Pancakes or waffles, you ask?  Well.  I’m actually a French toast kind of chick if I’m going to be that carb indulgent.  Normally, my breakfast of choice is potatoes, sausage, two eggs over easy, wheat toast well done and well buttered.  That’s my mainstay. 

But there are mornings—or evenings more likely—when a warm breakfast bread calls to me. 

I once had a vintage waffle iron I bought at the Goodwill for $2.  I was excited to have it.  I brought it home, plugged it in to see if it worked and told my five-year-old son not to touch it.  What did he do?  He touched it.  Nearly 2^nd degree burns on his little hand.  I learned real fast why it was at the Goodwill.  It was not safe.  The whole thing got hot.  Scorching hot.  2^nd degree burns hot.  I did the world a favor and threw that sucker away.

I did eventually get a new waffle iron.  Hated it too.  By the time you got the waffles from the iron to the table, the butter wouldn’t melt, they were so cold.  And that is mostly my experience with waffles.  You can’t keep them hot.  And there is no point in a waffle or a pancake or even French Toast if it’s not hot and swimming in melted butter.  Lots of butter.  Real butter.  Good real butter.  Like a nice Danish butter from the Gucci Kroger cheese case. 

So, we went back to pancakes.  I like pancakes.  Tons of butter and sometimes, certainly not always, a bit of maple syrup.  Real maple syrup.  Not that fake stuff.  Ooooo ick.  No.  Never that.  Never.  But I seldom order them and even less often make them at home.  Just not big on the pancakes.

But the French toast, you might ask?  Well.  There’s a problem with French toast.  I like it one of two ways.  Made with that dirt cheap white bread you can buy at any Dollar General or French toast, Pan Perdue, made with my homemade bread.  The problem is I seldom have either when a French toast urge comes upon me.  So, it’s a once or twice a year thing unless I’m out somewhere, but they rather bug me the French toast purveyors do.  By the time they’re done with it, it’s a dessert.  Powdered sugar, fruit compote, whipped cream.  Now that can be good, as a dessert, but it’s not French toast. 

Here’s the recipe for French Toast:

Connie’s day old homemade white bread sliced about an inch and half thick.

6 eggs, beaten

Heavy cream

A dash of nutmeg

Salt and pepper

Good butter

Mix all the ingredients except the butter until you have a creamy thick liquid.  Soak the bread in it and pop the slices into a hot pan with melted butter.  Fry on both sides until puffed and golden brown.

Serve with copious amounts of butter and maple syrup if you must.  Savory sausage patties for contrast on the side. Perfection. 

But waffles or pancakes, you ask?  I hang out at the Waffle House.  In fact, I have a book started:  Meet Me at the Waffle House.  I have a couple of chapters written.  One morning, I wanted something different and noticed they offered waffles with pecans.  I have never turned down a pecan in my life.  Waffle House waffles with extra pecans and a load of whipped butter are the bomb. Love ‘em. I think it’s the pecans, but they hold the heat.  I can actually get a hot waffle.  Oooo doggies.  Good eating.

Yesterday, I took my Consort to the Waffle House.  He decided on a waffle along with eggs etc.  I told him to get it with extra pecans.  He’ll tell you.  Perfection.

So, the answer?  Waffles or pancakes?  Waffle House waffles (hot) with extra pecans at 5 a.m. with your hot lover and hot coffee.  Oooo doggies.