It’s Sunday! Who Wants Pancakes?

It’s Sunday! Who Wants Pancakes?

It’s Sunday, Who wants pancakes?

In our house it’s everyone!

Here’s our favorite pancake recipe . . . they are light, fluffy and delicious. Puffing up like a soufflé, the presentation is beautiful. Instead of flipping pancakes one at a time. This Puff Pancake recipe may be doubled or even tripled. So it serves many people at once. That’s a real time saver! 

5 from 1 vote

Puffed Pancakes

This is our favorite breakfast to make for our children and their friends. Actually, I should say Jim because he always makes these puff pancakes. And every time, they receive rave reviews!

Prep Time 20 minutes
Cook Time 12 minutes


  • 4 T. unsalted butter
  • 2 large eggs
  • 1/2 cup 2% milk
  • 1/2 cup all-purpose flour
  • 1 t. vanilla extract

Toppings: maple syrup and sliced fresh berries


  1. Preheat oven to 450Fº.

  2. Place the butter in an ovenproof skillet or casserole. Place in the oven until butter is melted.

  3. In a mixing bowl, whisk the eggs until light and bright yellow. Gradually beat in the milk and flour until smooth. Stir in the vanilla extract.

  4. Pour the batter into the skillet or casserole of hot butter and return the pan to the oven.

    When doubling the recipe, use a couple of skillets or casseroles because the batter will rise!

  5. Bake until the pancake is puffed and golden, about 12 minutes.

  6. Slice into wedges. Serve at once with warm maple syrup and sliced fresh berries.

Sweet And Spicy

Sweet And Spicy

Sweet and Spicy . . . Pork Tenderloin made with the Kuby’s Raspberry Chipotle Spread and pork tenderloin. 

For years, inspired by one of my favorite chefs, Helen Corbitt, I have served her pork tenderloin from Helen Corbitt’s Potluck.

Just recently, as we have been making an attempt at healthier meals, I made a couple of changes: no cream and substituting Kuby’s Raspberry Chipotle Spread for the original currant jam.

The new and improved recipe is sweet and spicy!

-Preparation: 20 Minutes

-Bake: 30 minutes

-Make the sauce: 5 minutes

-Slice and Serve: 5 minutes

Delicious sides for the sweet and spicy pork tenderloin: sweet potatoes, brussels sprouts and wild/long grain rice 


Raspberry Chipotle Pork Tenderloin

Inspired by Helen Corbitt's recipe, the original recipe calls for currant jelly and cream in the sauce. Recently, I decided to omit the cream and much to my surprise the dish was even better. Also, Kuby's Raspberry Chipotle Spread was substituted for the currant jelly. The flavors compliment the tenderloin and rosemary quite well. This sweet and spicy tenderloin is easy enough for weekday meals. It is a perfect dish for entertaining too.

Prep Time 20 minutes
Cook Time 30 minutes
Servings 6 people


  • 2 2-pound pork tenderloin
  • 1/2 jar Kuby's Raspberry Chipotle Spread
  • salt, freshly ground pepper and dry mustard
  • 2 T. butter
  • 2 T. extra-virgin olive oil
  • 2 T. fresh rosemary, chopped
  • 1 T. butter, room temperature
  • 1 T. all-purpose flour


  1. Preheat oven to 325ºF.

  2. Remove the membrane from the outside of the pork tenderloin.

  3. Rub the tenderloins with the salt, pepper and dry mustard.

  4. Melt the butter and olive oil in an oven-proof pan or skillet. Brown the tenderloins on all sides.

  5. Add the raspberry chipotle spread. Sprinkle with rosemary.

  6. Cover and bake for 25 - 35 minutes.

    Cook pork tenderloin to an internal temperature of 145ºF.

  7. Place the tenderloins on a cutting board; rest for 10 minutes.

  8. Blend the butter and flour; add to the skillet, cook over medium heat, whisking constantly.

  9. Slice the tenderloin. Serve with the sauce. Enjoy!