This past Saturday, while my husband snoozed a week’s worth of work-related blues away I was up early with nothing but time. Stomach growling, I knew I couldn’t wait for him to wipe the sleep out of his eyes before chowing down on my own breakfast. I decided to kill some time by making pancakes. Rather than turn on my laptop and root around for a pancake recipe waiting in my bookmarks folder, I thought about my resolution to crack the covers of my cookbooks more often.
This little gem is from Williams Sonoma and is one of those cookbooks you savor slowly. Sure, I hadn’t made a recipe from it after owning it for at least a year, but I read it from cover to cover as soon as I got it, so that counts for something. And I often pull it down to reread about Maria Helm Sinskey and her family’s endeavors in the kitchen. If you are someone who enjoys the process of cooking, this book is a must-have. It explains the family traditions steeped in each recipe. And it has pancakes.
I added bananas. And yes, I sang the Jack Johnson song to myself the whole time I was whipping these up.
They were fluffy and light, and exactly what I was hoping for on a Saturday morning. And by the time I finished the batter, my husband was awake. We drizzled these in pools of syrup and stayed in pajamas for too long. It was the perfect start to a lazy weekend.
To make 12 pancakes, you will need:
- 1 1/2 C all purpose flour
- 1 T sugar
- 1 T baking powder (that explains the intense fluffiness)
- 3/4 tsp. Kosher salt
- 1 C milk
- 2 large eggs
- 4 T (half a stick) unsalted butter, melted and cooled slightly
- 1 tsp. vanilla extract
- 1 1/2 mix-ins (I used bananas, and okay fine, i sprinkled chocolate chips in the last pancake)