Perfectly Fluffy Pancakes

3 1/4 c Flour
1/4 c sugar
4 t baking powder
2 t baking soda
1 t salt
**stir dry ingredients together
2 1/2 c milk
1/4 c melted butter
3 eggs
1-2 t vanilla

Preheat griddle to 375. Mix all ingredients together with wire whisk or spoon until combined, a few lumps will remain. Do not over-mix or use electric mixer...this causes those pesky air bubbles in the pancakes. Spray griddle lightly only for the first batch. Use 1/4 c batter and cook on the first side until bubbles reach the top of the pancake. Flip and cook about 1 minute on second side. Do not flip more than once---causes tougher pancakes.

Recipe adapted from Tressa Strickland

Salsa

1 can diced tomatoes (garlic and onion seasoned)
1 medium onion
cilantro
Tupperware Southwest Chipotle seasoning
1 lime

Put tomatoes, onion, cilantro (no stems), and seasoning into mini-prep or food chopper. After dicing to your liking, squeeze in the juice from one lime and mix again.

Black Bean Salsa

From: Rebecca Stivers

2-3 Roma Tomatoes, diced
1 15 oz can black beans, drained (or 2 cups if you make your own)
1 cup mexi corn (I prefer white/yellow corn from a can or frozen)
1/2 c bell pepper, deseeded and chopped
1/4 c green onion, chopped
1/4 c cilantro, chopped
1 Jalepeno, deseeded and chopped
3 T lime juice
1 t minced garlic
1/4 t salt (or to taste)
1/2 t pepper

Combine all ingredients together and refrigerate for about 1 hour before serving. Best served with blue corn tortilla chips.

**I always double the recipe in order to use up the rest of the cilantro and bell pepper. I haven't tried freezing it yet so if you do, let me know how it works out. We eat on it for about a week if it's been refrigerated.