Tasty Tuesday--Fluffy Pancakes

Sunday morning was a pancake kind of morning. Tired (maybe a little hungover?) from the night before, cold and dreary out, and there was no bacon in the house. And I was NOT going to the store to get some, either. Luckily, I had everything needed to make these yummy pancakes.

This pancake batter is my go-to. It makes perfectly fluffy pancakes every time. I don't even remember where I first found it, but I'm glad I did!

Fluffy Pancakes

Dry Ingredients

2 cups all-purpose flour

1/4 cup sugar

1 teaspoon salt

1 1/2 tablespoons baking powder

Wet Ingredients

1 large egg

2 cups minus 1 tablespoon reduced fat milk

2 tablespoons melted butter, slightly cooled

1 tablespoon high quality vanilla extract

In a large bowl, mix dry ingredients with fork, set aside. In a separate bowl, beat egg and add milk, vanilla, and butter and mix well. Make a well in the center of the dry mix. Slowly pour the wet mix into the well, gently mixing as pouring with a fork. DO NOT OVER MIX. Batter should be thick and lumpy. Heat two skillets over medium heat for 4 minutes. Add oil and brush to coat (or use nonstick spray). Drop batter by 1/4 cups, cook for about 2 minutes--until bubbly. Flip and cook for about 1 minute more. 

I sprinkled blueberries on my pancakes as they cooked.

I like to keep my pancakes on an oven proof dish on warm in the oven while I make the rest. Also, I sprayed the pan in between each batch to ensure that they didn't stick.

Tasty Tuesday--Sounds Gross...

...but is oh so good.

Turkey Slaw

See? Sounds gross, right? That's why I didn't want to put the name of this dish in the title. I promise you, if you make this yummy, healthy salad, you won't be disappointed!

I had this salad at my mother-in-law's house, which she bought prepared from her local Publix, and immediately I was trying to figure out how to duplicate it. My Publix here doesn't carry it in their deli, so I started working on finding a recipe that seemed close. And what do you know, I found the recipe on the Boar's Head website. However, I made a few changes to make it a little healthier. I made it for my family when they came to visit and it was a big hit!

This is a great healthy salad to make for lunch throughout the week--filling and tasty.

Ingredients

1 1/2 lb. green cabbage, cored & shredded coarsely

1 lb. Boar's Head turkey breast (not sliced too thinly), julienned

3/4 cup toasted sliced almonds

1/4 cup green onion, diced

3/4 cup rice wine white vinegar

1/2 cup sugar

1/4 cup olive oil (or canola oil)

1 tablespoon sesame oil

1 tablespoon toasted sesame seeds

In a large bowl, toss together the cabbage, turkey, green onions, and almonds.

In a separate smaller bowl, add the sugar to the rice wine vinegar and whisk until the sugar is dissolved.

Whisk in olive (or canola) oil and sesame oil. 

Pour over cabbage mixture and toss to coat.

Sprinkle with sesame seeds.

So, don't judge a book by its cover title, folks. Think outside the box and make this healthy salad for your weekly lunches and you won't regret it!