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Breakfast Tips



I had not tackled pancakes in ages, and then Max Hull, one of my instructors at Boot Camp at The Chopping Block in Chicago, posted his replication of his grandmother’s recipe. Since grandmothers and pancakes go hand in hand with a great breakfast, I had to try. Perfect, the first time. No more time wasted – here you go.


55 grams (1 large) egg
350 grams buttermilk
25 grams cooking oil (I use canola)
145 grams all-purpose flour
15 grams sugar
8 grams baking powder
3 grams baking soda
2 grams salt


Place a large mixing bowl on your kitchen scale, and make sure it is tased (zeroed). Then measure into the bowl all of the dry ingredients (flour, sugar, baking powder, baking soda, salt, sugar), making sure to zero the scale between each addition.

Make a well in the middle of the dry ingredients, and measure into the well all of the wet ingredients (egg, buttermilk, cooking oil).

Whisk together the wet ingredients, then use a rubber spatula to combine the dry ingredients until just mixed. You should see lots of small lumps in the batter.

Pour your preferred amount of batter (a 4 oz ladle makes for a perfect size, in my book) onto a dry, preheated griddle or pan (I use non-stick). Flip the pancake once you see set bubbles around the edges of the pancake, and the batter is looking dry for about 1/2″ around the edge of the pancake. Finish cooking for a minute or so on the second side.

Remove to a plate and enjoy.


If you don’t have one, get a kitchen scale. Weighing will insure more consistent results from time to time. It also makes it easier to cut down your recipe, or double it. And while you’re at it, get two scales. First, a kitchen scale up to 11-15 lbs capacity; second, a “diet” scale for the smaller quantities.

I found that medium high heat works best, and I have to cook about 2 to 2-1/2 minutes on side one, and slightly over a minute on side 2. You’ll have to experiment – I don’t think anyone’s first pancake ever turns out like they want it to.

If you have extra batter, don’t save it. Go ahead and cook pancakes until the batter us used up. You can put the extras in a plastic bag (after they cool) and put them in the fridge. They keep for a couple of days; just reheat and enjoy.

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