It works every time here at our house- breakfast for dinner, that is.  When the kids were young, we called it “Upside Down” day, when we would eat hot dogs for breakfast and pancakes for dinner.  Now, we eat breakfast at night when the weather is really cold or when I can’t seem to get inspired about dinner food.  Pancakes, oatmeal, grits, cereal, cinnamon rolls, or biscuits- it all works.  Just don’t eat bacon on Fridays during Lent like I did by accident my first Lenten season as a Catholic…

Here in the South, many of us love pecans.  Try this recipe for Pancakes from The Blue Willow Inn Cookbook, the bible of Southern cooking.  Add some pecans to the mix, and you’ve got a great Friday night supper!

Chick B

Pancakes made with buttermilk, courtesy the Blue Willow Inn

1 large egg

1 1/4 c. buttermilk

1 1/4 c. all purpose flour

2 Tbl. shortening, softened

1 tsp. granulated sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 c. chopped pecans, (optional)

butter, syrup, and additional chopped pecans for serving

Slowly heat a griddle while preparing the batter.  When water drops “dance” on top, the griddle is ready.   Spray with nonstick cooking spray.

In a medium bowl, beat the egg.  Beat in the buttermilk, flour, shortening, sugar, baking powder, baking soda and salt.  Continue to beat until the batter is smooth.  Add pecans for great texture and flavor.  Use about 1/4 cup of batter for each pancake.  Turn the pancake as soon as it is puffed and full of bubbles, but before the bubbles break.

Yield: about 16 (4-inch) pancakes