Some Sunday Morning —
Sunday is the only day of the week I cook breakfast and my go to is pancakes. I can dress them up any way I like or serve plain with real maple syrup. This week I had fresh peaches so I cooked up a peach sauce to serve over the top. Next week it could be blueberries or strawberries. The original pancake batter recipe calls for sugar but if you’re cooking with quality ingredients full of flavor and nutrition you don’t need to sweeten up your food to make it palatable.
For the peach sauce I sliced a peach per person then, covered the bottom of the pot with water and simmered them while I cooked the pancakes. You could add cinnamon but I put that in my pancake batter so it’s your choice.
The secret to having ALL your pancakes cooked to perfection is to have the pan hot, and if you’re using a well seasoned cast iron pan that doesn’t hurt either. Set your pan to heat on low while you assemble your ingredients and mix the batter. When you’re ready to cook butter the pan with 1 tablespoon of butter. Real butter! Not something that could look like butter if you squint in poor light.
This is my 2 people recipe, adjust up as needed to feed your family.
1 cup flour, I like to use organic
2 teaspoons baking powder
1 tablespoon oil (I use olive)
1 teaspoon cinnamon
1+ cup milk, I say 1+ because the recipe calls for 1 cup but until you mix the batter you don’t know if it’s thin enough to pour easily. I almost always have to add more milk to get the consistency I like.
I mix the batter in a pitcher so I can pour straight onto the now hot pan. Pancakes are ready to turn when the edges look dry and bubbles that pop don’t fill back in with batter.
What do you top your pancakes with?