What a week last week! It was a complete whirlwind. From slam packed cooking classes to an awesome girls’ weekend, I am whipped! …and wouldn’t have traded a moment of it.

I am a planner by nature. I’ve always been that way. I love a solid plan of action and Excel is my BFF. I have to KNOW what is going to happen, when it is going to happen, where and why. Do not ever tell me I am not in control of something unless you want to witness a complete and utter meltdown.

I had an amazing time with all of the events and activities going on this past week, but some things (insert tequila shots here), didn’t go quite as planned. There was a revoked half day off as I was needed in the office, an occurrence of gorgeous, but totally unseasoned bone-in ribeyes hitting the grill, stolen Jeep doors, a completely inept waiter, some arrow drawing, issues with directions, a very cold ride, a ski mask and a lot of squirrels. We’ll get to that later. Or maybe not. There’s just not a quick way to do those stories justice.

The ONE thing that went exactly right was breakfast for my girl Becca. I love thick, light and fluffy Buttermilk pancakes and had decided we would have a nice pancake and bacon breakfast before she left for home on Sunday. They worked. They were PERFECT. None burned, none under cooked, no missing ingredients. Just a nice, beautiful stack of light and fluffy, Buttermilk pancakes. We added some fresh strawberries, compliments of Becca, some great turkey bacon and breakfast was served. Uneventfully.

All in all in was a crazy week, but full of laughter and friendship. The steaks weren’t bad, we found the doors fairly easily (they were ON the Jeep…who knew?), there’s no shortage of choice in waiters, and in my life, there will always be lots of squirrels. What a great week; Perfectly unplanned.

Seriously The Best Buttermilk Pancake Recipe Ever…EVER

Ingredients:

• 3/4 cup Buttermilk
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 2 tablespoons butter, melted
• cooking spray, I use Coconut Oil spray

      

Directions:

Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into buttermilk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet. These are really thick and you will need to spread the batter into the size you want your pancakes. Cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Serve with butter, fresh fruit and syrup.

Add-ins can include: Chocolate chips, berries, toffee, Bailey’s Irish Cream, cocoa and more. If you can put it in a cookie, you can put it in a pancake!

Life is too short to eat ugly food. Bon Appetit Y’all!