GOOD EATS!

Dave, just saw this while wandering the net. Never had these but sound good if your a pumpkin pie fan !
http://www.kitchendaily.com/recipe/gluten-free-pumpkin-pie-pancakes?wwu=6

Dave: My grandfather always used the recipe for buttermilk pancakes as found in "Joy of Cooking" and it has never failed me, I have memorized it. Five Dry ingredients and two (or three) liquid ingredients:

1 Cup Cake Flour (All-Purpose Flour can be substituted)
3/4 Teaspoon of Baking Powder
1/2 Teaspoon of Baking Soda
1/2 Teaspoon of Salt (I use less)
1/2 Teaspoon of Sugar

1 Cup of Buttermilk --NOT the low-fat stuff, but the real thing-- it tastes better and lasts longer in the refrigerator
1 Egg
1 Tablespoon of melted butter (optional, used to help keep the pancakes from sticking to the pan, but I use enough bacon fat to keep that from being a problem)

Important: Put all the dry ingredients through a sifter, add the buttermilk and egg (and melted butter, if desired) and whisk it up. Don't worry about a few lumps, and you can let the stuff sit a while and it will blend in better if you like (some say you must use it immediately, but I don't find that to be the case).

Test the consistency by letting it drip off the whisk or spoon; add more buttermilk (not water) to thin it out, or more flour to thicken it. Use a fairly hot griddle and enjoy 6-7 good-size pancakes, enough for 2-3 people with moderate appetites, or one very hungry person. Double or triple all ingredients for more people.

Note: The cake flour, while expensive, gives the pancakes a light and airy feel; the All-Purpose flour gives them more body. I frequently mix equal parts of each to good effect. I also keep a quart of buttermilk in the fridge just for this recipe. Ironically, it seems to me that the older the buttermilk, the better the pancake. I have never thrown any of the "full-fat" buttermilk away, even when it is way past the expiration date. As one person noted, "How do you tell if buttermilk has gone bad?" The low-fat stuff will go bad even before the expiration date. Your mileage and taste may vary.

Jeremiah, Tried the pancake recipe ths AM, Great pancakes!! We did not have cake flour or "real" buttermilk, but they turned out just great. A stack of three and a couple eggs over easy on the side was about all I could get through. We made a double batch and have a few left over to toss in the toaster in the morning.

Gonna pick up some cake flour soon. All the stores around here carry is the low fat b'milk.

Thanks!!

David: Glad to hear you enjoyed the pancakes. I got so hungry typing in the recipe I made up a batch Saturday morning.
Next time, I'll snap some photos so the folks can see what we're talking about.

By-the-way, some of the finer points of making a good batch. (1) The batter smooths itself out (no lumps) and reaches its final thickness if you can manage to let it sit for 10-15 minutes before you pour it in the pan; don't be like me and wait to mix it up while the bacon finishes frying.
(2) My wife likes her pancakes golden brown; my grandfather always nearly burned them (he liked the pungent taste it lent the cake); the difference is the heat of the griddle (pan). My grandfather cooked his at "6" out of "10" on the electric stove; my wife turns it down to "4". (I use "5" but they're still too dark for her.)
I can never seem to really get the griddle dialed in until at least the third batch of pancakes, perhaps I'm just too impatient --I want so badly to eat them!

I do love good pancakes for sure!
When I was on the road, I found that some of the best were at the Flying J truck stops back before they went all fast food crap. They even offered the mix for sale at the cashier stand for a while.

Another great pancake I found at the Stockman's Truck stop in So. St Paul, MN. They still have 'em too! We stopped by there last summer on a trip and pigged out on them. They have slight malt taste to them and are from scratch I am told.
I always looked forward to eating there and over the years I had very few places that I actually looked forward to as the Mom & Pop truck stops around the USA faded into oblivion. Very sad.

Petro Truck Stop cakes were another good one. Their "pancake sandwich" menu item was 2 HUGE cakes w/2 eggs and sausage for one price. It's still available yet but you have to ask for it, I could not find it on the menu last time I was in a Petro.

My Mother always made the best waffles on her old Grizwold cast iron stove top iron. She just used plain old Bisquick but I think she may have had a "secret" ingredient also cause they were sure good IIRC! We still have the old iron but Carolyn dreads using it because they stick so badly for her.

Geesh....now I'm getting hungry!!

dang I am hungry too now

mmm homemade pizza
stuffed crust and deep-dish

Looks GREAT Jeff, I'll be right over!!!no...wait....
Yer about 100 miles away, nuts!!

I can't wait for fresh asparagus wrapped in bacon on the grill myself!!

Flock of Applewood & Charcoal smoked yard birds.
Been eating chicken sandwiches for a week and I'm not tired of it yet!

Tried something new this weekend and it turned out great. Smoked my own bacon using Cherry wood.

That looks like some good stuff there!...
My brother smoked brisket and a chuck roast for yesterday's Easter lunch at my parents. I need to get my WSM cleaned up and ready to go for the summer...