Saturday morning breakfast is, hands down, my favorite meal of the week to make.
It's the slowness of it all, the ease of waking up with not much to do right away, except maybe make something delicious to eat. Ralph crows at the same time every day whether it's Saturday or not, but we're not much for sleeping in too late in this house anyway. We pull him up into our bed and let him rearrange the pillows till we're good and awake. Ryan has successfully taught the child how to fetch him his slippers. Truly.
We all tumble down the stairs after a few minutes and Ryan puts the coffee on the stove. We park it on the couch and Ralph hops from lap to lap to floor to stairs to kitchen to lap again. We watch our shows (Edible Feast and This Old House) and sip our coffee (milk and sugar) and then it's time to eat.
My big kitchen window faces east and the sun shines through my curtains just right. I always try to get the kitchen extra clean on Friday nights, just for that moment-- when I walk in, and everything is so bright it practically sparkles.
I turn on some music. I set the table with cloth napkins and juice glasses and small bowls for fruit because who cares, it's Saturday. I don't have a dishwasher, but I do have all day to ignore the mess of extra dishes if I want to. I pull out bowls from the cupboards and spoons from the drawers and by that time Ralph has come in and "helped" by measuring out a bowl-ful of useless flour that I'll dump back into the jar when he's not looking. I crack some eggs-- sometimes for fried egg sandwiches, sometimes for french toast (if I've happened to grab a loaf of challah at the store the day before) but most of the time, for our favorite pancakes.
Buttery, with a slight tang from the buttermilk. Not too dense and cakey, but not too light and fluffy either. Juuuuust right. Perfect for a long, sunny weekend, I'd say.
Buttermilk Pancakes | adapted from The Comfort Table by Katie Lee Joel
3/4 cups flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
pinch of kosher salt
1 cup buttermilk
1 tablespoon butter, melted
1 large egg
In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt.
In another medium bowl, whisk together the buttermilk, melted butter, and egg. Add the dry ingredients to the buttermilk mixture. Mix until just combined. The batter should be a bit lumpy.
Grease a nonstick skillet or griddle and heat to medium high. Pour about 1/3 cup batter per pancake onto the griddle. When small bubbles begin to form on the tops of the pancakes, they are ready to be flipped, 2-3 minutes on each side.
Makes enough pancakes for about 2 1/2 people (heh) but the recipe can easily be doubled.