Red Velvet Pancakes

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Red Velvet Pancakes

Author: Chef Matt of Sayerfoods.com

Ingredients

  • 1 1/2 C. Flour
  • 2 tbsp. Cocoa Powder
  • 3 tbsp. Sugar
  • 1 1/2 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1 tsp ground Cinnamon
  • 1 tsp. Salt
  • 1 1/4 C. Buttermilk
  • 2 Large Eggs
  • 1 tsp. Vanilla Extract
  • 1 tbsp. Red Food Coloring
  • 1/2 stick of Butter melted

Instructions

  • Begin by mixing all of the dry ingredients first and then add all of the wet ingredients. Mix until smooth and lump free. Lightly oil the griddle before cooking pancakes to prevent sticking.
  • Try butter-cream frosting as a topping for these pancakes.

 

Sayer Foods: Red Velvet Pancakes

Bran Muffins

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Bran Muffins

Author: Chef Matt of Sayerfoods.com

Ingredients

  • 1 c. all-bran
  • 3/4 c. milk
  • 1 egg
  • 1/4 c. shortening
  • 1 c. flour
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 c. sugar heaping

Instructions

  • Combine bran and milk and allow to sit until most of the moisture is absorbed. Cream shortening, egg and sugar and add in remaining ingredients. Stir only until mixed and do not overwork.
  • Fill greased muffin pans 2/3 full and bake at 400 for 30 minutes.

 

Cornbread Muffins

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Cornbread Muffins

Author: Chef Matt of Sayerfoods.com

Ingredients

  • 1 c. flour sifted
  • 2 tsp. baking powder
  • 2 tbsp. sugar
  • 3/4 tsp. salt
  • 1/3 c. vegetable oil
  • 1 egg beaten
  • 3/4 c. milk
  • 2/3 c. yellow corn meal

Instructions

  • Combine all dry ingredients and mix together. Next, add in wet ingredients and mix until combined. Do not overwork the mixture. Spoon mixture into muffin cups until 2/3 full. Bake at 400 for 20-25 minutes.

 

Skillet Cornbread

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Skillet Cornbread

Author: Chef Matt of Sayerfoods.com

Ingredients

  • 2 c. yellow cornmeal
  • 1 c. flour
  • 1 1/2 tsp. salt
  • 1 tbsp baking powder
  • 2 eggs beaten
  • 1 1/2 c. milk
  • 2 tbsp. oil

Instructions

  • In a bowl, combine the first 4 ingredients. In a separate bowl, beat together 1 cup of milk and the eggs and add to the dry ingredients. Add additional milk until you produce a thick batter.
  • Heat oil in a skillet. Once oil is heated, pour oil into the batter and mix well. Return the empty skillet to the stove-top and sprinkle cornmeal into the bottom. This will ensure that the bottom is browned. Pour batter on top and bake at 425 for 14-20 minutes.

 

Multigrain Cranberry Muffins

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Multigrain Cranberry Muffins

Author: Meceka of Vassar, MI, USA

Ingredients

  • 1 1/4 cups plain yogurt I use Greek yogurt
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1/2 cup packed brown sugar I use light brown
  • 3/4 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup chopped fresh cranberries
  • 1/4 cup chopped walnuts I use black walnuts

Instructions

  • Preheat oven to 400 degrees. Grease bottoms only of a standard-sized 12 muffin cup tin. Beat together oil, yogurt, brown sugar and eggs. In a separate bowl whisk together the whole wheat flour, all-purpose flour, cornmeal, baking powder, baking soda and salt. Add flour mixture to the wet ingredients and mix until moistened. Fold in cranberries and walnuts. Divide batter evenly among the muffin cups - they will be very full. Bake 20-22 minutes or until golden brown. Remove immediately from pan.

Notes

Check muffins after 19 minutes. These muffins are on the dry side. They are excellent the next day. Using dried cranberries will increase the sweetness.