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Thursday, December 9, 2010


Hot breakfast = the breakfast of champions, who knows.  About once a week, I like to surprise them with pancakes and sometime the 1000 dirty bowl waffles.  Fluffy not stuffy, the best description for these great tasting pancakes.  I grew up with the Aunt Jamima box mix and the lovey pseudo corn syrup labeled maple .  Flat boring and overly sweet would best describe my childhood pancakes. 

melted butter slightly cooled with egg and buttermilk

lumpy mix


from America's Test Kitchen Family Cookbook

2 cups all purpose flour
2T sugar
2t baking powder
1/2t baking soda
1/2t salt
2T cornmeal
1 large egg
3T butter melted
2 cups buttermilk (or 1T lemon juice mixed in 2 cups milk)
1T butter

~ whisk flour, sugar, baking powder, baking soda, salt and cornmeal in a large bowl
~ in a separate bowl whisk butter and egg and then buttermilk
~ make a well in center of dry ingredients
~ pour buttermilk mixture into well
~ and whisk together gently until just incorporated ( lumpy)
~ do not over mix
~ heat cast iron skillet over medium heat
~ melt 1T butter in skillet
~ add batter to skillet the size you prefer ( me, 2T)
~ flip when bubbles appear on top and shine dulls about 2 minutes
~ in about another 1 1/2 pancake should be done
~ serve hot with real maple syrup

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