sunday morning pancakes

Years ago, when I moved into my first apartment, I splurged on a double griddle pan from Crate & Barrel. It fit snuggly over two burners on my tiny, old, New York City stove; despite filling the kitchen with smoke and sounding the fire alarm with each use, the pan was well loved. I would use the grill side for vegetables, fish, and burgers, and the griddle for Sunday morning pancakes.

In the past 7 years or so, I have experimented on my trusty griddle with a variety of pancake recipes: whole wheat, gluten-free, ricotta, peanut butter, banana, coconut, and more. The recipe below is a tried and true favorite. I have found that oat is my preferred whole-grain flour as it yield more tender product then wheat or other varieties. If you would like to make them gluten-free, Bobs Red Mill makes a gluten-free oat flour. Or, feel free to use any flour you prefer.

You can also experiment with flavors; sometimes I will add cinnamon, cardamom, or cacao to the dry ingredients: you can also add in fruits or nuts of your choosing. This weekend I plan on making a pumpkin variety.

I store leftover pancakes in my fridge and will top them with almond butter and bananas for a quick snack. Or if they last long enough, reheat them Monday morning to start your week off right.