Sophia over at RGBP writes:
Last week Sally gave us a beautiful, spiritually reflective Friday Five, so it's time for something light and fluffy (literally). It's inspired by the fact that as I write this my dear spouse TechnoGuy, with the assistance of daughter Ladybug, is making a batch of chocolate chip pancakes with two Christmas presents. One is the Knott's Berry Farm mix which came along with jam, boysenberry syrup, and biscuit mix from my aunt (we ended up with two sets, since my parents passed theirs on to avoid sweet and carb-y temptation). The other is the large size Black and Decker electric skillet he was thrilled that I got him online -- our trusty wedding present normal size one still works at going on 20 years, but the Teflon is getting worn, and he wanted more cooking space. So pull up a chair to the kitchen table and tell us all about your pancake preferences.
1. Scratch or mix? Buttermilk or plain?
Pretty much exclusively Bisquik here, funny because with all the other things we make, from brownies to pizza dough, we make them from scratch. But Starman admits I make better pancakes than he does, which, since he is the chief cook, is quite a compliment!
2. Pure and simple, or with additions cooked in?
I like plain, or blueberry, or chocolate chip if I am feeling decadent. Sometimes apple if we have some good apples around. The girls pretty much stick with plain, although Brown Eyes the four year old is always up for some chocolate!
3. For breakfast or for dinner?
Either one! We have them every Saturday morning as a treat for the girls. But we occasionally have "breakfast for dinner" as well - although then I would try to leave out the chocolate chips to be more nutritious (don't ask me why dinner has to be more nutritious than breakfast, it makes no sense I know!)
4. Preferred syrup or other topping? How about the best side dish?
Vermont Maple Syrup, Grade A of course. Growing up in New England, the idea of anything less was anathema. For Skye, it is Strawberry All Fruit Jam, in the microwave for a minute to make it liquid. The girls have not inherited a love of the maple flavor from me - more proof that they are growing up in the Midwest?
5. Favorite pancake restaurant?
In Wilmette, Illinois was Walker's Original Pancake House - the only place I know that would make pancakes that tasted like homemade. Anyplace else, they seem flat and chewy to me. The lines at Walker's on Saturday morning went out the door and down the sidewalk.
Here in the further east midwest city, we haven't found a good breakfast pancake place. I was just saying to Starman the other day that we never go out for breakfast any more. My parents back in New England go out AFTER church every Sunday, but their church service is done before 9 am! Here, we start at 9:30 with Sunday school and usually don't get home before 1 pm!
Bonus: Any tasty recipes out there, for pancakes or other special breakfast dishes? Bring 'em on!
Sorry to say, nothing. I eat the same thing every morning - Quaker Oats, some frozen or fresh blueberries added, and a little dollop of Stoneyfield Farms fat free vanilla yoghurt. There you go - a recipe! It is filling, and quite tasty, and only 4 WW points if you include 8 oz of OJ!
Thanks Sophia! That was fun!