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 CHEDDAR SOUP

CROCK POT

Place in the crock --

24oz Broccoli Florettes

1 cup (5oz) grated carrots

6-7 minced garlic cloves

3 cups chicken stock

1-2 tsp all purpsose seasoning

1 cup chicken stock mixed with 3/4 cup cornstarch

Cook on hig 3 hours or low 5-6 hours

Then add

8 oz cream cheese

1 cup heavy cream

2 cups (8oz)  fresh grated sharp cheddar cheese 6 cups chopped broccoli

Until melted and smooth.