Pancake Day!

What's your opinion on the term griddle cake?

I generally don't make pancakes too often since I don't have a nice large griddle to cook them on and it takes forever doing it one at a time. I'm a big fan of waffles, however, and have a great waffle iron that's makes halfway between "normal" and Belgian waffles. I'm a fan of the buttermilk variety, and this one recipe I got out of a magazine from the register at a supermarket is even better since it has a slightly eggy taste, somehow reminding me of funnel cakes.

Also, waffles freeze way better and are fantastic for their ability to be paired with ice cream.

Most amazing jew boots

Not sure if you guys do all of your kitchen measurements in grams and liters or not, so you'll just have to deal with me using a more useful form of measurement.

2 Cups all purpose flour
2 T sugar
2 t baking powder
1 t baking soda
1/2 t salt
2 C low-fat buttermilk
1/2 C (1 stick) unsalted butter, melted
1 large egg
oil for waffle iron

1) Preheat oven to 275°F; set a rack on a baking sheet, and place in oven. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside. In a large bowl whisk together buttermilk, butter ,and eggs; add flour mixture, and mix just until batter is combined.

2) Heat waffle iron according to manufacturer's instructions; brush with oil. Pour batter onto iron (amount depends on iron size), leaving 1/2-inch border on all sides (spread batter if necessary). Close iron; cook until waffles are golden brown and crisp, 3 to 5 minutes. Transfer to rack in oven to keep warm; repeat with remaining batter.

I've found this makes 2-3 sets of four waffles depending on how much batter I put in each batch.

How ya doing, buddy?

If you don't love funnel cake you're already dead on the inside.

This thing is sticky, and I don't like it. I don't appreciate it.