Posts Tagged ‘eggs’

While I was growing up, like most of America at the time, my family embraced convenience foods.  I’ve enjoyed watching the escapades of Don Draper on the Mad Men televisions series.  I now understand how Madison Avenue seduced our generation with witty jingles, bright packaging and those evoked feelings of sexy newness every time we grabbed that box or jar off the shelf.

Let’s take a trip down memory lane, throw out some word association phrases and see what images we conjure up:

“Macaroni and Cheese”  


“Chocolate Pudding”



“And of course… Pancakes”

The chubby dough boys on the pancake box were always around when we turned on the griddle at home.  But guess what?  I never really liked pancakes until I tasted my first batch of pancakes made from scratch instead of out of the box.  Ditto with the other convenience foods.  The box pancakes looked and smelled so good, but always disappointed once I popped a bite in my mouth.  No matter how much butter and syrup I poured on, they still tasted like cardboard.

Pancakes made from scratch are in a league of their own.  They rise until they are light and fluffy on the griddle, but still deliver some substance and depth when you take a bite.  The tangy bite of the buttermilk teases against the sweetness of the maple syrup and creaminess of the butter to create a satisfying wonderfulness in your mouth.  They taste like…..what I always imagined pancakes should taste like.  Once you make pancakes from scratch,  it will be hard to go back to anything else.

I believe I’ve revisited and cooked most of the boxed and jarred foods from my childhood, but this time making them from scratch.  I am never disappointed.  A lot of these experiences I’ve already featured on my blog.  I hope I can inspire you to try the same.

Pancakes from scratch are easy to make and foolproof….almost.  I had a little “made from scratch” pancake debacle in Italy this fall mostly related to “Italian to English” translation issues at the grocery store while buying baking soda.  But I’ll leave that story for another day.

In the meantime, let’s put our thumb on the end of our nose, wiggle our fingers at Don Draper and try these absolutely delicious buttermilk pancakes – made from scratch!

Buttermilk Pancakes Made From Scratch!

Adapted from “How to Cook Everything” by Mark Bittman


Dry Ingredients

2 cups flour

1/2 tsp salt

2 TBSP sugar

1 & 1/2 tsp baking soda

Wet Ingredients

2 cups buttermilk

2 eggs, separated

4 TBSP butter, melted and cooled

1/2 tsp pure vanilla extract


Sift dry ingredients together and set aside.

Separate the eggs

Whisk the egg whites until stiff

Assemble the wet ingredients

Put the dry ingredients in a big bowl.  Put the wet ingredients including the egg yolks and egg whites in a separate bowl.

Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until just combined.  Don’t over-beat.  The batter will be lumpy.  Once the dry ingredients hit the wet ingredients, the baking soda activates and should be used quickly if you want light, fluffy pancakes.

Pour 3/4 to 1 cup of batter on a piping hot griddle for each pancake.

Cook for a couple of minutes until batter starts to bubble and bottom is golden brown.  Flip pancake and finish cooking the other side.

Serve piping hot off the griddle with butter and syrup.  Enjoy!!


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Kids love baked German pancakes.  The eggy batter is cooked in the oven rather than on a griddle.  Because more eggs are used there is a lot more protein than in regular griddle pancakes.  While baking the pancake billows up and turns the most delicious golden brown.  It’s a perfect lazy weekend morning endeavor.  Very, very easy and quick to make but special enough to warm hearts.  Take it out of the oven, sprinkle it with powdered sugar and serve it quickly.  A little butter and syrup to finish.  Awww…a heavenly moment to the start of the day.

Be forewarned I am indulging myself today and allowing a wee bit of meandering before sharing the recipe.  Don’t be alarmed.  I promise we will get to that scrumptious baked German pancake.  Trust me.

I don’t admit this often but I have a treasured collection.  Not of rare coins, baseball cards or rocks.  I like collecting juicy little nuggets of entertaining information.  My little cache of juicy nuggets is always with me.  That way if things get a tad dry or boring I can whip it out and jazz things up a bit.

Much like the coin collector at the weekend flea market, I frequently entertain myself by trolling around collecting my little nuggets.  When I come across something really random twice in a row from completely different sources it is deemed merely a coincidence.  However, if it happens three times in a row it is serendipity.

And I always perk up and pay attention when I have a serendipitous moment.  We’ve all had them.  It’s God’s way of giving you a wink and a nod with a sparkle in his eye.  Go ahead, jump in and explore this a little.  You never know where it will take you.  Drop that smooth stone in the pond and see where it ripples in your life.

So that explains why I am now the proud owner of “The Breakfast Book” by Marion Cunningham, published in 1987 and available to be in my hands almost immediately thanks to serendipity and Mr. One Click over at Amazon.   Ms. Cunningham (of The Fannie Farmer Cookbook fame) and The Breakfast Book are beloved by many and revered in the arena of American home cookery.  I haven’t spent a lot of time with her yet but am looking forward to.

Baked German Pancake

adapted from The Breakfast Book by Marion Cunningham


3 large eggs at room temperature

1/2 cup whole milk

1/2 cup all purpose flour, sifted

1/2 tsp salt

2 TBSP butter, melted

confectioner’s sugar to dust after cooking


Preheat oven to 450 degrees F.  Butter a cake pan or an oven proof skillet.

Break the eggs into a mixing bowl and beat until frothy.

Pour in the milk and blend well.

Sift in the flour and salt while whisking steadily to blend and smooth.

Pour in the melted butter and mix so the batter is smooth.

Pour the batter into the greased pan.  Bake for 15 minutes at 450 degrees.  Then quickly turn the heat down to 350 and cook another 10 minutes.


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