Pancakes

Apologies for being absent. I was up in Copperopolis. I kid thee not. There is a town about 2 hours east of San Francisco and it's called Copperopolis. No lie. Anyway, I was there for a whole week enjoying the 110 degree weather, the lake with the dead bodies in it, and being the only non-Caucasian person there.

Anyway, back to the topic of food--I made blueberry pancakes for breakfast recently and forgot how delicious blueberries are with maple syrup and pancakes. Usually I opt for strawberries, but thanks to all the frozen berries in my freezer, I was feeling a little blue that morning. A quick warming through of the frozen berries with some vanilla sugar and a touch of Canadian maple syrup and I was in business.

For the pancakes themselves, here is a recipe I've committed to memory for as long as I can remember...

1/2 cup all-purpose flour
1/2 tsp baking soda
2 tsp sugar
pinch of salt
2 eggs, separated
1/2 cup buttermilk

Mix together dry ingredients. Add the buttermilk to the yolks. Whip the whites until stiff but not dry. Mix dry ingredients with buttermilk mixture until just combined. Fold in the whites. It's OK if it's not fully combined. The less combined the more ethereal and fluffy your pancakes! Cook your pancakes in some butter. Mine usually end up being about only 3 inches in diameter. Cute and delicious.

Please don't buy that prepackaged pancake mix. If you LOVE pancakes, you can place all the dry ingredients in a tupperware and just shake before use, but none of that boxed stuff...I beg of you!

Wish you could have a bite,
Foodsnob