I was today-years-old when I figured out that pancakes are the easiest thing on the planet to make, and that’s even with my super easy cheesy biscuits, and my homemade marshmallows. It is incredible how we do things because we’ve always just done them that way, and we don’t stop to consider that it might not be the only way, or the best way. I’ve always just figured pancakes were hard because they came from a box or a restaurant. I should have known that wasn’t true, considering I figured out years ago that cakes are usually a breeze.
It reminds me of a story someone once told me about the time it was their first experience making the holiday dinner, and they were having ham. They had gotten a good-sized ham, which fit snugly in their roasting pan. Before they put it in the oven, they cut the tip off. Well, their spouse asked why, and they said their mom had. It was something about how the ham cooked better that way.
So their spouse said, “That can’t be. That’s just weird and doesn’t make sense”.
“Well, that’s the way we’ve always done it, so there must be something to it”, they said.
When the cook’s mother arrived, they asked her about the ham tip being chunked off, and their mom said it was because the ham cooked better, and their grandmother had done it, and that’s the way it always had been.
Still skeptical of the reason, and ready for the first argument of the holiday, the spouse called the grandmother in to the kitchen and said, “Did you always cut the tip off your ham?”
The grandmother said, “yes.”
The spouse said, “Why?”
The grandmother said, “The pan was too small. For some reason, my husband always bought a large ham, but it never fit in my pan”.
So you see, just doing things one way because that’s how they’ve always been done can be pretty silly.
GO make these cakes and those marshmallows already, would ya? Tag me in your insta.
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For Gluten-Free, Sub
- 2 Cups all-purpose flour
For Paleo & Vegan, Sub
- 1 1/3 Cup Water
For Buttermilk Pancakes
- No almond extract
- 1 1/3 Cup buttermilk if batter is thick, add a little more buttermilk
- 1 Cup Chopped nuts or
- 1 Cup Whole berries
- Heat a medium skillet to medium-high heat
- Combine all ingredients, and mix thoroughly
- Pour batter in 6-inch dollops
- Cook until bubbles form throughout the batter, approx 3 minutes (will take a little longer with fresh fruit)
- Flip and let brown
- Serve hot and enjoy!