Written by Emma Pilger. Photo courtesy of Unsplash.
One of my favorite parts of the weekend is sleeping in on Sunday morning and taking the time to cook myself a hearty and delicious breakfast before starting my day. Cooking is a perfect way to slow down and focus your energy on something relaxing and creative, which is why cooking on a Sunday morning is so beneficial. When Sunday breakfast comes to mind, you might think of dishes like eggs benedict or quiche. But my favorite Sunday breakfast is simple and classic: homemade pancakes.
Now I know pre-made pancake mixes are quick and easy, but do me a favor and save your Bisquick for another time. Homemade pancakes are superior and surprisingly easy if you have the ingredients. Also, you don’t need a lot of each ingredient since you’re probably cooking it yourself. The key to a perfect Sunday morning breakfast is to whip up something delicious while keeping it simple and minimal effort, which is why we’re keeping the portion size low for this pancake recipe.
Pancakes are my favorite classic because of all the toppings you can use. This is where you can get creative and change things up. The options are almost limitless – berries, chocolate chips, fruit, and even bacon are all great toppings for homemade pancakes. My personal favorites are blueberries and lemon zest, which are included in the recipe below.
¾ cup all-purpose flour
¾ teaspoon baking soda
1 tablespoon granulated sugar
⅛ teaspoon of salt
½ cup milk (or any milk substitute)
1 large egg
1 tablespoon melted butter
¼ teaspoon vanilla extract
½ cup blueberries
The zest of half a lemon
1 tablespoon lemon juice
Serving: about 3-4 pancakes
Using a whisk or fork, mix the dry ingredients together. In another bowl, mix the wet ingredients together, then add the wet ingredients to the dry ingredients. Mix well until they are completely combined. Then add the blueberries, lemon zest and lemon juice to the mixture. Mix well. Then let the dough rest for five minutes.
Heat a skillet over medium heat and spray with cooking spray to prevent sticking. Once pan is hot, add ¼ cup to ⅓ cup pancake batter and cook until bubbles appear, then flip. Repeat until there is no more dough. Garnish with butter and maple syrup.