GOOD TASTES

SUMMER IS OVER

WRITTEN BY GINA REARDON / PHOTO BY MELANIE MCDOWELL

What began as a season of possibility has suddenly been consumed by swim team practice, baseball games, college, and saying goodbye to grown kids. For empty nesters, it is another season of reflecting with sentiment and looking forward to travel adventures.

September always triggers school memories for me—first as a student and then as a parent. It also triggers my appetite for nostalgia and comforting seasonal foods.

I’ve decided to fully embrace brunch. At home, I’m the one standing by the stove spooning batter into the skillet for the lightest, fluffiest buttermilk pancakes smothered in butter, a drizzle of maple syrup or, for special occasions, sweetened fresh berries and whipped cream.

This pancake recipe was passed down from my grandmother, the only thing my grandfather swore would hold him until lunch when working in the shipyards. It is delicious plain or with fresh fruit, chocolate chips, or toasted pecans added to the batter.

Buttermilk Pancakes

SERVES 4

Ingredients

2 cups flour 2-1/2 cups buttermilk 1 teaspoon melted shortening, cooking oil, or bacon grease 1 teaspoon baking soda 1 teaspoon salt 2 eggs, separated

Preparation

Whisk together dry ingredients. Add buttermilk, shortening, and egg yolks. Stir together until combined. Using a wire whisk, beat egg whites until soft peaks form. Gently fold into batter. Heat a large skillet over medium heat. Brush with additional cooking oil or melted butter to prevent sticking. (You may use a nonstick skillet, but I still prefer to brush lightly with oil or butter.) Using a small ladle or serving spoon, spoon batter into the skillet to form 3-inch circles. Cook, watching for small bubbles to begin to pop on the tops of the pancakes. Using a spatula, turn the pancakes over and let cook until golden. Top with butter and your choice of syrup or other toppings!

Gina Reardon, former owner of Catering by Design and culinary philanthropist, leads the KC team for No Kid Hungry, culinary professionals and community members focused on supporting Share Our Strength’s No Kid Hungry campaign. Funds raised help connect the nation’s 16 million low-income children with more school breakfast, lunch, and summer meals.