My son is not a morning person.
He lazes in bed ’til the last possible moment; grunts his way to the shower; clods downstairs for breakfast; says nary a word while drinking his coffee.
He’s 13. (Oy.)
These, however, get him up: Whole wheat pancakes, tenderized with sour milk and sweetened with a dash of honey. They’re nutty and airy, yet substantial enough that I feel good giving them to him for breakfast.
Now if he’d just smile while he eats them …
Morning Pancakes (from Melissa Clark’s “Cook This Now”)
Because I rarely keep buttermilk in the fridge, I made these pancakes using sour milk: Place 2 tablespoons distilled vinegar in a glass measuring cup; add enough milk to measure 2 cups. Let sit for a minute or two.
- 3/4 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt (I use regular table salt; kosher makes the cakes too salty for my taste)
- 1 egg
- 1 tablespoon honey
- 2 cups buttermilk
- 3 tablespoons unsalted butter, melted
Preheat a griddle or pan over moderate heat.
In a large bowl, whisk the first five ingredients.
In a smaller bowl, whisk the egg, honey, buttermilk and butter.
Add the wet ingredients to the dry and stir just until combined.
Spoon quarter-cups of the batter onto your hot griddle. Flip the pancakes once bubbles appear on them and the edges look dry. Finish cooking on the other side, then serve with syrup, fruit and whatever else will wake your family up.