After we moved into our home a few years ago, my husband and I unintentionally developed the habit of having a special breakfast together on Sunday mornings. We are notorious for creating incredibly busy schedules for ourselves, but there was always something sacred about the time that we had together on the weekend, especially on Sunday mornings (for those of you wondering, we go to the Lifeteen Mass Sunday evenings). Amazingly, this habit has continued even with the birth of B. Of course there were probably a few weeks (read: months) where we were too overwhelmed trying to figure out what to do with a baby that we didn’t even know what day it was. Once we established a routine; however, our Sunday morning breakfasts returned and have stayed. I love the idea of continuing this once #2 arrives, and as the girls get older. B now knows that Sunday morning is her special time to watch Daniel Tiger or Winnie the Pooh, and my husband and I get to sit together while we drink our coffee and patiently wait for the other to finish reading the sports section of the Seattle Times. Okay, he patiently waits because I usually snag it first. Seriously. :)
Years ago, like before we were engaged, I bought my husband How to Cook Everything and it is arguably one of the best gifts I’ve ever given…primarily because I get to use it, too. HA! It is littered with post-it notes and handwritten comments on some of our favorite recipes, one of which being the basic pancake recipe. In an attempt to learn how to bake more from scratch rather than out of the box (Bisquick was my go-to for so long), I sought out this recipe and have fell in love. Probably too much in love, because now whenever I suggest pancakes for Sunday morning breakfast I am vetoed. That’s okay, I have biscuit recipe that is also awesome, equally easy, and definitely worth sharing. Another recipe for another day, I promise.
So, if you find yourself pining for something more than the usual peanut butter toast or Cheerios this weekend, consider trying out this super easy pancake recipe! I have modified it based on our specific liking (including my dad’s not-so-secret-anymore ingredient of vanilla extract!), but feel free to make adjustments as well. Really, the amount of time it takes to put everything together is about the same amount of time it would take for you to mix Bisquick, eggs and milk. Maybe like a minute longer. Totally worth it!
- 1½ cups all-purpose flour*
- 1 Tbs baking powder
- ½ tsp salt
- 1 Tbs sugar
- 2 eggs
- 2 cups milk
- 2 Tbs melted and cooled butter (optional), plus unmelted butter for greasing griddle
- 1 tsp vanilla extract (optional)
- dash of nutmeg (also optional, but an awesome addition)
- Preheat a griddle or large skillet over medium-low heat while you make the batter.
- Mix together the dry ingredients. Beat the eggs into 1½ cups of the milk, then stir in the 2 Tbs of melted cooled butter if you decide to use it. Gently stir this into the dry ingredients, mixing only enough to moisten the flour.**
- If your skillet or griddle is non-stick you can cook the pancakes without butter. Otherwise, drop the unmelted butter onto your skillet or griddle and allow it to melt (spread while melting).
- Use a ladle or large spoon (I use a ½ cup measuring cup) and pour batter onto griddle. Adjust heat as necessary.
- Brown each side of the pancake, usually 2-4 minutes per side.***
- Serve warm with butter and syrup (or fresh berries, powdered sugar, or some other wonderful topping).
* The original recipe calls for 2 cups of flour; however, we have found that this makes the pancakes super dense and thick. Somewhere between 1 1/2 and 1 3/4 cups of flour seems to work best for us…the batter will be super runny but don’t second guess yourself! For reference, the pancakes in the photo were made with 1 1/2 cups of flour.
** Truth time: I’ve never followed this step perfectly. I don’t think I’ve ever read past the line “Mix dry ingredients.” I mix all of the dry ingredients first and then pour in the wet ingredients in no particular order. I’ll sometimes use a hand mixer to smooth the clumps and that seems to work well.
*** Here’s my tell-tale sign that a pancake is ready to be flipped: usually the batter will bubble as the bottom of the pancake cooks. Once those bubbles have popped and seem set, that is usually perfect for flipping. I like to flip the pancakes a few times to make sure they brown evenly.
If you want to get even more creative with your pancakes, add a cup of fresh blueberries to the batter. So good!
Does your family have any weekend traditions that have stuck throughout the years? We’d love to hear about them! Sound off in the comments below or shoot us a message.