Obviously, December is all about the holidays.
But in the Cream Puff household, it’s also about breakfast.
Because we all tend to be off from work for a good part of the month (I take holidays and my brother is home since the factory usually closes for two weeks), it means lots of lazy mornings where we can all indulge in some long and slow breakfasts.
The stars of the show are usually pancakes, waffles or french toast. If it’s up to me, it would pancakes almost every time.
Much like chocolate chip cookies and granola, as far as I’m concerned, there’s no such thing as the “best recipe ever”. There’s always another recipe on the horizon waiting to be tried.
Wow. These were good.
I have a few other buttermilk pancake recipes, which are also very good, but these somehow were just a bit fluffier. I followed the instructions precisely, especially the part about letting the batter rest for a bit. I think this is absolutely key when making pancakes or waffles. Letting the batter rest allows it to thicken as the flour absorbs the liquid and swells. This gives you a pancake that rises more and that is far more fluffy and light.
So I’m going to stop now because my mouth is watering and there’s no way that I can make pancakes right now.
I ate them all up with lots of maple syrup and salted butter.
As always, I’m joined by a few people who have decided to attack that magazine pile. That’s what Magazine Mondays is all about!
Here’s who joined me this week:
Have a great week, everyone!