Football Fanatic Tailgating

Some of the links on this page are for affiliate products. When you make a purchase through those links, I earn a commission at no cost to you.

Big 2 and Little 8

If you remember that, then you remember college football at a great time. Woody and Bo made November something to look forward to.

Maybe you share my affinity for these two teams.

Michigan Wolverines Florida State Seminoles

Maybe you’re wrong and want some other team.

Tim Taylor Need Not Apply

Toxic masculinity is scheduled for full display each Saturday. I’ve been to and seen enough college football games to know such behavior is not at all restricted to boyz. True fandom knows only freaky fanatics all-in for their team.

Yes, college football is here. Gear up and grub up and pick up that beer.

For those of us who will be participating by making sure gravity works on our favorite chairs, food is necessary. And, not just any food.

Tail gate food. Just, you know, without the tail gate. If you’ve a nice rig and tailgate, by all means partake. No one is excluded for football. Except Ohio State Buckeyes. They can’t come.

Time to cook

Here are some links to pages I’ve written with some great game day dips or snacks. Steaks and meat for the grill is on you, but I do have an idea. This marinade is great. I have a jar in the ‘fridge. It’s got a bit of a bite to warn the wimps (that’s me) but the flavor is tops.

Of course, the beer, at this point, is up to you. But, if you are planning well, there’s time to get a subscription for the Rose Bowl. Or the chip dip bowl.

Here is my list of recipes. They are sure to score big.

Onion Chip Dip, Ranch Veggie Dip, Eggplant Dip

Spinach Artichoke Dip

Aunt Bicia’s Eggplant Dip

Wheat Crackers

Pretzels

Three Condiments: Pickled Eggplant, Chili Garlic Sauce, Walnut Pesto

They’re Good!

Gear for beer and your rear (affiliate links follow)

Tailgating come be a big deal. At minimum food and a grill and some beers.

At maximum is a 40 foot rolling palace. That might be too much. Chairs are not too much. Coolers also not too much. Speakers to hear the game and phone chargers because who knows what’ll happen. Speaking of not knowing what’ll happen, rain can happen. Foul weather gear matters.

Have fun and Rah! Rah!, Go Blue!, er, team- go team.

Sunday Brunch Calls For Pancakes

Pancakes on the griddle smell up the whole kitchen. Vanilla and the toasty bottom are intoxicating.

Add some bacon and sausage and eggs-I prefer over easy but the kids want scrambled-and some right proper maple syrup and that’s a great way to start Sunday. Or Saturday.

As Old As The Hills

Before pancakes were called pancakes they went through an identity crisis with names such as flannel cakes or hoe cakes or pannekocken, a Dutch term for buckwheat pancakes.

Pancakes also have a history with Shrove Tuesday-also known as Fat Tuesday-and the last gustatory indulgence before a 40 day fast. So popular was the pancake to usher in Lent that Pancake Day is still a thing in the UK.

All those varieties were, of course, made by hand. It took innovation to make the mix and the pancake became it’s own thing, spawning even IHOP and more.

Back To Basics

Homemade is better for a variety of reasons including boasting. Also, there is the economics of pancake making. I already have all the ingredients, so I prefer to mix my own.

Pancakes recipes are as plentiful as shells at the beach, but like the shells, not all are the best.

I like fluffy pancakes which are tender. Two traits created by two different tasks. Fluffy from a different mixing technique, and tender from proper mixing.

A Proper Topping

Maple syrup, is, as far as I’m concerned, the only choice for pancakes. And the real deal, thank you. None of that fake stuff made in a wooden cabin or by an auntie. From trees, Vermont or Michigan ideally, boiled down to a lovely deep amber color.

Syrup grading was once very confusing. To clarify the problem, the government stepped in. You can image the clarity achieved. Still, there are industrious folks who have made the issue easy to understand. The fine people at Bascom Family Farms have made this. I prefer the end of season Grade B for the robust flavor.

Fluffy Pancakes

Simple to make and delicious to eat. I make them at least once a month, trading between these and the banana pancakes or bannocks.

Course Breakfast

Cuisine American

Keyword Breakfast, Griddle cakes, Hoecakes, Hotcakes, Pancakes

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 25 minutes

Servings 4

Author Dann Reid

Ingredients

The Ingredients

2 each Eggs
315 g All purpose flour
40 g Sugar
8 g Baking soda
8 g Baking powder
8 g Salt
626 g Buttermilk
60 g Butter, melted and cooled
5 ml Vanilla A medicine cup is handy here

Instructions

Mix the pancakes

Melt the butter on low heat. Melted is good. Hot is not.
Scale the flour, baking powder and soda and salt into 1 bowl.
Scale the sugar into another bowl
In the bowl of the stand mixer, whisk the eggs and sugar until well frothy.
Add the buttermilk and butter and vanilla and mix to combine.
Use a rubber spatula to fold the dry into the wet. Fold with deliberate deep strokes and make the mix combined.
The trick to pancakes is do not, as in DO NOT over-mix. 10 deep on-purpose folds is probably enough.
Sorry for the yelling, but this is a big step. Too much and tender is gone.
Allow the batter to rest 10 minutes before griddling them.
*As an additional loveliness, whip 4 egg whites per full batch to just-stiff peaks and after the batter is mixed, fold in the egg whites. The pancakes get extra yummy and tender. They may not hold their height, but they do keep the yum.

Recipe Notes

A full recipe makes quite a few pancakes. We are 4 and half a batch is enough for everyone to have a second helping.

For a Gluten-Free version of half a batch, I adjust this recipe with these changes.

For this pancake recipe, I like the Trader Joe's gluten-free flour mix of Namaste's mix. In both cases, I use 120 grams of flour.

I adjusted the buttermilk to 330 grams.

Everything else remains the same, with this other addition: let the batter rest 10 minutes-no kidding, set a timer-for full hydration. It really does make a quality difference and it's worth the wait.

The names of the various pancakes and the information about the innovation of the mix came from the book The Encyclopedia of American Food and Drink, linked below. The author has collected an impressive amount of food fun-and some recipes-of and about American foods. Especially fun is the diner lingo.

Click here to visit the recipe file. Click here for gluten-free waffles.

[amazon_link asins=’1620401606′ template=’ProductCarousel’ store=’us-1′ marketplace=’US’ link_id=’a15e13ce-0f9d-11e9-ad18-b1f138cafbb6′]

Category: Recipes

SportsBall Time Really Means College Football Season Is HERE!!