Buttermilk Pancakes

I made some fun rainbow pancakes for the kids the other day. I have seen pictures of them before and always thought they looked really cool - and they are! The kids loved them. I made them with my favorite from-scratch pancake recipe. It is a version of the IHOP recipe that I found years ago. They are yummy with fresh blueberries added, but almost better plain. My family thinks they are the best!

Buttermilk Pancakes

1 1/4 cups flour
1 egg
1 1/4 cups buttermilk
1/4 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 cup canola oil
pinch of salt

Preheat your skillet over medium heat. Blend all of the ingredients until smooth. Spoon approximately 1/3 cup of the batter onto the skillet. When the edges appear the harden and the bubbles pop at the edges, flip the pancake. Cook on the other side for the same amount of time. - If you add blueberries, you might have to flip a couple times to cook evenly in the center.

If you want to make the rainbow pancakes, start by doubling the recipe. Then, divide the batter into 6 bowls. Add the correct food coloring to each bowl and then stir to get the shade you like. I used a 1/4 cup to drop the batter instead of a 1/3 cup. It makes a little bit more of a mess - but it is fun!


Black Bean Soup

I saw this recipe a couple weeks ago on Our Best Bites and knew immediately I had to try it. Wow! This soup is so good. Seriously, I licked my bowl. And my spoon. And finished my kids bowls. Then I ate it for breakfast the next morning. I loved it.

Black Bean Soup

1 Tbs. olive oil
4 cloves garlic, chopped
3/4 cup diced carrots
3/4 cup diced celery
1 cup diced onion
2 cans black beans, rinsed and drained
1, 3.5 oz green chilies
2 cans beef broth
1 tsp. kosher salt
1/8 tsp. black pepper
1/4 tsp. cumin
1/2 tsp. oregano leaves
1 bay leaf
tobasco sauce to taste
1 lime

Warm a large soup pot on Medium-High heat and then add the olive oil. Add the carrots, celery, onion and garlic. Saute the veggies for about 5 minutes.

Add the beans, chilies and broth and then stir in the rest of the ingredients. Add as much tobasco sauce and you would like - I put in about 6 good shakes!

Cook uncovered for about 25 minutes, or until all the veggies are soft. Remove the bay leaf and take the pot off the heat.

Place the soup in a blender and puree the soup until it is smooth. The ladies from Our best Bites, suggested removing the stopper on top of the blender to let the steam escape. I used my smoothie maker, so already had a big opening. I did what they suggested and covered it with a paper towel, it worked great!

Squeeze in some fresh lime juice and mix. Serve with tortilla chips, cilantro, cheese & tomatoes.