And just like March has been consumed. I don’t know what happened. The effects of 70 degree to snowing whiplash catches up to you and in no time it’s April.
Pancakes have also been consumed. Lot’s of them. I have too many annoying opinions about breakfast food and most of them have something to do with none of it is that good, besides from the occasional hashbrown (never home fries) and my hangover cure of chilaquiles, but pancakes really are so good. I’m not a waffle person because I will never go out of my way to own a waffle iron, it’s just not who I am.
My pancake recipe is pretty basic and nothing conversation changing. However, my pancakes are cooked in oil and not butter. The only good thing about a waffle is the contradicting textures. If I can achieve that in my pancake, it’s a success.
March spelled backwards is HAIM. It’s not, but it might as well be. The amount of that I have listened to far exceeds any other artist.
I have been ever loyal since 2013 and with a new album on the way, the drought is over.
Personal favorite album
To make things better, Bon Iver is coming back too. And what do you know, he has a song with Danielle Haim. What a time to be alive.
First of all, shoutout to Lithuania. Eastern European film stays superior and my goodness does Slow deliver.
I am an never ending sucker for shooting on 16mm. When shot correctly on 16mm a movie can make you emotional with no clarification. The great thing about expanding your film consumption to outside of your home country is you get to experience the intimacy of other artists. Marija KavtaradzÄ—, the director, is able to deliver this movie in such a relatable and understanding way. I am colossally in love with this movie.
Usually I classify movies into two categories - entertaining or emotionally intelligent. Not too often do they overlap but in this case, they do.
Watch it here
https://mubi.com/en/us/films/slow-2022
Buttermilk pancakes
Yield – 8-12 pancakes depending on size
Ingredients
· 2 cups all-purpose flour / 290g
· ¼ cup of white sugar / 60g
· ½ tsp of kosher salt
· 1 tbsp of baking powder / 12g
· 2 cups of buttermilk / 454g
· 1 large egg / 50g
· 4 tbsp of unsalted butter – melted / 2oz
· Oil to cook in – coconut, vegetable or canola
Instructions
1. Melt the butter and set aside to cool completely.
2. In a large bowl, combine the flour, sugar, salt and baking powder and whisk until incorporated together. In a separate bowl whisk together the buttermilk and eggs.
3. Make a well in the middle of the dry ingredients and add it to the wet. Whisk until just combined making sure not to over whisk. Add in the butter and finish incorporating the wet into the dry.
4. In a cast iron pan, heat 1-2 tbsp of oil over medium high heat, then add in pancake batter depending on the yield you are making.
5. Serve with butter and maple syrup.
