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I'm not a morning person and thus not a breakfast person. I mean to say, I rarely wake up in time to eat anything more than something quick and on-the-go like a cup of yogurt. However, like most other people, I love breakfast foods. This morning, I was up early, so I treated myself to pancakes.. mmm. Based on the title, you'd think I used buttermilk, but I didn't. (Oh no!!!)

Some pancake tips:
Let your batter rest for 5 or 10 minutes before putting them on the stove; this lets the flour absorb the liquid more fully and develops the protein structure, leading to a tastier pancake. You can even cover it and place it in the refrigerator overnight if you want so that when you wake up you can just pour 'em onto a hot griddle without the fuss and muss. You'll have a clean kitchen minus one pan. What a lovely morning!

Also, try using pastry flour. You can usually find a small-ish bag of pastry flour at your grocery store, so you won't end up with gobs of it lying around that you never use. It makes pancakes lighter and fluffier. I like using it because I love a crispy pancake, but it seems like every time I make them crispy, the inside is tough. Pastry flour gives me a crispy cake with an inside that melts in my mouth if I happen to sneak one directly off the griddle. Once it cools, though, it may not steal the old M&Ms slogan, but it's darn tasty and noticeably more delicate than using all-purpose.

Coming Soon: Focaccia