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Why do people like to flip their flap jacks?

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These just a few of our favorite things these days I guess there.

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http://www.amazon.com/gp/product/B00J4FUCAA?&redirect=true&ref_=oh_aui_detailpage_o00_s00

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http://www.amazon.com/gp/product/B000M8YMEU?psc=1&redirect=true&ref_=oh_aui_detailpage_o05_s00
 
Those are actually silver dollar pancakes, small plates, small utensils, espresso cups and a mini bottle of syrup.

Last night I almost stuck a post-it on the spatula itself, addressed to you personally... but I didn't want to put you in a spot for ownage-of-the-year. There may have been a middle finger involved as well. 😉
 
I don't know what is worse on these forums:
1) the raging morons who lose their shit over the little things (gift cards, garage doors that don't withstand a speeding car ramming into it)

or

2) the trolls that pick the worst things to claim is actually good (raw pancakes, Zune)

darth-vader-spatula.jpg


This is the best spatula ever but the piece of shit broke when I used it to pry up a hardwood floor.
 
I'm with you OP except I flip it and leave it on the gooey side for about 10secs keeps it gooey in the middle so I can load it up partially hydrogenated butter and aunt jemima.
 
i do like waffle making, but i like making my own mix. either with egg whites or yeast. those waffles sound like all the fun has been taken out of them. /wheres the fried chicken

buttermilk also is a win. especially in pancakes.
Fried chicken in waffles? 😕 How so?

Regarding buttermilk, well, I have some buttermilk powder in a jar, had it for years now. I could use that in my dry mix instead of NFDM powder, worth a try, for sure. Another possibility is using my homemade kefir (from granule starter packets I buy in quantity off the internet), instead of water/milk powder. I like the sour kick. I use kefir in my bread recipes to simulate sour dough. The taste is entirely similar, and I don't have to go to the trouble of keeping a sourdough culture alive and healthy, something I used to do but it's relatively high maintenance, you have to use and replenish it on a regular basis or it loses its quality fairly quickly. Keeping a kefir culture healthy is another issue, but it's not as hard to do as keeping a sourdough culture healthy, which is critical because it is the leavening agency in bread, etc.

Flapjacks, eh, I can't be bothered.
 
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