i absolutely love breakfast foods… pancakes, waffles, french toast, eggs, veggie sausage, veggie bacon, potatoes, fruit, oatmeal… and just about everything else. while i most likely make breakfast for dinner more often than other people, it is not often enough that i actually make it *for* other people. well, this week, the stars aligned. twice.
on tuesday, greg told me how he had to miss out on his friend making pancakes from scratch because of gym plans being moved on him, and he seemed quite sad. it just so happened that i was suffering from the buttermilk predicament– for those of you not familiar: when i have no buttermilk, it seems every recipe i select calls for it, when i have buttermilk for a recipe, i scramble to find something to do with the rest of it– after making these cinnamon chip scones, which FYI are as good as they look:
i did what needed to be done. i invited greg over for some buttermilk flapjacks. here’s a little irony for you… the tag line on his website is “six guys who have never been in your kitchen.” lies! in any case, while this recipe is not my favorite (so far, i think these win), it was quite tasty and i will certainly be holding on to the recipe! on saturday, after enjoying a spectacular cup of coffee from the new starbucks clover brewing system (we drove 40 minutes to get to a location that had it), we dined on breakfast again…this time eggs, multigrain english muffins, and garlic roasted potatoes. i like where this is going.
oh, and btw, every single fork and spoon in my kitchen is now in need of washing. yep, all of them. it seems that although my dishwasher is fine with plates and mugs, it is refusing to wash utensils. help!
Recipe (from AllRecipes):
- 1 cup flour
- 1 teaspoon salt (I would suggest using less, maybe half, unless you are dousing them in syrup and fruit)
- 1 teaspoon baking soda
- 1 egg
- 1 1/8 cups buttermilk
- 2 tablespoons butter, melted
- Preheat and lightly grease a large skillet or electric griddle.
- Mix the flour, salt, and baking soda together in a bowl. Add the egg, buttermilk, and butter; stir together lightly, but keep it lumpy. The batter should look thick, spongy, and puffy.
- Drop 1/3 cup of the batter onto the cooking surface, spreading lightly with the bottom of the cup. Cook until lightly-browned on each side, 1 to 2 minutes per side.
i topped them with my standard: fruit boiled with a little bit of water and lemon juice until thickened, this time with blueberries. the recipe said that it would make 12 pancakes… i apparently make them too big, because i only got 6 out of it. 6 incredibly delicious hot cakes. mmm. just writing about this makes me want more!
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