Here’s one for all you foodies!

The Saturday breakfast in VollerHAUS is Pancakes and Bacon… You can substitute your favorite breakfast meat, and even occasionally do waffles instead.  Today is July 5th, though, so we’re having Saturday on Monday.  On the 3rd, we had a fun canoe trip with family, so we missed out on Pancakes and Bacon.

For those who might be interested, this is my tried and true Buttermilk Pancake recipe:

2 cups flour
2 T sugar
1 t power
1 t soda
1/2 t salt

2 eggs
2 cups buttermilk
4 T butter, melted
1 t vanilla (mmmm)

In the meantime, the large skillet has been heating on 4, because you don’t want the burner too hot.

Here I’ve already mixed together the dry ingredients, then I dump all the other stuff in and mix it up.  I leave the vanilla for last, after I’ve mixed the wet with the dry.

Oh, did you notice the chocolate chips?  Allyson loves them in her pancakes, so I put several in hers after I get them cooking.  If you add them into the batter directly, it makes for an ugly batter, and the chips tend to melt into the rest of the mix, thus stealing the joy of individual chip crunching when consumed.

I cook the bacon in one big mess, the whole 1 lb. package.  We use the leftover bacon for other foods throughout the week, and perhaps I’ll do my Pasta Carbonara this week and show that recipe, as well.

Everyone needs a helper!

A few minutes later and we’re in pancake heaven.