My sister's visit! - Good Taste is the Worst Vice

Last week, my sister flew straight from Costa Rica to Chicago, arriving with a deep tan, Costa Rican chocolate for me, and a completely unsuitable wardrobe for below-freezing weather and an imminent snowstorm.

It was an unexpected visit, made because her med school trip to Honduras was cancelled. She was a little disappointed, but I was thrilled – and determined to make sure she had a great time. (With the exception of the time she vacuumed my apartment, I think she did – but I really appreciated it!)

We went out to eat, of course – Mirai for sushi, Spiaggia, Acadia, did some shopping, and went to a Second City performance, but the highlight of her visit, for me, was her cooking. She made a fantastic dinner of roast chicken with all sorts of vegetables (potatoes and sweet potatoes with rosemary, roasted carrots and turnips, and sautéed spinach with garlic), the most delicious lemon bundt cake made with buttermilk, and finally, two pancake breakfasts.

I am not a breakfast person. My usual morning routine consists of waking up, heading to work, and getting a big glass of water. Then, around 10, I have some chocolate. And then an early lunch.

Frankly, I’m not a pancake person, either. I’d much rather have waffles. But these pancakes changed my mind.

They’re made with buttermilk – since there was a lot leftover from the cake! – and separated eggs. The beaten whites puff the pancakes into airy lightness, and they come out tender and moist. With fruit salad and some crispy bacon on the side, this was a perfect breakfast.

I ate my pancakes with just a bit of butter and maple syrup, and D (who was on hand for pancake breakfast #2) did the same. My sister added the fruit to the top of her pancakes, making for a more colorful – and healthier – plate.

Pretty delicious!

Pancakes (for 4)

2 cups flour

4 tsp sugar

1/2 tsp salt

1 tsp baking powder

1/2 tsp baking soda

1 1/2 cups buttermilk

1/2 cup milk

2 eggs, separated

4 tbsp butter

Combine dry ingredients in large bowl and whisk to incorporate.

Melt butter and combine with egg yolks. Add to the buttermilk and milk.

Whip egg whites to stiff peaks.

Pour wet ingredients into dry and whisk until mixed. Fold egg whites into batter.

Make pancakes in large skillet over medium-high heat, sprayed with cooking spray or brushed with vegetable oil. They can be held on a baking sheet in a warm oven while remaining pancakes are made.

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