I had planned to write about Chocolate Olive Oil Zucchini Loaf, the best of summer breakfast treats, easy to take with you, full of chocolate, and yet not unhealthy. And, I’ll probably write about it one day, because every time I make it, I’m reminded that zucchini isn’t limited to morning glory muffins in baked goods.* But, this week we have guests. We have Saturday-Sunday guests and then we have guests Wednesday-Monday. We are a small apartment, so it’ll be squishy, but I don’t mind. It just means that I have cause to cook inordinate amounts of food and don’t have to worry about scaling recipes that feed 4-6 down to 2 (or eating the leftovers of them for days on end). The week after, we are going to a friend’s cottage, which is not unlike camping, and which always involves an inordinate amount of bacon, eggs, and pancakes.
Our Saturday-Sunday guests this week, one of them, doesn’t eat eggs. So, breakfast is always pancakes and bacon, and maybe some fruit if we have it. Despite having lived down the street from these guests for four years, and feeding them regularly on Saturday or Sunday mornings, I never found a consistent pancake recipe to fall back on. I never gave much thought to pancakes, because I didn’t think to give much thought to them. I would usually google a recipe while the bacon cooked and go with whatever seemed easiest. Yet, whenever my husband orders pancakes in Ottawa, at Stonefaced Dolly’s, I steal a bit and wonder why I didn’t order them myself. Their fluffiness is something to be sought after in pancake making, and it seems that this take on Martha Stewart’s fluffy pancakes is the start of a beautiful relationship with the fluffiest of them.
(Of course, it doesn’t hurt when you’re serving them with wild blueberries, local raspberries, and freshly whipped cream.)
Adapted from Martha Stewart’s The New Classics
Martha notes that you can prep the dry mix in advance and add the wet ingredients whenever you’re ready to make the batter, storing them in a plastic ziplock until ready to use. I might take it a step further and use said plastic bag to produce evenly sized pancakes. If you use water and oil (instead of milk and eggs), they won’t be as rich tasting, but you can take them camping!
2 cups all-purpose flour
6 tablespoons skim milk powder
1/4 cup sugar
4 teaspoons baking powder
1 teaspoon salt
5 tablespoons butter, melted
1 1/4 cups milk (or water, if camping)
2 large eggs (or 1/4 cup vegetable oil, if camping)
Mix the dry ingredients (the first six) in a medium bowl and set aside, or shake them together in a tightly sealed ziplock.
Heat a cast-iron skillet over medium heat.
Mix the dry ingredients with 4 tablespoons butter.
Mix in the eggs and the milk and stir until just combined. Don’t be afraid of a few clumps
Add the remaining tablespoon butter to the cast-iron skillet and swirl to coat evenly.
Pour about a 1/4 cup of batter on to the hot pan and cook until the surface bubbles and the edges are slightly crisp, about 2 minutes. Flip and cook until the underside is brown. Repeat as needed.
Serve with berries, syrup, whipped cream, and whatever else you like to have with fluffy pancakes.
*Not that there’s anything wrong with morning glory muffins, but I’m pretty sure they were the only kind my mother baked as a child. Some adults won’t touch peanut butter sandwiches for having had too many as a child. That’s how I am with morning glory. (Though, I might consider a fantastic recipe for one.)