Pancakes

     I used to use the just-add-water pancake mixes until I discovered this little gem of a recipe. It's really not that hard and I LOVE how they turn out. So much better than a box mix and all from scratch!

1 1/2 C flour
3 1/2 tsp. baking powder
1 tsp. salt
1 T sugar
1 1/4 C milk
1 egg
3 T butter, melted

1. Sift together dry ingredients in a batter bowl.
2. Add wet ingredients and wisk together. If batter is too thick you can add more milk.
3. Heat griddle. Melt more butter onto griddle.
4. Make pancakes using about 1/4 cup of batter for each one.
5. Flip pancakes when bubbles in batter start to pop.
6. Serve hot with warm syrup.
7. Can add blueberries or other fruits to batter before cooking if desired.

Mexican Rice

     As promised, here is the Mexican Rice from the picture of yesterday's Creamy Green Chili Chicken Enchiladas.

3 T. vegatable oil
1 C. uncooked  long grain rice
1 tsp. garlic salt
1/2 tsp. ground cumin
1/4 C. chopped onion
1/2 cup (4 oz) tomato sauce
2 C chicken broth

1. Heat oil in a pot.
2. Add rice and onion. Cook until rice is puffed and golden and onions are translucent.
3. Add garlic salt and cumin.
4. Add tomato sauce and chicken broth.
5. Bring to a boil and then reduce heat.
6. Cover and simmer for 20-25 minutes, stirring occasionally.
7. Fluff with a fork.