To my surprise, when asked if he supports the Blunt Bill Romney answered “NO!”
I thought, “YES! The man has his own opinion after all. Hooray! Maybe Romney IS a Massachusetts Moderate. There are worse things that could happen to this country. Better (imho) if Obama wins in November. But given his ‘no’ to Blunt, suddenly Romney doesn’t frighten me as much.”
*Big sigh of relief*
The next morning I flipped on the news, listened and then threw my slipper at the TV with a loud, “You’re freaking kidding me!”
Turns out I was wrong: Romney is still a rubber duck. Somebody somewhere must have told him that only democrats and independents could possibly appreciate the position that government should stay out of the doctor’s office. For “real” Republicans bedrooms and doctors’ offices are awesome hangouts. And it is the “real” Republicans that Romney is worrying about right now, right?
The rest of the country, I assume, will hear what they want to hear after the Republican convention.
Now that Romney’s nose is joining Santorum’s in this sacred medical space my “YES!” has turned to a “NO!” and I’ve decided that pancakes for supper were so delicious last Tuesday that we should have them again this Tuesday. But instead of eating them to get fat, we’ll eat them to honor Mitt Romney (getting fat is just a side-bonus!).
Severely Delicious Flip Flop Flapjacks
The final flip of these pancakes gets cheese into contact with the griddle, resulting in that crunchy cooked-cheesiness normally reserved for the edges of a lasagna pan.
At first I served these pancakes with maple syrup. But then somebody somewhere told me that this was offensive to the cheese. I therefore ignored my own opinion and omitted the syrup (yes, I’ve been taking lessons from our man Mitt!). Unlike our current congress however, I am capable of compromise: alongside the pancakes I now serve a spinach salad with strawberries, pecans and an amazing maple-dijon dressing (recipe below).
If you’d like, preheat your oven to 200F so that flip-flopped flapjacks can stay warm until you’re finished cooking the whole batch.
- 1 batch of basic pancake batter (a batch that makes about 16 pancakes, serving 4-6 people. I like Mark Bittman’s from How to Cook Everything but even batter from a mix will work)
- 8 nice sized thick slices of ham, each cut in half
- 2 cups grated aged cheddar cheese
- butter or vegetable oil for cooking the pancakes
While mixing up the pancake batter, warm a non-stick or well-seasoned cast iron skillet over medium-low heat.Add a drizzle of butter or oil to the griddle.
Using a 1/4 cup measure scoop the pancake batter onto the griddle. Allow the pancakes to cook until bubbles in the middle of the pancakes are popping and the edges look dry (about 2-4 minutes).
Flip the pancakes and immediately top each with about 1 tbsp of cheese. Lay a half-slice of ham on top of each sprinkle of cheese. Cook for another 2-ish minutes, until the underside is browned.
Flop the pancakes over again so that the ham is now in contact with the griddle. Top each pancake with another tablespoon of cheese. Cook until the ham has browned a bit, about 2 more minutes.
Now flip the flop. Yes – allow the recently added cheese to come into contact with the griddle. Cook for about 30 seconds before finally flipping them onto a plate.
Serve immediately or place in a 200F oven on an oven-safe dish to keep them warm until you’ve finished flipping and flopping the whole batch.
- 1/4 cup apple cider vinegar
- 3 tbsps vegetable oil
- 2 tbsp maple syrup
- 1 tbsp dijon mustard
- 1/2 tsp kosher salt (or 1/4 tsp table salt)
Measure all ingredients into a container that has a tight-fitting lid.Put on the lid.Shake it up. Shake. Shake. Shake. That’s it!
Chris from Cook the Story
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(c) 2012 Christine Pittman. All Rights Reserved
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