For me, making pancakes is an act with a history that is still being written. For years it has been the traditional breakfast of Mother’s and Father’s Day, and this year was no exception. But in more recent times, pancakes are a Sunday morning ritual whenever Steve and I are together. Usually he whisks the mixture and I cook them while sipping hot coffee, still in my pyjamas. And since breakfast is usually treated as a rushed (or forgotten) affair, it is wonderful to occasionally sit down and eat with the people I love.
I can’t even count how many pancake recipes I’ve tried over the years, but the one I have kept going back to since the first time I made it is Donna Hay’s recipe from Modern Classics 2. I’ve tweaked it in many ways: adding lemon zest or coconut or vanilla, serving it with strawberries or bananas, or ice cream and maple syrup. But one of my favourite combinations so far was the one I made this morning for Father’s Day breakfast – cinnamon pancakes with pears.
The recipe couldn’t be easier, which I think is especially important in the morning before you’re fully caffeinated. The pancakes are beautifully fluffy, the perfect breakfast in my book. This is also my entry for Hay Hay It’s Donna Day this month, lovingly looked after by Bron Marshall, and hosted by the lovely Suzana of Home Gourmets. I can’t wait to see the round up!
Recipe adapted from Modern Classics 2 by Donna Hay
• 2 cups plain flour
• 3 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ cup caster sugar
• 1 egg
• 1 teaspoon vanilla extract
• ¾ cup buttermilk
• 1 1/3 cups milk
• Butter, for cooking
1. Sift flour, baking powder, cinnamon and sugar together in a medium size bowl.
2. In another smaller bowl, whisk together the egg with the buttermilk, milk and vanilla extract, then whisk the milk mixture into the dry ingredients until smooth.
3. Melt a small amount of butter in a small frypan over medium-low heat. Add about ½ – ¾ cup of the pancake mixture. When small bubbles begin to form over the pancake, carefully flip it over and cook for an additional 2-3 minutes until golden brown. Transfer to a plate and keep warm.
4. Repeat with the rest of the pancake mixture. Serve with maple syrup and pears if desired.