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.
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Do you know people? Have you interacted with them? Because this is pretty standard no-brainer stuff. -33girl
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