Weekly Breadcrumbs…

Welcome-I’m glad you’re here. Whether you’re just starting out or you’ve been cooking for years, this space is for you! Visit us each week to see the new recipes-some simple, some a bit more adventurous-but all made with love and ingredients you can easily find or substitute. This page is dedicated to learning, growing, and finding joy in your kitchen. You don’t have to be an expert to start-simply curious and open to the journey. My hope is that you come back each week not just or the food, but to build confidence, gain a little knowledge and maybe even discover your new favorite dish.

Let’s return to the garden, one recipe at a time.

Gold N’ Fluff Pancakes:

Yields: 12 medium pancakes

Preparation Time: 5 minutes

Cook Time: 10-12 minutes

Total Time: 15-17 minutes

There’s nothing quite like the smell of homemade biscuits rising in a hot cast iron skillet. This simple Southern recipe uses just a handful of ingredients and a few tried-and true techniques to give you buttery, flakey, golden-topped biscuits-perfect for breakfast, brunch, or any cozy meal.

  • 1 cup all-purpose flour

  • 2 TBSP sugar (or honey/maple syrup for natural sweetness)

  • 2 TSP baking powder

  • 1/4 TSP baking soda

  • 1/4 TSP salt

  • 1 cup milk

  • 1 large egg

  • 2 TBSP neutral oil

  • 1 TSP vanilla extract

Ingredients

Instructions

  1. Mix Dry; In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

  2. Mix Wet; In a separate bowl,, whisk, milk, egg, oil, and vanilla until smooth.

  3. Combine; Pour wet into dry and gently stir until just combined. (A few lumps are fine-overmixing can make pancakes tough)

  4. Rest Batter; (OPTIONAL: but recommended): Let sit approximately 5-10 minutes for fluffier pancakes.

  5. Cook; Heat a buttered skillet or nonstick pan over medium-low heat. Pour 1/4 cup of batter per pancake. Cook until bubbles form and edges look set (2-3 minutes). Flip and cook another 1-2 minutes, until golden brown.

Tips for extra FLUFF:

  • Do not skip the baking soda: It reacts with the milk for a stronger rise.

  • Lower Heat: Thicker, fluffier, pancakes.

  • Resting: Lets the baking powder activate and gives a lighter texture.