Deadly Fredly

Yesterday was Fat Tuesday, so naturally we dove into a pancake dinner. Good times.  We aren’t much for plain pancakes around here — I’m all about the chocolate chip, my wife’s into the banana and/or chocolate chip variety.

Naturally we are right-thinking people and build this around Alton Brown’s Buttermilk Pancake recipe, found over yonder at the Food TV site.  I grew up on the Bisquick variety, so the conversion to this one is extra-welcome, and definitely worth the very minor extra steps (composing your own mix, acquiring buttermilk, separating the eggs).

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I started to write this recipe up, and then got the odd feeling like I’d posted it before.  Sure enough, I had, over a year ago back on my Livejournal, in my sole food-tagged post until this blog started replicating over there.

So! Scratch the rewriting, then. Instead, you get the illustrations the previous edition lacked. Enjoy.

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Popovers are ludicrously easy to make (though the cleanup afterwards can be a mild pain sometimes). I have deep, fond memories of the popovers of my youth. I’ve eaten them with strawberry preserves and butter with an accompanying lobster bisque while sitting by Jordan Pond in Maine.  Everyone should have popovers in their lives — the crispy fluffy eggy buttery goodness of them.  Today, I share the recipe with you. They are this easy. Make them. Better yet, make them for people you love; they’ll know how you feel.

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