Yesterday was a long day. I couldn’t sleep very well so I woke up early and went for a run, thinking about Morgan the whole way. I would have never said anything directly to her, but when we were swimming together I was always secretly trying to beat her. She pushed me to be better in both practice and meets. So when I felt a little tired half way through my run, I couldn’t help but imagine Morgan beside me. She made me push through the pain and move my legs just a little faster.
Then came work. Wait…did I even work today? I think I did, but I didn’t get much done. Those eight hours are kind of a blur. It was so hard to focus. Even harder was answering the phone saying, “Good Morning!” while trying to sound happy. Was it really a good
morning? Um, no. Not quite.
At some point in the afternoon I got a craving. I suddenly knew what I was going to make for dinner. And it was going to make me feel better. Pancakes. Blueberry pancakes.
See, I grew up eating ‘down on the farm’ at Bob Evans. And if you think I literally mean I ate on a farm then you obviously have never experienced the amazingness that is Bobby’s. My dad was the manager of Bob Evans for several years during my childhood. Plus, my mom and her siblings all worked as servers at the restaurant through their high school and college years. Needless to say, Bobby has a special place in our hearts. Even today, basically the only thing I will order from their menu, no matter what time of day, is none other than the breakfast staple- PANCAKES.
Luckily, Greg likes having breakfast for dinner as much as I do. So when I suggested pancakes, he was all for it. But before I pulled out the box of Bisquick in my pantry, I remembered a made-from-scratch recipe I recently saved. The recipe claims these pancakes are “better than IHOP”….that’s hard to do. But the real question is, are the better than Bob Evans?
I decided to give it a try since the recipe really didn’t seem to take much more effort than using Bisquick anyway. I added blueberries to mine and strawberries to Greg’s.
The verdict? Aaaamazzingg. I don’t know if I can say they are better or worse than Bob Evans’, but they are up there. Just different.
Gosh those were some good pancakes. I wish I could take that bite all over again.
Now that I think about it, this was the first time I made pancakes from scratch. I think the key ingredient is the buttermilk. Definitely makes a difference. The blueberries didn’t hurt either 🙂
This recipe is around to stay. They were warm and comforting. Exactly what I needed on a day like yesterday.
The only thing I would change for next time is to make a bigger batch! The original recipe claimed to make 8-10 pancakes. I don’t know about you, but I like BIG pancakes. So I only ended up with four total, barely enough for the two of us.
I may never even buy that boxed stuff again. I think it was Bis-something. I don’t know. I already forgot the name. You know, it comes in a yellow box? Oh well.
Greg contributed his specialty: Hash browns with onion and a “secret” combination of spices. I like spicy foods, but his definition and my definition of what that means are two different things. Eating just a few bites of these almost made me sweat! (Fyi, this picture is while they are still on the stove, not quite done. He cooks them until brown and crispy. Mmmm)
Fluffiest Buttermilk Pancakes Recipe
(Adapted from Food Blogga)
Makes about 4 large pancakes
1 1/2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1/2 teaspoon vanilla extract
Syrup for serving
Optional- Fresh fruit, butter
1. Whisk flour, sugar, baking powder and salt in a mixing bowl until well combined
2. In a separate bowl, whisk buttermilk, eggs and vanilla until well combined
3. Mix wet and dry ingredients until just combined
4. Heat large skillet over medium-low heat and grease with cooking spray or butter
5. Pour desired amount of batter onto skillet. When bubbles begin to form on the top, it’s time to flip! (If adding fruit or other fillings, drop on top of batter before flipping)
6. Cook for about 30-45 more seconds and remove from skillet
7. Repeat the process until all batter is used and serve warm with syrup and other desired toppings