by Kelly Carámbula
By the time Wednesday rolls around each week, I’m already thinking about the weekend. Friday night is all about letting loose and saying farewell to another week, but Saturday morning holds so much possibility—what will the weekend hold? Big city adventures or low-key lounging? Who knows… who cares?! For me, the best weekends start in the kitchen, where I can whip up breakfast—and usually a bit of a disaster—before my husband wakes.
The process of making breakfast in the quiet of morning as everyone else sleeps is something I treasure. My mind is free to wander while my hands begin to gather the ingredients to make my go-to pancake recipe. These aren’t just any pancakes—they’re inspired by my husband’s love of cinnamon. One morning I devised a little method to create little pockets of cinnamon in each pancake that turned out to be a stroke of beheaded genius. After mixing the usual wet ingredients and dry ingredients separately, I create little cinnamon bursts by gently rubbing pieces of butter and cinnamon together that eventually melt into cinnamon-y bits in each pancake. This method creates pancakes that will never have you looking back at your old recipe while also filling your house with scent of warm cinnamon. Quite frankly, I couldn’t think of a better alarm clock. Its not uncommon to look up and see a groggy-eyed, smiling husband wander into the kitchen after a few pancakes have been sizzling away on the stove top. That smell is just too hard to resist. (read more for the recipe)
Together we sit at the table, with a blank slate of a weekend ahead of us and a plate full of the most delicious pancakes in front of us. After a treat like this, we’re ready for whatever the weekend has in store for us.
makes 12-16 4-inch pancakes
1 1/2 cup flour
2 Tablespoons sugar
1 3/4 Tablespoon baking powder
1 teaspoon salt
1 1/2 cup milk
1 Tablespoon honey
1/2 teaspoon vanilla
2 Tablespoons cold butter
1/2 teaspoon cinnamon
1. In medium bowl, combine flour, sugar, baking powder and salt.
2. In a separate medium bowl, combine milk, eggs, honey and vanilla.
3. Cut the cold butter into small 1/4 inch pieces and add cinnamon. Mix it together with your fingers until well incorporated, but not over-mixed.
4. Add the wet ingredients to the dry ingredients until just combined. Lightly fold in the cinnamon chunks. Let sit for 5-10 minutes.
5. Heat a skillet on the stovetop and add 1/4 cup batter. Once the pancake begins to bubble, flip and cook the other side. Repeat until all the batter is used.
6. Top with a little maple syrup and enjoy!
Here are a few other recipes that are a good combination of putting the mind at ease while creating something delicious:
Sour Cherry and Peach Salsa
Maple Roasted Butternut Squash
Rosemary Buttermilk Biscuits with homemade buttermilk