Buttermilk Pancakes


Normally pancakes are not my go to because they often taste like leathery disks doused in a maple syrup that actually has nothing to do with maple (get REAL maple syrup- I like Grade B).   This recipe, however; is a perfect go to for delicious pancakes.  It is also a perfect thing to make if you have left over buttermilk from making Blood Orange Cake.

These pancakes are clouds.  My taste buds exploded eating them.  If you’ve ever eaten a pancake and said to yourself “hmmm these taste especially amazing but why? they are just pancakes…” the answer is buttermilk and egg whites.  Read on for further detail.

At first I thought basic pancakes were too boring for this blog.  Then I ate them and thought- I would give this recipe to you guys as a true gift.  And if you are better than me and have a real griddle you can make them into cute and perfect circles which I did not.

Adapted from Martha Stewart’s Best Buttermilk Pancakes.

In a large bowl, whisk together 2 cups of flour, 2 tsp baking powder, 1 tsp baking soda, 3 tablespoons of sugar and 0.5 tsp kosher salt.

In a separate bowl, mix 2 egg yolks, 4 tablespoons melted butter and 3 cups of buttermilk.  Note: if you get distracted recapping your night with your roommate and take awhile before you mix the wet and dry ingredients, the cold buttermilk will bring the melted butter back to its solid state and things will get weird so…don’t do that

BARELY mix the wet and dry ingredients together.  BARELY. BARELY AT ALL.

Whisk the two egg whites in a bowl until they are stiff.  Fold this (BARELY) into the batter.  This is the secret step that makes them taste extra legit.

Okay batter is done.  Leave it to me to make pancakes that requires three bowls in the batter-making process.  If you are hung over and are just trying to get a carb in your trap as soon as possible, you could simply whisk the dry ingredients, add the wet ingredients (including the two eggs- yolk, white and all) and BARELY mix.  They just won’t taste like clouds sent from heaven.

Heat your griddle (janky sauté pan if you’re me) to medium low.  The pan is hot enough when you put a drop of water on it and it jumps around and dries up.


Using a pastry brush, lightly brush melted butter on the pan.  There are 4 f’ing tablespoons of butter in this batter plus buttermilk so you don’t need to fry these in an inch of butter.

Ladle the batter to the size you want.  When there are bubbles all over the pancakes you can flip.  If you suck at flipping like I do it’s okay they still tasted amazing.

raw pancake

pancake 1

I kept all mine warm on a baking sheet in a 200 degree oven while I made the rest.  I also put our plates in there (these pancakes deserve to be served on a warm plate).  I dusted them with powdered sugar and served them with maple syrup I warmed on the stove.


plated pancakes

Blood Orange Cake

I bought some blood oranges.


So here we are. Me.  Blood orange.  I almost feel bad eating them because they look so great.  Almost.  I couldn’t help but thinking this blood orange deserved a better fate than my trap. What else could blood orange be friends with? Olive oil? Buttermilk? Cake? Oh hey Blood Orange Olive Oil Cake. We used this recipe.

Like our Olive Oil Muffins this cake is sans butter.  I don’t think you’ll miss it though . I think with the blood orange zest, juice and segments you’ll be just fine.

blood orange batter

This is going to one-up any other pound cake- like cake you’ve ever made.  I may have temporarily ruined regs cake for you.  I mean look at this batter?  Why would you want to make a cake that doesn’t remind you of fifth grade art class?

batter blood orange

But you gotttttaaaa get on this… blood oranges are only in season for a hot second so man up.

whole cake


Pan-seared Halibut with Lime


I know you are the busiest/most important person in America. If you are jonesin for something good but have the least time ever this is for you.

In a plastic bag mix two tablespoons of lime juice, two tablespoons of olive oil and salt/pep. Add two halibut filets (mine were skin-on) and let marinate for 20 minutes.

Heat a pan over medium high heat. Add a few tablespoons of olive and cook the fish (starting skin side down) for 4 minutes on each side. Garnish with parsley.

salad pic 3

Easy? Will you make this? Please?

We served with the Power Crunch Salad.