Pancake Recipe Easy Enough For Kids To Make
Snip off one corner of the bag and gently squeeze the batter onto the hot griddle or baking pan. You are bound to come up with all sorts of fun shapes. Put the flour, sugar, baking powder, baking soda, and salt in a mixing bowl and stir until well mixed. Crack the egg into the second mixing bowl.
Beat the egg with a fork until the yolk and the whites well mixed. Add the buttermilk and oil to the bowl and beat with the fork until well mix. Add the egg mixture to the dry ingredients and stir until the dry ingredients are wet. The mixture should be somewhat lumpy. Grease an unheated griddle or skillet and heat it over medium heat until hot.
For each pancake, pour about 1/4 cup of batter onto the got skillet and cook over medium heat until the pancake has a bubbly surface and the edges are dry. Flip the pancake and cook unto the bottom is golden brown. Serve the pancakes with syrup, powdered sugar or make fruit sauce. Mix about 1/2 cup of your favorite fruit pie filling with 2 tablespoons of orange juice. Stir together un a small bowl and heat in the microwave for about 1 minute or until warm. Serve on top of the pancake stack.
What spoke to me most about Sauced was Ria's entire approach to cooking. With every dish that was put in front of me, I could taste the love and hard work that created such nuanced flavors. Sauced's food always carried the taste of "fond" (French for "foundation") - the brown, caramelized layer at the bottom of the pan that you deglaze and incorporate into the final dish. Fonds pull together all of the fat, sugar, salt, juices, bits, and pieces into a delicious and deep flavor; however, you have to work to keep the fond even and unburned.
Fonds form best slowly with each flavor melding with the next. Ria could mesh sharp onions, fatty meat, tart vinegar, and sweet molasses patiently under heat; they each give some of their flavor to the pot, but each ingredient's personality always came through. Caring over a fond gives dishes a more robust, unified flavor in the end.
Once you deglaze a fond, it disappears into the final dish--supporting and enhancing all the other elements in the recipe. A good fond forms the foundation of sauces and dishes galore, and in Ria's cuisine it sang a heartfelt role. The thoughtful love Ria put into Sauced helped me taste my Southern heritage anew.
It was more than the food -- I enjoyed the diversity she brought to her restaurant. Sauced was vegan-queer friendly with a dash of punk, country, and glam rockers. You could sit and be surrounded by all these "out there" people but be united by the love of delicious Southern cooking.
At her funeral, Ria's wide-reaching influence stood out in the crowd. Hundreds of mourners flocked to the mammoth (582 acres) Westview Cemetery in Atlanta. They were pin-up girls, bike messengers, steampunks, country folks in camouflage overalls, drag queens, rockabillies, and more. The Willie A. Watkins funeral home brought Ria in on a 1950s Cadillac hearse replete with red velvet drapes and shined-up chrome.
As the pall bearers carried her coffin inside Westview Abby, a solemn energy spread over the crowd; everyone bowed their head and many tried not to cry. The chapel at Westview Abby could only hold a hundred or so mourners, and the rest of us were standing in the marble mausoleum-lined hallways. The voices of her memorial echoed down the Abby--people spoke of Ria's ability to unite people, to foster their newfound Atlanta heritage, and to define contemporary culture in the city.
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