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For some reason, an argument in our office broke out earlier this week on the right way to make pancakes in the morning (real deep conversations we are having, I know). We have a certain employee who likes to microwave Eggo pancakes, which is of course the wrong way to go about it.

Myself and other employees typically use the premade pancake mix that just goes with water. I usually add some cinnamon, vanilla and nutmeg to mine for a little sweetness and bite.

But of course, I’m doing a recipe column, so I’m not just going to say “grab a box and add water!”

The column this week is on foods that are super easy to make out of a box, but maybe much better to make from scratch!

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PERFECT PANCAKES

2 c. all-purpose flour

4 generous tbsp. granulated sugar

1 heaping tbsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt (iodized)

1 1/4 c. whole milk, plus more as needed for thinning

3/4 c. buttermilk

1 large egg

1 tbsp. vanilla extract (generous tablespoon)

4 tbsp. salted butter, melted, plus more for greasing griddle and serving

Maple or pancake syrup

In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt. 

In a separate bowl, whisk together the milk, buttermilk, egg, and vanilla. While whisking briskly, drizzle in the melted butter.

Using a rubber spatula, start gently stirring the dry ingredients while slowly pouring in the wet ingredients. Switch to folding once all the wet ingredients have been added to avoid overworking the batter. Continue folding until everything is combined. The batter should still be lumpy (don't try to stir the lumps out).

Important: Cover the bowl with plastic wrap and allow the batter to rest on the counter for 45 minutes to 1 hour (if you can! If you don't have time, don't sweat it—they'll still be good.). Before frying, add up to 1/4 cup additional milk if you want thinner pancakes. (Or leave as is if you like them thick and fluffy.) 

Heat a griddle or skillet over medium heat. Smear with butter and drop 1/3 cup (or 1/4 cup if you prefer smaller pancakes) helpings on the griddle. Let cook until bubbles form on the surface, then flip and cook for another 1 to 1 1/2 minutes. Serve with an obscene amount of butter and warm syrup.

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HOMEMADE 

HAMBURGER HELPER

1 lb. ground beef (90/10)

4 slices bacon, chopped

1 yellow onion, chopped

3 garlic cloves, chopped

3 c. beef broth

1 (15-oz.) can tomato sauce

3/4 c. heavy cream

1 tbsp. paprika

1 tsp. hot sauce, plus more to taste

2 tsp. salt

1 tsp. ground black pepper

12 oz. large elbow macaroni

8 oz. shredded mild cheddar cheese 

1/4 lb. yellow American cheese slices, torn into small pieces

Chopped green onion or parsley, to serve

In a large Dutch oven, cook the ground beef, bacon, and onion over medium heat, stirring, until the ground beef is cooked through, the bacon is rendered, and the onion is softened, 12 to 15 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.

To the beef mixture, add the beef broth, tomato sauce, heavy cream, paprika, hot sauce, salt, and pepper. Bring the mixture to a simmer over medium heat. Add the pasta and reduce the heat to medium-low. Cook, stirring occasionally, until the pasta is al dente, about 8 minutes.

Reduce the heat to low and gradually stir in the cheeses until fully melted and creamy. Top with green onion or parsley, if you like.

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This one is cheating a little bit, because it does just use regular cans of baked beans in it, but it’s dressed up so  well, that I had to include it!

BEST BAKED BEANS

8 slices bacon, halved

1 medium onion, chopped

1/2 medium green pepper, chopped

3 (28-oz.) cans pork and beans

3/4 c. barbecue sauce

1/2 c. brown sugar

1/4 c. distilled or cider vinegar

2 tsp. dry mustard or 2 tbsp. dijon mustard

Adjust oven rack to lower-middle position and heat oven to 325°F. 

Fry the bacon in large, deep sauté pan until the bacon has partially cooked and released about 1/4 cup of drippings. Remove the bacon from the pan and drain on paper towels. 

Add the onion and pepper to drippings in the pan and sauté until tender, about 5 minutes. 

Add the beans and remaining ingredients to the pan; bring to a simmer. (If the pan is not large enough, add the beans and heat to a simmer then transfer to a large bowl and stir in the remaining ingredients). 

Pour the flavored beans into a greased 13-by-9-inch (or similar size) ovenproof pan. Top with bacon, then bake until the beans are bubbly and the sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

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CHEX PARTY MIX

3 c. corn Chex

3 c. wheat Chex

3 c. rice Chex

2 c. pretzel sticks

2 c. mixed nuts

1 stick, butter

3 tbsp. worcestershire sauce

6-12 dashes tabasco sauce

3 cloves garlic, mashed

1 tsp. Lawry's seasoned salt

1/4 tsp. onion powder

Dump cereal into a large mixing bowl. Add in pretzel sticks and nuts.

In a microwave-safe bowl, add remaining ingredients and microwave until butter is melted. Stir together and toss into a cereal mixture, stirring as you go.

Transfer mix onto one or two baking sheets, and bake in a 250 degree oven for 1 hour and 15 minutes, stirring every 15 minutes. Let cool and store in an airtight container.

Grab a handful every forty minutes. Eat. Spoil your appetite.

TFD: “You're only here for a short visit. Don't hurry.  Don't worry.  And be sure to smell the flowers along the way.” - Walter Hagen

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