With dense depressing rains falling last Sunday morning, and an encroaching chill more appropriate to the advent of November, I took comfort in a mid-day indulgence: fluffy buttermilk pancakes with bourbon barrel-aged maple syrup and skillet-seared country sausage patties. I've always preferred patties to links and, with pancakes, I've always preferred sausage to bacon. That made it a winning lunch that managed to carry me through the rest of the day.
"Best Tips for Making Pancakes: Fluffy Buttermilk Pancakes," by Joanne on the Pioneer Woman website.
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