|
I had the most delicious buttermilk pancakes this morning. I warmed up the griddle, lightly kissed the top with sweet butter, and waited until it was at just the right temperature, about 350 degrees F. The trick to the perfect batter is to use organic, brown eggs for your whites and brown sugar instead of regular sugar. If you make the batter the night before, you can have 2 or 3 pancakes ready to eat in a matter of maybe 10 minutes. Compliment with some dark amber syrup and a cup of coffee, dark roast.
I'll be having scrambled eggs (3 minutes) and high pulp orange juice (20 seconds) tomorrow.
Friday is marmalade on toast with Irish breakfast tea (about 12 minutes).
|