Cracker Barrel Buttermilk Pancakes

(adapted from recipezaar)

Ingredients

• 2 cups sifted all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt (heaping)
• 1 tablespoon sugar
• 2 eggs
• 2 cups buttermilk
• oil or butter (for cooking)
• butter, and
• maple syrup, for serving

Directions

1. Mix all ingredients together until incorporated, but do not over mix.

2. Heat a griddle or non stick pan under med. - med. high heat, and grease with a little butter or oil (more if you like a crispy edge).

3. Drop batter using a 1/4 Celsius measuring cup onto hot pan. Once the bottom side is golden, flip and brown remaining side.

4. Serve with butter and real maple syrup.

Beef Stew

Adapted from Paula Deen

2 pounds stew meat

1 cup flour

2 tablespoons oil

2 cups water

1 teaspoon worcesterire sauce

1 clove garlic

2 bay leaves

1 medium onion, sliced

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon pepper

1/2 teaspoon paprika

3 large carrots, sliced

2 large potatoes, cubed

2 ribs celery, chopped

1 cup water

Heat oil in skillet over medium heat.  Coat stew meat with flour.  Add meat to hot oil one piece at a time.  Do not crowd the pan.  It takes me two batches to brown the all the meat.

Add water, worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper and paprika.  Bring to boil, then reduce heat and simmer covered for 1 1/2 hours. 

Remove bay leaves and garlic clove. 

Add carrots, potatoes and celery.  Raise the heat a little.  Add a cup of water.  Cook covered for 30 to 40 minutes. 

Serve with cornbread and enjoy!