The Digable Planets once had some wise words about Sunday mornings: "Searching for a relax, pullin' from the jazz stacks/Cause it's Sunday/On the air is incense, sounds to the ceiling/Tried to get this feeling since Monday."
Exactly, right?
There's nothing that I enjoy more on Sunday mornings than chilling out. Ideally over a good brunch. The problem is that (a) not many spots can actually pull off a decent brunch and (b) hitting one of the ones that can requires changing out of your pajamas. (Did you know that in Vegas, this fab restaurant Simon does a PJ Brunch on Sundays? Unfortunately, some especially bold folks take PJs to mean lingerie, which can obviously be a little awkward. Flannel please!)
Anyway, I am not a fan of dragging myself out of the house to shell out twenty bucks for pasty pancakes doused in synthetic corn syrup. So I often just make my own.
This recipe is my mother's and I've been eating it since I was little. It's a whiz to whip up (five minutes!), and super duper delicious. The batter is very thin, so these pancakes turn out almost crepe-like, which means you have permission to eat a whole stack of them if you so desire.
You can add fruit – blueberries or thinly sliced strawberries or banana – or chocolate chips, but I have to say that I prefer them plain. They are best enjoyed with real maple syrup and a dab of butter, with a strong cup of coffee and the newspaper. (Feel free to blast the very apropos "Sunday Morning" by K-OS.)
A note for the health-conscious: you can substitute whole wheat flour and the pancakes will still be tasty, but the consistency will not be as light and thin. And, vegan friends, I'm afraid that soy milk is absolutely out of the question; it makes the flapjacks all gummy and unappetizing.
Five Minute Pancakes
1 1/2 cups of flour
3 teaspoons baking powder
1/4 teaspoon of salt
1 tablespoon sugar
1 egg
1 3/4 cups of milk, or more
2 tablespoons of vegetable oil
1. Sift together dry ingredients.
2. In a separate bowl, beat together egg, milk and oil.
3. Stir the wet ingredients into the dry. Beat until smooth. If needed, add more milk until the batter is quite runny.
4. Fry pancakes in a very hot, buttered pan until lightly browned and slightly crispy.
The best thing about this recipe is that makes 4 servings, so chances are good that you will leftover batter and can take a little of your lazy Sunday with you into Monday morning. The only thing better than five minute pancakes, after all, is two minute pancakes.
