Quote:
Originally Posted by ladylike
I've noticed that if I try it with egg, it seems to come out more batter-y. 
Just soaking it in buttermilk and then adding spices and rolling it in flour seems to do the trick for me.
I'm looking for a good cast iron skillet but the skillets offered in the Amish stores appear to be a bit pricey.  |
LOL why did i just make this from lunch? it was quite tasty. thanks for the inspiration.