Please stop whatever you are doing right now, go to your kitchen, and make these pancakes. They will make you smile. They will make your belly happy. They will make your toes wiggle. They will make you want to marry them. They will make you want to bathe in them. They will make you do cartwheels and other nonsensical acrobatic stunts that would otherwise break your back, but since they are so fabulous, they will deliver you from such evils.
Dear world: when you make these pancakes, don’t forget the coffee.
Fluffy Greek yogurt, maple syrup, butter or whipped cream would be good on top, so don’t forget them, either.
Dear world: thick batter is the key to fluffy pancakes. Do you see how thick this is? It’s from the buttermilk. And the baking powder. And the butter. Mmmmmmm, butter.
Dear world: if you cannot decide whether or not you want blueberry, chocolate chip, cinnamon-raisin or banana-nut pancakes, that is okay. Just make all of them. It really is okay. Trust me, I know these things.
Dear world: if you think you have added too many toppings to your pancakes, you didn’t. I promise! It’s not possible to do that. Just add more, then you’ll feel better.
Dear world: thick pancakes are good. Do not squish them down with the back of your flipper. I don’t care who told you to do this, they are wrong. Don’t do it. Please and thank you.
Dear world: looks aren’t everything. I am not good at making pretty pancakes, but they taste like happiness. No, they are not round, no they are not perfect, no they are not “nice and golden” but they are happy people! Do not hate on them.
Dear world: if the chocolate leaks, that is okay. It tastes yummy.
Dear world: you know you have succeeded if every bite is full of ooey-gooey yummy filling.
Dear world: DO NOT share with Suzie. She will try really hard to look cute, and she’ll beg and cry and put her cold nose on your leg, but don’t do it! If you share with her, that means less pancakes for you. Sharing does not always equal caring.Junkyard Pancakes 1-1/2 cups flour (I like gluten-free oat flour) 3 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1-1/2 cups buttermilk (no substitutions) 1 egg 2 tablespoons butter, melted 1 teaspoon vanilla extract Filling of your choice (blueberries, cinnamon, chocolate chips, bananas, walnuts, raisins, etc. Use one or many, or none, if you are boring) Topping of your choice (Greek yogurt, butter, maple syrup, whipped cream, jam, peanut butter, etc.) Whisk together flour, baking powder, baking soda and salt. Set aside. Mix the egg, vanilla and butter, then add the buttermilk and mix well. Add all at once to the flour mixture, whisk until just combined, scrape bowl with a spatula, then allow to rest for at least 5 minutes. Meanwhile, heat up a large nonstick skillet over medium heat for 5 minutes. Add 1/4 cup of batter to skillet (per pancake) and cook for 1-2 minutes on each side or until golden and cooked through. (add fillings before flipping) DO NOT SQUISH DOWN. Serve hot. Do not share with Suzie. Do not forget the coffee. Cheers!
Dear world: I love you.