Bed, Breakfast and Buttermilk Pancakes

After my niece’s out-of-town wedding I had invited some of my family members back to our house for a few days. 

What was I thinking? 

We spent Friday and Saturday on Long Island, coming back from the wedding in Nassau County through the North Fork and the Long Island Winery’s because we just don’t have enough wineries in our back yard.  Then the ferry ride home, always an adventure.  Then home sweet home and houseguests.

At one point, my cousin’s significant other commented:  “I’d come back to this Bed and Breakfast any time.”

Really?  All kidding aside, we did have a great weekend.  The hit, it seems, was the pancakes.  Real Buttermilk Pancakes.  The ones I took out of the freezer. 

Bob:  “these pancakes are so good you don’t really need anything on them.”

That’s because they were fried in butter, Bob.

When Grace is with us on the weekends, we spend our time making a mess in the kitchen.  And pancakes make a big mess.  For Christmas one year, Chris bought me a pancake dispenser so that I could get the perfect round pancakes. 

It only makes four at a time, and by the time you open it up, spoon more batter into it, and get ready to flip you have batter in your hair.

Regardless of how you get the batter onto the griddle, the perfect pancake starts with the perfect batter.  We wanted ours to be thick and fluffy like cakes, with crispy edges.  It took Grace and me six years to finally perfect ours.  We make a big batch and then freeze the leftovers in waxed paper and foil.  Just take them out the night before and let them thaw in the refrigerator, then warm them up in the toaster oven for serving.

Your houseguests will never know you didn’t get up at the crack of early to make them.

Comments

[Grace]

This breakfast was amazing! Thanks Margot!