There’s nothing better than a good lazy Sunday. Yesterday’s highlights included: spending way too much time looking for a Thai meatball soup I was hell bent on making, taking down the Christmas decorations from the attic and best of all, enjoying a late breakfast.
When I first moved to Switzerland, I realized, European breakfast is one thing I will never be able to put myself behind. I’m barely a cold cuts person at lunch let alone at breakfast. Buttermilk pancakes versus cold ham and cheese? No contest.
So, shortly after figuring out how to translate buttermilk I was on the hunt for a good pancake recipe. I was amazed at how fussy some were. It took me awhile to find a recipe that I really liked, but I finally did. I’ve made a few adjustments to my taste, but this is a staple in the KC household, generally reserved for the cold, cloudy Sundays that seem to be more and more frequent.
Please note, this dish is best enjoyed in pajamas. I swear it makes them taste better.
adapted from Gourmet Magazine, May 2004
makes 6 bigger-than-your-head pancakes
2 cup all-purpose flour
2 teaspoon baking soda
1 1/2 teaspoon salt
2 large eggs, lightly beaten
2 cup well-shaken buttermilk
Directions (to be followed VERY carefully)
1. Mix everything together.
Tip: To make buttering the pancakes easier, I generally take a few tbsps of butter, throw it into a mug and then melt the butter in the microwave while the first pancake is cooking. Using a silicone pastry brush, I then brush the melted butter on the pancakes.