Did you know hens like to lay their eggs near others?
It simply began with a familiar rescue mission: what to do with the container of sour cream cowering in the back corners of our fridge?
Pretty soon, it was happy endings for all . . .
Looking for the Perfect Pancake?
adapted from Brown Eyed Baker
serves 5-6
serves 5-6
INGREDIENTS:
2 c. all-purpose flour (sub 1 c. millet flour to up the healthy factor)
2 T your choice of sugar
1 t baking powder
½ t baking soda
½ t sea salt
2 c. buttermilk
¼ c. sour cream
2 eggs
3 T unsalted butter, melted and cooled slightly
2 c. all-purpose flour (sub 1 c. millet flour to up the healthy factor)
2 T your choice of sugar
1 t baking powder
½ t baking soda
½ t sea salt
2 c. buttermilk
¼ c. sour cream
2 eggs
3 T unsalted butter, melted and cooled slightly
DIRECTIONS:
Whisk the dry ingredients together. In a separate bowl, whisk wet ingredients (buttermilk, sour cream, eggs & butter). Make a well in the center of the dry ingredients and pour in the wet ingredients; gently stir until just combined. Do not overmix. Allow the batter to sit for 10 minutes before cooking.
Whisk the dry ingredients together. In a separate bowl, whisk wet ingredients (buttermilk, sour cream, eggs & butter). Make a well in the center of the dry ingredients and pour in the wet ingredients; gently stir until just combined. Do not overmix. Allow the batter to sit for 10 minutes before cooking.
O's first pancake flip!
Pour about 1/4 c. batter and cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break (for 2 to 3 minutes). Flip and continue to cook until second side is golden brown (1 to 2 minutes longer).
"Excellent pancakes. Excellent," Reid remarked.
These rank high on our list of favorites.
These rank high on our list of favorites.
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