For the last few years Sunday morning means pancakes or waffles and a chance for the family to sit down for a leisurely breakfast. The tradition has been especially fun since my son, Jonathan of Jonathan’s Thoughts, and my grand-daughter Alex began spending weekends with us. Alex joins me in the kitchen and we whip up an old scratch recipe from Homemade Bread by the Food Editors of Farm Journal that just can’t be beat for taste and texture. This is an old book, first published in 1969, and given to me by my Aunt Elsie. It’s a treasured addition to my antique cookbook collection. I’ve seen copies available on eBay if you’re into making bread and looking for a variety of traditional recipes.
But today I didn’t make the old fav, I went with a new fav–Swedish Oatmeal Pancakes with pears and almonds. I had these at a San Francisco Bay eatery on the last day my recent visit. A quick internet search yielded a similar recipe that has become something new to look forward to on Sundays. This version doesn’t sabotage our healthy diet quite as much as the white flour version and is so incredibly tasty only a tiny bit of maple syrup is needed to top them off. Check the link for the Swedish Oatmeal Pancakes . The recipe from Homemade Breadfollows.
Favorite Buttermilk Pancakes
2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
2 eggs, slightly beaten
2 cups buttermilk
2 tablespoons melted butter
Sift flour, baking soda, salt and sugar into mixing bow.
Combine eggs, buttermilk and melted butter. Stir into flour mixture just to moisten flour. Do not overmix. The batter will have a few lumps
Bake on a hot, lightly greased griddle or in an electric skillet heated to 375 degrees.
Dip batter with a 1/4 cup measure to get pancakes of uniform size. Turn cakes when bubbles appear and break over top and around the edges; turn only once Serve hot with butter or margarine, and syrup.