Using a ratio of 1:1:1 of flour to whole milk to egg, I whisked an egg (with a dash of vanilla) into a cup of milk then both into a cup of flour, adding a little salt, then poured the mixture into a buttered saucier, sprinkled with berries, and placed in the oven for about an hour at 350 degrees (begin a little warmer and then take the temperature down to 350 ten minutes in). Serve warm.

On this festival day, have your colors—purple (berries), gold (crunchy, buttered crust), and green (snip chives on top when cooling, along with a little goat cheese), to celebrate this last day before a more austere diet for the rest of the season—well, something like that…

Related posts:

1. kthread cooks: pancakes
2. grilled cheese appreciation week: fontina tuesday
3. crisply, on a holiday weekend

So we’re making my favorite breakfast food, pancakes, with crispy edges:

Recipe: 1 cup all-purpose flour, 1/2 tsp baking soda, 1/4 tsp salt. Stir. Crack one egg in middle, add 1 cup buttermilk. Stir. Drop 1/8th cup circles in pan with 1/2 in vegetable oil over med-high. Cook until bubbles begin to pop; flip. Cook 45 seconds more. Take out of pan; repeat. Serve with (a dash of truth and) honey/syrup + butter or crème fraîche + salmon eggs. Or eat straight out of the pan.

reading recommendation: A Wind in the Door, Madeleine L’Engle

listening recommendation: “Pancake”, Tori Amos

pancake wallpaper on Flickr

drink pairing: mimosas, darlings

salt recommendation: peruvian rose

What do you put on your pancakes? (At breakfast, lunch, or dinner…)

Related posts:

1. kthread cooks: umami miami
2. kthread cooks: eggs for Julia
3. kthread cooks: whatever provençal