best pancakes ever (and i mean ever)

do i have your attention now?

Hi friends,

Short and sweet today; once again, my attempts to make this into a more regular newsletter have been foiled by work, kid, and dog doctor appointments (everyone is fine, except one of my children needs to lose 10 pounds and I’ll let you figure out who it is). I’ve also been elbow-deep in a project I hope to share soon, so every minute has been spoken for.

I’ve been in a bit of a cooking slump lately, but the other day, I had a sudden, intense craving for enchiladas. I cobbled something together, and while the recipe isn’t quite where I’m totally happy with it, I’ll play with it more and hope to share it with you soon.

Tonight, I’ll be cooking something from an upcoming newsletter we’re launching at Voraciously with the uber-talented Daniela Galarza. If figuring out what’s for dinner is something you’re over (I know I am), then sign up, friends. It’s FREE.

happiness every morning: I’ve waxed poetic about my tiny Bialetti moka pot, but what makes it truly the best a.m. ritual is this contraption that steams and froths my milk. Truly, makes my mornings so much better.

keeping myself honest: I’ve been keeping a track of how much water I drink and it’s made all the difference in my energy, mood, and the condition of my skin. I’m usually a pretty good water drinker, but I decided to keep a log using an app Waterlogged, with a set goal of how much water (at a minimum) I need to drink on a daily basis. It’s a great motivator and it keeps me honest and I think (don’t quote me on this) if you reach/exceed your goal, there’s a virtual party horn and confetti, and that single moment of self-celebration is basically all I need these days to feel like the day wasn’t for naught. Tiny steps in self-improvement, folks, tiny steps.

a few great reads:
- The OG of no-recipe cooking
- Seriously considering a second fridge in light of all the cooking I do personally and professionally
- If, like me, you’ve been listening to Reply All’s mini-series on BA, you might have seen a Twitter thread that started its own reckoning at the podcast.

cook: For a gift, I got Avi Melissa Clark’s latest cookbook, “Kid in the Kitchen”, and am finding it great even for a grownup (a grownup who makes a living editing and developing recipes, no less) as well as maybe a grownup who might be learning to cook. It’s got a great range of recipes, there’s zero pandering, and it does not skimp on flavor, which is wonderful. Kids love things with flavor — it’s not just ketchup and chicken tenders (though both of those things are awesome, no arguments). Avi and I are cooking through the book at his pace, but one of the first recipes we’ve made that is entering our “Hall of Fame” collection is Melissa’s buttermilk pancakes, which when I tell you are the best I’ve ever had — and by a huge margin — I mean it. And, lastly, perhaps my favorite tiny-but-mighty feature of the book: Melissa helpfully provides grams for everything, including liquids and tablespoons/teaspoons (gotta get kids weighing things early, right?)


Buttermilk Bliss Pancakes

Melissa writes in tips to this recipe that the secret to the fluffiest pancakes is to let the batter sit for at least 10 minutes, so the flour can absorb the liquid. I let mine go for about 15. I had no idea about this practice, and can attest it makes all the difference. The pancakes are the fluffiest and lightest I’ve ever had.

Serves 4

2 cups (250 grams) all-purpose flour
2 teaspoons (8 grams) baking powder
1 teaspoon (5 grams) baking soda
1 teaspoon (6 grams) kosher salt
2 large eggs, lightly beaten
1 tablespoon honey (21 grams) or sugar (12 grams)
2 1/4 cups (540 grams) buttermilk
3 tablespoons (42 grams) unsalted butter, melted, plus more for frying
1 teaspoon vanilla extract
Neutral oil, such as grapeseed, sunflower, canola, or vegetables (for frying)
Maple syrup or other toppings, such as berries, bananas, etc., for serving

In a large bowl, whisk together the flour, baking powder, baking soda, and salt until everything is well combined.

In a separate large bowl, whisk together the eggs and honey until the egg white and yolks are well combined. Whisk in the buttermilk, melted butter, and vanilla. Pour the buttermilk mixture into the flour mixture and stir until just combined. Let the mixture sit for at least 10 minutes before frying.

Heat a skillet or griddle over medium-high heat for 20 seconds. Add a drizzle of oil to the pan, then a little butter, and let the butter melt into the oil. When the foam from the butter subsides (about 1 minute), using a 1/4-cup (60-ml) measuring cup, pour dollops of batter into the pan, leaving space around each. Cook the pancakes until bubbles form on the surface without bursting and the edges begin to set, 2 to 3 minutes. Flip the pancakes over and cook until golden on the other side, 1 to 2 minutes more. As the pancakes are cooked, transfer them to plates and serve immediately, or place in an ovenproof platter or baking sheet and keep warm in a preheated oven at 300 degrees.

Repeat with the remaining batter, adding more oil and butter to the skillet — and adjusting the heat — as needed. Serve hot, with syrup and other toppings.


And with that, have a lovely weekend!