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Sweet Potato Biscuits, Gluten Free!

Gluten Free Sweet Potato Biscuit!

All of my roots are southern 100%.  While Texas may not be the Deep South, it is quite southern itself and most of my familial roots lay in the Deep South. We grew up on my Grandma making delicious southern foods, whether that was corn bread, pie, black-eyed peas, or whatever, it was always amazing and delicious. One of the most important of those deeply southern recipes was biscuits. I could probably eat biscuits as much as I could eat tacos. IE all the time! This is not my grandmothers recipe sorry! I will be bringing that to you soon though. These are delicious, sweet potato biscuits!

This is a quite tasty take on biscuits, it’s certainly different than your normal biscuit but it’s quite enjoyable. The corn meal adds a nice nuttiness, and frankly between the maple syrup and the sweet potato these are sweet enough without any jam.

We tried it without the maple syrup as well and preferred it that way. They are still slightly sweet but not overbearing. We also used Einkorn instead of gluten free flour but you can use whatever you prefer.

This recipe originally came from the Farmer’s Almanac.

Sweet Potato Biscuits

Ingredients:

1 1/3 cup gluten free flour

2/3 cup corn meal

1 Tablespoon Baking Powder

¾ teaspoon Salt

½ cup (1 stick) butter, cut into ¼ inch cubes.

This is the size you want your butter to be.

1 Cup cooked and cooled sweet potato

¼ Cup Maple Syrup (optional)

½ Cup Butter Milk

  1. Preheat oven to 425 degrees. Mix together all the dry ingredients in a large bowl.
  2. Cut in the butter to the dry ingredients until butter is pea sized and mixture is slightly crumbly.
  3. Add the butter milk and combine with a fork until the dough comes together. If there is still a bit of flour on the bottom it’s ok.
  4. Add the sweet potato and maple syrup and combine.
  5. Flour your counter and roll out your biscuits until they are about ¾ inch thick. (you can also just pat them out if you want)
  6. Cut to your desired size and place on a baking sheet with parchment paper or silicone baking mat.
  7. Bake for 12-16 minutes until golden brown.
  8. Eat them all!

 

 

Tips and Techniques:

  • Your biscuits will not come out golden brown and shiny like the photo. I’m not really sure what they did frankly. I did an egg wash and that still did nothing. Expect a pale golden brown.
  • Make sure your sweet potato is actually cooled down. If you don’t like I did the first time it will melt the butter and give you totally flat biscuits. Still tasty but not a biscuit.
  • Don’t have cultured butter milk on hand? No worries! For every cup of milk needed add 1 Tablespoon of vinegar or lemon juice and top off with milk to the top of the cup and let sit for 10 minutes.
You can see the butter starting to melt because my sweet potato was too hot.
This is the result of melted butter in biscuits. Whether because you didn’t keep the dough cold or you melted it with the sweet potato. Still delicious but flat!
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Eat Gluten Free in Houston: Hugs and Donuts

Tasty GF Donuts!

I love donuts. So much. I think I might be repeating that from the last donut review I did…also, the pure number of donut focused posts may become a clue… The problem,when eating gluten free, is finding a gluten free donut (or anything…) that tastes good ,but I have found one!  I saw Hugs and Donuts on instragram awhile back and saved them for future reference. I was able to go by today, and they were delicious! Sorry for all the half pictures, I might have gotten hungry before taking them…

There is one caveat: they are produced in a normal bakery. They are a normal donut shop that produces a donut made with gluten free ingredients, but they can only get things so clean and there is flour floating around in the air, etc. Hence they call them “Gluten Lite”. If you are ok with that (like I am), then I highly recommend them.

They had 5 flavors when I stopped by, and I believe those are the normal ones that they usually have. Lemon Blueberry, Maple, Green Tea Coconut, Plain Glazed, and Cinnamon Sugar. They are all on the same donut base. The girl I talked to said that she knows for sure there is rice in them, but wasn’t quite sure what else. Which was a bummer because it meant my kids could not eat them, so I just had to eat them all before they got up from nap…

They have a nice texture and are not too chewy. Was it a normal soft donut? Not quite, but it was amazingly close! The flavor was very good as well! There was just the slightest hint of what I call “Gluten Free Flavor” (that slightly starchy leftover taste), but very little. My wife even said that it tasted like a normal donut!

The flavors were all overall quite tasty. The only one that I felt was lacking was perhaps the Green Tea Coconut. My guess would be they use matcha green tea powder in the glaze, which is typically fairly mild. It was simply nothing to stand out though still tasty. My favorite was the Lemon Blueberry, it was SO good! The flavors were bright and well balanced and absolutely delicious!

So the question is: would I go there again? The answer is yes! If you are looking for a donut that is ready to go and gluten friendly, absolutely try Hugs and Donuts out. They also make a keto donut by preorder, but you have to order a whole dozen. I will probably try that at some point as well, so stay tuned for that update!

Make it a tasty week!

Chris

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Breakfast or Dessert: The Humble Galette

Einkorn Galette

Whether you’re looking for breakfast or dessert: the humble galette is the answer! If you made me choose one dessert for the rest of my life, I would choose pie, hands down. There would be no hesitation in my mind what so ever! Granted my wife and I would have some issues at that point as she would probably choose cake, but that’s another story for another day. The nice thing about choosing pie is I really get 3 desserts at that point: traditional pie, tarts, and galettes! They are really just variations on the same concept, yummy flaky crust wrapped around delicious fillings.

I was looking for something easy, delicious, and straight forward to make as we were all a bit under the weather when I originally made this. I do loves pies, but they can be a bit time consuming and fussy. Galettes are the perfect answer for that. They are meant to be rustic looking and not perfect. They are easy to come together and can be as simple or as fancy as you like!

I made this galette with einkorn since our kiddos are now totally off of all nuts and rice. Here is a link for a grain and gluten free alternative if you are out of einkorn or cannot eat it. You can ultimately use any pie crust recipe for this. I used the crust recipe from Elliot Homestead as I needed a quick and easy recipe.

The filling is just a basic apple pie filling: Applies, spices, a touch of coconut sugar. You can easily get fancy with the ingredients or how you put it in. I didn’t want to spend the time carefully shingling in the apples so I just dumped them in. It would be prettier if you laid them out, though!

Next time you want a fun breakfast or dessert without too much fuss, give this a try!

Einkorn Galette (or Grain Free)

Crust: (Can be made in food processor as well)

2 Cups All- Purpose Einkorn Flour

3 Tablespoons Coconut Sugar

Pinch of Salt

8 Tablespoons Butter, cold and cut into small cubes

¼ Cup Ice Water

By Hand:

  1. Combine all dry ingredients in a medium bowl.
  2. Add butter, cut in with a pastry cutter until butter is pea sized. Don’t over combine.
  3. Add in water a Tablespoon at a time until the dough is just combined and sticks together when pinched.
  4. Gently press dough into a round, and wrap in plastic wrap or parchment paper and refrigerate for 30 minutes.

Food Processor:

  1. Combine all dry ingredients in the bowl of your food processor and pulse to combine
  2. Add butter, pulse to combine until the butter is pea sized and everything is a sandy texture.
  3. Add in water a table spoon at a time, pulsing after each addition, until the dough is just combined and sticks together when pinched.
  4. Gently press dough into a round, and wrap in plastic wrap or parchment paper and refrigerate for 30 minutes.

Filling:

4-5 Medium sized apples (a tarter apple is generally better, granny smith etc)

2 Tablespoons Coconut Sugar

½ teaspoon nutmeg (fresh grated is best)

2 teaspoons cinnamon

¼ teaspoon of ground clove

Optional: 3-4 Tablespoons butter

1 Egg White

1-2 Tablespoons coconut sugar

  1. Preheat oven to 375.
  2. Slice the apples 1/8 inch thick.
  3. Toss the apples with all ingredients other than the butter, until well combined.
  4. Place the round of dough between 2 sheets of parchment paper.
  5. Roll out dough into a 12 inch circle. Carefully peel off the top layer of parchment paper.
  6. Either carefully arrange or just dump on the apples into the center of the round of dough. Leave about a 3 inch space on all sides of the filling.
  7. Carefully fold up the dough over the filling. If it breaks a little, that is ok, it is just adds to the rustic charm. Slide the parchment paper and dough onto a baking sheet.
  8. With a fork, briefly whip the egg white. Brush it onto the dough. Sprinkle on the coconut sugar.
  9. Optional: Dot on the additional butter on top of the filling.
  10. Bake for approx. 50 minutes until set and golden brown.
  11. It is best to allow the galette to cool before slicing and serving.
This is the size you want your butter.
This is about what your dough should look like. You don’t want to totally combine the butter into the flour.
Time to gently squish it into a round!
My slices vary just a tad!
You want all the slices well coated.

 

Parchment paper makes everything way easier and cleaner!

 

Gently fold up each section, it should look rustic!

 

See! Rustic Galette!

the finished galette

 

 

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Grain Free Cinnamon Roll

Delicious Grain Free Cinnamon Rolls!

As I mentioned in the review on the Real Bread Mix from California Country Organics, we were going to be trying their grain free cinnamon roll mix for my wife’s birthday. We did, and they are quite delicious! We even took them one step further and made them into orange rolls instead of just plain cinnamon rolls since this is a family tradition on her side for birthdays.

As with the other Real Bread mixes – is this a perfect substitute for a cinnamon roll? No, but its pretty darn good, and is one of the best grain free cinnamon roll I’ve ever had.

Much like the other mix, the taste is quite good. Due to the other flavors and sweetness from the cinnamon, orange, and sugar involved I could not taste any of the coconut flour.

The texture is a bit different than regular bread, as mentioned before, but is still quite enjoyable. I think it’s a bit more noticeable in these than in a loaf of bread, but wife says these are great.

She was quite happy with these for her birthday in spite of their small draw backs, and they satisfied our cravings for cinnamon rolls. Once again, I high recommend you check out the Real Bread mixes for yourself! We will definitely be buying more from them.

Real Bread Mix Cinnamon Rolls:

Ingredients:

1 Real Bread Cinnamon Roll Mix

1 cup of eggs whites

1 cup of water

2 Tablespoons apple cider vinegar

½ cup butter softened (I ended up using 1/3 cupish)

1/3 cup Cinnamon

1/3 Cup sweetener of choice (we used coconut sugar)

Optional: Zest of 1 orange if you want to do Orange Rolls

Instructions

  1. Follow the instructions on the mix to make the dough
  2. Preheat the oven to 400 degrees.
  3. Roll it out to a roughly 12×8 rectangle, ½ inch thick on a piece of parchment paper. You can sandwich the dough between each side of the paper to help keep your rolling pin clean.
  4. Spread with softened butter
  5. Sprinkle your cinnamon and sweetener evenly over the surface of your dough, leave about a half inch plain on one side of the 12 inch side of the dough. This allows a better seal when you roll it up and keeps filling from squishing out as much.
  6. Optional: Spread your orange zest around at this point if using
  7. Starting with the long side that has the filling all the way to the edge tightly roll the dough up. Focus on trying to keep the roll as tight as possible.
  8. Cut your roll into 12-14 sections depending on your desired size of cinnamon roll.
  9. Spray or butter your pan and place the cinnamon rolls in it, cut side down. The mix calls for a 9×13 pan, which I used but there was lots of space left. I think I would use an 8×8 next time.
  10. Bake for approx. 30 minutes or until golden brown and delicious. They will rise in about the last 10 minutes of baking.
  11. Let cool, ice with the glaze of your preference, and enjoy!

Notes and Tips:

  • This size results in a fairly “bready” cinnamon roll. If you prefer it thinner just roll it out into a larger rectangle. You might need to adjust your filling measurements at that point.
  • If you want to add additional flavor feel free to add more zest to the filling or into the dough. You can also use some orange oil (or even orange extract) if you have good quality essential oils on hand.

Orange Cream Cheese Frosting

Ingredients:

6 oz of cream cheese

¼ cup of butter

6 Tablespoons Fresh Squeezed Orange Juice

Zest of 1 orange

6-10 Drops Orange or Tangerine Essential Oil

3 Tablespoons Coconut Sugar

2 Tablespoons Maple Syrup

  1. Cream your butter, cream cheese and coconut sugar together until smooth in either a stand mixer or with a hand mixer.
  2. With your mixer on low, slowly add in your maple syrup and then the orange juice until fully combined.
  3. Add your zest and citrus oil and combine.
  4. Taste and adjust sweetener level, and citrus components to your taste.
  5. Spread on either hot or cooled cinnamon rolls as your prefer. Or eat it with a spoon…

Notes:

  • This results in a fairly thin frosting, which is Katie’s preference. Somewhere between a glaze and a frosting. If you want it thicker, then reduce your liquid.
  • You can easily omit the citrus elements and make a more traditional cream cheese frosting.
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Crispy Gluten Free Waffles (also paleo!)

Crispy Gluten Free Waffles!

Waffles or pancakes? I feel like there is quite the divide between people on that question. That is, of course, not even talking about Belgian vs regular waffles, thin and crispy vs fluffy pancakes. Certainly the debates can go on and on. For me, it very much depends on the mood I am in as I love them both. Obviously, in our household, they always have to be gluten free waffles or pancakes, too.

Our oldest daughter requested waffles for her birthday breakfast, and with the current state of food allergies in our home, we had to go digging for a new recipe. My wife found this one and it is quite good! They are light and crispy, but also paleo, though they are not low carb due to the tapioca starch. Their only downside, I would say, is if you are making a lot and holding them in the oven they might start to soften just a bit. They are still quite good, but they don’t hold super crisp, so you might want to work in batches. They are really delicious though, and I highly recommend you try these gluten free waffles! We did use a regular waffle iron and not a Belgian waffle maker. If you make these in a belgian waffle maker, let us know how they come out!

Ingredients:

1 Cup Blanched Almond Flour

1 Cup Tapioca Flour

2 T coconut flour

2 t baking powder

¼ salt

2 eggs

¼ cup melted coconut oil (or melted butter)

1 t apple cider vinegar

1 cup almond milk (or any milk of your choice)

½ vanilla

Instructions:

  1. Preheat waffle iron according to manufacturer’s instructions
  2. Place all dry ingredients in a large bowl and whisk until all lumps have been removed
  3. Add liquid ingredients and whisk for 2 minutes or until batter has thickened. Batter will be similar to a thin pancake batter
  4. Spray or wipe on a thin layer of oil onto waffle iron (I only did this the first time, possibly even unnecessary)
  5. Cook waffles according to your waffles irons instructions (I used about a 1/3 cup for our iron)
  6. Enjoy with lots of good butter and excellent maple syrup!

This recipe is originally from Nurture My Gut.

 

These are a great quick, easy, delicious waffle that the whole family can enjoy and the kids can help make! They have really good texture that compares well with “normal” waffles! Use these waffles to make your day a tasty day and let us know if you like them 🙂

Chris

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Keto Bagel?

Keto Bagels!

Can you make a good keto bagel? Bagels, a truly good bagel spread with a good cream cheese is probably one of my favorite bread products. They are just so tasty and useful! Breakfast sandwiches, lunch sandwiches, sweet, savory, the possibilities are endless. I suppose that’s true with a loaf of bread as well, but we love bagels!  Basically, a good bagel is super delicious, but hard to find normally, harder to find gluten free, and impossible to find grain free or keto. I found a keto bagel recipe that is pretty darn good for what it is, so I have brought it here to share with you,

Is it perfect? No! Will it fill that hole (hah!) in your life for a round bread product that you can smear cream cheese on? Yes! The additional advantage of this recipe is that it is also dairy free. I enjoy dairy and will definitely be experimenting with fat-head doughs, but for those of you who are dairy-free, this is a good recipe.

If you want something a bit simpler than bagels, try out our pancake recipe here. It is also super easy to make with kids!

 

Recipe

And without further ado, enjoy your keto bagels!

INGREDIENTS

Keto Bagel toppings

INSTRUCTIONS

  1. Our keto bagels use the focaccia methodology (albeit different ratios), but do check out the video below for deets ‘n tricks!

  2. Add yeast and maple syrup (to feed the yeast, see notes) to a large bowl. Heat up water to 105-110°F, and if you don’t have a thermometer it should only feel lightly warm to touch. Pour water over yeast mixture, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly, if it isn’t start again (too cold water won’t activate the yeast and too hot will kill it).

  3. Mix your flours while the yeast is proofing. Add almond flour, psyllium husk (or flaxseed meal), whey protein isolate (or more almond flour), xanthan gum, baking powder and salt to a medium bowl and whisk until thoroughly mixed. Set aside.

  4. Once your yeast is proofed, add in the egg, egg whites, olive oil and vinegar. Mix with a whisk or electric mixer for a couple minutes until light and frothy. Add the flour mixture in two batches, mixing until thoroughly incorporated. You want to mix thoroughly and quickly to activate the xanthan gum, though the dough will become very thick by the end and form into a round.

  5. Line a baking tray with a baking mat or parchment paper. Wet your hands (so the dough doesn’t stick!) and divide the dough into 8 rounds. Smooth the rounds as much as possible and, using your index finger, make an indentation in the center, stretching out the dough until ‘bagel shaped’. Cover with a oiled cling film (saran wrap) and place in a warm draft-free space for 20-60 minutes. You want to do 20 minutes for a denser bagel, and 40-60 for a fluffier one (I personally go for the longer rise as the yeast taste develops much more!).

  6. Preheat oven to 350°F/180°C while the dough is proofing. And if you’re baking at high altitude, you’ll want to bake it at 375°F/190°C.

  7. Brush with an egg white wash (better browning), sprinkle with toppings of choice (you can’t go wrong with Trader Joe’s Everything But The Bagel), and bake for about 20-25 mins until deep golden. Check in on them at minute 10-13, and cover with aluminum foil if needed.

  8. Allow the bagels to cool completely for best texture, as the bread will continue to cook while cooling resulting in a better crumb. But if you can’t hold your horses, at least give it 15 minutes before digging in (the bagels in the pics were cut just 20 minutes after baking).

  9. Keep stored in an airtight container at room temperature for a couple days, giving it a light toast before serving again. These guys also freeze great.

Can a keto bagel be good, really?

The taste is good. It has some ACV to add a bit of tang, and the flavors mingle nicely to replicate a whole wheat bagel.

The texture is fairly nice as well, though it falls a bit short on chewiness. The recipe recommends waiting until fully cooled before consuming, as that gives the best texture. That is certainly true. However, as I can attest when they are right out of the oven, the texture is still decent. We found that out since they came right out of the oven as we needed to leave for church… My timing is not always the best when baking…

These keto bagels hold up quite well for a keto product. While you can certainly tell they are grain free, they still have a nice chew and fairly nice crumb.

Some Changes

I did not use the whey protein in it, as I do not have any and I’m not sure how my girls would do with it. The original recipe says you can substitute additional almond flour, which is what I did, with no ill results that I can tell.

Due to timing (see above) I was not able to let it rise the whole hour, only about 40 minutes. I do think if I had been able to let them rise another 20-30 minutes that they would have been even better. They were still enjoyable, though, and are worth the time to make and enjoy 🙂

Recipe from:
https://www.gnom-gnom.com/gluten-free-paleo-keto-bagels/

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Crepini: The Best Low Carb Tortilla

The best low carb tortilla!

I have an unending love of tacos. Tacos could truly be my entire diet 🙂 The problem is that if you are ever not eating tortillas, making tacos is not really an option. If you are trying to eat grain free and/or low carb, there are not many options, and most of what does exist is terrible. But, good news! I have found the best low carb tortilla! It is called the Crepini, and we got them at Costco last week.

Ok sure, technically it is a crepe, but regardless, it is a flat, flexible piece of “bread” that we can fill with things and eat! It is flexible, holds up to fillings without getting soggy or cracking, and has a nice fairly neutral flavor without any grains or carbs.

The Competition

If you are looking for gluten free choices, corn tortillas are the obvious choice. They are delicious, cheap, and readily available. The problem is if you are looking for something that doesn’t have a ton of extra junk added, your only option is finding a sprouted corn tortilla, and those are expensive and rather hard to find.

The other gluten free options are, as a general rule, not even worth looking at. If you need to avoid corn, or want to avoid all the additives, you are in a bit of a bind.  If you are eating keto or low carb, you are in much the same boat. There are a few things out there, but, frankly, a lettuce leaf will serve you better than anything else I’ve found.

The Solution

I’m eating keto for a little while, and my wife has always made me breakfast tacos on Saturday morning as I get ready for the farmers market. My wife was at Costco, saw the Crepini, and decided to give them a try (since corn tortillas don’t exactly pair well with a keto diet).

These things are great! They really are the best low carb tortilla! Heck, they hold together better than most tortillas in general! Egg and cauliflower are the only ingredients. They are zero net carb, and each one has a gram of protein.

I crisped these tortillas in a pan, and they remained flexible and strong. They are about the size of a normal corn tortilla, so they hold about the same amount, and I have not had one tear on me yet. The flavor is ever so slightly egg-y, but mostly neutral. No weird flavors like a lot of alternative tortillas.

If you are looking for a low carb tortilla, I highly recommend the Crepini. It is flexible, holds together beautifully, the flavor is nice, and it is fairly reasonably priced. You can purchase these at Sprouts, Costco, Walmart, and several other regional grocers.

Have you tried crepini before? If so, let us know how you have used them!

Make it a tasty day,

Chris

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A Gluten Free Pancake for that Special Breakfast

Gluten Free pancakes with blueberries!

For some reason breakfast has always had a special place in my heart. Maybe because when it is done right it’s a fun and special start to the day that sets the tone. It could just be the yummy food. Maybe it’s because when we visited my maternal grandparents I would get up early with my grandpa, and I would help him make a special and delicious breakfast for everyone. No matter why, breakfast will always be my go-to special meal. One of my favorite breakfasts is a good pancake, slathered with good butter and just the right amount of syrup. Sometimes I want the nice, light pancakes my grandpa used to make, some days I like a strong, sturdy flapjack that will last me quite a while. We decided to go the flapjack approach this time.  This is a fantastic gluten free pancake recipe.

This recipe was originally featured in Bon Appetite quite a few years ago, and is from Blackberry Farm Resort in Tennessee. My understanding is that these are a regular staple for a delightful gluten free breakfast in their restaurant.

A Few Substitutions

I did not have everything on hand that this recipe called for, specifically brown rice flour. I also did not have oat flour, but as we spoke about yesterday, that was super easy to make my own. We are also doing our best to keep the girls off of dairy at the moment, so I needed to substitute for the butter milk.

For the brown rice flour, I increased the oat flour and buckwheat flour each a bit to compensate and that worked out beautifully.

As a general rule, you can always just substitute water in for milk. You can always use non-dairy milk such as almond or coconut, but we did not have almond and I didn’t want the coconut flavor in this particular recipe. I ended up using half water and half apple sauce. The apple sauce helped add some of the body that was lost because of the water used, but also when paired with some water did not thicken the batter too much.

These turn out fantastic as a gluten free pancake even with the substitutions. They have the nice nuttiness from the buckwheat without being bitter. The cornmeal adds a nice texture to them without being grainy. And the oats make the recipe filling without being too heavy. There is also a touch of maple syrup in them which, frankly, makes them just sweet enough to be perfect without any additional syrup on top. I highly recommend these for your next special breakfast!

Adding the Cornmeal
Combine the dry goods

 

Kids can even crack eggs!
We Just added all the wet into the dry to cut down on bowls.
Adding the Butter
Please be careful with hot butter!
Gluten Free pancakes with blueberries!
We added Blueberries!

Sausage and pancakes!
We paired these hearty pancakes with breakfast sausage.

Tasty Gluten Free Pancakes

Ingredients:

1 Egg

2 Cups Buttermilk

¼ Cup Pure Maple Syrup (none of that fake stuff)

1 Cup GF Oat Flour

2/3 Cup Yellow Cornmeal

1/3 Cup Brown Rice Flour

¼ Buckwheat Flour

1 Tablespoon Baking Powder

1 Teaspoon Baking Soda

¼ Cup (1/2 Stick) Unstalted Butter, Melted

1 Teaspoon Salt

Butter or oil for skillet

  1. Whisk Egg, milk, and syrup in a small bowl.
  2. Combine all dry goods together in a large bowl
  3. Whisk butter milk mixture into dry goods.
  4. Add butter and whisk until no lumps remain
  5. Heat a skillet or griddle over medium heat, add butter or oil just to coat the pan.
  6. Use a ¼ cup to portion batter into the pan. Make sure to leave some room around each one to make it easier to flip them.
  7. Cook until the bottoms are browned and the bubbles are set on top, about 2-3 minutes. Flip and let brown on the other side. Remove to a warm oven.
  8. Enjoy with a good butter and syrup!