Our typical weekend morning looks a little like this.
Wake up at 6:45am — because Sam doesn’t yet understand the concept of sleeping in.
Feed Sam. Change his diaper and wash his face.
Join Nick downstairs where the kitchen already smells like freshly brewed hazelnut coffee.
Plop Sam on the floor with his toys while we sip our hot coffee and contemplate breakfast.
Weekday breakfasts are not at all exciting — cereal with berries or yogurt with granola are standard choices. But Saturdays and Sundays are different.
We have more time to cook and eat and ease into our day. Even Sam shovels food into his mouth a bit more slowly.
This stack of pancakes is indulgent enough for a Saturday or Sunday morning but still simple enough to make with a baby boy crawling around your feet.
Top with blackberries and powdered sugar or just a healthy pour of maple syrup. Enjoy!
Makes 8 pancakes.
- 3/4 cup milk
- 2 tablespoons white vinegar
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 2 tablespoons butter, melted
- cooking spray
- Combine milk and vinegar in a medium bowl and set aside for 5 minutes to “sour.”
- Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until smooth.
- Heat a large skillet over medium heat, and coat with cooking spray. Pour about 1/4 cup of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until light brown on the other side.
(Adapted from AllRecipes.com)