Courtesy of Dolores Loll
2 C. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/4 C. vegetable oil
1 tsp. vanilla
1/2 C. milk
1 C fresh blueberries (or other fruit)
1/3 C. all-purpose flour
3/8 C. white sugar
1/2 tsp. ground cinnamon
3 Tbl. butter
Preheat the oven to 375˚. Grease and flour a 9 inch pan (or use a pie tin). Sift together the flour, baking powder, and salt. Set aside.
In a large bowl, whisk together the oil, sugar, vanilla, and egg. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in the blueberries. Pour batter into prepared pan. Cover with streusel topping.
For the topping:
In a bowl, combine all dry ingredients. Cut in the butter until mixture resembles course crumbs.
Bake in preheated oven for 35-40 minutes or until toothpick inserted into the center of the cake comes out clean. Allow to cool.
Recipe from: https://www.epicurious.com/recipes/food/views/buttermilk-beignets-356850
3/4 cup whole milk
1 1/2 cups buttermilk
4 teaspoons active dry yeast
2 1/2 tablespoons sugar
3 1/2 cups bread flour plus extra for flouring work surface
1/2 teaspoon baking soda
1/4 teaspoon salt
Peanut oil for frying (about 3 inches worth)
Confectioners' sugar for serving, as much as you think you'll need—then double that!
2 cups buttermilk
2 cups flour
2 Tablespoons sugar
2 teaspoons baking soda
1 1/2 teaspoon salt
2 Tablespoons oil
In a small bowl, mix buttermilk and eggs.
In a larger bowl, mix dry ingredients.
Add buttermilk and eggs to dry and mix until combined.
Fold in oil.
Let set until small bubbles begin forming at the surface (about 10-15 minutes)
Melt butter onto a skillet and drop pancake mix onto pan.
1 loaf of unsliced sourdough bread
2 Tablespoons milk
2 teaspoons cinnamon
1 Tablespoon sugar
1/4 teaspoon nutmeg
1 teaspoon vanilla
Slice sourdough loaf about 1-1 1/2 inch thick.
Scramble the four eggs in a shallow dish and add milk and vanilla.
Combine the dry ingredients and then add to the egg mixture.
Whisk until combined.
Dredge both sides of the bread and set aside.
In a heavy skillet, heat the peanut oil (should be about 1/4-1/2 inch deep) until a tiny drop of the egg mixture fries.
Add the egged bread and cook until golden brown on one side, then flip and do the same to the other side.
Recipe was modified from fifteenspatulas.com.
2 eggs, separated
2 cup buttermilk
1/3 cup vegetable oil
2 teaspoon vanilla
1 1/2 cup flour
1/2 cup cornstarch
1 Tablespoon baking powder
1/2 teaspoon salt
4 Tablespoon sugar
Separate eggs. Add 2 Tbl of sugar to the egg whites, and set aside for later.
In large bowl, mix flour, cornstarch, baking powder, salt and 2 Tabl of sugar.
Mix together the egg yolks, buttermilk, vegetable oil, and vanilla. Add this to the dry ingredients.
Mix together until blended (it will be lumpy). IMPORTANT! Let this mixture stand for at least 15 minutes.
While the mixture is setting, whip the egg whites until they are very stiff, then fold into the wet mixture after it has set (there should be small bubbles breaking the surface).
Use a small shot of nonstick spray on the waffle iron before each waffle.