We were just looking for a good vehicle for the cloudberry jam we brought back from Sweden.
Ok, back to the pancakes. Matt thought it would be good to add a savory element to them, so he picked up a local soft cheese that was quite similar to a brie. The tangy, funkiness of the cheese was a perfect pairing with fruit. We put a layer of cheese between to hot pancakes making the cheese all melty and runny and then topped it with the jam. It was a great brinner, but would also be wonderful for a brunch.
No other recipe here, but I'll share Matt's tricks for making a tastier, fluffier pancakes with Bisquick. He adds one more egg than the recipe calls for and uses buttermilk instead of milk. He stirs in the eggs first and then adds the buttermilk until it reaches his desired consistency. He adds a touch of vanilla for a little more flavor. Finally, he lets the batter sit for 10 minutes before using, he says the batter even rises a little in the bowl while resting.
Hope you all had some great pancakes yesterday too!
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