Buttermilk Pancakes

The Best Darn Buttermilk Pancakes you’ll ever make or eat.

Makes about 8-8″ pancakes or about 16-4″ pancakes.

  • 2 cups all purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking power
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups of buttermilk
  • 1/4 cup of sour cream
  • 2 eggs
  • 3 tablespoons of butter melted, cooled slightly
  • Vegetable oil for frying pan
  1. In a bowl mix the flour, sugar, baking powder, baking soda, and salt together to incorporate.
  2. In a second bowl mix together the buttermilk, sour cream, eggs and melted but not hot butter until combined.
  3. Combine the wet ingredients into the dry ingredients in bowl 1. Stir until combined. Batter will be lumpy, do not worry. Let batter sit on counter for about 10-15 minutes. The wet ingredients will hydrate the dry ingredients in this time. Secondly the leavening properties of the backing soda and power will kick into gear. Notice small bubbles in batter.
  4. Heat a non-stick or a finely tuned cast iron frying pan over medium heat. Pour about a tablespoon of vegetable oil in the pan. Take a couple clean wadded up paper towels and wipe the oil around in the frying pan. You want just a slight oily film in the hot pan.
  5. Check batter. It should still be thick but just loose enough to scoop and pour with a ladle or measuring cup. If batter is still a little thick add a tablespoon or two of additional buttermilk and stir to combine.
  6. Make a decision. Big or small pancakes. I go for the bigger ones myself. I am a pancake pig, about 8 inches across. I hate trying to flip a bunch of pancakes in the same frying pan. So I pour in about a 1/3-1/2 cup of batter into the pan. You want smaller pancakes decrease the batter to about 1/4 cup.
  7. Shake pan on stove slightly when you pour in the batter, it will move and flow out into the traditional round shape.
  8. Pay attention here. This is where I screw up all the time. Pancakes cook fast! You have a small window of opportunity to catch a pancake between perfect and burnt shit. Pay particular attention if using cast iron. When you pour the batter into the pan and shake the pan to flow the pancake batter into the round circle, you have about a minute to a minute and twenty seconds. You will notice the bubbles on the top of the batter appear. The outside diameter of the pancake will start to dry. Get your spatula under that pancake and loosen it from the pan and flip. You will think to yourself the center of the top of the pancake is still wet and very few bubbles it cant be ready to turn. Ignore those thoughts and logic, you’re almost too late and on your way to burnt pancakes. I make the mistake all the time. Its tricky but you’ll overcome this and get the hang of it.
  9. When the pancake is turned you have even less time. The second side of the pancake cooks even faster. You have about 30-45 seconds here.
  10. Take same paper towel you used earlier and re-wipe out the frying pan and re-coat with vegetable oil. There is probably enough oil on the paper towel from the first time you wiped the pan out so you may not need to add more. You just want a slight film of oil in pan.
  11. Repeat steps 6 to 10 and keep making pancakes till the batter is gone.

Don’t be discouraged if he first pancake is a little more done then you like. The first pancake is always a test. Your next pancakes in the batch get better and better. Everyone knows the first pancake is always for the dog anyway. Right?

You can hold the pancakes on a plate in the microwave while you cook the entire batch, or  on an oven safe plate in the oven turned to its lowest setting to keep the pancakes warm while you cook the batch or wait to eat.

These pancakes will beat anything you buy in the store that comes in a box or a plastic jug you add milk to and shake. I promise.

They are a little tricky at first they cook fast. You will get the hang of these pancakes though. Super simple.

Guys pay attention here. You screwed up, forgot her birthday, bought her a vacuum for Valentines day, told your girl she was turning into her mother. You get your ass up early and make your woman a batch of these pancakes on a Sunday or while she is still asleep. You will get that boys weekend in Vegas and the new Harley. Serious. If you make these for your girl, you have punk card credit in the bank. Granted its not a happy ending from the bimbo at the strip club get out of jail free but this gets you out of washing her car on Sunday football all season. Do it. She deserves it.


A Thirsty Thursday, What No Bacon?!

Buttermilk pancakes for dinner? Sure why not.

Wait I got no bacon. Oh crap!

This week theres been some reporting in the news that there may be a bacon shortage next year. I know, take a breath, there you go, in…out….in…out. Calm now? I panicked too when I first heard the reports. Lets face it, a world without bacon just isn’t worth living. Think about it for a moment. Lines at the grocery store. Bacon rationing. Underground bacon black markets. People rioting around Waffle Houses and Ihops for bacon. Bacon pandemonium. Perpetual darkness. Hail and brimstone! Without bacon there is no life!

Turns out the reports may be exaggerated a bit. Seems to revolve around the drought we had this year and the corn supply. See pigs eat corn. Corn costs money. Less corn, for more money and the pigs are thin or not being replaced/bred to the same numbers. Since bacon is a commodity its still very much an issue of supply and demand. Experts say the supply wont be effected that much but the prices will be going up (like everything else) but there will be bacon. Thank Jesus H. tap dancing Christ!

In other news:

The NFL’s normal union referees have reached an agreement with the NFL for the next four years. In a way I am glad. This takes away any chance of abortion like we saw this past week with Green Bay and Seattle.

On the other hand, generally speaking I am not pro union in most all but a very few cases. Don’t get me wrong. I see the need for the unions. I understand their past and how they came to be. However, in many years all the unions have done is become the same greedy behemoth monsters they supposedly set out to protect the workers from in the first place. Unions do not protect shit anymore. If you have a skill and worth, you should be able to enter any market and get paid fairly for it. As an industry if you need specific labor you should be able to pull from the market any level of skill and pay honestly for it at will.

So I think its officially fall. Here in Florida we have two seasons, hot and wet. Anyway, I remember fall from my childhood living in the north. I miss fall. Fall is candy corn. My grandmother always and if I had to bet even right this very second has a little crystal glass dish on a hutch in her dinning room full of candy corn. Granted the candy corn is probably thirteen years old right now (her memory is starting to go) but I bet there is some there.

Speaking of candy corn. I want!

You know I just realized, between these special candy corn Oreos and the Oreo cake earlier this month I am becoming a regular shill for Oreos. Screw it, I like them.

Monster Meatloaf


The best damn meatloaf you ever ate or made right here. Adapted from Cooks Illustrated.

  • 2 Tablespoons butter
  • 1 onion chopped fine
  • 1 pint white mushrooms sliced
  • 1 tablespoon tomato paste
  • 3 tablespoons plus 1/2 cup of low sodium chicken stock
  • 2 garlic cloves minced
  • 2 large eggs
  • 2 tablespoons of soy sauce
  • 1 tablespoon unflavored powered gelatin
  • 1 1/2 slice of white bread
  • Bunch of fresh parsley
  • 2 teaspoon Dijon mustard
  • 3/4 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 1 pound ground pork
  • 1 pound of ground beef (chuck)


There are probably a thousand recipes for meatloaf. Everyone has their favorite. I think the whole point of meatloaf is just throwing together some ground meat, and every other thing you may have in the fridge and its meatloaf.

Have you ever had good meatloaf? I mean damn good. Not dried out, bland drywall flavored crap to carry catchup to your mouth. Well take it from me this is damn good meatloaf. Tastes like meat, not dried out or tough. Takes a little more work but worth it.





Pre-heat oven to 350 degrees.

Get your miss en place ready.  Sliced mushrooms, chopped onion, minced garlic, Chicken stock.

Over Medium heat, melt the butter and add the mushrooms and onion. Sauté  for about 12 minutes.

After 12 minutes add the garlic and tomato paste. Stir and cook for another 2 minutes. Add the 2 tablespoons of chicken stock and turn off heat. Stir and scrap up the fond in the pan. Pour the mushrooms off into a bowl to cool for a few minutes.


Now, get another bowl and whisk the eggs, soy sauce, and the 1/2 cup of the chicken stock together. Now pour in the powdered gelatin and stir up. Let sit for 5 minutes for gelatin to dissolve.

While you’re waiting for the mushroom mixture to cool and egg/gelatin to dissolve get your pan for the meatloaf ready. If you don’t have a sheet pan and grate for it, use what you have in a similar fashion. (broiler pan) The tin foil is folded in about a 5″X9″ rectangle then with a skewer or fork push holes in the tin foil for the meat to drain while it cooks.

Ok, now were ready to start assembling the meatloaf.

We, should have our dried thyme, mustard, egg/gelatin mixture, mushroom mixture, fresh parsley, and the slice and half bread in processor ground up to fine crumb. If you don’t have a food processor I imagine you can use a blender. Who doesn’t have a food processor? They’re like microwaves right? Everyone has one!

Everything into the food processor with the bread crumbs. Mushroom mixture, egg/gelatin/chicken stock mixture, mustard, thyme, and the leave of the fresh parsley. Fire it up and let it run about  a minute.

This is what you should wind up with. Its rather wet. Don’t be alarmed.





Now we combine the mushroom/bread/egg mixture to the meat. Mix the pork and beef and mushroom mixture by hand. It will start off very wet, its ok, keep mixing. Once its all incorporated get your meatloaf pan with the tin foil square you punched holes in.


You are going to place and form the meat mixture into a loaf like shape on the tin foil you made on the sheet pan. Or your broiler pan. Like shown.



Send that masterpiece into the oven. It takes about an hour and a half. You want inside temperature of meatloaf to be about 155 degrees.

Lets make the glaze.

  • 1/2 cup of catchup
  • 1/4 cup cider vinegar
  • 3 tablespoons of brown sugar
  • Dash or two of hot sauce.
  • 1/2 teaspoon ground coriander

Combine all the glaze ingredients in a small sauce pan. Over medium heat stir and cook till sugar is dissolved. About 5 minutes.




When meatloaf has reached an internal temperature of 155 degrees about an hour and a half later, turn the broiler on to high.

Brush half the glaze on the meatloaf and place under the broiler for 2-3 minutes until the glaze starts to caramelize and bubble. Brush second half of glaze on meatloaf and back under the broiler again. Another 2-3 minutes and let it bubble and caramelize again.

Remove meatloaf from oven/broiler and let cool down and rest for about 10 to 15 minutes. Slice, serve, eat.

Its damn good, for a meatloaf.