Pancakes, cornbread, and brownies

This last week, I was busy in the kitchen as usual. One thing I did was to clear out the pantry a bit and organize things. We have a lot of glass containers that we bought from IKEA more than a year ago. Some were empty on the floor of the pantry, while others needed to be combined or put into smaller glass containers. For example, I ended up putting rice in glass containers instead of leaving it in the loosely closed plastic it came in. I had an empty container that I filled with chili powder I bought at the bulk dry goods store in town, called Sugar N Spice. I need a lot of chili powder and cumin to make our own taco seasoning. I could actually use a few more glass containers, but I believe the closest IKEA is in the Chicago area.

I guess I was feeling particularly energetic, so I decided that while I was at it, I would measure out the dry ingredients for several batches of pancakes and cornbread and store it in the jars. Not that it is all that difficult to make cornbread or pancakes from scratch, but I admit that sometimes Bisquick sounds so darn convenient. So this is a compromise. Having the dry ingredients premixed and stored in the pantry will save some time. In fact, I’ve used the pancake mix and so far it’s been pretty fast to make pancakes. The biggest problem with this method is figuring out how much of the dry ingredients to measure out. However, I figured I’ll just scoop some of the dry ingredients out, add an egg or two and as much milk as it takes to make them the right consistency. It’s easy and requires no measuring that way. Now the only problem is that I need a bigger container for the pancake mix because now it is so much easier to make pancakes that we have had them twice this week. It’s just about time to make more chili and cornbread, too.

Another thing that happened in the kitchen this last week is that I made brownies twice and accidentally put in 3/4 a cup of sugar instead of 1 3/4 cups of sugar. The first time I did this I thought they didn’t taste all that sweet, but I thought that maybe I had had some store-bought ones lately and that was why they didn’t taste so sweet. But no that wasn’t right because I haven’t had any store bought brownies recently. Plus, the next time I made them they were also not sweet enough, as well as not being quite right because I had run out of baker’s chocolate and had to use cocoa powder and butter to substitute. So anyway, somehow it dawned on me what I had done and I realized that the brownies would probably be just fine with way less sugar. They are not quite sweet enough with 3/4 a cup of sugar, but I think that 1 cup or so might work. I will have to try and report on the results. All three recipes are from the Joy of Cooking. The brownie recipe I use is the Book club brownies.

This post is part of Fight Back Friday. Check it out for more great recipes and thoughts on food.



5 Responses to “Pancakes, cornbread, and brownies”

  1. Paul Says:

    I like the idea of premixing too but, like you said, the box seems so darn convenient. We have a store with lots of bulk spices nearby. I just never seem to get the dry mix project started.

  2. Jen Says:

    If you need jars, I stocked up on these recently. I really like them, and it’s a great price.


    Thanks for the jar link, Jen. I just went to Ikea last weekend for the first time in years, and after reading hippygirl’s post I was kicking myself for not buying some of their jars. The site you sent has great prices and I don’t have to make the haul back to Ikea. Thanks!

  4. Video Recipes Says:

    Thanks for the sweet recipe!

  5. Fight Back Friday October 16th | Food Renegade Says:

    […] Food books!) 33. Brie 34. Anna Migeon 35. Anna (Letter to Marketing Victim) (I’m new) 36. hippygirl (pancakes, cornbread, and brownies) 37. HartkeisOnline (Interview with Food, Inc. Producer) 38. Leslie (I’m new: baby […]

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