Wonderfully slow, sleepy Saturdays. These are what dreams are made of. At least the dreams of sleep-deprived parents who do too much go, go, go and not enough stop and smell the pancakes. But today is a good day. It’s a slow-to-start, breakfast-at-10, happy-kids-and-so-much-sunshine kind of Saturday. And our hearts and tummies are very full.
- 2 cups all-purpose flour
- ¼ cup sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2¼ cups milk
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- Whisk together the flour, sugar, baking powder and salt in a large bowl, and set aside. In a small bowl, whisk together the milk, eggs and vanilla until well combined. Add the wet mixture to the dry mixture, and mix just until moistened. Then slowly mix in the melted butter (careful not to over-mix).
- Rub a bit of butter or canola oil on a griddle or cast-iron skillet on the stove top over medium heat. Drop about ¼ cup of batter per pancake, and cook for 1 or 2 minutes per side. (You’ll know the pancakes are ready to flip when the surface starts to bubble.)
- For homemade whipped cream, whip up 1 cup of heavy whipping cream until it holds soft peaks. Then add 1 or 2 tablespoons of powdered sugar and a splash of vanilla. Give it another good whip until it's well combined.
- Top your pancakes with salted butter, syrup, whipped cream or strawberries. Or top them with everything — because that’s the good stuff.
Happy weekend, pals!