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From Throw Me a Bone

PAWCAKES

TO MAKE A MEAL, ADD BLUEFISH CUBES (PAGE 29)

Ever hear the expression "a dog's breakfast"? I think Shakespeare or some other two-legger coined it, and I think it's meant to be insulting. Obviously Shakespeare never had anyone make him a stack of these pawcakes. If he had, he would never have suggested that we dogs don't enjoy the finest of morning meals. (Just look at my friend Ziggy who lives with Boston restaurateur Don Levy, patiently waiting for his pawcakes. In my dreams, I lap up a whole gallon of maple syrup with them but not while Susan is looking...) Cook only the amount you need; the excess batter can be stored in the fridge for two days.

1 3/4 cup unbleached all-purpose or whole-wheat flour
1/4 cup yellow cornmeal
1 teaspoon baking soda
2 teaspoons baking powder
2 cups buttermilk
1/2 cup milk, skim or whole
2 large eggs
2 tablespoons vegetable oil
2 eggshells, crushed or ground

Place the flour, cornmeal, baking soda, and baking powder in a large bowl and stir to combine.

Place the buttermilk, skim milk, eggs, and oil in a small bowl and stir to combine. Add the wet ingredients and eggshells to the dry ingredients and mix until just combined. Do not overmix. Place a large nonstick skillet over medium heat and when it is hot, drop in small ladlefuls of batter. Cook until bubbles form and burst. Flip over and cook for about 2 minutes. Set aside to cool to room temperature.

YIELD: ABOUT 24 SILVER DOLLAR PAWCAKES

SERVING SIZE: 1 TO 2 PAWCAKES

Grind or crush up eggshells and mix them into recipes to add extra calcium. Dogs have a strong need for calcium in order to counteract the high phosphorus content in meat.

Copyright © 2003 by Susan Orlean and Sally Sampson