Wednesday, January 4, 2012


I love sleeping in late, waking and discussing with Chris what we should have for breakfast.  As we talk it awakens our bellies and soon we have no choice but to put words into action.  This morning we knew that it would be a big breakfast, one that would satisfy our son's appetite and hold him through his football game.

Bacon, pancakes, scrambled eggs and coffee.  For the pancakes, my go to recipe is Basic Pancakes in the Joy of Cooking (substituting 1/2 whole wheat pastry flour), bacon (uncured from Trader Joe's), eggs from Ron Adkin's farm and Star$ coffee in the french press.  The table is set with Ohio maple syrup, salted butter, Nutella, powdered sugar and pancake syrup.  When everything is to the table I realize I have a pound of strawberries that would make a delicious fruit syrup - oh well, there's always tomorrow.

We all get our fill.  Edward and Chris just left to warm-up before the game, Katie is relaxing in the living room and I am upstairs enjoying the sweet smell of pancakes, and maple syrup laced with bacon that lingers in the air.

Basic Pancakes - adapted from the Joy of Cooking 1997 edition
Whisk together in a large bowl
1 1/2 cups all purpose flour (I use whole wheat pastry flour)
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
Whisk in another bowl:
1 1/2 cups milk (or low fat buttermilk)
3 tablespoons melted butter or canola oil
2 large eggs (or 1 whole egg, 2 egg whites)
1/2 teaspoon vanilla
Pour the wet ingredients over the dry and gently whisk them together until just combined.  On a griddle at 350 degrees F, drop 1/3 cup batter on griddle.  Cook until bubbles form on the surface on the pancake, flip and cook until steam subsides and pancake has "puffed up." Serve immediately or keep pancakes in a 200 degree F oven until ready to serve.  I keep uneaten pancakes in a resealable bag and heat in the toaster on the "warm" setting or quick mid-week breakfasts.  Serve with fresh fruit syrup , maple syrup, Nutella and powdered sugar.

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