Secret Sauce 08 - Flora FM

This recipe is a recreation of a family friend's pancakes that I haven't had since I was a child. They were thinner than normal pancakes, had crunchy edges, and were more savory than sweet! I spent most of my teens and 20s ordering pancakes at restaurants and they were always a disappointment compared to my memory of those pancakes. The memory of those pancakes, the family I ate them with, and that time of my life is pressed firmly into my memory. Over the last couple years, whenever I made a big weekend breakfast, I was always chasing this memory and that's what inspired this mix. The feelings of nostalgia & melancholy, slow weekends, and chasing the impressions of a single meal from over 20 years ago.

These pancakes are the antithesis of the giant stack of fluffy, cakey, pancakes that most restaurants serve. The batter(and the pancakes) should be a little thinner than normal and cooked in butter for a crunchy, buttery edge. If you're going to eat these with syrup, you have to use the cheap shit. No real maple syrup ;)

Ingredients

• 1 C flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tbsp sugar
• 2 tbsp butter, melted
• 1 Cup + 2 tbsp buttermilk
• 1 egg, beaten

Method

1. Combine Flour, Baking Soda, Baking Powder, Salt and Sugar
2. Whisk in melted butter, buttermilk and beaten egg
3. Mix everything together but just barely! It should still be a little bit lumpy
4. Preheat a pan or skillet to a medium heat and add some butter. Embrace the butter
5. Make a test pancake! This is a good point to adjust the batter by adding a bit of milk/water or flour if it needs to be thicker or thinner. We're not aiming for crepe thin but we do want it to be a little thinner than the average pancake.
6. Make the rest of the pancakes. Ideally straight out of the pan