Way before Charlotte was born, David and I were in the habit of having long, leisurely breakfasts on weekends with pancakes or French toast, scrambled eggs, bacon, and pots of coffee we’d sip on into the early afternoon. When I was pregnant, we talked about how fun it would be to have a little one join us for our weekend mornings. We had the baby (I remember it was a Thursday in January) and were back home for our first Saturday breakfast. Tired but not exhausted, we put together our everyday French toast breakfast and told ourselves “see, we can still do this!”
Obviously, that devolved into a weeks-long stretch of interrupted sleep, way too early wake ups, and tears on everyone’s part (mostly mine and Charlotte’s). Now, its hard to believe, but we’ve put a solid two years’ distance between us and Charlotte’s colicky episodes, and I’m happy to say, a return to more leisurely weekend mornings has returned.
I’m very much looking forward to this weekend, celebrating Mother’s Day with my own mom and Charlotte all together.
Recently, our go-to breakfast has shifted a bit to more of an eggs-and-toast spread, but we still include pancakes in the regular rotation. Now, with spring berries arriving at their peak, we’re turning to a few of these recipes more often. This is my current favorite buttermilk pancake recipe, introduced to me by my dad from the pages of the New York Times.
This recipe is a bit of a twist on the classic, but it keeps the essentials (the tangy buttermilk, the airy fluffiness). It adds a bit of texture and sweetness via the cornmeal – kind of like a cross between flapjacks and buttermilk pancakes. The cornmeal pairs well with a lot of the spring produce like strawberries and blueberries, and it would even pair well with a boiled strawberry-rhubarb syrup.
A few notes:
- Make sure the butter isn’t piping hot when it is added to the eggs or it might start cooking the eggs.
- Try not to let the pancake batter sit too long after mixing the wet and dry ingredients. The baking powder serves as a leavening agent, making the pancakes airy and fluffy; it is activated once the liquid is added, so you want to capture this action rather than let it fizzle out by waiting too long.