Grandma Bevie's Butterscotch Pie

This is my husband's very favorite pie in the whole world!   The only problem is that Grandma Bevie makes the best butterscotch pie and honestly I don't think any attempt I make at making this pie for him will come close to being as good as hers.  This year we are not with his family for Thanksgiving which means that it is my turn to try to make this pie.   I have faced the fact that mine will never be as good as hers and I am ok with that!   So here is my attempt at it!

1 frozen pie shell that you bake ahead of making this filling (follow the instructions on the pie shell bag or box to bake it.)

2 cups of milk hot ( that means put 2 cups of milk in a sauce pan and heat it up but keep stirring because you don't want to scald the milk- just heat it up)  I would say use medium heat for this project!!

In a separate bowl combine:

1 cup of brown sugar (You may need to add a little more- I think I added 1/4 c more.)
1/2 cup sugar
a pinch of salt
and 3 beaten egg yolks

Mix that together!

When the milk is hot, add the sugars, salt and egg mixture in to the sauce pan and keep stirring...never quit stirring!

Then add to the sauce pan still stirring:
1/2 C of flour
1 tablespoon of butter or margerine
1 teaspoon of vanilla

Still over medium heat keep stirring the mixture until everything is mixed in very well and watch for it to thicken.   You can feel that it is thickening.  Take this off the unit and set aside to let cool for a few minutes.   Then you pour the filling in to the baked pie shell and let it cool and set up.  Refrigerate and enjoy with whipped cream on it. 

Pork Carnitas

2 cans of rotel tomatoes (the ones with tomatoes and green chilies in it- you
can also use the generic- I found the generic at wal-mart)1 pound of
pork stew meat

Tablespoon of taco mix (you could put less in to make it less spicy)

Place this in your crockpot and cook for 7-8 hours on low

Use a fork or I used my mix and chop (pampered chef) to shred the meat.

Serve over rice or on tortillas.

Garnish with cheese, sour cream guacamole or whatever you would like.


I modified the original recipe I found
because it called for the stew meat and green chillies only and we thought it
was a little bland- the rotel tomatoes and the taco mix seemed to give it the
kick we thought it was missing.

Crockpot Applesauce

It gets the color from the cinnamon that you put in it.

Here is a great recipe that you can make with all of the apples that you may have sitting around!
This recipe will make 6 cups of applesauce or 3 quarts total.

10-15 apples- these could be any kind you like but a baking apple would be preferable. ( I used granny smith apples- I love the tartness of them!) These need to be peeled, cored and chopped up small.
1 cup of sugar (depending on the kind of apple you use- you may want to use less sugar.)
1 cup of water
1 teaspoon cinnamon

Combine these ingredients in the crockpot and cook on low for about 11 hours.

When you are done you can freeze the applesauce (although I would wait to put your HOT applesauce in the freezer until it cools down. Or you can can it- you need to place your canned applesauce in a boiling water bath for 15 minutes- the water bath needs to completely cover your jars. After pull them out and place them in a spot with no draft to cool and listen for the lids to seal- you'll hear a little pop as they seal.

Enjoy! Applesauce can be used in many recipes as a subsitution for shortening or butter. Remember that using all applesauce in a recipe can make things chewy- subbing part of it will make them less chewy but save you the calories!

As a side- we figured out that a cup of this applesauce is about 8 points in weight watchers on their plus points program.

Mexican Potato Casserole

1 teaspoon olive oil
1 pound of ground turkey
2 green bell peppers seeded and chopped
8 scallions sliced
2 tomatoes chopped
1 tablespoon chili powder
1 tablespoon of ground cumin
1 tablespoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon salt
2 large baking potatoes, scrubbed and thinly sliced
3/4 cup nonfat cheddar cheese, shredded

Preheat the over to 350 degrees and spray a 13X9 baking dish with nonstick cooking spray; set aside

In a large nonstick skillet, heat the oil. Add the ground turkey, bell peppers, and scallions; cook, stirring as needed until the turkey is browned and veggies are softened, 6-8 minutes.

Add the tomatoes, chili powder, cumin, garlic powder, black pepper and salt; cook stirring as needed, until the flavors are blended, about 5 minutes.

Arrage alternate layers of the potatoes and the ground turkey mixture in the dish. Cover with foil and bake 40 minutes; uncover and sprinkle evenly with the cheese. Bake until the potatoes are cooked through and the cheese is melted, about 10 minutes longer.

Southwest Salsa aka "Cowboy Caviar"

This is a dip you need to try!

1 can whole corn drained
1 can black beans rinsed and drained
5 roma tomatoes, seeds removed and diced
1 bunch of green onions, chopped
1 bunch of cilantro, chopped (I leave this out because I don't like cilantro)
1 bottle zesty italian dressing
1 fresh lime
1 avocado, chopped

Instructions:
Combine corn, beans,onion,and cilantro, the juice of a lime and dressing.

Just before serving add avocado. Serve cold with tortilla chips.

Delicious!

Rosie's Rolls

These are named for a neighbor I had growing up in Boise, Idaho. I can remember going to her house for breakfast a few times and she fixed these for our family and hers. We loved them!!!!! Thank you Rosie!!!! These are addictive I will warn you! It must be the vanilla ice cream in it...imagine ice cream for breakfast! :)


Preheat your over to 400 degrees.

2 tubes of biscuit dough
1/2 margerine melted
1/2 c. brown sugar
1/2 c. sugar
1/2 c. vanilla ice cream melty.... or I guess softened would be a good way to put it.

Cinnamon and sugar mixture (make this to roll your biscuits in.)

Directions:

Mix the sugars, margerine and vanilla ice cream together and set aside.


Lightly grease a 9 X 13 cake pan and then roll your biscuits in cinnamon and sugar and lay them in the pan. After all the biscuits are in the pan pour the sugar,ice cream margerine mixture over the top of the biscuits.

Bake for 20 minutes and then enjoy!

Crockpot Mexican Chicken

I made this for dinner tonight and it was excellent!!!!

4 chicken breasts (these can be put in the crockpot frozen)
1 can corn (I used frozen corn and it worked great! I think it was about 2-3 cups)
1 can diced tomatoes
1 can black beans rinsed
1 can green chiles
1 package taco seasoning

Place the chicken breasts in the bottom of the crockpot and then pour all the other ingredients in on top. Cook on high for 4 hours or low for 8 hours.

Shred the chicken breasts and mix in. Spoon this into tortillas and garnish with shredded cheese and any other toppings.

Healthy and so tasty! Enjoy!

Cookie Pops

These are so easy and fast!

1 pkg of Oreos or the cheap sandwich cookies you can buy at walmart
1 8 oz pkg of Cream Cheese softened
1 pkg of chocolate bark (candy melt)

In a food processor grind up your package of cookies. If you don't have a food processor you can mash them up by hand in a ziplock bag- just make sure you get it as fine as possible. Mix in the softened cream cheese and make sure you get it throughout all the cookies ( I just threw the cream cheese in with the cookie crumbs in my food processor- you do have to stop and stir it a little when doing it this way). Make small balls using your hands or a small ice cream or cookie scoop. Put them on a cookie sheet and pop them in the freezer to harden for 30 minutes.

Melt your chocolate bark either on the stove in a double boiler or in the microwave. Roll the balls in chocolate (you could use two forks to do this)- dip them about three times and lay them on waxed paper and sprinkle with sprinkles immediately. Let them sit until firm- you could also stick skewers in them to make them cookie pops if desired.

Delicious! Enjoy!

Banana Nut Muffins or Bread

A recipe using brown sugar, and vanilla in Banana Bread- try it it is delicious!


1/2 c shortening
1/2 c brown sugar
2 eggs
1 3/4 c flour
1 t baking powder
1/2 t baking soda
1/2 t salt
1/2 t nutmeg
1/2 t cinnamon
1 t vanilla
1 c mashed ripe bananas (about 2-3 average size bananas)
1/2 c chopped walnuts or pecans (leave out if you want to...I did :)

Preheat your oven to 425 degrees if making muffins, if making a loaf of bread preheat to 350 degrees

Mix shortening and sugar in the bowl and mix then add eggs, vanilla and mix. Next add dry ingredients and half of flour and the mashed banana and mix that together then add the rest of the flour and mix together. Add in nuts if desired and mix.

If you are making muffins:
Pour in to muffin tin (greased or lined with muffin cup papers) makes about 24 muffins. Bake at 425 degrees for 19 minutes.

If you are making bread:
Pour batter in to two greased and floured medium loaf pans. Bake at 350 degrees for 40-45 minutes

Salsa Chicken Tacos

Wow it has been awhile since my last post! Sorry for that!

Here is one that we had just recently at our house! It was so good!

1 jar of salsa (I used a jar of homemade salsa)

3-4 Chicken breasts (boneless, I also used frozen ones but you could use fresh)


Place the chicken breasts in the crockpot. Pour the salsa over the top of the chicken breasts, Cook on low for 6 hours or high for 3-4 hours. After they have cooked take a fork shred the chicken breasts.


Serve in a tortilla shell and garnish with olives, sour cream, guacamole etc..

As a side you could serve with a green salad or rice.

Peanut Butter Popcorn

I have been thinking about making this for awhile and today I finally did it!

I took a part of another recipe I had and modified it and I think it turned out pretty well!

1 cube of margerine
1 cup of peanut butter
4 cubes of white almond bark
1 cup of powdered sugar

2 bags of microwave popcorn, popped

Melt the margerine, peanut butter and white almond bark in a sauce pan. When melted, take off the heat and stir in the cup of powdered sugar.

Pour Popped Popcorn in a big bowl and combine with the peanut butter sauce mix until covered and then spread out on a large cookie sheet to dry.

Enjoy!

Simple Chicken Enchiladas

5 cups of cooked chicken chopped
2 cans cream of chicken soup
1 soup can full of chicken broth (about 1 1/4 cups)
3 green onions, chopped
10 flour tortillas 6 or 8 inch size
1 lb Colby Jack Cheese shredded, divided into 2 portions
8 oz salsa (or as much as you want to use)

Add the broth to the cream of chicken soup and make a sauce- add the raw onions to it

Spread some sauce on a tortilla and fill with a spoonful of chicken and spoonful of cheese. Roll it up and place in a sprayed 9 X 13 pan

When you have rolled all 10 tortillas pour the extra sauce over the enchiladas and sprinkle with remaining cheese. Spoon salsa over the cheese.

Bake at 350 degrees until hot and bubbly (Check at 10 minutes)

To Die for French Bread or French Bread Rolls

(This recipe can be made in the bread machine)

1 1/2 cups warm water
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups bread flour

In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.

If making in the bread maker- put your flour, salt and oil in the bread maker first and then add the yeast mixture on top after it has sat for the 10 minutes. Then use your dough setting and start it.

If you are making this by hand follow these instructions:
In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes. To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes.
Meanwhile, preheat oven to 400 degrees F.
You can brush with an egg white mixed with 2 T. water before baking.
This makes the crust golden and crusty.
Bake for 15-18 minutes in the preheated oven, or until golden brown. Brush with butter.

Lightly Adapted from allrecipes.com "French Bread Rolls To Die For"

Molten Chocolate Lava Cake

Wow this is becoming a new family favorite and it is so simple to make!

If you are in the mood for gooey chocolate goodness- try this one out and don't wait!

1 Chocolate Cake Mix- follow the directions on the box to make the batter

1 can of chocolate frosting or you could make some frosting- I had left over chocolate cream cheese frosting that I had made to go with the Chocolate Sour Cream Cupcakes so I used that- it was heaven!

I got a deep covered baker from The Pampered Chef and I cooked my cake in the microwave!!! in 12 minutes!!!

Here is the link- http://www.pamperedchef.com/ordering/prod_details.tpc?prodId=13833&words=Deep Covered Baker

I poured the cake batter in to my pampered chef deep covered baker after I sprayed it with cooking spray to keep the cake from sticking to it. Then you use a spoon or a scoop to scoop balls of frosting on to the top of the batter- I did about 6 scoops of frosting- but they were big scoops (you will be using the whole container of frosting).

Then put the lid on the deep covered baker and pop it in the microwave- yes I said microwave. Cook for 12-14 minutes but keep checking it after 10 minutes- because you don't want to over cook it.


Dust with confectioners sugar before serving- you can serve warm or cold. Refrigerate leftovers of the cake.

It comes out warm and full of decadent gooey chocolate goodness. Enjoy with a scoop of ice cream or a glass of milk!

Linked to:
www.remodelaholic.com

Link up with Gooseberry Patch!

Ok today at the Gooseberry Patch website- they are having a recipe linkup party- since I feel like I am still such a novice at the whole blog thing.... I can't get their cute button to work but I still wanted to share the link so for more delicious recipes please check this link....

http://gooseberrypatch.typepad.com/blog/2011/03/rru-quick-easy.html

Sorry it isn't the cute link button!

Chocolate Sour Cream Cupcakes

I made these for dessert after our Sunday dinner today. Delicious!

1 package plain devils food cake mix
2 tablespoons unsweetened cocoa powder ( I will say that this gives your batter a more bitter taste- kind similar to dark chocolate so you may want to only put one tablespoon of cocoa powder or plan to add 1/4 C of sugar to your batter if you add 2 tablespoons and feel it is a little strong of a taste.
1 cup sour cream
1/2 cup vegetable oil
1/2 cup water
3 large eggs
1 teaspoon pure vanilla extract

Preheat your oven to 350 degrees and line your cupcake pans (cupcake liners) or spray your pans with cooking spray if you don't want to use liners.

Mix all of these things together in a mixing bowl and then pour the batter into the lined cupcake pans, filling each cupcake line three quarters of the way full. Place the pans in the oven.

Bake the cupcakes for 28-30 minutes. The cupcakes are done when lightly pressed with your finger and a toothpick inserted in the center comes out clean. After 5 minutes remove your cupcakes and place them on a wire rack to cool- it should take about 15 minutes.

During this time you can prepare the Chocolate sour cream or Chocolate cream cheese frosting.

Chocolate Sour Cream Frosting

4 tablesppons of butter
3 oz of semisweet Chocolate finely chopped
1/2 c sour cream
2 1/4 cups confectioners sugar (powdered sugar)
2 tablespoons hot water
1 teaspoon pure vanilla extract

Place butter and chocolate in saucepan and melt over low heat 3-4 minutes. Stir the mixture until the chocolate is melted and smooth. Let cool slightly and then stir in the sour cream.

Transfer the mixture to a lartge mixing bowl. With an electric mixer on low speed and half the powdered suger and 1 tablespoon of hot water, mix it well. Then add remaining powdered sugar and water and continue mixing until the frosting comes together into a spreadable consistency without lumps. Stop the machine, add the vanilla and blend well, 30 seconds.

Use at once on the cake or cupcakes of your choice.


Chocolate Cream Cheese Frosting

1 package cream cheese
1 stick (1/2) cup of margerine or butter
1/2 cup unsweetened cocoa powder
1 teaspoon pure almond or vanilla extract
4 cups powdered sugar

Soften your cream cheese and butter in the microwave for 30 seconds and when soft add the cocoa powder and the almond or vanilla extract (I used the vanilla extract because I thought the flavor would go better with the sour cream chocolate cupcakes)

Gradually add in the 4 cups of powdered sugar- but I didn't use all 4 cups- so add them until you have the consistency that you like- if the mixture is too thick you can add a few drops of milk to help thin it out a bit.

Frost your cupcake or cake! Enjoy!

Lasagna Bread

I made this for dinner tonight with a green romaine lettuce salad to go with it. It was delicious! Do try this one soon! The thing I liked the most about it was that it was easy to make and it used ingredients that I always have on hand so no special trips to the grocery store to make it! :)

I took this picture after dinner because I forgot to take a picture when I pulled it out of the oven. This was all that was left after dinner- my family loved it- this will be added to our rotation! :)
I am sorry that the picture doesn't do this justice I am not a photographer and I don't have a really nice camera to take beautiful pictures of the food I cook. I did cook it on a Pampered Chef Stone- which I love! If you have never cooked on a stone before try it out!

1 lb of ground hamburger cooked (or I used ground turkey)
2 cups of grated cheese- I used a cheddar/ monterey jack blend
2 packages of Crescent Rolls
1 can diced tomatoes with juice
1/2 chopped onion
1/4 cup of chopped parsley (4 tsp of the spice)
1/2 tsp basil
1/2 tsp oregano
1/2 tsp salt
1/2 tsp pepper
1 can tomato paste
1 cup of cottage cheese

Brown ground beef and onion and mix well with spices diced tomatoes and tomato paste. Spread eight rolls flat on a cookie sheet or stone, making sure that the seams are pinched together and closed.
Layer half of the meat, then the cheese and then the meat and cheese. Cover with the other package of rolls and pinch around the edges or use a fork like I did.



Bake at 375 degrees for 20-25 minutes.

S'More Cookie Bars

I am taking a dinner to a family tonight and I needed a sweet treat to complete their meal and of course any chance I have to make a dessert I do ! :)

My daughter (4 1/2) and I made these together- this recipe would be an easy one to make with your kids!

3/4 Cups Margerine
3 cups graham cracker crumbs
1 pkg of semi sweet chocolate chips
1 cup butterscotch chips
1 cup mini marshmellows (my daughter wanted to use the colored ones- hope they still taste good!)
1 can sweetened condensed milk (14 oz)



Preheat the oven to 350 degrees. In a 13X9 baking pan combine the graham cracker crumbs and the margerine and spread to cover the bottom of the pan evenly. Try to evenly sprinkle the chocolate chips next and then the butterscotch chips and then on top of that the sweetened condensed milk evenly over the mixture. Bake for 25 minutes or until bubbly. Let it cool completely before serving. You can also stick it in your fridge to cool- but if you bake it in a glass baking pan- let it cool down a bunch before you put it in the fridge- you don't want to risk your pan shattering.

Cut in to squares and serve! Yumm!

Home made Crescent Rolls

Most of the time I just buy Crescent Rolls or the Crescent Roll Dough and make them that way. Sometimes it would be nice to make these babies from scratch- probably less expensive too!

1 1/2 cups scalded milk
1/2 cup sugar
1/2 shortening
1 teaspoon of salt

Set aside to cool
Dissolve 2 tablespoons yeast in 1/2 cup of lukewarm water.
Add 2 eggs to the milk mixture, yeast and 6 cups of flour.
Refrigerate a couple of hours.
Roll into a circle and cut into 12 pieces of pie. Roll into crescent shapes.

Bake at 350 degrees for 8-10 minutes.

Cheese Chicken

It's been awhile since I posted the last recipe!

Here is another recipe using Chicken- something that you could pull together quickly.

8 boneless chicken breasts
1 sleeve of Townhouse or Ritz Crackers
1 cube of butter, melted
1/2 teaspoon garlic salt
1/3 Cup parmesan cheese (you can add more cheese if you like it cheesier)

In a large baggie, crunch crackers until crumbly. Add garlic salt and cheese. Shake in the bag until mixed.

Dip chicken pieces in melted butter and then in cracker mixture.

On a cookie sheet put foil and spray with non stick spray.

Bake lightly covered with foil at 350 degrees for 1 hour. Remove top foil last 15 minutes.

Perfect Soft Sugar Cookies

These are the cookies that my kids frosted!

INGREDIENTS:
-3/4 c. butter, softened
-1 pkg (3 oz.) cream cheese softened
-1 c. sugar
-1/2 c. powdered sugar
-1 egg
-1 tsp. almond extract
-2 3/4 c. flour
-1/2 tsp. baking powder
-1/2 tsp. salt

TIP:
Let your dough chill overnight in the fridge. If you don’t your dough will not hold the shapes you cut in to it.
1. Preheat oven to 375.
2. Cream butter, cream cheese and sugars in large bowl (or Kitchen-Aid) until fluffy.

3. Add egg and almond extract, beat until smooth.
4. In a medium bowl, combine flour, baking powder and salt.
5. Add dry ingredients to creamed mixture. Stir until soft dough forms.
6. Roll out and cut with cookie cutter. Thin dough will make crunchy cookies. If you want soft dough, it needs to be about 3/8 in.
{NOTE: Try not to handle the dough too much}

7. Bake 8-10 minutes on greased pan.

{Doubling makes over 2 dozen cookies}

{The best part....}
FROSTING:
-1/3 c. butter (softened)
-4 1/2 c. powdered sugar
-1/4 c. milk
-1/2 tsp. vanilla
-1/2 tsp. almond extract
-food coloring (optional)
Mix with hand mixer. If too thick, add a tid more milk.
{Note: 1 batch of frosting will be enough for 2 batches of cookie dough}




Source: http://www.lilluna.com/2011/01/food-tutorial-best-sugar-cookies.html

Cake Batter Pancakes

Pancakes and Cake Batter.......what could be better! :)


by: Eggs in the City

makes about 12 pancakes
1½ cups all purpose flour
2/3 cup yellow cake mix
1 Tbsp. sugar
¾ tsp. baking powder
pinch of salt
2 eggs
1 tsp. vanilla extract
1-2 cups milk
assorted sprinkles

Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix. Add 1 cup of milk, egg and vanilla extract and stir until smooth. You want the batter to look like regular pancake batter; not too thin, not too thick. This will vary greatly on the brand of cake mix you use. Start with 1 cup of milk and add more if needed. I suggest a small taste test as well to see if the pancakes are flavored enough.
Preheat a skillet on medium heat (I use an electric grilled and turn it to 250 degrees). Fold desired amount of sprinkles into batter. Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. Serve with vanilla glaze.


Glaze: 1 cup powdered sugar
½ Tbsp. milk
½ tsp. vanilla extract
assorted sprinkles

Mix milk, extract and powdered sugar until glaze forms. You may need to add a little more sugar or water/milk to reach desired consistency. Mix into glaze and drizzle on pancakes

Source: Good Things Utah
http://www.abc4.com/content/about_4/gtu/story/Cake-Batter-Pancakes/a71I6RCwSUWFYmQtuyc2lQ.cspx

Chicken or Turkey Pot Pie

1 box of refrigerated pie crusts

Filling:

1/3 Cup of butter or Margerine
1/3 Cup chopped Onion
1/2 All Purpose Flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14 oz) chicken broth
1/2 cup of milk
2 1/2 Cups cooked chicken or turkey shredded
2 cups of frozen mixed veggies

Heat the oven to 425 degrees and make the pie crusts according to the directions on the back of the box for a two crust pie, use a 9 inch glass pie plate.

In a 2 quart sauce pan, melt the butter over medium heat. Add the onion, cook for 2 minutes, stirring frequently, until tender. Stir in the flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

Stir in turkey or chicken and mixed veggies. Remove from heat. Spoon into crust-lined pie plate. Top with secod crust; seal edge and flute. Cut slits in several places in top crust.

Bake 30 to 40 minutes or until crust is golden brown. During last 15-20 minutes of baking, covr edge of crust with strips or foil to prevent excessive browning. Let it stand for 5 minutes before serving.

Lemon Poppy Seed Pancakes

Ingredients
3/4 cup milk
1 tablespoon vinegar
1 tablespoon lemon juice
1 egg
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon poppy seeds
1 teaspoon lemon zest
cooking spray
Directions
1.Stir the milk, vinegar, and lemon juice together in a bowl; let stand 10 minutes to curdle. Whisk in egg, butter, and vanilla extract.
2.In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined. Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps.
3.Heat a skillet over medium heat and spray with cooking spray. Pour 1/4 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip the pancakes over with a spatula and brown the other side, about 2 more minutes.


Source Allrecipes.com