Classic Eggs Benedict

I'm excited to kick off today's tutorial with my take on the classic eggs benedict. This popular breakfast dish consists of perfectly poached eggs, Canadian bacon, English muffins, and a creamy hollandaise sauce.

To make eggs benedict, start by poaching the eggs in simmering water for about 3 minutes until the whites are set but the yolks are still runny. While the eggs are poaching, toast the English muffins and heat the Canadian bacon in a separate pan.

Once everything is ready, assemble the eggs benedict by placing the Canadian bacon on top of the toasted English muffins, followed by the poached eggs. Drizzle the hollandaise sauce generously over the eggs and garnish with chopped chives or parsley.

The combination of flavors and textures in this dish is truly amazing. The richness of the hollandaise sauce pairs perfectly with the runny egg yolks and savory Canadian bacon. It's a breakfast that will leave you craving for more.

Fluffy Pancakes

Next up, I'm going to plunge into the world of fluffy pancakes. Who doesn't love waking up to a stack of pancakes dripping with maple syrup? These pancakes are incredibly light and airy, thanks to a secret ingredient: buttermilk.

To make fluffy pancakes, start by whisking together the dry ingredients: flour, sugar, baking powder, and salt. In a separate bowl, mix together the wet ingredients: buttermilk, melted butter, and vanilla extract.

Combine the wet and dry ingredients, being careful not to overmix. Let the batter rest for about 5 minutes while you preheat a non-stick pan or griddle over medium heat. Once the pan is hot, pour the batter onto the pan using a ladle or measuring cup.

Cook the pancakes for about 2-3 minutes until bubbles start to form on the surface, then flip them and cook for another 1-2 minutes until golden brown. Serve the pancakes with your favorite toppings such as fresh berries, whipped cream, or of course, maple syrup.

These fluffy pancakes are a crowd-pleaser and are perfect for a leisurely weekend breakfast or brunch. The buttermilk adds a tangy flavor and makes the pancakes incredibly tender. Trust me, once you try these, you'll never go back to boxed pancake mix.