Sunday morning is a time for sleeping in, staying in the PJ's, drinking too much coffee, and making delicious-beyond-belief-blow-your-mind breakfast!!!
Needless to say, this Sunday was delicious. The menu: fluffier than air pancakes with maple-cinnamon yogurt topping (thanks go to Lily for this Swedish adaptation of the normal maple syrup topping) and oodles of medium roast Peruvian french press coffee. The shameless eaters: myself, Dan, and Lily. (Side-note: LILY IS BACK AND WE ARE ALL VERY EXCITED, WOO!)Behold:
Now make them:
Light and Fluffy Pancakes ( from Mark Bittman's recipe)
(makes 4 servings)
1 cup buttermilk
4 eggs, separated
1 cup all-purpose flour
Dash salt
1 tablespoon sugar
1/2 teaspoon baking soda
Butter as needed
Preheat a griddle or large skillet over medium low heat and start the batter: beat together the milk and egg yolks. Mix the dry ingredients. Beat the egg whites with a whisk or electric mixer (used my KitchenAid; thank you again, Nanc!!) until stiff but not dry.
Combine the dry ingredients and the buttermilk-yolk mixture, stirring to blend. Gently fold in the beaten egg whites, only a little, so that they remain distinct within the batter.Melt a pad of butter in the griddle or skillet and add the batter by the heaping spoonful (I used a small ladle), making sure to include some of the egg white in each spoonful. Cook until lightly browned on the bottom, then turn and cook until the other side is brown. Serve or hold in a 200 degree oven for up to 15 minutes.
Maple-Cinnamon Yogurt
(makes about 2 cups, enough for 4 servings of pancakes)
2 cups plain yogurt
1/4 cup maple syrup, or to taste
1 tablespoon ground cinnamon, or to taste
pinch salt
Mix ingredients in a small bowl with a whisk until uniform. Taste and adjust maple and cinnamon to your liking. Generously spoon over hot pancakes.
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