Lime Pancakes

Ingredients:
-Flour*
-lime*
-watr*
-oil*
-salt*
-baking soda*
-baking powdr*
-sugr*
-cognac*
-a bucket of parkay

*I don't really remember the amounts of each ingredient, so we'll just eyeball it in the directions.

I forgot to take a picture until after I started eating. Maybe we shoudl change the name of this blog to gluttonous genius, LOL

 Directions:

In a small, medium, or large mixing bowl, mix the dry ingredients. Begin by putting a few handfuls of flour into the mixing bowl. Give the flour a few loving strokes because you'll be kneading it soon. Next, add the baking soda and baking powdr--a dash of one and a dash+1 of the other (but I always forget which one's which, so maybe you should try making this recipe each way and decide which you prefer). Finish off the dry ingredients by dumping some sugr on it and sprinkling some pink Himalayan sea salt. Knead the mixture with your fists to get all the air bubbles out.

Carefully measure out some water and oil and dump it into a different bowl (I prefer blue bowls). Grab some limes and squeeze the juice into the wet bowl. Add Cognac to taste (at least down to the label).

Pour the wet bowl into the dry bowl. Stir no more than twenty times; the integrity of this recipe rests on the citrus and baking soda or baking powdr (again, I forget which one is which) teaming up to make the batter fluffy. If you stir too much, you'll screw up their teamwork, dummy! The batter will prolly be a lil bit lumpy, yo.

Put a pan over medium heat and add a generous scoop of parkay. Wait for the parkay to bubble before pouring the batter into nickle-sized lumps. Turn them when they start to bubble and you're ready to flap those jacks onto your plate! Garnish with some Aunt Jemima's and red wine.

Bon appetit!