buttermilk pancakes with maple flavored syrup

Its been a long time since I posted anything here; just got busy with life and family and kids!  Now that I’m back, lets start off with a simple breakfast recipe.

You don’t need pancake mix or boxed powder to satisfy your cravings for pancakes.  In only a couple of minutes you can make your own batter from scratch.  Mmmm …

I love simple, no-fail recipes.  This pancake recipe is one of them.  It makes a lot of servings, very good for breakfast/brunch parties. I like to freeze the leftover pancakes.  One of my sons is crazy about pancakes, he can literally eat them everyday, so huge batches of fresh warm pancakes are more than welcome in our house.

If you want to freeze the pancakes for a quick future breakfast, just let the pancakes cool down completely, place them in zip lock bag, and freeze.

dec 21 2014 037 (2)

Serve these with your choice of fruits and syrup.  I made my own maple flavored syrup.  It literally takes 3 mins to make it, even though it takes a lot of sugar, but on the bright side it doesn’t contain any added preservatives like the store bought ones.

Ideally, I like to refrigerate the syrup; the feel of cold syrup on fresh warm pancakes is just priceless 🙂

For the pancakes you will need:
source: add a pinch

  • 4 cups flour, self-rising
  • 4 tbsp sugar
  • 1/2 tsp salt
  • 2 eggs
  • 3 1/2 cups buttermilk
  • 5 tbsp butter, melted

In a large bowl whisk the dry ingredients.

In another bowl mix the wet ingredients.

Add wet ingredients to dry until combined.

Heat non stick pan over medium heat.

Pour 1/4 cup scoops of batter.

Flip once to cook the other side.

For maple flavored syrup you will need:

  • 1 cup brown sugar
  • 1 cup white sugar
  • 1 cup water
  • 1 tbsp maple syrup (you can sub vanilla if you like)

Pour brown sugar, white sugar, and water in a pot.

Cook on high heat for 3 mins.

Turn off the heat and add maple syrup.

Serve with the pancakes, store the leftovers in an airtight jar and refrigerate.

Enjoy =)


pb banana muffins with nutella swirl

Ramadan Mubarak Guys ❤

I don’t know whether its lack of tea or iron deficiency, I can barely do anything around the house while fasting, especially for couple of hours after waking up.  So you see my lack of posting is because I only bake If I’m invited to an iftar party or when something is about to expire/rotten.

We had lots of ripe bananas sitting on the counter so i made muffins and some chocolate banana pb frozen bites (will post the recipe later iA).  I loved the peanut butter, banana and nutella combo, these muffins really hit the spot!  I think the die-hard chocolate fans can totally add semi-sweet chocolate chips to the batter.

pics taken at night :(

pic taken at night 😦

By the way, I just wanted to mention, every time we are about to break our fast please make dua for people around the world who are afflicted with severe poverty and hardship and thank Allah for all the things he has bestowed upon us.  Alhamdulillah, we are so blessed!!

You will need:

  • 1¾ cup All purpose Flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup sugar
  • ¼ cup softened unsalted butter
  • ½ cup peanut butter
  • 2 eggs
  • 4 large bananas
  • 4-5 tablespoons Nutella softened (mix with fork till soft)

Preheat oven to 350 F

In a small bowl mix together flour, baking powder, baking soda and salt.

In a bowl of your stand mixer with paddle attachment mix butter and sugar until fluffy.

Add peanut butter and banana and then mix in eggs one at a time.

Beat in flour mixture on low speed till incorporated.

Fill 12 muffins liners with the batter evenly.

In a small bowl whisk Nutella with a fork, drop a small tsp into middle of each muffin.

Use a toothpick to gentlyswirl the Nutella into the muffin.

Bake at 350 for 22 minutes or until a toothpick inserted comes out clean.

Source: My love for cooking