OVERNIGHT PANCAKES

2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 egg, beaten
2 cups buttermilk


Sift together: flour, sugar salt, soda and baking powder. Blend beaten egg and buttermilk. Gradually beat flour mixture into egg mixture. Cover well, store overnight. In the morning stir well (add a little more milk if the batter is too thick).


Using a 1/4 cup of batter you will yield 20 pancakes!

BROCCOLI CHEESE SOUP (PANERA KOPY-KAT)

4 tablespoons butter

1 cup yellow onion, diced small

1 cup carrots, peeled and diced small

1 celery stalks, diced small

2 cloves garlic, minced

1/2 teaspoon each of salt and pepper

1/4 cup flour
1/8 tsp nutmeg

2 cups milk

2 cups chicken stock 

2 cups broccoli florets

2 cups shredded sharp cheddar cheese (8oz)

1. Melt the butter in a soup pot on medium. Add onions carrots, celery, garlic, salt and pepper and cook until veggies are soft and fragrant, about 5 minutes.

2. Add flour and nutmeg.  Stir until veggies are coated and cook for 5 minutes to get raw flour taste out. Slowly add the milk, while whisking to avoid lumps.  Cook until slightly thickened.  Add the chicken stock and broccoli.  Cover and simmer over medium-low heat for 20-25 minutes.

3. Remove from heat and add the cheese.  Stir until cheese is melted and serve hot!