Good Morning on this Sunday to all of you beautiful people around the world. (Well, and a good evening as the case may be)
I love following all of the lives of people that I have met through blogging. As we each post funny little cartoons and cute cat photos on Facebook and Twitter, it makes me smile that we all share the same human nature for chuckles and sighs, pretty photos, and uplifting quotes.
What do you do on Sundays? Do you go to church, or mosque, or temple? Do you sleep in late or wake up really early? Do you follow a set routine and stick with the tried and true or have a once a week complete deviation?
I certainly know right now my brother is on the slopes of Aspen (hi Andrew!), and my friend is on slopes too, but in Whistler, Canada. Another wonderful blogger friend is trekking through Myanmar. Robyn and her husband Dave are ambling along the Turkish Black Sea coast in search of fresh local menus to write about in their New York Times articles.
Patrick shuffles right into the kitchen...seemingly on auto pilot...
...for the morning waffle routine.
Occasionally, we might have a deviation. It might be crepes, or french toast or...this time, Buckwheat Pancakes.
Delicious, hearty, wholesome buckwheat pancakes are one of my favorite breakfast options.
Any berries or fruit, honey or jam, sausages or bacon taste good with these thick but still fluffy pancakes.
Houston is at its finest right now. Bright blue skies, crisp cool days (that means NO humidity), and beautiful soft winds that sweep through the house.
Reserved for Sunday, is fresh hot strong coffee made in our little silver Italian coffee pot brought back from Florence 7 years ago. Dark Verona coffee is packed and pressed into the little insert cup. As the stove top flame heats up, the pot gurgles and then spits out beautiful strong scents of coffee.
It makes just enough for two small cups, so we steam hot milk to round out the heavy notes to create a smooth creamy cup.
So have a wonderful February Sunday morning, whatever breakfast choices you have at your home. Whether you're crunching through snow, or it's summertime where you live, or it is pre-humidity luxury weather here in the deep far south.
Hearty and Thick Buckwheat Pancakes...for Sunday mornings
- Vegetable oil for coating the pan
- 1 cup buckwheat flour
- 1 cup all-purpose flour (can sub with buckwheat flour for a 100% buckwheat pancake if you wish)
- 3 Tbsp sugar
- 1/2 teaspoon salt
- 2 teaspoon baking soda
- 3 Tbsp unsalted butter, melted
- 2 eggs
- 2 cups (475 ml) buttermilk
1 Heat a well-seasoned griddle, cast iron skillet, or stick-free pan on medium heat. The pan or griddle should be ready for the batter as soon as it is mixed.
2 Whisk together the dry ingredients—the flours, sugar, salt, baking soda—in a large bowl. Pour in the melted butter over the dry ingredients and start stirring. Beat the egg with a fork and stir it into half of the buttermilk. Add the buttermilk/egg mixture to the dry ingredients, then slowly add in the rest of the buttermilk as needed to get to the right consistency for your batter. Stir only until everything is combined. Do not overmix. A few lumps are fine.
3 Put a small amount (a half teaspoon) of vegetable oil (or butter) on the pan or griddle and spread it around with a paper towel to coat. Ladle the batter onto the hot surface to the desired size, about 4-5 inches wide. (A 1/4 cup measure will ladle about a 4-inch pancake.) Reduce the heat to medium-low. Allow the pancake to cook for 2-3 minutes on this first side. Watch for bubbles on the surface of the pancake. When air bubbles start to rise to the surface at the center of the pancake, flip the pancake. Cook for another 1-2 minutes, or until nicely browned.
4 Keep your pancakes warm on a rack in the oven set on "warm," or stack them on a plate and cover with a towel as you make more. Spread more oil on the pan as needed between batches of pancakes.
Serve with butter, maple syrup, honey, fruit, james...enjoy!
Yield: Makes 14 to 15 4-inch pancakes, serves 2-3.