Sophia at RevGalBlogPals writes:
Last week Sally gave us a beautiful, spiritually reflective Friday Five, so it's time for something light and fluffy (literally). It's inspired by the fact that as I write this my dear spouse TechnoGuy, with the assistance of daughter Ladybug, is making a batch of chocolate chip pancakes with two Christmas presents. One is the Knott's Berry Farm mix which came along with jam, boysenberry syrup, and biscuit mix from my aunt (we ended up with two sets, since my parents passed theirs on to avoid sweet and carb-y temptation). The other is the large size Black and Decker electric skillet he was thrilled that I got him online -- our trusty wedding present normal size one still works at going on 20 years, but the Teflon is getting worn, and he wanted more cooking space. So pull up a chair to the kitchen table and tell us all about your pancake preferences.
1. Scratch or mix? Buttermilk or plain?
Well, this has all become so complicated in the past 4 years since I found out I have celiac. So, now I generally use a gluten free mix, but they all kinda stink. (Trader Joes frozen GF pancakes are an OK substitute) I used to use the krusteaz. it had the best flavor/texture for a mix that I had found. My mom, on the other hand is always from scratch.
2. Pure and simple, or with additions cooked in?
pecans (pe CAHNS not PEE cans) or blueberries when I make them (plain for the boring DH).
3. For breakfast or for dinner?
breakfast, although I remember going out with my grandfather for pancakes for dinner at a local diner out near the interstate.
4. Preferred syrup or other topping? How about the best side dish?
Well, either a little peanut butter and syrup (that's sir-rup not sea-rup) or some frozen strawberries that I nuke for a few minutes to go mushy and warm.
The best side dish is thick-sliced, applewood smoked bacon.
5. Favorite pancake restaurant?
IHOP, the ones that had nuts and such in them (back in the day before I knew better. Now, no can do.)