Month: June 2020

Posted in My life, recipes

Perfect Pancakes

Posted on by theblessedpath

There’s something so beautiful about a thick stack of pancakes, sitting on a plate, drizzling with maple syrup and oozing with melted butter, waiting for you to dig into them, yelling at you “Look at me, I’m delicious!”

A couple years ago, my Dad wanted perfect fluffy pancakes. So what did he do? He made his own recipe for thick, fluffy, pancakes.

My Dad’s Perfect Pancake recipe

  • 1 1/2 cups flour
  • 1/2 cup sugar
  • 1 egg
  • 2 teaspoons baking powder
  • 1 tablespoon oil
  • 1 1/2 cups milk
  1. Mix dry ingredients.
  2. Mix wet ingredients.
  3. Combine.
  4. Heat up the pan to medium-high and DON’T BUTTER THE PAN!!!!
  5. Once the pan is hot, pour a little of the batter on to test if it’s hot enough.
  6. If it’s too thin, add more flour.
  7. Scrape pan well, to make sure there’s no burnt parts.
  8. Pour another cake, making sure to scrape in between cakes.
  9. Once the bubbles come to the top, flip it. It’ll splatter. If it doesn’t, it won’t be as fluffy.
  10. Mass production!

If you have your own pancake recipe, don’t mind that it says ‘perfect’ up there. You’ll probably disagree with that bold statement.

I love pancakes, even more than waffles, and if you have fresh blueberries or strawberries, THROW EM ON THERE!!! Unfortunately, we don’t really have fresh berries on hand, so I don’t get this luxury much.

Posted in My life

Whipping Cream

Posted on by theblessedpath

I honestly thought that whipped cream was easy, because I’ve done it a million times, and I love it over and over, each time I make it. I would take out the hand mixer and the little whisks and beat it. It was fun. When I was six-ish, I had the dream of opening a bakery where my kids would eat whipped cream while I would do the, uh, baking.

Cream is usually over whipped. It’s not supposed to be crumbly. Properly whipped cream is supposed to be smooth, not grainy. Stiff Peaks is a misleading name.

over whipped cream

I learned that whipping cream isn’t exactly a piece of cake. My sister made whipped cream for her first time on Saturday, (No insult intended, Isabel) and she accidentally made it too sweet and over whipped. Also, I should have given her some piping tips. (Puns intended.)

I usually whip cream to the point where you can see the beater marks, and it’s kinda glossy. And if you remove the whisks, it just barely stays stiff. This works well for me, but depending on what you’re doing, you may want less or maybe more. I wouldn’t go any more than the previously described stage, but if you’re coloring your whipped cream REALIZE THAT AS YOU MIX IN THAT COLOR WITH A SPOON, YOU ARE CONTINUING TO BEAT IT!!!! YOU ARE WARNED! Usually I don’t really color the whipped cream, because white is SO PRETTY.

Softly whipped cream is my favorite for most desserts that aren’t cupcakes. I like to dollop (I say dollop, but I really use a piping bag and a closed star tip) softly whipped cream over chocolate mousse and on other desserts that don’t need a very stiff whipped cream. Cupcakes and strawberry mousses both use stiff whipped cream.

For softly whipped cream, it’s when you just barely see the beater marks, and they only slightly hold their shape. They look SO FLUFFY!!!

Softly Whipped Cream
Stiff Whipped Cream
This is stiff whipped cream, like on a cupcake