While everyone is thinking about Easter brunch and egg hunting this weekend, all I want is breakfast in bed. On Sunday I’m planning lying in our light filled bedroom, reading the travel section, and eating pancakes. I will sip my tea and chat with the husband about far away places and adventures while our little dachshund, Minnie, sits at the foot of the bed chewing her bone. The American Finches will chirp outside the open window as a soft breeze blows in. Sunday is my favorite day of the week. I often wish that the day would never end, but it does. And then comes Monday.
Let’s not dwell on Monday, though. This is about Sunday, and pancakes! I always have a jar of homemade instant pancake mix in the cupboard. The recipe is from the Nigella Express cookbook. These pancakes are small by American standards, about the size the saucer that comes with your teacup. I love them because they are soft and buttery and not too sweet a batter. In the description Nigella writes, “This is going to change your life irrevocably. Forgive any scintilla of self-congratulatory preening and accept my boast as simple, enthusiastic exuberance.” It’s true! How great is it to have your own instant pancake mix at the ready so when the mood strikes, pancakes are only a minute from your plate?
The recipe for these pancakes is on Nigella’s site, but it’s in metric so I will translate it for all you Americans here:
For the Pancake Mix
4 cups flour
3 tablespoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 tablespoons plus 2 teaspoons sugar
Mix together and store in a jar.
For the Batter
For each 1 cup pancake mix add and whisk together:
1 cup milk
1 tablespoon butter, melted
Heat a dry flat pan, spoon 2 tablespoons batter into the pan and when bubbles appear on the surface of the pancakes, flip them and cook to golden brown on both sides. 1-2 minutes per side.
Makes 15 pancakes about 3 inches in diameter.