Monday through Friday, Hubby and I get up at Stupid o’Clock, drive 45 minutes into the city, and start our days in a sea of grey cubicles. From there life gets busy and noisy until we finally fall into bed at night mentally drained. Rinse and repeat.
In a renewed commitment to slow down and savour life, Hubby and I are now easing into our weekend mornings. We wake without an alarm, sip an espresso or Turkish coffee, then enjoy a country breakfast at our nicely set harvest table. Amazing how this little ritual helps to recharge our batteries.
Hubby does most of the cooking, so I like to make the weekend breakfasts to switch it up. I am totally the Pancake Queen! This recipe is super simple and makes the best ever pancakes.
Best Ever Pancakes
- 3/4 cup milk + 2 tablespoons of vinegar to sour it (or use buttermilk)
- 1 egg
- 2 tablespoons of melted butter
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Heat up a griddle (see Miscellaneous Notes below for my thoughts on griddles). Mix the dry ingredients together. Mix the milk, egg and butter together. Gently stir the wet ingredients into the dry. Stir just until everything is moistened. Resist the temptation to over stir. Drop amount of your choice onto hot griddle. Turn over when the underside is nicely browned. Remove from the griddle when cooked through. I gently stick a knife into the pancake to ensure it is cooked.
Makes about 6 medium size pancakes.
I know there are super cool non stick griddles out there, but I am a tried and true cast iron griddle fan. As long as you keep it seasoned and heat it up well before starting, nothing beats it. I got my griddles from IKEA and I am completely territorial about them. Just like chefs don’t share their knives, I don’t share my griddles.
To dole out the batter, I use the scoop seen in this photo. Did you know this is NOT an ice cream scoop? It even says on the packaging “Do not use for ice cream”. Who knew? Chef Hubby, obviously, but not me until he caught me trying to use it on ice cream one day. It does a perfect job scooping out the batter. The sliding thingy gets all the batter off the spoon and all your pancakes are the same size.
Maple syrup, my lovelies. Not table syrup. No offence to Aunt Jemima, but it must be maple syrup. Yes, it is expensive, but you don’t need to drown your pancakes in it. A little goes a long way.
Stay curious, my lovelies!
Our Life. Our Passions. Our Way.
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