 Good day morning! It's Tammy and Chris with Collard Valley Cooks. We are ready to go to church this morning, but before of course we go to church we have to eat. And we are making our pancakes and sausage breakfast in our first cookbook. It has been quite a while since I made these pancakes. And so we're going to start out with some swaggered ease sausage. I'm going to flip it and then we'll mix these up. We've never tried to do a live on Sunday morning. This is an absolute first. I prefer cast iron for my sausage. It just makes it prettier for realsies. And I get four pieces in this 8 inch cast iron skillet. We've got this skillet on medium. You want to make sure that your pancakes, let me tell y'all this because I had somebody send me a message the other day. If you've got your pancake skillet on the correct setting, you can leave those pancakes in there for a very long time without them burning. They just get golden brown. So if your pancakes are burning before they get done in the middle, that's because you've got your skillet turned up too high. So we're going to get started mixing these up. We're going to start out with a quarter cup of melted butter in our bowl here. Me and Chris are doing the half of the recipe because now we don't have kids at home. So we're going to be using a cup of this white lily self-rising flour. A cup of buttermilk. These are buttermilk pancakes. About a tablespoon of sugar and egg. Some nilla. That's what makes it so good. All right, we get all this stuff in the sink and wipe off my mess. I always make a mess. Yeah, we ain't even had our coffee this morning. We'll all be doing anything. All right, let's stir these up. I've got nine girls too. You do? Yeah, so I'll stir them. It looks awesome. You're a good looking dude. Good looking hair. Look at that. That's perfect consistency for a pancake. But now we did use a buttermilk. That's whole buttermilk. So if you use a thinner buttermilk, then look thinner. So if you use a non, I mean a low fat or no fat buttermilk, you might want to put three-quarter cup in there to start with. Okay, we're going to get over here. You can come around to my left, darling. And we're going to start the first pancake. This is a Viking skillet. And we don't put butter in our skillet or oil in our skillet. We just use the Viking skillet. It's nonstick. And then we spread the butter on there after we put it on our plate. We've got some good temperature, room temperature soft butter. You can make them as big or as little as you want them. But you want them to be thin enough that you can almost see the bottom of the pan when you're rolling it around, but not completely. Look, I've already made a mess. You never fail. All right, you can show the Swaggerty's Farm sign because we don't have the box out this morning. But we are making our favorite Swaggerty's Sausage this morning for breakfast and using our white lily flour as well. And white lily sign is up there too. And so you're going to wait and flip these when the bubbles, you see how it's starting to bubble up. So you want to see all the top full of bubbles. And that means it's cooking good, all right? I don't think it's quite there. Especially the first one is always the toughest one, the pancake. Yeah, and I don't really know how high this thing. I think it's a little bit high. It's almost on the low. Yeah, I bet. And our stove is not hot. So I would put it on the low. Okay, it's ready. Here we go. Now once you start to see some of the solid lid on the top instead of all real wet, it's ready to flip. And you know the first pancake for some reason is always the hardest to flip. But it works. You managed to do it. All right, and let's flip this sausage. If you make them real big too, they're obviously part of the flip. I want people to always make them little big pancakes with a skill. Select all those. I don't know. Silver dollar pancakes. Oh, yeah. Well, that stuck on time. Turn that off. Sausage is ready. Ready. Now all we're having is pancakes and sausage this morning. That's a good quick Sunday morning breakfast. Yes, it is. Chris used to make pancakes every Sunday morning before church. Didn't you, Chris, when the kids were home? Yep. Every single Sunday morning, Chris would make pancakes and sausage while the girls, because we're all girls, got ready for church. And we would be in there. We usually had our church clothes on. By the time he got them done. I have to stay one spoon. I wouldn't sit no, I can sit two on it. I wanted them to be pretty on the plate and big. Otherwise we'll be here all day. I don't think it's up high enough. I think you had it just perfect, Mr. Nichols. He's the pancake man. He's my pancake man. Now once you get them all, you can take a little butter and spread over the top of them like so. That's what's good. And look, y'all, y'all need to tell us which pancake syrup you like, believe it or not. And I know you guys up north are going to have a fit because we don't use real maple syrup. But me and Chris have always liked the cheapest brand butter-flavored syrup. Now we will eat Mrs. Butterworths and the other butter flavors if they're on sale. But we really like this thin butter-flavored syrup, the best, which is the cheapest. And that's just what we like. But we could like something else. Yes. If you come up with some ideas, it's not ready. Those are pretty big, ain't they, Daddy? Yes, they are. They're not going to be pretty. If you want pretty pancakes, you don't want them all folded up and wrinkly. They're not as shorter. I'll make them smaller. I think they're pretty. Yeah, they are. Let me turn it up a little bit. They're just a little wrinkly, just slightly. Look at them smoking. So, tell us where you're from this morning and what time you got to tell us if you're a morning person because a lot of y'all won't even see this live. And so tell us if you're a morning person and what time you like to get up. And a lot of you guys are on a different time zone too. So it's hard for you to get up and see a live if we get up and do breakfast. But we normally don't have a live this early. This is really... It's not that early. Really early. It's very early. No, it's not. Good Lord, it's almost 9.45. We need to hurry up. I know. That's why it's a hurry up Sunday morning breakfast. Yes. You're going to get there by, if you go into the 11 o'clock service. I've got my clothes on. You're going at 10. You're going at 9. All right, y'all come look at this pancake. It doesn't miss you. That's pretty. Yes. Now it's at the perfect temperature. Perfect. Perfecto. As I would say. My kids hated it when I did that. Okay. Let's spread some butter on here. Ooh, doggy. And I typically eat two this size and Chris eats three this size. So typically, you go ahead and grab a piece of sausage. That's what I have for breakfast. We're not going to stay up here long this morning. I'm going to continue to cook Chris's. And if we can't get a couple ready for him. It's okay. Boy, that looks good, don't it? If you want to go ahead and taste yours. I like my little darker. Are you serious? Well, yeah. Do you want me to make yours darker? Just let it cook. Well, look at it now, baby. I know. It's not. I turned it up. Okay. It's going to be darker. Oh, good. Here you go. That's the color I like right there. We'll put that one on top of mine. I'll eat three this morning. I'm hungry. We got plenty of batter. Okay. My dear. You say so. But first we got to get some milk. Hurry up, girl. We need milk. Tell us what milk you like. We love Mayfield, but we can't get it down here. We can get their ice cream sandwiches and stuff, but they don't sell a lot of it. I used to always make the pancakes with just milk, regular milk. I didn't make them with buttermilk. All right. There's our last pancake. It is on the bottom. The top. Pretty color. Yeah. And this thing's getting hot now, baby. Okay. All right. That's the one for you. Yeah. I'll eat smaller pancakes. All right. Did you give them a good picture, daddy? Yummy. Topping all that syrup, babe. That cheap syrup's got cheap tops. Cheap tops. But you know what? Real maple syrup is thin like that. It is. I better flip this thing. I said it's got cheap tops. Not that it's thin. I don't want to burn your pancake. Yeah, come on. And then I'll taste mine. Okay. I wanted you to get it rising. I'm going to flip one more for you guys to see it rise. Okay. In the pan. Ooh, good. Not so good. You know what? As much as it costs to eat out right now, a lot of y'all go down and you get pancakes from the wherever. Do you see how easy these are to make? And they're absolutely delicious. I cannot promise you that they're going to be better than what you can eat out. Oh, yeah. Cheap. They make a lot of profit. I'm going to give daddy a little plate to taste getting little pancakes. On a pancake. And I just want y'all to watch this one from this side over here. I want you to watch it rise when I flip it. And then we're going to sign off. Mm-hmm. And this morning and get to church. Mm, so good. I'm getting another bite. And I always save a little bit of my sausage for my pups. You can hear them in there crying. Marcia always thinks you got to let her out. Right about time. I think she knows when the food's ready. Oh, I know she does. She can smell what's ready. You know what drives people crazy is when they watch us make pancakes. What's that? That we don't put butter in the skillet. Really? Yeah. But we do butter our pancakes. Now, I want y'all to watch how they rise. Watch the edge of it rise up. Mm-hmm. Puff it up. All right. So, rising flower. Yummy. Y'all have a wonderful Sunday. Oh, I want to tell y'all something I about forgot. We launched a new website, our cookbooks are on sale, and be patient while I load the recipes in because it is a real job. All right? Y'all have a wonderful day, and we thank you so much for watching Call Our Valley Cooks, where we cook like our, excuse me, where we cook like our momma's did. Bye, y'all. We love you.