Breakfast has emerged as one of our family's favorite meals, if not the favorite, with the most liked foods often served at this time: crepes, pancakes, waffles, scrambled eggs, ham, bacon, home fries, toast, monkey bread, sourdough biscuits, fruit salad, to name a few. So, having gotten into the habit of eating out for lunch after church, usually after having eaten out Saturday afternoon during one of our outings, we're now opting for a post-church brunch. Easy to make, well received by all.
This week it was pancakes, with a made-from-scratch mix, since we were out of our usual box mix. And I think we all liked it better. How can you go wrong, though, adding strawberries, nutella, or maple syrup on top? I think they'd eat cardboard! But the pancakes were very good. The kids said we should open a restaurant.
With mix leftover, we'll be having them again (probably sometime soon, over this long winter break, when we are likely to have big breakfasts everyday). And Mama is going to experiment with waffles.
(*Mother's Restaurant in New Orleans was one of our favorite places, usually for lunch, with all manner of good food, including "debris" sandwiches and bread pudding!)
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Nigella Lawson's Pancake Mix
- 4 cups all-purpose flour
- 3 tablespoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 tablespoons plus 2 teaspoons sugar
Pancake batter:
- 1 egg
- 1 cup milk
- 1 tablespoon melted butter
For the pancake mix:
Directions
Mix the above ingredients together and store in a jar.
For the pancake batter:
For each 1 cup pancake mix add 1 egg, 1 cup milk and 1 tablespoon melted butter. Do not overmix.
Heat a flat griddle or pan over medium-high heat.
Spoon drops of 1 1/2 to 2 tablespoons of batter onto the hot griddle and when bubbles appear on the surface of the little pancakes, flip them over to make them golden brown on both sides. A minute or so a side should do it.
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