Breakfast at Home

Nice… I come home from vacation to absolute mahem in the financial world. OK… I knew it was happening, as it was all over the news in Germany. The SEVENTY BILLION DOLLAR “BAILOUT” that was approved has me a bit concerned about the future and our country’s financial stability. What a mess… I’m not going to get all political on my blog, but I just don’t understand why our government decided to offer the billionaires on Wall Street a so-called welfare plan.

This one particular story bothers me immensely… The new CEO of WAMU, Alan Fishman, who was just hired on 9/7/08 might be getting around $18 MILLION dollars for 18 days of work. Do you think they are still hiring? I’d like to find a job with a company that would pay me a $7 million signing bonus and then 18 days later pay me a $11 Million severance due to… bankruptcy. It’s a big fat crap-sandwich, if you ask me.

OK, vent over… So instead of going to our usual weekend breakfast at the Ft Lauderdale staple, The Floridian, I made breakfast at home. I’m making a conscious effort to cook at home more. Since getting back from vacation, I don’t have my pantry and refrigerator up to par, so that left plain pancakes with the one (questionable) egg I had left. I topped them simply with sliced banana and maple syrup… Took all of about 20 minutes to have it on the table. The recipe is adapted from my go-to cookbook, Fannie Farmer. What makes them especially good is whipping the egg white separately and folding itin at the end… makes them uber-fluffy.

Anyone else find themselves cooking at home more these days?

Fluffly Pancake Recipe

3/4 c milk
3 tbsp butter, melted
1 egg, separated
1/2 tsp vanilla
1 c flour
2 tsp baking powder
3 tbsp sugar
1/2 tsp salt
1/2 tsp cinnamon (optional)
1/4 tsp nutmeg (optional)

1. Whisk the milk, butter, egg yolk and vanillain a medium sized bowl. Combine all the dry ingredients in a small bowl. Add the dry ingredients all at once to the wet ingredients and stir with a rubber spatula just until combined. Don’t worry about any small lumps, do not over mix.
2. Whisk the egg white in a small bowl to soft peaks. Fold the whipped egg white into the pancake mixture, just until combined.

3. Heat a non-stick pan over medium low heat and add a thin smear of butter. (I put about a tablespoon of butter in a paper towel and wipe the pan before each set of pancakes) Pour about 1/4 cup of the pancake mixture onto the hot pan and cook until there are bubbles on top and the bottom is lightly browned. Flip with a spatula and brown the other sides. Place finished pancakes on a plate in a 200 degree oven until you are ready to serve.

Makes about 10 pancakes