Sunday morning breakfast has become something of a ritual ever since Dr. J and I got together. I usually whip up something easy, like pancakes and bacon or eggs, bacon and hash browns, and he makes the coffee, sets the table and grabs the morning paper. (Yes, we still get a physical newspaper, and no, we’re not 80-year-olds.) I also like to put on some music, perhaps a little Django Reinhardt (okay, fine, maybe we are kind of like 80-year-olds).
Over the years, I’ve tinkered with several pancake recipes, like banana caramel, lemon ricotta and chocolate chip, and sometimes mixed it up with Belgian waffles, challah French toast and Danish ebelskiver.
But I’ve finally settled on a recipe that I know will be my go-to in the kitchen, mainly because it doesn’t require running out and getting extra ingredients–you should have everything on hand already. Besides, grocery shopping in your PJs? Not cute.
Lazy Sunday Pancakes
(adapted from Allrecipes.com)
3/4 c. milk
2 tbsp. white vinegar
1 c. unbleached all-purpose flour
2 tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tbsp. melted butter
1 c. fresh blueberries or other fresh fruit (optional)
1 tbsp. canola oil for pan
Silicone pastry brush
- Combine the milk and vinegar in a small bowl and let it sit and curdle for five minutes.
- Whisk flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
- Whisk egg and butter into soured milk.
- Pour the dry ingredients into the wet ingredients and whisk until smooth.
- Gently fold in blueberries or other fruit if you like.
- Heat a large skillet over low-medium heat, and brush lightly with oil.
- Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Using a spatula, flip and brown on the other side. Makes enough for two very hungry people or four semi-hungry folks.