More recipes like this!
February 13, 2017This is about.... The VOICE and BUTTERMILK PANCAKES---YUM!
For years I loved watching AMERICAN IDOL and THE VOICE. I could SO relate to the torture they put those singers through. One night, I was singing along with the winner of the Voice on my TV and realized that I had a vocal sound very close to hers, and I thought---HMMM, I COULD DO THIS! So going with my gut, I signed up to audition. That season there were no auditions in NYC, so what did I do?? I signed up for Sunday, February 1st, in... NASHVILLE, TN! Since I was used to travelling around, hopping on and off of planes, and working through the jetlag , I wasn't concerned about the fact that I would be returning from A 3 WEEK TOUR OF INDIA WITH A ROCK AND ROLL BAND, just 2 DAYS EARLIER. Despite TWO snowstorms sandwiching my flights, and freezing my butt off,( I erroneously thought Nashville would be warmer than Woodstock.) I WAS BEYOND PSYCHED! My audition time along with 4999 others, that's not a typo, WAS FOR 1 PM. We were all ushered through this BIZARRE CATTLE CALL, all with the same goal. The hours surprisingly flew by MARCHING FROM LINE TO LINE and CHAIR TO CHAIR in Nashville's CAVERNOUS convention center. FINALLY making it to the front of the line, in a group of 12, we were led into a large room with a woman sitting behind a laptop. SURROUNDED BY A BUNCH OF TEENAGERS all bedazzled and slathered with make-up, I CERTAINLY STOOD OUT IN THE CROWD. I was THE LONE WOODSTOCK HIPPIE decked out in jeans and straight long blonde hair, think Joni Mitchell. We each got 90 seconds to sing with no musical accompaniment allowed . And..... I know I nailed it! And... I thought since THE SHOW'S GIMMICK is that THE JUDGES BACKS ARE TURNED TO THE PERFORMER and they only listen to "the voice" not being swayed by the age or appearance., that I HAD A REAL SHOT. But.... NO DICE, there she was, THE LAPTOP LADY, LOOKING STRAIGHT AT US, no judge's backs were turned here. As well as I thought I did, and even with the compliments I got from the other hopefuls, I DIDN'T MAKE THE CUT. Back out into the freezing rain I went, rental car and the Comfort Inn awaiting. But that didn't disway me. Being in Nashville, there was still lots more to do. I had crafted a complete itinerary. bopping around in my Kia Soul with the navigation on non-stop to help wend my way thru the confusion of the Nashville terrain. Two Cupcake shops to research, a visit to the best guitar store on the planet, GRUHN'S--to play $30,000 GIBSON MANDOLINS FOR FUN---as well as some $2500 cowboy boots to try on. And..., my huge consolation prize happened Monday night when I SCORED A PERFORMANCE of my original song "Every Little Thing" at the legendary BLUEBIRD CAFE---enthusiastically received, by the way. Now, there was just one more thing to do. ---VISIT THE PANCAKE PANTRY, and eat their mythical pancakes. On my final morning, still reeling from the Delhi jetlag and the thousands of singers in line with me, it was easy for me to drive there, getting up AT THE UNGODLY HOUR OF 6 AM, TO EAT PANCAKES long before the lines formed around the block, so reminiscent of the lines I had stood in just 2 days before. They were really, really delicious, and they became my final prize of my 4 day adventure. Since they won't divulge their recipe, here's THE VERSION FROM MY RECIPE BOX for light and fluffy COUNTRY STYLE BUTTERMILK PANCAKES. PS: You can go to my "Songs" page to hear "Every Little Thing." LESSONS Learned: 1. Shake the buttermilk. It separates while it sits. 2. Don't overmix the batter, lumpy is good. 3. Make sure the entire top of the pancake is covered in bubbles before you flip. 4. Although I'm a pancake purist, you could try adding a handful of blueberries and/or 1 teaspoon of vanilla to the batter. 5, You can keep them warm on a cooling rack in a 300 degree oven while you make the rest.
COUNTRY STYLE BUTTERMILK PANCAKES
2 cups all purpose flour
2-3 Tablespoons sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 1/2 cups buttermilk, well shaken
2 large eggs, lightly beaten
3 Tablespoons unsalted butter, melted butter or vegetable oil, like canola for the pan
Make the Pancakes:
While you make the pancakes, heat the oven to 300 degrees and place a wire rack inside a rimmed baking sheet or on a pan in the oven. (for keeping the pancakes warm)
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a large ( 4 cup) measuring cup or medium bowl , measure out the buttermilk add the eggs and stir to combine.
Make a well in the center of the flour mixture and pour in the liquid mixture. Working from the center, stir in the liquid, stirring your way to the outside of the bowl. Mix until just combined. Don't overmix! Lumps are good!
Heat a griddle, or a large non-stick skillet, (I know it's ready when I spash a drop of water on the pan and it sizzles,) and add 1 Tablespoon of butter, spreading to coat. Add 1/4-1/3 cup scoops of the batter, keeping space between them. You may only get 3 or 4 on the pan. Reduce the heat to medium. Flip them when bubbles cover the entire top, and they are browned on the bottom, about 3-4 minutes Cook the other side until browned, about another minute. Keep warm in the oven, while you make the rest and until you are ready to serve them.
Makes 12-14 4 inch pancakes.