Pancakes
Nothing cures a hangover like pancakes and mine are the best. Well, actually my mom’s are the best and I stole this recipe from her.
Ingredients:
1 1/4 cups all purpose flour
1/4 cups sugar
1 1/2 tsp baking powder (for pancakes to rise)
1/2 tsp baking soda (for pancakes to spread)
1/2 tsp salt
1/2 tsp vanilla
1 1/4 cups buttermilk (Or 1 cup milk and 1/4 cup lemon juice. Let sit for 10 minutes to curdle. Honestly, I sometimes prefer this to get a subtle lemon flavor in the pancakes.)
1 egg
1/4 cup vegetable oil
Directions:
Mix the dry ingredients. Usually the “dry ingredients” does not include sugar, but in this case, throw that in too.
Mix the wet ingredients separately. Make sure the egg is well mixed.
Add the wet ingredients to the dry ingredients. This is how most baking works. Mix thoroughly to remove lumps.
Let the batter sit for at least 10 minutes to get fluffy.
Butter a pan over medium heat on the stovetop. You can tell that you have the right temperature if you can flick water into the pan and it sizzles a little bit.
Dollop the pancake batter into the pan.
Flip the pancakes when you see the bubbles forming on the top. Sometimes, however, if the heat is too high, you’ll want to flip as soon as you see the pancakes start to dry around the edge. Like when you can slide the spatula under without the batter getting all messy.
After cooking on the other side, smear some butter on top and serve. Personally, I like powdered sugar on my pancakes because when it hits the butters it turns into frosting.
Alternative:
If you want to make lemon poppyseed pancakes (hint: you do), add 1 tsp lemon oil and 1 tsp poppyseeds to the batter. Top with a mixture of lemon juice and powdered sugar frosting!