Cooking time: ~30-45 minutes | Originally enjoyed on: 10/17/2009
Katherine, Sandra, and I decided to reward Deanne’s terrific performance in last night’s Theater Rice show with a pancake breakfast. On the side, we also nibbled on Funfetti cake mix cookies that we baked last night.
Katherine had half a carton of buttermilk in the refrigerator, so we decided to use this recipe to make buttermilk pancakes.
The recipe was easy enough to follow, although it did require a lot of bowls. It also called for room temperature eggs, so a lot of our time was spent waiting for eggs to warm up. Instead of using regular flour, we used a 60-40 mixture of organic unbleached white and organic whole wheat from Berkeley Bowl(Katherine is trying to make our apartment go “healthy”). I did most of the mixing, Katherine handled the tricky business of separating the egg yolks and whites, and folding whipped whites into our batter, and Sandra cooked the pancakes.
We also attempted to make a Mickey Mouse-shaped pancakes, with mediocre results. The whipped cream made up for it.
BTW, random (kind of) – Jueyan and Sandra just bought the domain name omnomnom.com. They’re poised to take over the culinary world.