So last Christmas Eve, my kids were snowed in here at my house. It turned out to be pretty fun, and I made pancakes for breakfast on Christmas morning. My daughter’s boyfriend, Mr. Smith, exclaimed from the living room, “Oh my god! These are awesome!”
Ever since then, he asks (begs) me to make pancakes, and my daughter wants to know what my secret ingredients are. Much like my cookies, I’m willing to put the recipe out for everybody to try… but… I will say up front, I’ve disclosed ALL ingredients. So, if your pancakes aren’t “Oh my god! These are awesome!” good, it isn’t my fault!
2 cups buttermilk
2 cups flour
1/2 tsp. salt
3 Tbsp. sugar
2 tsp. soda
3 Tbsp. oil (I use extra virgin olive oil)
pinch of cinnamon
1 tsp. vanilla
Mix flour, salt, sugar and soda together. Beat eggs well and add milk. Blend these together, add cinnamon and vanilla and oil.
I woke up VERY early this morning. I was hungry, which isn’t usual for me… I’m not a big breakfast person. I decided to make myself an omelet… my own take on huevos rancheros.
First of all, I highly recommend purchasing at least one high quality carbon steel fry pan. I did some extensive research and ended up with Paderno 9.5″ carbon steel frying pan.
To me, it is the perfect size for a two-egg omelet. One note: carbon steel is much like cast iron, but a bit lighter. It has to be seasoned, and washed only with water… just like cast iron. But once seasoned it really is nonstick, without the toxins of some of the nonstick pans currently being produced.
Now for my omelet. Simply drizzle a tiny amount of olive oil into the pan (you don’t *have* to use a carbon steel… I just really like them!). Whisk two eggs and a small amount of milk, pour into hot pan. Salt and pepper to taste. Add fresh salsa to the top…. or buy the premade kind that comes in the refrigerated section of your favorite store. When the omelet is almost set, sprinkle on a little shredded colby-jack cheese. Flip half of the omelet over so that you have a half-circle shape… and serve!
p.s. If anyone really starts reading this… let me know if you want specific recipes or if these generalizations are okay. I typically don’t measure when I cook, only when I bake. But… I know some people want that! Cook on!