“When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?”
Pooh said it best and I couldn’t agree more. I have long been a self-confessed breakfast fiend. From the humble bowl of cereal to a warm slice of brioche smothered with butter and raspberry jam, breakfast has always been my first thought of the day. Weekends become an excuse to pull out the spatula or mixer and whip up something special. The leftovers, of course, can always be enjoyed (without complaint) on Mondays when I seem to be especially reluctant to get out of bed.
Pancakes were a welcome treat growing up particularly on weekends. They would be generously drizzled with maple syrup or condensed milk (my favourite), rolled up, and neatly cut before ending up on my fork. I still keep up with tradition and enjoy them on the weekend. With a glass of freshly squeezed grapefruit juice, fresh fruit, and an assortment of jams and drizzles to choose from, how could a girl say no?
Here is my no-frills version of pancakes best enjoyed on a lazy Saturday morning (or afternoon…):
- 1 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 3/4 cups milk
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 tablespoon vegetable oil, for oiling the griddle or frying pan
In a large bowl, sift together the flour, sugar, baking powder, and salt. Measure out the milk and while still in the measuring cup, whisk in the egg and vanilla extract with a fork until well-incoporated. Make a well in the middle of the flour mixture and pour in the milk, egg, and vanilla from the measuring cup. Stir until the batter is smooth and no lumps remain.
Heat a lightly oiled griddle or frying pan over medium-high heat. Depending on the size of pancake you prefer, pour about 1/3 to 1/4 cup (or a standard ladle-full) of batter onto the griddle or frying pan. When bubbles form on the top and the edges are a golden-brown, you know that it’s ready to flip. Cook until golden brown on the other side and serve! Makes 9, 5-inch pancakes.
If you’re in the mood for buttermilk pancakes, substitute the milk for buttermilk and while you’re at it, why not add a little bright lemon zest to the batter? Have fun and make it your own!