MICK'S FAVORITE BOGERMAN FAMILY RECIPES
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Buttermilk Pancakes
Tools: tsp measuring spoon, measuring cup, 2 bowls, 1 microwaveable container or a small pan to melt butter, whisk, wooden spoon, griddle or frying pan, spatula, serving plate, eating plates, forks Ingredients: 4 cups flour 1 teaspoon salt 1 teaspoon baking soda 4 teaspoons baking powder 1/2 cup sugar 1/2 cup melted butter 4 eggs 4 cups buttermilk |
Directions:
Note to kids: always get an adult's permission before using the stove. Better yet, make these pancakes together! 1. Blend with whisk all the dry ingredients together in a big bowl. 2. Melt the butter in a separate container (microwave) or pan (stove top) and allow to cool until just warm. 3. Beat eggs in a separate bowl with a whisk. Add 1 cup buttermilk and blend with whisk. 4. Add egg mixture with 3 more cups buttermilk to dry mixture. Mix with wooden spoon. Add melted butter. Mix some more. 5. Batter should be a bit lumpy and thick. Drop 1/3 cup portions onto 350 degree greased griddle. We use a hard stick of butter and swipe it on the griddle between batches. 6. Flip the pancakes when bubbles pop through the top side so you can cook the other side. 7. Stack on a plate as you make them. Serve with fruit, jams, whip-cream, syrup, powdered sugar, cinnamon, peanut butter. Whatever you like. Enjoy! |
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Fried Fish Po' Boy
Tools: paper towels, sharp knife, a large bowl, a measuring cup, a shallow dish, large pot or a deep fryer, oil thermometer, metal tongs, a pot holder or two, serving plates Ingredients: 2 lbs Red Snapper fillets* or any white, flaky fish (*that means someone has taken off the heads, tails &skin and taken out the bones) 1 cup Yellow mustard or Buttermilk 1 box Fish-Fri (we like Zatarain's brand) Vegetable or Canola oil Loaf of italian, french, or any crusty sub-type bread Your favorite coleslaw |
Directions:
Note to kids: fry oil gets hot and getting a hot oil burn sucks. So get an adult to handle the frying. You can do everything else, which is the messy fun part anyway. 1. Rinse your fillets and pat dry. Cut into eating portions, place them in a bowl and pour in the yellow mustard. Or try buttermilk if not a mustard fan. 2. Pour Fish-Fri into a shallow dish, then lay the filets in the Fish-Fri. Coat them on all sides. 3. In a large pot or a deep fryer, pour in the oil and heat it up between 325 and 350 degrees. Don't go hotter than 400 degrees. 4. When the oil is ready, use the tongs and place the filets in the oil (gentle is better than slapping them in there-- make sure your adult is careful). Cook them for about 7 minutes on each side. You want them to be golden brown and crispy. 5. Remove each filet with the tongs and drain it on paper towels to soak up the extra oil. 6. Place 1 to 2 of the filets on the toasted French bread and top with coleslaw. We really slather the slaw! 7. Serve with Sweet Tea or Lemonade. |