Uncategorized

Fathers Day Pancakes

The little guy and I were up early this morning preparing Fathers Day breakfast. I had asked my husband weeks ago what he wanted me to make him. I said I would make him anything in the world, anything at all, and he said he wanted Blueberry Pancakes. I love men, so easy to please.

When our son was first born we had what we called Pancake Saturdays. Every Saturday morning while I was nursing the baby, G would be in the kitchen whipping up pancakes. We had a different pancake every Saturday. Lemon-Ricotta, Raspberry-Almond, Apple-Buckwheat. It was awesome. Then our son got older, I stopped nursing and needing a stack of pancakes every week, and we just fell out of the ritual. So I actually thought it was adorable that my husband requested pancakes on Fathers Day. I have to say, it was a bit trippy having my son in the kitchen helping me make something that he could only smell just 2 years ago. He was a big help, as you can see. He just wanted to flip the cakes all the time. And he had to have the big, green spatula. Just had to. (It is the coolest spatula in the house, so I don’t blame him.)

So that’s what we did this morning, made one of the easiest, yet deliciously comforting morning meals. My brother stayed the night with us last night, which means we were all up incredibly far past our bedtimes, so early morning pancakes seemed like the perfect fit.

Everyone has their favorite recipe or boxed brand, but just in case you’re looking to change things up a bit and try something new-here’s my family’s recipe for Basic Pancakes. This morning I added lemon zest to the batter and fresh blueberries to the cakes once they were in the skillet, but you can add whatever looks good to you that day.

*Fathers Day Pancakes
3/4 cups all purpose flour
1/2 cups whole wheat flour
1/4 cups wheat germ
3 1/2 tsp baking powder
pinch of kosher salt
2 TB sugar
1 cup evaporated milk
1/4 cup sour cream or plain yogurt
1 egg
3 TB melted butter
-Mix dry. Mix wet in separate bowl. Add wet to dry and whisk until smooth but don’t over-mix (a few lumps are fine).
-Allow batter to rest at room temperature for 30 min- 1 hour if possible.
-Preheat a well-greased griddle or cast iron skillet over med-high heat.
-Pour batter in skillet and do not flip your cakes until you see bubbles pop on the surface, (my mama taught me that:)

Previous Post Next Post

You Might Also Like

4 Comments

  • Reply 5 Star Foodie June 21, 2010 at 5:31 pm

    What a cute picture of your little one cooking pancakes!

  • Reply Everyday Champagne June 21, 2010 at 6:35 pm

    Aw thanks! He loves being in there with me and he's starting to get a bit too big for holding while I cook!

  • Reply Tinky June 21, 2010 at 8:33 pm

    He is indeed adorable. And I'm intrigued by the pancakes–particularly the dairy. I can imagine that the consistency is wonderful!

  • Reply Everyday Champagne June 22, 2010 at 9:21 pm

    Thanks Tinky! I happen to like my pancakes on the denser side, instead of fluffy so that's why I use sour cream or yogurt.

  • Leave a Reply

    Subscribe to Blog

    Tag Cloud

    Recent Posts

    Categories

    Find EDC on Facebook

    Archives