Weekend Breakfast.

It's always a treat to go out for breakfast on the weekends, but there are days when staying in your jammies, brewing a pot of coffee and making breakfast yourself is just what the doctor ordered. If I go out for breakfast, I rarely choose pancakes and I make them on occasion, but I had the itch this past weekend to make some. I pulled out my copy of The Pioneer Woman Cooks and gave her mother-in-law's recipe for sour cream pancakes. 

Let's just say these are probably the best pancakes I've ever made from scratch. I am that serious about these pancakes. The batter is delicate and egg-y. Crispy, buttery, light and melt-in-your-mouth happiness is the end result. These pancakes won't sit in your belly tormenting you and I didn't feel the usual side effects of pancakes, post-pancake coma. Blessing in disguise.

Edna Mae's Sour Cream Pancakes (adapted from Ree Drummond's recipe)

1 cup sour cream
7 Tbsp all-purpose flour
1 Tbsp sugar
1 tsp baking soda
1/2 tsp salt
2 large eggs
1/2 tsp vanilla extract
butter
maple syrup

Place an iron skillet or griddle over medium-low heat.

Place the sour cream in a medium bowl. Dump in the flour, sugar, baking soda, and salt. Stir together very, very gently.

Whisk the eggs in a separate bowl. Add vanilla and stir to combine.

Pour the egg mixture into the sour cream/flour mixture. Stir together gently.

Melt about a tablespoon of butter in the skillet. Pour the batter into the skillet 1/4 cup at a time. Cook for 1 to 1-1/2 minutes, then flip the pancakes over. Cook for another 45 seconds and remove to a plate. Repeat with the remaining batter.

Top with softened butter and warmed maple syrup.

Though my preference is topping them with peanut butter and syrup. Don't knock it til you try it.

2011 Entertaining.

Like most folks I fail at keeping resolutions when it comes to the "new year" and the past couple of years, instead I have resolved to making a list of intentions. A list of intentions does not quite have the same "effect" in that there isn't a looming dark cloud of pressure surrounding you. And at the end of year, when you reflect on that list of intentions, it's pretty neat to see how much you have accomplished.

One of my intentions for 2011 is to entertain more - last February I moved into my place, but I haven't christened it with many gatherings of friends and family. So I kicked off the new year this past weekend by hosting a small brunch and crafty party with two girlfriends. There was laughter, storytelling, crafting, bubbly, sharing, and of course, dining. The menu included a frittata, hash brown casserole, and banana nut muffins (as depicted above).

Frittatas are fun, inventive, and have a mind of their own. I understand the irrational fear of omelette making, but I'm still puzzled by those who are afraid of a little thing called a frittata. Not only are they easy to make, there are an infinite number of possibilities when it comes to ingredients to add to this baked egg wonder. I added ribbons of kale, purple asparagus, sundried tomatoes and shredded pecorino romano cheese.

The hash brown casserole was a recipe I found online (the link above will take you there) and turned out to be a carb/cheese lover's dream. This isn't exactly "healthy" but it sure did fit the bill and makes a great side dish for breakfast, lunch or dinner!

The super moist banana nut muffins were from one of my most reliable baking books, The Weekend Baker. What's great about this book is its layout. Abigail (the author) separated recipes based on timeframe. So if you're looking for quick last minute baking recipes, there's a section devoted to that. if you're looking for more labor-intensive baking, there's a section for that. And her recipe writing skills are hands down some of the best.