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So I learned a few things whilst I was making these little pillows of heaven.

Number 1: You can follow your recipe the same exact way each and every time, and each and every time it will come up just a bit different. I can’t even begin to explain why this happens. When it comes to baking, you usually go for exact measurements, and although I am not baking these pancakes; I treat them as though I were. Anytime baking soda or baking powder is involved I always do things the same way each and every time. The first time I made these this week, the batter totally did not come out thick enough. It was literally a thin, soupy mess. I had to keep adding flour to FINALLY get the pancake consistency that everyone dreams of. The following morning, I made them again (for photo taking purposes) and I literally used about 1/4 cup less of flour. Weird right? I think the moral of the story is to start with as little as possible of flour and work your way up. You certainly don’t want the batter to be so thick that it doesn’t “glop” nicely onto the griddle (or skillet). You can always add more flour, and this is usually the trend I tend to follow. Again, I don’t even know how to begin to explain this. Maybe it’s the humidity? Maybe it’s the dryness? Maybe it’s the altitude? It could be that the egg you used it just a little bit bigger than the last one you used. In any case, just be careful =).

Number 2: Whipped cream always makes breakfast/brunch 100 times better. Do yourself a favor and never skip the whipped cream part. It always tends to bring a ray of sunshine into my life.

Number 3: Yes, you can add syrup. I can’t live without the stuff. I douse my pancakes in syrup. It compliments the apples and whipped cream very well =).

Number 4: This will be the last “tip” since I feel as though I’m getting redundant…Ten-grain flour is not the easiest thing in the world to find. You can most certainly use multi-grain. This substitution will work just fine.

Number 5: Yes, I’m sorry. I do have one more “tip.” Regular milk can totally be substituted for the buttermilk (or Almond Milk). I suggest using whole milk or 2% though if you use the regular stuff. I just really really like buttermilk in my pancakes.

Yes, beer can totally be paired with breakfast items. I promise, you will not be breaking any code rule or anything. It’s especially ok when you are eating breakfast for dinner. I went a little unconventional today and decided to break out a pumpkin ale. You totally can not go wrong with a great pumpkin ale and Elysian Brewing’s Great Pumpkin Ale is one of my all time favorites. Pumpkin goes so well with sweets, and we would be lying to ourselves if we said that these cakes aren’t sweet. I know that there isn’t any pumpkin in these pancakes, but it doesn’t mean the dish and the beer don’t compliment one another. For a full review on Elysian Brewing’s Great Pumpkin Ale click here. Zach has a ton of information on pumpkin beers from last year’s pumpkin beer tasting. I know that the chances of you having a pumpkin beer lying around are slim to none. So you may just have to wait until this fall to try it out, but if you just so happen to have a pumpkin beer lying around (doesn’t have to be Elysian’s Great Pumpkin Ale), give it a go. I’m sure you will be more than pleased.

I hope everyone had a great week and is looking forward to a fabulous weekend! Tomorrow I’m making Key Lime Pie (or my version of key lime pie), but then Sunday we will be off to the Grand Canyon to show my sister the sites =). Don’t worry though. I will not forget about all of you. Looking forward to sharing some great recipes and tips for traveling with food next week! Happy Weekend!

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