all things food
Homemade jalapeno cornbread is moist, fluffy, and flavorful, made with buttermilk, cheddar cheese, and a kiss of spicy heat to go along with a bowl of chili.
Jalapeño Cheddar Cornbread is a delicious and flavorful twist on traditional cornbread. It’s easy to make and SO much better than boxed Jiffy cornbread. It has a golden crust, with a slightly crisp exterior, while the inside is soft and tend…
Jalapeño Cheddar Cornbread is a delicious and flavorful twist on traditional cornbread. It’s easy to make and SO much better than boxed Jiffy cornbread. It has a golden crust, with a slightly crisp exterior, while the inside is soft and tender. The heat from the jalapeños complements the creaminess of the cheese, creating a delightful… This chocolate chip pancakes recipe is your go-to for delicious mornings! They come out golden and fluffy with a subtle…
This chocolate chip pancakes recipe is your go-to for delicious mornings! They come out golden and fluffy with a subtle tangy flavor from buttermilk, making them the perfect canvas for pops of rich chocolate.
When it comes to special breakfasts, pancakes are at the top of our list. So here’s a fun celebratory morning treat: chocolate chip pancakes! This is the stuff birthdays are made of (just add sprinkles!), or a fun morning with extended family in town.
Our secret to the best ever pancakes? Buttermilk. Alex and I have found that this magical substance really does make a difference, giving a lift to the fluffy texture and a slight tang to the flavor. Add a few pops of rich chocolate, and it’s the perfect Saturday or Sunday morning treat. Of course, our kids are over the moon for these (though on a regular basis we prefer these banana oatmeal pancakes!).
When it comes to pancakes, we’ve found on particular ingredient is key: buttermilk. Other than that, you just need a few pantry staples! Here are a few notes:
We’ve created a lot of pancake recipes over here at A Couple Cooks, from blueberry pancakes to cottage cheese pancakes. Here are some best practices we’ve learned:
There’s not a lot you need to add to these chocolate chip pancakes, except for a drizzle of maple syrup! They taste amazing and perfectly sweet as is. If you’d like, you can add some of the following to step them up:
Leftover pancakes store up to 5 days refrigerated. Leftover maple caramel stores refrigerated for up to 3 days; gently re-warm it on the stovetop before serving.
There are so many fun flavors of pancake recipes: we’re just getting started! Here are a few more of our weekend favorites:
These chocolate chip pancakes are vegetarian. For vegan, go to these Vegan Pancakes. For gluten-free, go to Gluten Free Pancakes.
It’s best to cook the pancakes immediately after mixing the batter. However, you can store the batter in the refrigerator for up to 2 hours. Give it a gentle stir before cooking.
Allow the pancakes to cool completely, then place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container for longer storage. To reheat, pop them in the toaster or microwave.
While semi-sweet chocolate chips are the classic choice, feel free to experiment with dark chocolate, peanut butter chips, caramel chips, or even white chocolate chips. You can also try chopping up a chocolate bar for larger chunks of chocolate in your pancakes.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes 
Yield: 8 medium pancakes This chocolate chip pancakes recipe is your go-to for delicious mornings! They come out golden and fluffy with a subtle tangy flavor from buttermilk, making them the perfect canvas for pops of rich chocolate.
Category: Breakfast
Method: Stovetop
Cuisine: Breakfast
Diet: VegetarianThese banana pancakes turn out fluffy and full of flavor every time. Try them for a special breakfast or make and freeze for an easy on-the-go morning treat!
If you love the flavors of dill cucumber salad and cucumber dip, this dill salad dressing recipe will be your new favorite. It’s smooth, flavorful, and the perfect consistency to take any salad from average to restaurant-quality. Why You’ll Love …
If you love the flavors of dill cucumber salad and cucumber dip, this dill salad dressing recipe will be your new favorite. It’s smooth, flavorful, and the perfect consistency to take any salad from average to restaurant-quality. Why You’ll Love This Homemade Salad Dressing We always make our own dressing. Unless it’s something specific like...
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Make breakfast extra special with these fluffy and super delicious Apple Cinnamon Pancakes. Perfect to enjoy any day of the week!
The post Apple Cinnamon Pancakes appeared first on Budget Bytes.
Cinnamon apples are simply my jam, but I especially love them during the Fall when apples are in season. And what better way to enjoy warm, cooked apples than on top of fluffy Apple Cinnamon Pancakes! This easy apple pancake recipe is infused with lots of warm and cozy flavors and simply a treat to enjoy. Sure, you can make regular pancakes this weekend, but why not take them up a notch with these extra fluffy, apple cinnamon pancakes!
These apple cinnamon pancakes are seriously next level and the cooked apple topping really makes them extra special. Here’s everything that you’ll need:
I love using buttermilk when I make pancakes to help make them extra fluffy. But sometimes buttermilk can be expensive, especially if you don’t plan on using it all up before it goes bad. So here are two cheaper options to consider:
Did you know you can freeze buttermilk? If you buy buttermilk from the store, instead of letting the rest go bad in the fridge, try freezing leftover buttermilk to use for later!
These apple cinnamon pancakes can easily be stored in an airtight container in the refrigerator and enjoyed for up to 4 days. You can store the pancakes and the cooked apple topping separately if you want, but I often store mine together. The apples hold their texture very well. Reheat in the microwave until warmed through or pop the pancakes in the toaster to reheat separately from the apple topping.
See how we calculate recipe costs here.
Peel, remove the core, and dice 2 large apples.
Melt 2 Tbsp butter in a small pot over medium heat. Add the diced apples, 1/2 tsp cinnamon, 2 Tbsp brown sugar and 2 Tbsp water to the pot. Stir together and allow the apples to come up to a simmer.
Cook the apples for approximately 10-15 minutes, stirring occasionally, until they are tender. Remove the pot from the heat and cover with a lid to keep warm.
While the apples are cooking, start on the pancakes. In a large bowl whisk together 1 1/4 cup all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, and 3 Tbsp granulated sugar.
In a separate bowl, whisk together 1 cup buttermilk, 1 beaten egg, 1/4 cup melted butter, and 1 tsp vanilla extract.
Pour the wet ingredients into the same bowl as the dry ingredients.
Stir together until just combined. Be careful not to overmix at this point. The batter will be a little thick.
Heat a large nonstick skillet over medium heat. Once hot add ½ Tbsp of butter and swirl around to coat the surface. Add about ¼ cup pancake batter to the hot skillet. I like to cook two pancakes at a time.
Cook the pancakes until bubbles form over the surface and begin to pop. The edges and bottom of the pancakes will also start to become golden brown (about 60-90 seconds). Now flip the pancakes and cook on the second side until golden brown (about 30-60 seconds).
Repeat with the remaining batter, adding more butter to the skillet between batches or as needed, until all of the pancakes have been cooked. Keep the pancakes warm on a plate under a towel or on a baking sheet in a warm oven until all of the pancakes have been cooked.
Now serve the pancakes with several spoonfuls of cooked cinnamon apples on top and a drizzle of warm maple syrup. Enjoy these warm, apple cinnamon pancakes with some crispy air fryer bacon on the side. So good!!😋
The post Apple Cinnamon Pancakes appeared first on Budget Bytes.
Knowing how to make buttermilk at home has saved me so many times. I constantly forget to buy it at the store leaving me with two options when I’m baking: make my own or run to the store. This is probably the EASIEST kitchen hack you’ll ever learn! Learn all the different ways to substitute…
Knowing how to make buttermilk at home has saved me so many times. I constantly forget to buy it at the store leaving me with two options when I’m baking: make my own or run to the store. This is probably the EASIEST kitchen hack you’ll ever learn! Learn all the different ways to substitute for buttermilk in cake, banana bread, or anything you’re baking.
Buttermilk adds so much flavor to so many recipes but it’s not just important for that tangy flavor: it’s actually a really important ingredient in baking because it’s an acid that activates baking soda. When called for together in a recipe the acid in buttermilk actually make the baking soda do it’s job, resulting in fluffy baked goods. (This is also why many baked goods call for sour cream or yogurt; the acid in those does a similar job to buttermilk.)
If a recipe calls for buttermilk it often will not work properly without it, so you can’t just omit or use regular milk. What’s great is it’s easy to make a substitute and, while using store-bought buttermilk performs best, using acidified buttermilk (liquid + acid from vinegar or similar) will work in most recipes and you probably have everything you need already.
My solution: make it as stated in the recipe below (1 tablespoon vinegar or lemon juice + 1 scant cup almond milk, coconut milk, soy milk or other nondairy milk) and just add it to the recipe. This will ensure the leavening works as it’s supposed to.
Note that this method won’t look “curdled” because nondairy milk doesn’t have the same properties dairy milk does, but the acid in the vinegar or lemon juice will do it’s job.
There are many ways to use buttermilk for flavor, like in my Yellow Cake recipe, ranch dressing or other vinaigrettes, and often fried chicken is soaked in it to make it tender.
When it’s called for in recipes on my site, it’s often required so use this homemade buttermilk recipe to make some of my favorite baked goods:
Crispy on the outside, tender on the inside, and delicious all over!
Crispy on the outside, tender on the inside, and delicious all over! “TOWANDA!” These fried green tomatoes are crispy, crunchy, and so flavorful! Coated in crispy cornmeal and fried to golden perfection!
The post Fried Green Tomatoes appeared first on Budget Bytes.
I absolutely love making my crispy fried green tomatoes with a tangy buttermilk batter. I spent hours testing different versions until I found the perfect recipe. The crispy batter fried onto each slice creates a perfectly crunchy crust. The inside is juicy and the ultimate bite of Summer. These tomatoes are a standout dish that always impresses at any meal!
“TOWANDA!” Have you ever seen the 1991 movie, “Fried Green Tomatoes”? If you’ve never seen it, you need to run to the grocery store (or outside to your own garden), gather up some plump green tomatoes, and put this recipe into action. It’s time to plan a movie night with your best girlfriends! It’s one of my favorites— and so is this recipe.
Fried green tomatoes are just what they sound like— green (unripe) tomatoes coated in a crispy breading and fried to golden perfection! Green tomatoes have a tart flavor and a firmer texture than fully-ripe tomatoes. I made these for Easter Brunch and have made them quite a few times since.
The fry mix really clings to these tomatoes thanks to the initial flour step and the tangy, rich, sticky, and creamy buttermilk egg dredge. The result is a perfect, crisp crust on each and every slice of green tomato. The batter is thick enough to stand up to the thick cuts of tangy green tomato, making these a true showstopper at Sunday Supper. They. Are. Perfect.
Here’s what you’ll need to make fried green tomatoes:
In my experience, red tomatoes are usually too juicy for frying. They have a softer texture and are too wet for the breading to really stick properly. Underripe green tomatoes are the best choice for this recipe.
Fried Green Tomatoes can be served on their own (trust me, they are THAT good) or with our sriracha pimento cheese, crumbled goat’s cheese, homemade ranch dressing or BBQ sauce. (As Sipsey would say, “The secret’s in the sauce!”)
They’re also great to jazz up a classic BLT or can be served in a salad over a bed of mixed greens or arugula.
See how we calculate recipe costs here.
Cut 4 large green tomatoes into 1/3-inch slices horizontally, discarding the end with the stem and the very bottom which is smooth.
Combine 1/4 cup flour, 1/2 cup cornmeal, 1 Tbsp BBQ seasoning powder, and 1/2 tsp salt in one small bowl. Whisk to combine. In another small bowl, pour in the remaining 1/4 cup flour by itself.
In a third bowl, whisk together 2 eggs and 1/2 cup buttermilk.
In an assembly line fashion, dip your cut tomatoes into the flour, then the buttermilk egg mixture, and finally the cornmeal BBQ seasoning mixture. Place each slice of tomato off to the side and continue this assembly line process until all tomatoes have been dredged in this magical trio!
Once your tomatoes are dredged and off to the side, heat up 1 1/3 cups canola oil in a thick bottom pan on high heat until it is very hot! (Take a droplet of water on your finger and drip it into the pan. Once it lands, if it pops and hisses, it’s ready to fry the tomatoes!)
Gently place 3-4 tomatoes (depending on the size of your frying pan) into the hot oil using a spatula. Let the tomatoes fry in the shallow oil for 2-3 minutes. Flip and fry the other side for around the same time, sometimes a minute longer.
Remove tomatoes as they are done to a paper towel-lined plate or cooling rack so they aren’t sitting in any excess oil.
These crispy, crunchy fried green tomatoes are the perfect summer appetizer!
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Homemade cornbread is the perfect side with any soup or chili recipe. It’s light and fluffy with just a hint of sweetness. It’s also the perfect side dish for a holiday meal.
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