Sunday Morning Pancakes
June 28, 2011 § 1 Comment
J: This is a family recipe for the thickest, heartiest, and maybe easiest pancakes you’ll ever have. I grew up eating these almost every Sunday, slathered with butter, drizzled with real maple syrup, and of course with a side of bacon. Although our Sunday family breakfast stopped being a tradition as I got older and went to college, every pancake I eat is compared back to these filling, delicious breakfast treats. My mother gave me the recipe when I moved into my own place, and Erik and I got to take it out for a spin this past weekend — the first time I’ve made these pancakes on my own.
While there’s nothing quite like waking up to the smells of Mom and Dad cooking breakfast, these definitely brought me back to my childhood. And yeah, they were pretty darn tasty, if I do say so myself.
When I was little, my parents used to throw in some blueberries or banana slices sometimes to make the pancakes a little more exciting, but we didn’t have any fresh fruit on hand this weekend. So, we jazzed up the original recipe by adding some spices to the batter, and sprinkling some almond pieces into a few of the pancakes as they cooked. Feel free to follow our lead (the almond pancakes were great!), or go your own route with your favorite fruit, chocolate chips, or any other add-ins you like.
Sunday Morning Pancakes
2 c flour
1 tsp salt
4 tbsp sugar
4 tsp baking powder
2 eggs, lightly beaten
1 1/2 c milk
4 tbsp melted butter (you can use 4 tbsp canola oil instead, if you prefer)
1/4 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp nutmeg
Sliced almonds, roughly chopped
Start off by combining the dry ingredients, including the spices if you’re using them, in a large mixing bowl. Sift them together if you have a sieve, but if not, don’t worry about it too much; our kitchen is sieve-less at the moment and this batter turned out just fine.
Crack the eggs into another bowl and beat them gently, enough to get them combined but not too frothy or anything. Pour in the milk slowly, whisking/stirring as you go, and then add the melted butter (or oil). Just be sure that if you’re adding melted butter, it isn’t hot, because you don’t want to risk cooking the eggs at all. A good idea would be to melt it as you’re getting started and let it slowly cool down a bit as you mix together the other ingredients (stirring occasionally to be sure it doesn’t start solidifying!).
Once your wet ingredients are combined, add them slowly to the dry ingredients. You don’t have to be particularly careful here, but adding the mixture maybe half at a time helps ease the combination process a little.
This batter will be really thick. Don’t worry if it doesn’t pour so much as it oozes or glops — that’s how it should be. It is delicious, I promise.
Heat up a large nonstick frying pan, and test it by flicking a drop or two of cold water onto the surface. If the water bubbles immediately, you’re good to go.
Ladle two or three pancakes into your frying pan, depending on how big it is; we used about 1/4-1/3 c of batter for each pancake. Keep the heat on medium-to-medium-low.
If you’re using almonds, fruit, or anything else, now is where those add-ins come into the picture: just sprinkle them on top of the pancakes as they cook. And a quick note, if you do go the almond route, it makes life a little easier to get pre-sliced ones and then chop them up into smaller pieces.
When you see small bubbles start forming near the center of the pancakes, they’re ready to flip. You don’t need a lot of bubbles to be forming — you’ll see them near the edges pretty quickly after you put the batter down, so just wait until a few of them are popping somewhere closer to the center. Flip them carefully (it should be pretty easy to slide a spatula under them at this point).
Cook them for another minute or so on this side. These pancakes are pretty thick so you can test their done-ness by pushing down on them with the spatula; if batter oozes out the sides, they’re not quite there yet. I cheat sometimes by propping the pancakes up on their sides, placing the uncooked batter directly on the pan to ensure that it cooks more quickly.
When they’re finished, stack them up on a plate and repeat with the rest of the batter. We got 10 good-sized, hearty pancakes out of this recipe, though if you make bigger or smaller pancakes you might have different results.
You’re done! From my family to yours, enjoy.