We didn’t have a plan when my brother and I decided to meet up for dinner last Friday night. But after a tough work week, we were ready to ease into the weekend. So instead of going to a noisy, crowded urban hot-spot, we agreed to just hang out at my place. Besides, I had chicken parm in the freezer I could pop right into the oven.
My Italian-American sisters can back me up on this: we generally have chicken parm in our freezers. Or a tray of lasagna at the ready. And red sauce. Or Bolognese. It’s just what we do. We cook and cook and then put it all in the freezer.
But my brother had chicken for lunch so he wasn’t too enthusiastic when I mentioned the chicken parm.
“Well…I have a carton of buttermilk, a pound of bacon, and a dozen eggs in the fridge. Wanna have breakfast for dinner?” I suggested.
“Yeah!” he eagerly agreed.
For us, pancakes are comfort food and we both needed a dose the other night.
Within minutes, bacon was sizzling, flour was being sifted, and eggs were getting whisked.
My buttermilk pancake recipe comes from some long-forgotten, old-school cookbook. I re-named the recipe the “best ever buttermilk pancakes” and if you make a batch, I think you’ll agree.