Chick, Chick, CHick

I was introduced to "Brother and Sister Chick" when I was a new missionary in Los Angeles. I quickly fell in love with their family. Truthfully I have no idea why we called them the "Chicks", if I remember correctly it had something to do with sugar free Kool-Aid. Nuts, right?

They were the LA connection when a couple of college friends and I made an impromtu trip to Disneyland. They housed eight crazy ladies that same year when we cruised the Mexican Riviera and again needed a place to crash. They have repeatedly opened their doors, their pantry and their hearts to me and whoever I happen to have with me.

(hamming it up at the Cluff's)
Recently the girls and I drove from Portland to Salt Lake. Remembering that Diane lived along the route, I gave her a call to ask if we could visit. We chatted like no time had passed (we hadn't seen each other since my wedding eight years earlier), and she insisted we stay the night. She made us comfortable and treated my kids like the rockstars they believe themselves to be.
We bombarded them both to and from Utah and they were as lovely as ever. They prepared the most fantastic breakfast for the girls' 5th birthday complete with candles and gifts.

I'm hoping for more time with you Chicks. But this time, I think a trip to Portland is in order.

Diane, you are my sweet, kind friend. I love you dearly. (you too Chuck Chick...)
Norwegian Pancakes[shared by Chuck Cluff aka: Grandpa Chicken]

3 large eggs[ fresh from the coop if you happen to be as cool as the Cluff's]
2c buttermilk (or 50/50 whole milk and sour cream)
1 1/2 cup sifted AP or cake flour
1/3 cup sugar
1 tsp baking soda
2 T melted butter
pinch of salt
pinch of cardamon (1/8 to 1/3 tsp to taste)

Add ingredients in the order shown.
Mix with a wisk.
Let the batter rest for 20-30 minutes.
Cook on hot, lightly oiled griddle.

And to truly blow your mind,
cover with our legendary butter syrup (this is now all over the web, however you will be much happier without the corn syrup called for in most of the other recipes.)

Butter Syrup - "Liquid Gold"
discovered in family pioneer papers

1/2 cup butter
1/2 cup buttermilk
1 cup sugar
1t vanilla
1/2 t baking soda

Heat butter, sugar, and buttermilk in a saucepan over medium heat until mixture comes to a rolling boil. Remove from heat and add vanilla and soda. (Hint, use a pot large enough for double the mixture as the baking soda could cause syrup to boil over.)

Bon Appetit!

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