I’ve kind of gotten out of the habit of posting about non-economics things (except for the occasional concert report); a couple of years ago I probably paid too much attention to some reader’s snarky comment about it, so I’ve not shared much about cooking, cycling, triathlon, wine, house renovation, etc. since then. Like me, this place is primarily, but not solely, about economics ideas, analyses, and discussions.
So I’m going to celebrate a gorgeous, sunny Sunday in Chicago by sharing a regular Sunday brunch item in the KP household, one that I’ve been tweaking for a long time. Based on a widely-available recipe for IHOP buttermilk pancakes, here’s my tweaked, and yummy, version:
Lynne’s Perfect Pancakes (makes 2 servings)
1 egg (I prefer extra large)
2 T Splenda
2 T sugar
2 T butter, melted
2 T canola oil
Fresh grated nutmeg to taste
1/2 t salt
1 t baking soda
1 t baking powder
1 1/4 c buttermilk
1/4 c ground flax seeds
1/2 c white unbleached flour (I use King Arthur unbleached)
1/2 c King Arthur white whole wheat flour
3/4 c frozen blueberries, still frozen
Whisk together the egg, Splenda, and sugar. Add butter and oil while whisking to emulsify. Whisk in salt, nutmeg, and leavenings. Pour in buttermilk and blend. Fold in ground flax seeds and both flours; combine just until wet. Fold in frozen blueberries. Cook as you like on a griddle.
I used to use only Splenda and only canola oil because my blood sugar’s a bit wonky, but the sugar and butter really are crucial to the mouthfeel and flavor and appearance of the pancakes, so this is the compromise.