• 1 C popcorn kernels (unpopped)
• 2 C light brown sugar
• ½ C light corn syrup
• 8 OZ margarine
• ¼ TSP cream or tartar
• 1 TSP salt
• 1 TSP baking soda

Oven: 200° F

1. Pop the popcorn accordingly, and set aside in a large deep pan (a roasting pan works well).
2. In a 2½ QT saucepan melt the margarine and remove from the heat.
3. Add the brown sugar, corn syrup, cream of tartar and salt. Mix well, then bring to a boil over medium heat, stirring constantly. Cook to 260° F.
4. Remove the mixture from the heat and stir in the baking soda quickly, but thoroughly.
5. Pour at once over the popcorn and stir gently until all kernels are covered. Bake for 1 hour, stirring 2 to 3 times.
6. Turn out at once onto a parchment lined sheet pan. Spread apart and cool completely. Break apart and store in an airtight container.

“Instant” Pancake Mix:

• 6 C (750 GR) all-purpose flour
• 1½ TSP baking soda
• 3 TSP baking powder
• 1 TBS kosher salt
• 2 TBS sugar

1. Combine all of the ingredients in a lidded container.  Shake to mix.  Use the mix within 3 months.

Yields ~810 GR of dry mix.

Pancakes:

• 2 eggs, separated
• 2 C buttermilk
• 4 TBS melted butter
• 2 C (270) “Instant” Pancake Mix (recipe above)
• 1 stick butter, for greasing the pan
• 2 C fresh fruit such as blueberries (optional)

1. Heat an electric griddle or frying pan to 350° F.  Heat oven to 200° F.
2. Whisk together the egg whites and the buttermilk in a small bowl.
3. In another bowl, whisk the egg yolks with the melted butter.
4. Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. 
5. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together – don’t try to work all the lumps out.
6. Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.
7. Lightly butter the griddle. Wipe off thoroughly with a paper towel (no butter should be visible).
8. Using a 2 OZ ladle, gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired.
9. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.
10. Serve immediately or remove to a towel-lined baking sheet and cover with another towel. Place in the oven to keep warm for up to 20 to 30 minutes.

Yields 12 pancakes.

NOTES: If you do not have buttermilk, you can make a substitute. For every 1 C of buttermilk, take 1 C of whole milk and add 1 TBS of white vinegar or lemon juice and allow to stand for five minutes.  Use as needed.

4 boneless, skinless chicken breasts
1 egg
1¼ C milk
¾ C water
2 C all-purpose flour
Cooking oil
½ TSP salt
¼ TSP ground black pepper
¼ TSP paprika
¼ TSP white pepper

Using the bottom of a small heavy saucepan as a wide mallet, flatten the chicken breasts to a uniform thickness — the idea is not to make them paper thin, just consistently the same thickness all around, and to tenderize them slightly.  To make this easier place the breast in a gallon size zip-top bag (left unzipped) or between two sheets of cling wrap.  This will keep your counter (and walls, and you) clean, and allow the meat to move and flatten easily without friction from the counter of saucepan.

Beat together the egg and ½ C milk and set aside.  Mix together the salt, black pepper, paprika and white pepper and sprinkle liberally on both sides of the chicken breasts.

Dredge the chicken breasts in the flour, shaking off the excess.  Then dip each piece in the egg/milk mixture, then back in the flour.  Set chicken pieces aside on a piece of waxed paper or parchment.

Pour the cooking oil into a large cast-iron or other heavy skillet to reach a depth of ½” and heat over medium-high heat to 350°.  Be sure to maintain this temperature during cooking by adjusting your heat appropriately.  The oil will cool rapidly when you first put the chicken in, so you’ll need to increase the heat for a bit directly after doing so.

With a long-handled fork or tongs, carefully place each chicken breast into the hot oil — in a 12″ skillet you’ll be able to cook two at a time without crowding the pan unnecessarily.  Cook for five minutes per side, or more importantly until you reach an internal temperature of 180°.  Remove the cooked chicken and drain on a cooling rack over a sheet pan or brown paper bag — don’t drain by setting chicken directly on paper towels or brown paper bags.

Cream Gravy:
Mix together the remaining ¾ C milk, and the ¾ C water.  Set aside.

After the chicken is removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan.  Heat the oil over medium heat until hot.

Sprinkle 3 TBS of the leftover flour from the chicken dredge into the hot oil.  Stir with a wooden spoon, quickly, to brown the flour and make a roux.

Gradually stir in the milk and water mixture, whisking constantly to remove lumps and make a smooth creamy mixture.  Lower the heat, and the gravy will begin to thicken.  Continue cooking and stirring until the gravy reaches your desired consistency.  Check seasonings and add more salt and pepper according to your taste.