Having to turn on all the burners on the stove in order to keep the oven working is great when it is 32 outside. It keeps the kitchen nice and warm. Having to turn on all the burners on the stove in order to keep the oven working when it is 100 outside stinks! That is exactly what I have had to do for the last 10 – 11 months. My oven quit working about last February or March. The burners would no longer light without the assistance of a match. The oven wouldn’t warm up unless you lit all the burners and then it would cool off as soon as you shut them off. A tank top and shorts became my cooking “uniform” everytime I had to spend any amount of time in the kitchen. Even in the winter months the kitchen would average around 95 if the oven and all it’s burners were on and well over 100 if you were right beside it.
I dropped hints, begged and pleaded but it always seemed we had other things we “needed” to spend money on and the stove got pushed down to the bottom of the list. Well FINALLY at Christmas, my mother-in-law said she knew how much I had wanted an oven and, as my Christmas gift, was willing to pay for part of it!!!! YEAH!
So on January fifth this beauty arrived:
It’s a Kenmore!
My new stove is GREAT! It has FIVE burners! Each of the burners are different sizes to optimize them based on the type of cooking and the amount of heat needed. It has a broiler inside the oven! My old on was under the oven and I had to crawl on the floor to get to it. It is self cleaning and even has a Sabbath feature. I am not Jewish so I have no clue what that is for but it’s still cool that it has it.
I also got some other great Kitchen related gifts for Christmas. I got a really nice bamboo cutting board and a roasting pan from my parents. Amanda got me a MicroPlane and I have been zesting everything in site! Richie (actually me) got me 2 new chefs knives and a sharpener! I bought myself a new griddle and grill pan! I feel like a REAL chef in my new kitchen!
Here is a yummy pancake recipe to celebrate my new oven and griddle. But don’t tell Richie they have sour cream in them or he wouldn’t eat them!
Banana Sour Cream Pancakes
Courtesy of Barefoot Contessa, www.foodnetwork.com
1 1/2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/2 cup sour cream
3/4 cup plus 1 tablespoon milk
2 extra-large eggs
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
2 ripe bananas, diced, plus extra for serving
Pure maple syrup
Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.
Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.