I love love love Sunday mornings and this one was exceptionally fantastic. Much different from yesterday. While I can still see the snow on the ground, my run today was full of sunshine pouring down on my face. The warmth felt incredible and it made me hopeful that better things are coming weather wise. Today was 5.83 miles, not a “long run” but it was what my body could do. This week I suffered some horrible stomach issues and it has been a battle to run comfortably. So the run this morning was all about slow and steady. I wanted to take time to enjoy the weather and all the things that were happening around me. I’m about 8 weeks out on my first half marathon of the year and I’m feeling nervous but comfortable. My training is where it should be right now and in the next few weeks I will ramp it up for the big day. Anyways, enough about that. Pancakes are a breakfast staple in my house on weekends since the weekdays are often too hectic to make them. Emma often throws it out there and I never can seem to say no. This mornings pancakes were accompanied by some very locally sourced syrup which looked and tasted divine. Although there isn’t a lot to offer nutritionally in pancakes I have to say, I don’t really care. It’s one of the few things I just let my kids have because pancakes are a part of childhood. They make kids happy. And when there are little chocolate chips floating around in them, well, that’s even better.
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons unsalted butter, melted
1 large egg
1 tablespoon butter for the pan
Maple syrup of course *chocolate chips optional
1. In a small bowl, whisk together all of your dry ingredients.
2. In a medium bowl, whisk together milk, butter and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
3. Heat a large pan (nonstick or cast-iron) or griddle over medium. Place your tablespoon of butter in the pan and allow to melt.
4. For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large pan).
5. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a spatula, and cook until browned on the underside, 1 to 2 minutes more. Serve warm, with desired toppings.