. Top with fresh basil & parmesan cheese.

(My mom)

Pasta with Tomato Cream Sauce

2 Tablespoons Olive Oil

2 Tablespoons Butter

1 whole Medium Onion, Finely Diced

4 cloves Garlic, Minced

2 cans (15 Ounce Each) Tomato Sauce Or Marinara Sauce

Salt And Pepper, to taste

Dash Of Sugar (more To Taste)

1 cup Heavy Cream

Grated Parmesan Or Romano Cheese, To Taste

Fresh Basil, Chopped

1-½ pound Fettuccine

Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.

Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.

Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)

(Pioneer Woman)

Curried Couscous with Broccoli & Feta

I used frozen broccoli & a bag of pre-shredded carrots, which meant that there was basically zero prep to this recipe. Easy, fresh & so delicious.

1 3/4 cups water
1 cup uncooked couscous
1 1/2 cups small broccoli florets
1/2 cup finely chopped red onion
1/3 cup shredded carrot
1/4 cup raisins (I'll use more next time)
1/4 cup dry-roasted cashews, chopped
2 tablespoons white wine vinegar
1 1/2 tablespoons olive oil
1 tablespoon sugar
1 1/2 teaspoons curry powder
1 teaspoon bottled minced fresh ginger
3/4 teaspoon salt
1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
3/4 cup (3 ounces) crumbled feta cheese

Bring 1 3/4 cups water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

While couscous stands, steam broccoli florets, covered, for 3 minutes or until tender.

Combine couscous, broccoli, onion, and next 10 ingredients (onion through chickpeas), tossing gently. Sprinkle with cheese.

YIELD: 5 servings (serving size: about 1 1/4 cups)

(Cooking Light)

Pesto Pasta with Roasted Tomatoes

1 pint cherry or grape tomatoes

8 oz. mushrooms, sliced (optional)

3-4 Tbsp. olive oil

salt

pepper

8 oz. bowtie pasta

1/4 C. pine nuts

1/2 C. pesto sauce

1/3 C. shredded parmesan cheese

Preheat oven to 425. Place tomatoes and mushrooms on a foil-lined baking sheet and drizzle with olive oil. Toss with your fingers, making sure everything is coated with olive oil. Sprinkle lightly with salt and pepper. Cook for 12-15 minutes or until tomatoes look plump and some of the skins just start to split. While this is cooking, cook pasta as directed on box. While pasta is cooking, place pine nuts in a small skillet over medium heat. Stir frequently until the nuts turn golden brown and look slightly glossy, about 7-9 minutes. To assemble, toss the hot drained pasta with pesto and Parmesan cheese. Top with tomatoes and mushrooms and sprinkle with toasted pine nuts and additional parmesan cheese if desired.

(Our Best Bites)

Albondigas Soup

We loved the sweetness of this soup, & especially that it was a quick + easy one pot dinner. I cut this recipe in half & it was still giant.

6 14.5 oz cans beef broth

1 28 oz can crushed tomatoes

1 7 oz can diced green chiles 

1 large onion, chopped

1 bunch cilantro, minced

2 lbs. ground beef

1 1/2 tsp dried basil

1 1/2 tsp dried oregano

1 1/2 c. white rice

salt and pepper to taste

lemon or lime to taste

Make your meatballs. I used an egg, 1/2 teaspoon of oregano & basil each, & about 1 cup bread crumbs & 1/2 of a chopped onion when I halved the recipe (adjust depending on the fat content of your meat). Lightly brown meat balls leaving slightly undone. Or, use pre-made use frozen meatballs too if you don't want to make them.

In a large pot combine: broth, tomatoes & their liquid, green chiles, onion, basil, & oregano. Bring to a boil. Add uncooked rice, cover & simmer for 15 minutes. Add meatballs; cover & simmer until meatballs are not pink in the center, usually 10-15 minutes longer. Lastly, before serving, stir in chopped cilantro. Add salt & pepper, plus lime juice to taste.

(From friend Jill - the source of all good recipes, especially when I'm in a pinch)

Bruce Paltrow's Pancakes

From Gwyneth herself (via Glamour Magazine). 

1 1/2 cups unbleached all purpose flour

3 tablespoons sugar

1 3/4 teaspoons baking powder

1 teaspoon salt

3 eggs

3 tablespoons butter, melted & cooled slightly

1 1/2 cups buttermilk

about 1/2 cup whole milk

Combine flour, sugar, baking powder & salt in a bowl. Whisk eggs, 3 tablespoons butter & buttermilk in another bowl. Whisk wet ingredients into dry ingredients until just combined (small lumps are fine). Cover batter & let rest overnight in the refrigerator. Heat a large greased griddle or large nonstick skillet over medium heat. Add milk to batter until it reaches desired consistency; the more milk, the thinner & more delicate the pancakes. Working in batches of three pancakes, spoon batter onto griddle or skillet. Cook until surface of pancake is covered with bubbles, 2 to 3 minutes. Flip & cook the other side until golden, 2 to 3 minutes. Drizzle with warmed maple syrup; serve. 

Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce

This recipe was time intensive, but really delicious - & felt like we were having something a little bit special for dinner. It made a generous amount, allowing us to eat some immediately & also fill two small Pyrex containers with a few servings each to put in the freezer to eat later. 

Total Time: 2 hr 5 min

Prep: 45 min Cook:1 hr 20 min (if frozen) / 20 minutes if fresh

Yield: 6 to 8 generous servings

1 (12-ounce) box jumbo pasta shells (recommended: Barilla)

3 tablespoons extra-virgin olive oil

1/2 large yellow onion, chopped (about 1 cup)

3 cloves garlic, chopped

1 pound ground turkey

1/2 teaspoon kosher salt, plus 1/2 teaspoon

1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon

1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped

1 (15-ounce) container ricotta cheese

3/4 cup grated Parmesan

2 eggs, lightly beaten

1/4 cup chopped fresh basil leaves

2 tablespoons chopped fresh flat-leaf parsley

5 cups Arrabbiata Sauce, recipe follows

1 1/2 cups grated mozzarella (about 5 ounces)

Arrabbiata Sauce:

2 tablespoons extra-virgin olive oil

6 ounces sliced pancetta, coarsely chopped

2 teaspoons crushed red pepper flakes

2 garlic cloves, minced

5 cups jarred or fresh marinara sauce

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.

Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.

In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.

To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.

To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)

Arrabbiata Sauce

Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.

(Giada)

Suzi's Warm Corn Dip

2 cans corn
2 4-ounce cans chopped green chiles
1/2 cup red pepper, chopped
1/2 cup Parmesan cheese, shredded
1 cup Monterrey jack cheese, shredded
2 tablespoons jalapeno, chopped
1 cup mayonnaise
Chopped olives for garnish

Mix everything together in a large bowl, pour in baking dish & cook at 350˚ for 30 minutes.

Grandma Hessing's Hot Chocolate

My friend Amy gave us a jar full of this last year, & I knew I had to make it myself this year. It's mellow, malty, creamy hot chocolate - kind of the polar opposite of the Shake Shack recipe that I love so much, but equally delicious. We tripled the recipe (!!) & are giving away jars to our friends & neighbors this Christmas (we basically bought out The Container Store's supply of cute holiday jars). 

The recipe is huge! Making it once made enough to fill seven 25-ounce containers. 

1 large can Quik chocolate drink mix (30 oz)

1 box instant powdered milk (8 qt)

1 lb. powdered sugar (2 1/2 cups)

1 large bottle powdered cream (22 oz.)

2 1/2 cups instant malt (original)

2 tsp. salt

Mix ingredients well. Will fit into a 5 quart tupperware container. Mix 1/4 cup chocolate mix to 1 cup hot water or milk.

Tortellini with Butternut Squash, Mushrooms & Fontina

1 small butternut squash (2 pounds), peeled & cut into 1-inch cubes (or buy it pre-cubed at Costco!)

1/2 pound button or cremini mushrooms, stems trimmed & halved if large

1/4 cup fresh sage leaves

2 tablespoons olive oil

Kosher salt & black pepper

1 pound fresh or frozen cheese tortellini

2 ounces fontina or Gruyere, grated (1/2 cup), plus more for serving

Heat oven to 450. On 2 rimmed baking sheets, toss the squash & mushrooms with the sage, oil, 1/2 teaspoon salt, & 1/4 teaspoon pepper. Roast, tossing once, until tender, 20 to 25 minutes. 

Meanwhile, cook the tortellini according to the package directions. Reserve 1/2 cup of the cooking water; drain the tortellini & return to the pot. Add the vegetables, fontina, 1/4 cup of the cooking water, & 1/2 teaspoon salt & toss gently to coat (add more coking water if the pasta seems dry). Sprinkle with additional cheese. 

(Real Simple)

Tomato Soup w. Roast Beef, Cheddar & Horseradish Panini

2 tablespoons olive oil

2 large onions, chopped

4 garlic cloves, chopped

1 28-ounce can whole peeled tomatoes

3 1/2 cups chicken broth

1 teaspoon dried thyme

Kosher salt & black pepper

1/2 cup sour cream

2 tablespoons prepared horseradish

8 slices sandwich bread

8 ounces thinly sliced roast beef

8 ounces sharp white cheddar cheese, sliced

2 cups baby arugula

Heat the oil in a large saucepan over medium-high heat. Add the onions & garlic & cook, stirring often, until softened, 5 to 7 minutes. Add the tomatoes (with their juices), broth, thyme, & 1/2 teasponon each salt & pepper. Simmer, stirring occasionally, until slightly thickened, 15 to 20 minutes. Working in batches, in a blender, puree the mixture until smooth. 

Meanwhile, in a small bowl, stir together the sour cream & horseradish. Form sandwiches with the bread, roast beff, Cheddar, arugula & half the horseradish mixture. Heat a lightly oiled grill pan over medium heat ^ cook the sandwiches until the cheese is melted, 5 to 6 minutes per side. Tp the soup with the remaining horseradish mixture & serve with the sandwiches. 

(Real Simple)

Pioneer Woman's Cornbread

1 cup Yellow Cornmeal

½ cups All-purpose Flour

1 teaspoon Salt

1 Tablespoon Baking Powder

1 cup Buttermilk

½ cups Milk

1 whole Egg

½ teaspoons Baking Soda

¼ cups Shortening

2 Tablespoons Shortening

Preheat oven to 450 degrees.

Combine cornmeal, flour, salt, and baking powder in a bowl. Stir together.

Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir.

Pour the milk mixture into the dry ingredients. Stir with a fork until combined.

In a small bowl, melt 1/4 shortening. Slowly add melted shortening to the batter, stirring until just combined. In an iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.)

Cook on stovetop for 1 minute, then bake for 20 to 25 minutes or until golden brown.

Edges should be crispy!

(Pioneer Woman)

Pioneer Woman's Cornbread Dressing w. Sausage & Apples

The very best stuffing I've ever had, although it took a lot of prep + time.

32 ounces, weight White Button Or Crimini Mushrooms
4 Tablespoons Canola Oil
½ teaspoons Kosher Salt
4 cups Cornbread, Cut Into 1-inch Cubes
4 cups French Bread, Cut Into 1-inch Cubes
4 cups Artisan/crusty Bread, Cut Into 1-inch Cubes
½ pounds Italian Sausage
2 cups Diced Onion
5 whole Granny Smith Apples, Large Dice
5 Tablespoons Brown Sugar
1 cup White Wine
½ teaspoons Kosher Salt
32 ounces, fluid Low (very Low) Sodium Chicken Broth
1 teaspoon Ground Thyme
½ teaspoons Turmeric (more To Taste)
2 teaspoons Rosemary, Leaves Minced
½ teaspoons (additional) Kosher Salt
Black Pepper To Taste
Fresh Parsley, Minced

Allow diced bread to sit out on cookie sheets for several hours or overnight, until dried out.

Preheat oven to 500 degrees.Wash mushrooms thoroughly and pat dry with paper towels. Toss in a bowl with canola oil and sprinkle with 1/2 teaspoon salt. Mushrooms will be very coated, but that’s good! Divide mushrooms between two sheet pans and roast in the upper half of the oven for at least 20 minutes, stirring once halfway through roasting. Remove from oven when mushrooms are deep brown. Set aside.

In a large skillet, crumble and brown sausage over medium high heat. Remove sausage from skillet and set aside. Without cleaning the skillet, add in diced onions and brown for five minutes. Increase heat to high and add diced apples, brown sugar, and 1/2 teaspoon salt. Cook for 3 to 5 minutes, or until deep golden brown.
Decrease heat to medium and pour in wine (be careful if you’re using an open flame). Stir and cook to reduce liquid by half, about two to three minutes. Pour apple/onion mixture into a bowl and set aside.

Return skillet to medium heat (again, without washing) and add thyme, turmeric, rosemary, 1/2 teaspoon salt, and pepper. Heat for a few minutes, then set aside.
Add bread to a large bowl, then add browned sausage, mushrooms, and apple/onion mixture (and juice that might have accumulated.) Next, add broth mixture gradually as you toss the ingredients, being prepared not to use all of the liquid according to your taste.

Check seasonings at the end and add in minced parsley. Pour into a large baking dish (I used an iron skillet) and bake at 375 for 20 to 25 minutes, or until golden brown on top. (Or you can stuff the turkey if you’re into that kind of thing.

Delicious!

(Pioneer Woman)

Nixon Cranberry Salad

3 cups whole cranberries fresh

¾ cup sugar

2 1/3 cup miniature marshmallows

1 8.5 ounce can crushed pineapple, drained

1 cup heavy cream

½ cup powdered sugar

1 tsp. vanilla.

1 pomegranate, seeds

Chop cranberries in food processor or blender, add sugar and chill for 1-2 hours. Add marshmallows & pineapple. Set aside.

Whip cream, adding sugar and vanilla to sweeten. Fold into cranberry mixture.

Refrigerate or freeze. Garnish with Pomegranate seeds.

(The Nixon Family)

Mom's Buttermilk Pancakes

I grew up with a mother who never made anything out of a box (& only now as a cooking adult do I realize how very lucky I was). Her buttermilk pancakes are my very favorite to this day - especially with blueberries or huckleberries, + homemade syrup (easy!).

2 cups flour

1 teaspoon flour

1 1/2 teaspoon baking powder

2 teaspoons sugar

2 eggs

2 to 4 tablespoons melted butter

2 cups buttermilk

1 teaspoon baking soda

Mix buttermilk & baking soda. Let stand for a few minutes until the bubbles form. Meanwhile, whisk together flour, salt, baking powder, & sugar. Add butter & eggs to buttermilk mixture & then quickly whisk or fold into the flour. Don't over-mix, as batter should be lumpy. If the mixture is too thick, add a bit more buttermilk. Bake on a griddle.

There's no exact recipe for the syrup, but do something like this:

Melt a cube of butter, a bit of water (1/4 to 1/2 cups) & a large clump of brown sugar. When the mixture has been heated through & & the brown sugar & butter melted, adjust to taste, adding a bit of vanilla (&/or cinnamon). If you like a clear, thickened syrup, add a bit of cornstarch mixed with just enough water to dissolve & stir into the syrup, cooking until thickened.

*Remember that in order for the pancakes to be light & fluffy, all ingredients should be at room temperature. You can cheat with the buttermilk and butter by putting them in the microwave.