I was looking forward to making these all week. I had plans to surprise my honey with breakfast before I had to go to work for a bit.
My plans were thrown off first by my sweetie getting sick mid-week, then by a surprising and very weird tragedy that happened to my extended family on Friday.
I almost didn’t make these at all.
I’m so glad I did take the time out for this project, I was a complete nervous wreck and pretty much just pacing around my house.
Cooking soothes my soul.
I had to slow down and breathe to measure, whisk and mix. Midway through the process (which I was taking my time with since Baby G was down for a nap) I felt stress and tension melt away.
As each element of the recipe came together I felt my thoughts slowing down for the first time all day.
I decide to give making my own butter a try, something I have always wanted to do but had put off because I thought it would be a pain.
It was so hard to keep mixing the heavy cream after it became gorgeous, perfect whipped cream. I had already added vanilla and some lemon simple syrup (leftover from the candied lemon peel I made for the Lemon Drop cake) and it was heavenly. I bit the bullet and kept mixing.
I was surprised to hear sloshing in the mixing bowl!
It made exactly one cup of buttermilk, enough for the griddlecakes!
The cakes cooked up quickly and beautifully. The edges crisped up but the centers were fluffy and not at all gritty or heavy like I was imagining. They were perfect. Even my poor sick husband enjoyed them.
I topped them with chopped pecans and maple syrup. The recipe made about ten, I used slightly more batter than 1/4 cup.
We at half of them and I’m freezing the other half for school day breakfast for my littles.
I would definitely make these again! (Even though some sizzling hot butter jumped out of the pan and burned my hand when I was cooking the last griddle cake!)
Head on over for the recipe and to see how everyone else fared!