Several years ago, I proposed a video series to the historian, called The Historian Explains:
Me: Remember when I had that idea of making a video with you explaining stuff? And maybe you'd be eating pancakes?
Historian: (eating pancakes) Vaguely.
Me: And you turned me down.
Me: You wouldn't have to be eating pancakes. You could, like, explain things. Like surplus value.
Me: I think people might want to know that.
Me: So maybe you'd do it now?
I live to make this video series. We shall see what we shall see.
But the good news is, I made the best pancakes known to humankind tonight. It's the same recipe I've been using for years now, and they are still the best pancakes known to humankind. Also, we had them with peach jam that I made, and it is possibly the best jam I've ever made.
Cottage Cheese Pancakes, from Deborah Madison's Vegetarian Cooking for Everyone.
Mix 1 c. buttermilk and 2 egg yolks (put the whites in another bowl) together. Add 1 c. cottage cheese, 4 T. melted butter, and 1 t. vanilla. Whisk away.
Add 1 T. sugar, 1/2 t. grated nutmeg (preferably freshly grated--do it! it is so choice!), 1/4 t. salt, 1/2 t. baking soda, and 1 c. flour. Whisk this all in.
Beat the egg whites till soft peaks form. Stir a quarter cup of the whites into the batter, then fold in the rest until they're incorporated--use a light hand.
Get out yer griddle. Heat it up. Cook the pancakes over medium heat the way you usually do. Be a little patient. The batter's a little bit delicate.
Eat with jam. You will feel restored. These are perfectly wonderful for supper.