Breakfast is probably our absolute favorite meal, especially when not on the run. There aren’t too many things as satisfying as the idea of a crisply laid out table on a sunny porch, overlooking a lush and still-damp green lawn, chirping birds…maybe a swimming pool off to the side, and a table piled high with delicious food.
This love for all things breakfasty has led to many fantastic brunches that melt away in a slightly alcoholic haze as the afternoon sun glints off our glasses and silverware and we find ourselves struggling to split the bill and calculate a decent tip. It has also translated into some pretty awesome home cooked breakfasts.
Some of the highlights of this long-standing love affair range from the simplest fried egg on buttered toast to elaborate pancakes and tortillas. There have been luscious stewed apples with cinnamony french toast, crusty potato and sausage hash, boozy bourbon banana bread, elaborate roast pepper and chorizo frittata and pancakes in so many forms – ricotta pancakes with a fresh peach compote, buttermilk pancakes with dried blueberries, chocolate pancakes with strawberries – all with endless drizzles of maple syrup.
Through our endless exploration of pancake recipes, and so many mornings spent happily flipping pancakes to feed friends and family, we’ve finally arrived at a recipe for perfect pancakes. This has been something of a signature but the best thing to do with a good recipe is to share it. So here we are. Incredibly easy, flexible if you’re missing a couple of ingredients, and absolutely fool proof, delicious, fluffy pancakes each time.
Serves 2 hungry people
1 cup Flour
1 tbs Sugar
1 tsp Baking Powder
1/4 tsp Salt
1 tbs Melted Butter, or Olive oil
1 large Egg, at room temperature
2-3 tbs Yogurt
Milk to make a thick batter
Sift the flour and baking powder in a large bowl and stir in the sugar and salt. You could use a separate bowl to combine the liquid ingredients but if you just want to use one bowl, it doesn’t hurt one bit.
Use a whisk to combine all the ingredients with enough milk to make a thick batter. Don’t over mix and don’t worry about getting all the lumps out.
Let the batter sit for a few minutes while you bring up a non stick tava/griddle to medium heat.
Use the tiniest bit of oil or butter to grease the pan and pour half a ladle of batter on to the pan. When you see bubbles covering the top, flip the pancake once to cook on the other side for about 20-30 seconds till golden brown.
Serve your stack of pancakes with butter, maple syrup, fruit and great conversation.