There are lots of cooks out there who actually know what they are doing. I pretty much taught myself to cook, out of necessity. I haven’t a clue most of the time, but I do love to eat. This is more of a suggestion than a recipe since I used a mix and didn’t measure anything.
I made pancakes over easy for breakfast this morning. I started with Krusteaz Buttermilk Pancake mix. Yeah, I know it’s not that hard to make pancakes from scratch, but I have been using Krusteaz for decades with consistently good results. It’s easy and I like it.
I put some bacon in a medium hot skillet to cook while I mixed up the batter.
If I had to guess, I used about 3/4 of a cup of mix and another quarter cup or so of medium coarse cornmeal. I mixed in cold milk a little at a time until I had a thick batter, still pourable but not at all runny.
I poured the batter into the hot skillet and and bacon grease, forming three medium sized pancakes. I reserved a few spoonfuls of batter for later.
Turning my attention to washing and trimming my fresh picked strawberries, I kept half an eye on the skillet.
When the pancakes had just begun to form a skin on the bottom I used a spoon to scrape a hollow in the center of each of them, into which I cracked a fresh egg, dusting a homeopathic pinch of salt over each cackleberry.
I returned to cleaning berries, finishing about the time bubbles were forming in the edges of the batter on the pancakes. This was my cue to spoon a little more batter on each egg and flip them over. You may need to reduce the heat at this point. Your desired goal is a well cooked pancake containing an egg with the white solid but the yolk still runny.
When your pancakes are done, serve topped with a pat of butter, fresh berries, and a drizzle of maple syrup.
