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Show HN: I Derived a Pancake
After 25 years of making other people's pancake recipes - always yearning for more tang, more fluff, and more predictability - I decided to derive the pancake recipe from the chemistry.
You mark checkboxes for what you have on hand (ricotta, sour cream, kefir, buttermilk, yogurt, cottage cheese, lemon, cream of tartar, etc.) and it computes the best recipe based on targets for acid, fat, salt, sugar, and CO2.
My particular favorite are the yeast-raised lemon ricotta kefir pancakes - the best I've ever had.
The math is done in a small pure-ESM library: ingredient composition to component masses and acid moles, a stoichiometry layer, and a bisection solver for the target deficits.
I'm not a chemist, so if something is off, tell me and I will fix it!
- jiggunjer 4mo agoFunny. When you input only milk and soy milk, it ignores the soy. If only soy, suddenly the butter needs to be vegan.
- deleted 4mo ago[deleted]
- mkarliner 4mo agoA wonderful, inspiring site. Thank you.
- thechao 4mo agoA ten hour wait doesn't really strike me as a pancake? You should have a "it's 730am, there's four screaming girls, only two of which are related to me, the dogs are begging for scraps, and the demand for pancakes has crossed into Veblen goods territory."
- airstrike 4mo agoThe good thing about that scenario is no matter how the pancakes come out, you've already won
- chickensong 4mo agoOne size doesn't fit all. By your logic, homemade sourdough isn't bread, you should have packaged Wonder bread. Keep a box of Krusteaz in the pantry for the kid sleepovers, prepare the night before for an adult brunch.
- saxonww 4mo agoThe default has the 'tang' slider at maximally tangy, which is where the yeast and wait come in. If you back off on that the recipe looks more like the standard quickbread I'm used to. The yeast and ferment is going to make it more acidic, and more tender because the gluten will be weakened. I imagine you could use cake flour instead and get close to the same tenderness, but the flavor would be different.
- shermantanktop 4mo agoMaybe add a time-to-pancake slider?
- esafak 4mo agoIf you know the kids are going to want pancakes in the morning you just prepare it at night? You can ask them to confirm over dinner... While I can confirm sourdough pancakes are quite nice, I am satisfied with Krusteaze :)
- benoitg 4mo agoIt depends. The inspiration sometimes comes after a Saturday evening with friends and lots of drinks. Having a foolproof recipe comes in handy, and having the perfect stress-free pancake batter already made the next morning turns you into a household hero.
- bkazez 4mo agoHaha, just for you - check out the new checkbox at the bottom of the form: https://www.absurdlyoptimized.com/recipes/pancakes/?have=&eggs=4&tang=5&fast=1 https://www.absurdlyoptimized.com/recipes/pancakes/?have=&eg... I'll leave the rounding of the absurdly precise ingredients to you. :)
- Ntrails 4mo agoMan, at the rate I can generate pancakes I fear four children would murder me and just drink the batter raw. Though maybe I'd buy a second pan in advance xD
- james_marks 4mo agoWe called drinking the raw batter a “cake shake”.
- sastra 4mo agoYes! The world needs more Parametric-driven recipes. This is fantastic. Love it.
- deleted 4mo ago[deleted]
- fathermarz 4mo agoThis is what life is about right here
- moron4hire 4mo ago> the use of imprecise cup measurements rather than weights It really does not matter. Both because variation doesn't matter and because weights vs volumes are not going to give a big enough variation to really be detectable.
- chickensong 4mo agoIt doesn't matter for small items like salt or baking soda, but you can get pretty different results scooping flour depending on how compressed the flour storage is, and how much the scooping packs down that flour. There's a reason that every bakery measures by weight. If you value consistency, and recipes should be consistent, you go by weight. You can say it doesn't matter, and in some cases it might not, but the entire baking industry doesn't agree with your statement.
- deleted 4mo ago[deleted]
- moron4hire 4mo agoFlour is always the canonical example and I flat out reject it. It's not true. If you think it's true, you've convinced yourself it's true to avoid addressing other problems in process you have. Here's a thing: a given measure of flour (by any means, volume or weight), a single one kept in a cupboard, not remeasured, is going to have a different weight on different days that have different ambient humidity levels. The tools of the kitchen are imprecise. The environment is not well controlled. And human taste is robust against micro variations.
- smallerize 4mo agoA given weight of flour will have a different weight on a different day?
- moron4hire 4mo agoAs it absorbs more or less moisture from the air due to ambient humidity changes, yes. The same reason your wooden furniture will also significantly change in dimensions such that there's no point in being more than 1/16th of an inch precise in your measurements; your design and construction technique is far more important.
- Finnucane 4mo agoI will do yeast-raised waffles but usually don't bother with pancakes. I usually don't have buttermilk so I mix yogurt and milk. I just eyeball it, about 1/4-1/3 yogurt makes a good consistency. While food science is fun, there's no way I'm doing that much work on a Saturday morning.
- victorkulla 4mo ago[flagged]
- einpoklum 4mo agoThat's serious commitment for sure, but - I don't know, the image makes it seems like he low-key burned his pancakes 8-\
- stonogo 4mo agoI agree, this seems like a lot of really excellent work from someone with a completely different pancake baseline than I have. The word 'crispy', in my world, has no business applying to pancakes. That's what bacon is for.
- bkazez 4mo agoGood to know - I used to have a crispness slider but I removed it since I loved the pancakes at the current crispness. Contrary to the overcontrasted photo, they actually have just a very fine bit of crisp layer. That said, I know that typical American diner pancakes are very soft through, which means people must enjoy them that way too. I can bring back the crispness if other people like their pancakes soft!
- fsckboy 4mo ago>The word 'crispy', in my world, has no business applying to pancakes i won't eat pancakes that are not crispy, or that were but were stacked up steaming in a pile till there were enough to serve to everybody at once: nope. pancakes should be served individually as soon as they come out of the pan, round robin till nobody wants any more. mouthfeel is everything.
- gblargg 4mo agoMaybe he needs to optimize the frying part now. Looks burned to me.
- JeremyHerrman 4mo agowhen I saw those pics I thought: all this effort in the ingredients just to burn them light blonde pancakes taste the best IMO, but char being carcinogenic seems compelling enough on its own to warrant turning down the heat
- deleted 4mo ago[deleted]
- iwassayinbourns 4mo agoI would love to see the gluten and dairy free pancake recipe incorporated into this one for additional customizability. For example, what if I’m gluten free but not dairy free? Or happen to only have soy milk on the day but I’ve got plenty of butter?
- chickensong 4mo ago> My particular favorite are the yeast-raised lemon ricotta kefir pancakes - the best I've ever had. As a lemon ricotta pancake and yeast enthusiast, I look forward to trying your recipe! Thanks for sharing!
- saxonww 4mo agoYou've covered dairy and acid ingredients, but I honestly have no idea what "Unrendered Berkshire pork fat" is or where I would get it. Is that bacon grease? Saltpork? Lard is common but rendered.
- NopIdoN 4mo agoProbably suet, which is raw and found around kidneys and loins.
- bkazez 4mo agoThanks! It's entire chunks of fat from a Berkshire pig. Lard works too and is what you get when you render pork fat, but the rendering removes some flavor. I'll update the recipe.
- telesilla 4mo agoFor us vegetarians/vegans, butter (preferably clarified) or coconut oil.
- mrmincent 4mo agoThis is awesome, chefsteps should hire you to do their parametric recipes.
- elchief 4mo agohere's kenji's recipe (footnote 64 in the article, in case you missed it lol): https://www.seriouseats.com/light-and-fluffy-pancakes-recipe https://www.seriouseats.com/light-and-fluffy-pancakes-recipe
- martythemaniak 4mo agoProtip: you don't need buttermilk, you need milk and acid. 1 cup milk and 1tbsp vinegar do the same job and are already in your kitchen. Source: Frank Proto's pancakes https://youtu.be/vkcHmpKxFwg?si=a9GeGHKp0WzTmqPr https://youtu.be/vkcHmpKxFwg?si=a9GeGHKp0WzTmqPr
- bsder 4mo agoSometimes. Note that both your ingredients are liquids, however. I use buttermilk powder for quite a few recipes so that I can control the liquid content independently of the acid and fat content.
- bkazez 4mo agoI feel your pain - dealt with a lot of those calculations so the calculator could avoid powders!
- bkazez 4mo agoFor sure - if you check "milk" and "lemon" and select maximum tang, you'll get nice tangy pancakes. I opted away from vinegar due to taste but would be curious to hear if someone tests vinegar vs lemon!
- jebarker 4mo agoThis works with dairy-free milk too. My daughter has a dairy allergy and figuring out we could turn pea milk into pea buttermilk with a tbsp of white vinegar upped her pancake experience significantly.
- sohex 4mo agoWell I have a new favorite website. I don’t know the last time that I read something that was so thoroughly and multidimensionally my shit. Not actually measuring crispness when you self report having the perfect equipment to do so is a cruel, cruel tease though.
- bkazez 4mo agoHahaha, glad you're enjoying it as much as I did! I will have to add a crispness slider and then validate it with expensive audio equipment.
- chrysoprace 4mo agoAwesome work. I'm really interested in the parametric-driven recipe card. I wanted to do something like this for bread recipes where you can tweak the hydration / salt levels to alter the recipe but still get a traditional recipe card. I would be really curious to hear about the approach in more detail.
- bkazez 4mo agoThanks a lot! Good idea re bread - can you link me to your favorite more general recipes that show all the extremes/variables? I've skimmed some bread textbooks re enriched doughs and have made some Italian breads with sourdough starters, enriched doughs like challah, and once tried the NYT Dutch oven bread, but I don't make bread as often as I make pancakes.
- chrysoprace 4mo agoThe Sourdough Framework[0] is a really good book that specifically deals with sourdough, but has some good maths and theory. It actually doesn't have many recipes, but it's a good read. The author has a pizza calculator[1] too, which only has two variables (dough weight and hydration). [0] https://github.com/hendricius/the-sourdough-framework https://github.com/hendricius/the-sourdough-framework [1] https://pizza-calculator.the-bread-code.io/ https://pizza-calculator.the-bread-code.io/
- bkazez 4mo agoThanks a lot!
- nathanathan 4mo agoI love this
- jey 4mo agoRelevant: The Breakfast Simplex (https://moultano.wordpress.com/2026/02/22/the-hunt-for-dark-breakfast/ https://moultano.wordpress.com/2026/02/22/the-hunt-for-dark-...)
- fortran77 4mo agoI'd love to see a "Labne" option
- bkazez 4mo agoAdded! Let me know how it turns out! https://www.absurdlyoptimized.com/recipes/pancakes/?have=labneh%2Cmilk&eggs=2&tang=5 https://www.absurdlyoptimized.com/recipes/pancakes/?have=lab...
- jtbayly 4mo agoWow. I really like this, but I want it to support non-dairy options.
- jpdenford 4mo agoPlus one!
- bkazez 4mo agoGood idea, added! If you have only vegan dairy checked, it'll go for vegan butter too. :) https://www.absurdlyoptimized.com/recipes/pancakes/?have=soy-milk,lemon&tang=2 https://www.absurdlyoptimized.com/recipes/pancakes/?have=soy...
- aziaziazi 4mo agoThere’s many brand and formula of those butter. For more predictability, raw ingredients might be coco oil, coco butter or Shea butter. By the way my favorite pancakes are made with tofu and/or silken tofu.
- mcdonje 4mo agoGood start, but it still requires eggs?
- aziaziazi 4mo agoTo be strict with taste and tradition, yes. However taste and texture can be approached with other ingredients to recreate the egg composition : after all cooking (and especially baking) is a chemist soup. - protein: tofu, gluten, plants protein extract, lentils, chickpeas, beans, chia seeds, mixed squash seeds... - lipid: various vegetable oils - sulphurous aroma: Kala namak salt, also very popular for vegan scrambled eggs Depending on the selection, other ingredients might be adjusted. EG: lentils contains carbohydrate to if you use them for protein, use less floor and no corn starch. The tool OP developed is precisely perfect for this king of calcul. However sometimes alternatives aren't based on the exact micro and macro reproduction but on the final result: banana is great for vegan pancakes but lacks protein. It's probably it's starch and fibers that help getting the texture right.
- slopdetector 4mo agoRelated somewhat: has anyone read the sci fi book “deep crossings” and if so they remember the discussion of a pancake?
- dmitrig01 4mo agoThis is wonderful. Could you add European-style (i.e. non-Greek) yogurt as an option? That's what I most often have on hand.
- marticode 4mo agoThis is great but at this point you should also give the calories since you have all the precise ingredients
- pants2 4mo agoThis is incredible. I wish it had a dairy free option!
- bkazez 4mo agoAdded!
- paulorlando 4mo agoNice... Would be interesting to connect this to pancakebot.com
- bkazez 4mo agoHilarious, thanks for pointing me to that!
- ian_holt 4mo agoyou had me interested at the word "pancake" but I ain't gonna do maths to get it
- hedgehog 4mo agoI want to like this but it reads like Claude output, how much scrutiny did this get for accuracy?
- kstrauser 4mo agoWe’re using vastly different models, then, because it doesn’t read like any generated text I’ve seen before.
- ike_a 4mo agoWhat models are you using? This looks incredibly similar to the outputs I get from Claude with default system prompt settings. - First, take a look at the other articles. There are 30+ articles all with the same author published this week on topics from cooking to home appliances. Either he's extremely prolific or had help. - There's so much click-baity LLM language: "The radial gradient: why edges undercook on every hob" "What “crispy” actually means: acoustic fracture mechanics" "What Actually Matters" It's clear to me that at least some of this is LLM generated, so all of it might as well be.
- zahlman 4mo ago> There's so much click-baity LLM language You're absolutely right. It's not just Claude that gives you output like this — it's every model. (Ahem, sorry.)
- shalmanese 4mo ago"The three effects are not separable knobs. You cannot dial in one without moving the other two. The browning claim is the contested one, so it is worth pinning down. " Is classic Claude-speak.
- ike_a 4mo agoThis was my immediate thought too. The same website has at least a dozen similar articles written over the past week, all with this same AI tone. In the same week: https://www.absurdlyoptimized.com/recipes/grilled-meats/ https://www.absurdlyoptimized.com/recipes/grilled-meats/ http://absurdlyoptimized.com/recipes/brisket/ http://absurdlyoptimized.com/recipes/brisket/ https://www.absurdlyoptimized.com/recipes/french-fries/ https://www.absurdlyoptimized.com/recipes/french-fries/ https://www.absurdlyoptimized.com/recipes/miso-salmon/ https://www.absurdlyoptimized.com/recipes/miso-salmon/ Parametric recipes are fun idea. I almost want to try them, but the sheer volume of content by one author gives me no reason to trust this will be any good. Did the author actually try these recipes? Unless the author was cooking and writing 24/7 or just had a massive backlog of publishing, it's hard to trust anything here (although I'm sure most people will.)
- placebo 4mo agoWow, that was. impressive :-) A few random thoughts I had while reading this, in more or less the order they appeared: 1. The relation/connection between optimization and the hedonistic treadmill 2. That this combination of enthusiasm, curiosity, intelligence, rigor and inventiveness/creativity would be exactly what I would look for in a technical co-founder 3. What other parameters that we don't know about or are in a different dimension than those mentioned here (ingredients, amount, time etc.) would also push the needle? 4. This is why we can have nice things :-)
- analog8374 4mo agoYou need a teflon-coated caliper to measure the batter puddles. And one of those point and click thermometers.
- bkazez 4mo agoHaha, already researched the thermometer but haven't pulled the trigger yet! https://www.absurdlyoptimized.com/cooking/ir-thermometer/ https://www.absurdlyoptimized.com/cooking/ir-thermometer/
- mmastrac 4mo agoLooks great, but why isn't there a checkbox to turn off the chunk of pork fat? I use avocado oil, personally.
- bkazez 4mo agoThanks - I used to have this but decided checkboxes were less useful for properties that don't require dynamic recomputation, so I added this as options. In the writeup I mention that avocado oil contributes no flavor, so it's very predictable but doesn't add flavor (which may be fine!).
- andrew_kwak 4mo ago[flagged]
- vladsiu 4mo ago[dead]
- l2s0 4mo agoI have a new favorite website for sure =)))....
- rendaw 4mo agoI like the table layout, with ingredients in a column, and rows being steps. It feels like a "best of both worlds" solution. I'd kind of like to have a list of "baseline required" ingredients though too, to know what to keep around.
- bkazez 4mo agoThanks! The layout was inspired by the way my mother recopied her recipes. When I first saw how most recipe books wrote recipes, I was so confused! As for baseline ingredients, it's basically (any liquidy dairy) + (everything else in the recipe). I'll think on how to present this better, thanks for the feedback!
- exmadscientist 4mo agoObviously you ripped it off from my comment a while back https://news.ycombinator.com/item?id=42121502 https://news.ycombinator.com/item?id=42121502 :) Seriously though, it's a good format! It works!
- aaronbrethorst 4mo agoNeat. Now do it for gluten free flour[1] :) this is the go-to recipe in my home. You can sub in GF flour (Bob's 1:1) and they're consistently excellent. https://smittenkitchen.com/2011/06/blueberry-yogurt-multigrain-pancakes/ https://smittenkitchen.com/2011/06/blueberry-yogurt-multigra... [1] so I can enjoy it!
- bkazez 4mo agoThanks, I'm working on this next - stay tuned or join the mailing list (will send a very occasional message about new recipes)!
- aaronbrethorst 4mo agonice, done
- seszett 4mo agoYeah I'm not so much interested into the details of fluffy pancakes as we make flat crêpes here (I'm kinda surprised to see pannekoeken mentioned and not Breton crêpes which are as far as I know better known in the English-speaking world - they are the same, except the Dutch ones are usually garnished with an approximately 1 cm-thick sugar layer afterwards). Anyway, I'm more interested into good flour blends, from wheat, buckwheat to rice and tapioca flour. Flour can make everything different but it can also make pancakes pretty much impossible to bake correctly if it's not the right blend, and I find it difficult to predict.
- gettingoverit 4mo agoActually, the whole website is fire. There are articles on the same level on how to select T-shirts and pants. This is the second time I see a reviewer online doing the thing that was common a couple decades ago: actually doing the research.
- maxweylandt 4mo agoWhat was the other time?
- applfanboysbgon 4mo agoThere's a whole lot of "I" in this post for something you didn't do. Why are you taking credit for Claude's work? What makes you feel entitled to say "I did this thing" when Claude did the thing?
- names_are_hard 4mo agoClaude is a tool in the hands of the person using it. If you built a cabinet using power tools would you say the drill and saw built the cabinet? Or that you did? I find it irritating when people send me a code review and say that Claude wrote the code. No, you wrote the code, you are responsible for the code. You can't blame Claude if it's crap and you don't have to credit Claude if it's genius. Claude is not a person.
- chrisra 4mo agoIf Imagen generates a digital painting after my prompt, I didn't make the painting. I don't want them to say "I wrote it." They're still responsible, but it's helpful to know they weren't deeply involved in its creation.
- DarkTree 4mo agoClaude is not a single tool like a power drill or saw so I don't feel like this analogy fits well. Claude is more similar to the entire workshop and a robot using the tools and then you telling the robot what to build. So maybe that cabinet wouldn't exist without the human element but I think it's fair for other humans to feel that's not quite the same as building it yourself.
- deleted 4mo ago[deleted]
- my_throwaway23 4mo agoPerhaps you could add a classic Swedish take on pancakes/crepes - whisk a moderate numbers of eggs with milk (4 eggs for every litre of milk is a good starting point, but dealers choice), flour until a nice consistency, fry in a pan until they're your chosen colour of done. Serve with strawberry jam, or any sweet condiment of your choice. Edit: Also, what in the name of all that's holy - looking beyond the generator, this entire article is amazing. Absurd level of detail for pancakes, yes, but amazing.
- bkazez 4mo agoLove it, thanks! I used to have a "fluffiness" slider that I could bring back to power this. I haven't researched Swedish pancakes yet but are they leavened at all?
- my_throwaway23 4mo agoNo, not at all. They're a classic comfort food, usually made quite thin, but not thin enough to be called crepes, and I'd wager most people don't learn through a recipe, but, similar to you, it's some of the first things you're taught to make. There's also another classic, this time leavened - the oven-baked pancake, which is a little closer to the American pan-fried, but with pieces of salted pork, served with lingon berry jam. Eggs, milk, flour, baking powder (ratio to taste), salted pork; bake in a tall container at 180-220C (again, to your preferred crispiness and colour). In the end, you should have something almost akin to a pudding, Fluffiness depends on baking powder, of course, and temperature.
- bkazez 4mo agoAh, I know about these big tall pancakes! I've had something like that in the Netherlands and grew up eating something like it too. I'll soon add a fluffiness slider back in so that at the lowest end, it tries to produce something close to crêpes, and you can tell me if it is like the Swedish recipes. Thanks for the international perspective!
- 4mo ago
- sgm1018 4mo agoWhat a site, good work mate
- pricewatcherco 4mo agowhy sugar is included by default ? i mean i know american pancakes are meant to be sweet, but in other parts of the world they're consumed neutral at worst, often salty.
- sleepycat801 4mo agoInteresting, experimented plenty over the years but never rigorously enough to arrive at a conclusive recipe. Temperature control is always a challenge.
- names_are_hard 4mo agoThe article mentions tang repeatedly as if it's a positive thing. Maybe I don't know what tang is, but shouldn't pancakes be sweet and not tangy?
- jfengel 4mo agoA lot of people like a sour flavor to contrast with sweet or savory, especially with fermented notes. It's why people like sourdough, cultured butter, yogurt, etc. Personally I don't love a lot of those things; they taste spoiled to me. But I'm in a minority of "foodies", who find those flavors interesting, and find my preferred versions flat and boring. They are also very traditional flavors; that's how food was preserved before canning and leavened before baking powder and packaged yeast. De gustibus.
- codegrappler 4mo agoI love the precision of this. I have one daughter who must avoid dairy and egg so we’ve experimented with various substitutes. The “creamy” oat milk works well. For eggs, we’ve found bob’s red mill egg replacer to work great with almost no discernible taste difference. The trick is mixing it with water in a separate little bowl and waiting 2-3 minutes. Too long and it gets overly gelatinous and won’t mix in well but too little waiting makes it too watery and you’ll get flat pancakes.
- james_marks 4mo agoAdding a can of coconut milk for your liquids works really well, too. We skip the egg replacement altogether, and it just works.
- anya53 4mo ago[dead]
- chrisra 4mo agoThe first picture is of overcooked pancakes. Hard to trust the rest :)
- Hobadee 4mo ago> A flat-flavored pancake is a vehicle for maple syrup. Isn't this the point of a pancake? To get as much maple syrup into your body as possible?
- sailfast 4mo agoI have bookmarked this site for future. I love Food Lab and this seems like a natural batty expansion on some of those ideas :)
- losvedir 4mo agoYuck, those pancakes look and sound gross to me. Obviously this is one person's perspective (or at least, one robot's perspective apparently), on a personal site, so they can say what they want. But none of it resonates with me. I like my pancakes light colored, sometimes even a little battery in the middle. My wife and kids like it more cooked than that, but certainly less than in the image. And we definitely don't like "tang". The only real answer is to make a bunch of pancakes and get feedback from the people eating them.
- tantalor 4mo agoThis would fit right in at https://www.cookingforengineers.com/ https://www.cookingforengineers.com/
- riffraff 4mo ago> This is not a pancake in the modern sense, but it is a batter cooked on a flat hot surface, which is the definition of one. Are you sure it was a batter and not a dough? That would make it an archaic flatbread rather than pancake :) (tho I guess cattails have no gluten to make kneading possible, but there are other flatbreads made of roots)
- spillcoffee 4mo agoAs an avid maker of buttermilk pancakes from a box, you just blew my mind. I'm going to have to up my game and actually start experimenting... o.O
- gfaure 4mo ago"Ova Sfongia Ex Lacte" seems like a typo of a recipe that originated here (https://historicalitaliancooking.home.blog/english/recipes/ancient-roman-dessert-ova-spongia-ex-lacte-sweet-omelette/ https://historicalitaliancooking.home.blog/english/recipes/a...) and spread around the Internet.
- rgovostes 4mo agoRelated: Gus Mueller (of the excellent macOS image editor Acorn) has a parametric pizza dough calculator: https://maybepizza.com/calc/ https://maybepizza.com/calc/
- zahlman 4mo agoWhat if I only have baking soda around normally, and not baking powder? What if I have bottled lemon juice and can't zest an actual lemon? Also I hoped to see heavy cream listed as an ingredient.
- eszed 4mo agoFun! I mix white and whole-wheat flour, which we think tastes better. Half and half, and up the baking powder by ~50%.
- ninalanyon 4mo agoI expected the "What I have" to let me specify exactly what I have not just the dairy/wet ingredients. Interesting nonetheless.
- m3047 4mo agoI saw here on HN maybe a couple of months ago a post where someone had basically created a "color space" for breakfast foods... oh sweet, I found it: The Hunt for Dark Breakfast https://moultano.wordpress.com/2026/02/22/the-hunt-for-dark-breakfast/ https://moultano.wordpress.com/2026/02/22/the-hunt-for-dark-...
- cantalopes 4mo agoI will definitely try it next weekend!
- Shorel 4mo agoAll this work to basically describe the recipe for Bulgarian banitsa (баница).