Essential Egg

Laura Brody says that without eggs, dessert would be fruit. But what would we eat for breakfast? I know there are tons of yummy recipes where eggs star, shining figuratively as a mile-high souffle or literally in a gorgeous meringue, but I love eggs for their dutifullness behind the scenes. An egg theme for IMBB instantly had me thinking of mornings when I was a kid, when even the Bisquick mix my dad used to make pancakes required the addition of an egg.

So when we had buttermilk pancakes for brunch yesterday Todd snapped a photo. We ate them with whole-berry preserves my father-in-law had made and fresh whipped cream. I love the tender, fluffy texture that the buttermilk and eggs gave these.

It's a basic recipe, really. Whisk together 2 cups flour, 1 teaspoon baking soda, 3/4 teaspoon salt and 2 tablespoons sugar. Then in a 4-cup measure whisk 2 cups buttermilk with 2 tablespoons melted butter and 2 large eggs. Mix the two together just to combine, then cook 'em up.