Thursday, June 10, 2010

sunday joy

About a month ago, my husband and I started Sunday Brunch. We're calling it a family tradition, even though it's just been a few times and it's just the two of us, but we figure, that's how things get started, right? I try not to make the same thing every time, which in reality means adding different things to my pancakes. I can't not make them, because they are never not amazing. What can I say. I'm kind of a pancake genius. But I have to give credit where credit is due, and point you to this recipe, which I use almost exactly, except for the vanilla (and only because I can't find any in this city), and I find I have to add a wee bit more agave syrup. But otherwise, this is my holy base. Here's how I do it:

1 c whole wheat flour
2 tsp baking powder
1/2 tsp salt
a few generous squirts of agave syrup
1 Tbs olive oil
1/2 c skim milk
1/2 c non fat plain yogurt (or sweetened if your husband buys it by accident)
2 eggs

Mix the wet stuff. Add the dry stuff. Ta-daaa! So simple. I also find that the batter keeps nicely in the fridge for a few days, which is pretty awesome when you get up at 8 monday morning too sleepy to think about breakfast and find you can just drop some of this in a pan and you have a delicious wholesome pancake breakfast before class. The batter sort of changes color, turns blueish, but I think I read somewhere that that's some kind of chemical reaction having something to do with baking soda. I do my research, but that does mean I retain the results. In any case, I still use it even if it's darker, just give it a stir and don't show it to anyone who might be paranoid about things going bad (ahem, husband).

I've made them with blueberries, fresh from the Mercado de San Miguel which is thoughtfully open on sundays. I've made them plain for people to throw nutella and whipped cream on top. I've also made them plain accompanied by a banana/strawberry/walnut salad/sauce which I will have to post about another day. But this past week, I made Cinnamon Banana Walnut Pancakes. And yes, they were damn good.

You would like to try? Make the batter as usual, and then in a separate bowl, combine sliced up bananas, crumbled walnuts, and cinnamon. I like to keep the extras separate so that when I use the leftover batter in the following days I can make whatever kind I want and am not tied to Sunday's Flavors.

When you scoop a bunch of batter with your ladle, drop a large spoonful of the nutty mix in it and give it a swirl to better disperse the cinnamon. Drop it in the pan (a little oil for the first one, which always turns out a little sad anyway) and cook it like you cook all pancakes. You know, wait for the bubbles, wait for some of the bubbles to pop and leave holes, wait for the edges to dry up a little, flip it and then let the second side sit much less. The whole wheat does seem to take longer than regular hotcakes, but it's worth it.

More Sunday Brunch posts to come, I promise. And a special thanks to my sweet hubby who took these awesome photos.

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