weekend shenannigans...

Here is what we were up to this weekend…

Friday night I met up with the boys after work at Dave & Busters and spent some time fine tuning Benny’s skee-ball game. Kid’s really got it down, yo…

 

We followed that up with some filthy dinner and cheap wine and a cleansing conversation that needed to be had….

Deep breaths…

Saturday I was up with the birds to make a crumb cake for my buddy’s 15^th birthday because crumb cake is what he loves and I aim to please. It turned out awesome, but of course, I am a drip and didn’t take a picture….birthday festivities ensued and good times were had by all. CAKE!

Sunday was a day of rest & recovery, pancake making from scratch, a therapy session-slash-lunch date with my good friend Noreen and grocery shopping with my baby at Whole Foods.

I found this PERFECT pancake recipe and have never gone back to using mix ever since. Sometimes I add blueberries…if I’m feeling naughty, I throw in some chocolate chips, but if you never trust another word I say, trust that these are THE best pancakes you will ever eat. Make them. Sunday. You’re welcome. (I’m serious.)

 

Buttermilk Pancakes

3 cups all-purpose flour 3 tablespoons white sugar 3 teaspoons baking powder 1 1/2 teaspoons baking soda 3/4 teaspoon salt 3 cups buttermilk 1/2 cup milk 3 eggs 1/3 cup butter, melted In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook. Heat a lightly oiled griddle or frying pan over medium high heat. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot with lots of better and syrup. Yum!