Long before I had children, I envisioned myself waking my little babies up from 12 hours of sound sleep, and welcoming them to the day with a freshly made stack of pancakes and fresh squeezed orange juice. I would have my teeth brushed and be dressed (with makeup no less) for the day. Then I had children. The reality is that they wake up long before I do. (6 am is just too early if you ask me.) And I usually wake up to one of my 3 babies about 3 inches from my face demanding to be fed. I get my whits about me, and scuffle to get my glasses and head into the kitchen. I do make them pancakes, but I have learned a few tricks to make a weekend breakfast a little more attainable and a lot less offensive for the night owls. You know who you are.
- Make the pancake batter ahead of time. I like to do it right before I go to bed. This recipe needs to sit overnight. I make a double batch and keep it in the fridge until morning.
- Set the breakfast table the night before. At the very least, set out the plates and fork ahead of time. Breakfast is the hardest meal to make in my opinion. Everything needs to be hot and served all at the same time. Not an easy task. But if you get everything ready beforehand, it makes getting breakfast on the table a whole lot easier.
- Pour the juice and milk into glasses and they will be ready to go when you sit down to eat. Fill the coffee maker with coffee and water and turn on when you wake up. Get out the mugs and spoons.
- Have the kids help you. They love to whisk. They can help serve and clear the table.
1 1/2 cups flour
3 Tablespoons sugar
1 3/4 teaspoons baking powder
1 teaspoon salt
3 Tablespoons melted butter (cooled)
1 1/2 cups buttermilk
about 1/2 cup whole milk for thinning the batter
pure maple syrup
Pour the liquid ingredients into the dry ingredients. Whisk until the batter is just combined. It is okay if it is a little lumpy. Cover the batter and keep in the fridge overnight. I like to use a pitcher with a lid, it makes pouring the batter into the pan so much easier.
The next morning, take your batter out of the fridge. Start slowly and whisk in some whole milk. Add enough milk to get the consistency that you like for pancakes. I made this batter fairly wet, and it resulted in a thin and delicate pancake. It was a nice change from the super thick ones. Preheat a skillet or griddle, and set to medium to medium-high heat. Cook on the first side until you see bubbles rise to the top of the pancake. About 2 to 3 minutes. Flip and finish cooking the other side. You can keep them warm in a 250 degree oven on a baking sheet, or serve them right away. Top with sliced strawberries and pure maple syrup.
recipe adapted from My Father’s Daughter.