Hope you enjoyed your Sunday.  I’m pretty new at this blogging world and am still trying to find my feet and a content schedule as to how often and how much I’ll be putting out into the digital universe, I do know that I’ll most likely be taking Sunday’s off from publishing anything.  Personal preference, we try to keep things as ‘screen free’ as we can for at least one day a week, and Sunday seems like the best fit overall.

It’s also the day that we typically wind up working through any leftovers from the previous week, so not a lot of new tastes being manufactured in the DT2C Kitchen!

I will pass along a recipe that I’ve been knocking out weekly for the past 10 years at least.  Sunday Pancakes.  It’s a family tradition…everybody needs some of these.  A special meal you eat exclusively on a certain day, whether it be a holiday, or a weekend.  We have a few such traditions around here.  1) Christmas morning waffles.  That one started up about 30 years ago when my brother and I teamed up to buy Mom a waffle maker for Christmas and we all just couldn’t wait to try it out.  and 2) Sunday Pancakes.  To be honest, this was really the start of my foray into the kitchen.  I took ownership of making Sunday lunch for one meal a week to help my Wife out and give her a break on a day that always seemed to be rushed and harried getting everybody gussied up and out the door for Church that morning.  It’s fairly quick, almost impossible to screw up (believe me, I’ve pulled it off a few times) and if there’s leftovers they’re a quick snack later in the week.

Here’s the recipe I’ve been using.  I had to go hunt down the card in the recipe box as I make this one so often it’s been ingrained in my memory.  Although I do need to refresh myself on occasion if I’ve taken a week off due to travel, etc.

Sunday Pancakes

– 3 eggs
– 2 1/4 cups milk
– 3 cups flour (I use 1.5 cups white and 1.5 cups whole wheat)
– 3 tablespoons sugar
– 3 tablespoons oil of choice (canola usually, we’ve used melted coconut oil too)
– 1.5 tablespoons baking powder
– 1/2 teaspoon salt

Instructions

Crack the eggs into a large bowl, whisk the until fluffy.  It doesn’t really get ‘fluffy’ per say, but the yellow yolk lightens a shade or two and you start seeing some air bubbles in there.

Add remaining ingredients.  I start with flour, end with milk.

Mix it all up.  Don’t under-do it or you wind up with ‘flour bombs’ as my one child puts it.  Don’t over-do it or you’re making glue.

Warm up a griddle.  When you can sprinkle some water on it and the water sizzles and dances, you’re good to go.  Spoon batter on.  Wait until the bubbles in the batter stop popping and you can see a bit of a ‘curl’ on the edge of the pancake forming, then flip.

This makes about 24 pancakes.

(edit – we’ve been using this one for so long, I forgot where it came from – my Wife tells me this can be found in Betty Crocker’s Entertaining Basics – only real change we’ve made is to go 50/50 with the flour and I believe the original recipe asked for 4 eggs, so we’re at 75% of the remaining ingredients)

You can serve these however you want really.  We thaw some blueberries and strawberries and put some syrup on the table.  My one child eats them plain, my other coats them with chocolate peanut butter.  On the side we fry up some Butterball turkey bacon (waaaaay less grease and hassle than regular bacon) and usually serve some orange juice to drink if we’ve remembered to pick some up.  It’s easy, it’s simple, the kids can learn stove safety and help measure in the ingredients and flip the pancakes.  I like it.  If the batter winds up too runny, add some flour.  If it’s too thick, add some milk.  If you add too much sugar, you’re basically making a cake.  I have honestly forgotten at least one ingredient in this recipe at least once over the years and it somehow still seems to turn out – it’s pretty ‘DOH!’ resistant.

-g