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barbedaykitchenOne Egg
Milk enough to triple the liquid volume (aka 2 parts milk to one part egg)
2 to 4 heaping high tablespoons of all-purpose flour or gluten free flour mix
Season Salt enough to cover the top of the liquid or cinnamon/nutmeg sugar
Beat the hell out of it all. I beat the egg first, then beat the milk into it, then was fork-whisking the flour and seasoning in. A manual beater would probably be better. Pour into hot oil, flip if needed, then pull as soon as solid.
Sub sugar/cinnamon for the season salt for breakfast.
This, my friends, is an Asp in the kitchen, continuously making food happen without a clue, as this was an accidental one.. Maybe L* gets it more honest than I thought.
Middle child is a hell of a cook and has been trying to cook since before he turned 3.
Milk enough to triple the liquid volume (aka 2 parts milk to one part egg)
2 to 4 heaping high tablespoons of all-purpose flour or gluten free flour mix
Season Salt enough to cover the top of the liquid or cinnamon/nutmeg sugar
Beat the hell out of it all. I beat the egg first, then beat the milk into it, then was fork-whisking the flour and seasoning in. A manual beater would probably be better. Pour into hot oil, flip if needed, then pull as soon as solid.
Sub sugar/cinnamon for the season salt for breakfast.
This, my friends, is an Asp in the kitchen, continuously making food happen without a clue, as this was an accidental one.. Maybe L* gets it more honest than I thought.
Middle child is a hell of a cook and has been trying to cook since before he turned 3.