Red as a strawberry

Guess what? I'm sick again. And it ain't pretty. Comparing my nose to a strawberry might be stretching my ability to look at things on the bright side, but seriously, it's SO red it looks silly. My cold came from no where with no warning and no introduction. It just came to me last night as I was sleeping and BAM there's my nonstop runny nose and sore throat and piles of tissue and annoying nasal voice.



I think these pictures are way too pretty to be describing the state I am in right now, but these golden rounds are what got me out of my bed. After waking up to a miserable fever in my nose, I decided to put my buttermilk to some good use and whip up some pancakes. And I must say, I was impressed at how quickly and easily I did this, despite the woozy head. And I was even more impressed when it went in my mouth! Heehee!



I used the same recipe I posted HERE, but this time I used buttermilk instead of substituting with the yogurt. And it was SO delicious I was bubbly with glee! I looove pancakes and they're the best when you're not feeling so 100%. Or 55%. Not even. But anyways. With the fresh strawberries on top, I think these were one of the best pancakes I've ever had. I swear. Even if I made it myself. Soo fluffy, soo soft, slightly chewy, and soo perfect.



You have GOT to do this at home. For those of you who are scared of pancakes (as I was before) there are a few tips I write in the original post. So check it out. Oh, I wrote there that I separated the egg whites before folding it into the batter, but I found out that you don't really have to.. It's really fluffy enough, and it's too much work. Just quickly whisk the whole eggs and dump it in there. Be creative with your toppings too! Fruit is so great but you can make it a bit dessert-y too if you want, by adding chocolate chips or cinnamon. Yum! Sorry for not using new recipes, but this recipe is the bomb! :D

Best Buttermilk Pancakes

Makes nine 6-inch pancakes
from marthastewart.com

ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle

directions

1. Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
2. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter onto griddle. Wipe off excess.
3. Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
4. Repeat with remaining batter. Serve warm.