Buttermilk Pancakes

My first week of being done with school went something like this:

Get up, put on stretchy pants, maybe go for a (super short) run, come back, eat breakfast, figure out what to do with my day, run errands, eat lunch, apply for jobs, and then from there I have the option of reading, watching movies, baking, or finding something to do to stay busy.

The stretchy pants are definitely a pivotal part of my day. I am wearing them right now with my neon yellow sweatshirt.  It's definitely the look of the unemployed.

That's ok, I may be unemployed but I am well fed and happy.

I made these for breakfast the other day because I have a deep and somewhat unsatisfied love of buttermilk pancakes. They are by far my favorite kind of pancakes. I love them. You wouldn't know that, however, because rarely make them. It's a shame really, I ought to indulge more, but it's hard to buy a whole thing of buttermilk just for some pancakes, you know?

These pancakes are a luxurious breakfast, I think. They're warm and light and fluffy and make you feel special. I don't know how, but it's true. Eating buttermilk pancakes in the morning just makes a person feel special.

This is my favorite recipe for them and it took me awhile to find one I liked. It is another one that I stole from my former roommate (explanation here).

Enjoy!

Buttermilk Pancakes

• 1 cup buttermilk
• 1 egg
• 3 TBS butter, melted
• 3/4 cup flour
• 1/2 tsp salt
• 1 tsp baking soda

1. Combine the buttermilk, egg, and melted butter in mixing bowl.  Stir briskly until smooth and blended.
2. Stir flour, salt, and baking soda together in a small bowl and blend well.
3. Stir flour mixture into buttermilk mixture only until the dry ingredients are moistened--leave the lumps!
4. Cook on greased skillet.

Makes enough pancakes for 2 (about 6 mid-sized pancakes).