Saturday, August 17, 2013

Finnish Pancakes

My pregnant-culinary adventures have basically consisted of me staring at recipes that I find on the internet.
And I've decided to finally start giving them a try!

So here is a recipe I found for Finnish Pancakes. 

To be honest, I have no idea what they are supposed to taste like...
But these turned out pretty good.

I'm not much of an egg person, and these were a little too "eggy" for my taste.
But Zach loved them.

So here you go. pretty simple!

3 tbsp butter, melted
4 eggs
2 c milk
1/2 c flour (I'd add a little more than half a cup)
2 tbsp sugar
1/2 tsp salt

Preheat oven to 450o, and pour the melted butter into a 9″x16″ baking pan.
Beat eggs until foamy but not whippy, until well-blended. Beat with milk, flour, sugar and salt. Pour into pan with butter and bake 20-23 minutes.
Serve any way you like!

recipe via

Friday, August 16, 2013

Fry Bread

Ok, so since I've been pregnant I've been craving Navajo Tacos.
I found this recipe for fry bread and decided to give it a try... how hard could it be, right?
Actually, not hard at all!
I made the last few a little thicker than the rest and added butter and powdered sugar.

  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp active dry yeast
  • 1/2 tsp salt
  • 3/4 - 1 cup warm milk (110 degrees)
  • 1 Tbsp butter or shortening, melted
  • Vegetable oil, for frying (sometimes I use half olive oil)
In a mixing bowl, whisk together flour, baking powder, yeast and salt. Whisk melted butter into warm milk and pour milk mixture into dry ingredients. Stir until mixture comes together and forms a ball, dough should be slightly sticky and elastic so add an up to an additional 1/4 cup milk as needed. Cover dough with plastic wrap and allow to rest 10 minutes. Heat 1 inch of oil in a large cast iron skillet to 350 - 360 degrees over stove top. Divide rested dough into 12 equal pieces. Working with floured hands and one piece of dough at a time, roll dough out on a lightly floured surface into a 6 inch circle and gently drop into hot oil, and cook until golden brown 1-2 minutes per side (second side will cook faster). Remove from oil and drain onto a plate or baking sheet lined with paper towels. Serve warm with Navajo Taco topping or for dessert, spread with honey butter.

Recipe via