One of the perks of being married to an intern is that you find that he has Monday off on Sunday night. Some might find this a bit of short notice from an employer and get annoyed but when you have as little time off and no expectation of getting the Monday off just becuase you worked through the weekend, it’s fucking awesome.
So yesterday morning, instead of writing my blog, I made Monday brunch for SC and me.
I’d already planned on trying a pancake recipe from Gilt Taste that called for a whole stick of melted butter. How deliciously gluttonous! And I paired it with my prego breakfast fave, berry smoothie.
And besides who makes pancakes on a Monday morning but unemployed pregnant women whose SCs suddenly have the day off?
I should probably let you know that the whole stick of butter idea seemed appealing at first. Just so much more decadent then Martha Stewart’s and more butter heavy than even Paula Deen’s (although hers comes with chocolate chips and cinnamon whipped cream). But a whole stick proved to be too much. The first several bites were amazing, but then I wanted to throw up. And the whole teaspoon of salt was also too much. Half will do. Granted, I’m prego and overeating anything makes me nauseous. But it was too heavy even for buttuh luvin’ SC.
I would scale back next time to half a stick. ‘Cause let’s face it, Martha knows best.
Best Pancakes Ever (Adapted from Gilt Taste)
Serves 1 or 2
1/2 stick butter (and more for cooking the cakes)
1 cup milk
1 tbsp peanut oil or vegetable oil
a cup flour
4 tsp baking powder
4 tsp of sugar
1/2 tsp of salt
1/2 cup of chopped walnut
1 rip banana
Lots of real maple syrup
Melt butter. I just cut it up into 1/4″ pats, put it in a bowl and microwave it for 15 to 20 seconds. Make sure it’s not too hot.
I also like to bring the egg to room temperature. Super easy to do by just soaking the egg in lukewarm water for 10 minutes. And for this recipe, also warm up the cup of milk in the microwave for 30 seconds. This way the melted butter doesn’t get shocked from cold egg and milk and solidify.
Whisk together milk, egg, and peanut oil, then add the butter.
In a small bowl whisk flour with baking powder, sugar, and salt. Whisk that into the milk mixture just until it’s combined. Add a bit more milk if you think it’s too thick.
If you’re a batter and dough monster like SC, taste it.
Skim a good pan with butter and pour in some batter. The size is up to you; sometimes I make them tiny and enjoy them like soft cookies, sometimes I make them ludicrously large and pretend I’m a Lilliputian. Watch as the bubbles appear in the batter, grow larger, and then pop and vanish. When they’ve all popped, carefully flip the pancake and cook the other side.
Rush the pancakes to the table as each one is finished. Served with more butter and real maple syrup warmed in the microwave for 15 seconds.
Best Berry Smoothie Ever
1-1/2 cups frozen mixed berries
3/4 cup pineapple juice
1 ripe banana
5 heaping tablespoons of low-fat vanilla yogurt
Put everything in a blender, blend, and serve.
For more photos, go to Flickr.