Buttermilk is a fissionable material.
Pancake batter is the only thing that makes it stable.
Even that cheap dry powder stuff
from the dollar store generic box will do the trick.
Grind up a magazine photo of Mahatma Gandhi
and add the powder to the mix if you want the flap jacks
to keep Aunt Angela quiet as a church mouse all day,
so you can read your latest western gunfight novella in peace.
You do not need any musical blueprints
or ergonomic light emitting diodes
or The Journals of Josiah Gorgas,
or a magpie’s dissertation on Beyoncé’s Faustian dealings.
Please add a drop or two of Anisette, beat until frothy,
then pour each cake so it looks like Micky Mouse.
copyright © 2019 Kenneth P. Gurney
I miss I-HOP (International House of Pancakes). Ever since I learned I was allergic to a protein in grains like wheat, I have avoided I-HOP out of self-preservation. I miss the early morning or late night comfort meals shared with friends when all topics were open for conversation.
We have found a substitute for regular pancakes and those are coconut flour pancakes. On special days, Dianne makes them for me. I could make them myself, but I have not in a while.
My favorite things to place on pancakes: Almond butter and a little honey, roll the cake up and eat it like a weird cannoli. Maple syrup is too sweet for me these days. Shredded coconut is good, but they are coconut flour pancakes and this might be determined to be overkill. Chocolate shavings or melted chocolate is good too.
Extra things we place in the pancakes—we often grind up almonds, hazelnuts, pecans and/or walnuts to place in the pancake batter. We use to grind up pumpkin seeds and sunflower seeds as well, but it turns out they contain the allergen as well.
Love & Light