My granny always told me to be grateful for small things.
This time next week, the Christmas gifts will have been opened, bellies will be returning from a distended state and your trees will begin to lament of their end of days, whether that is Jan. 1 or April 1—you know it happens.
This coming week is the time to invite friends and family over for a pancake breakfast. Yes, there are plenty of mixes out there that serve the purpose of a quick and dirty pancake, but there is something to be said about making pancakes from scratch.
You can add a little more love and attention (like leftover mashed candied yams, cranberry sauce or bananas and chocolate chips) when you make pancakes from scratch, and you know every ingredient in it, too.
Here is a recipe that I use when I am in the mood to show my love. You might have to double the recipe to satisfy the masses.
1 cup all-purpose flour (use a dry measure, level)
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons unsalted butter, melted or vegetable oil
1 large egg
1 tablespoon vegetable oil
Assorted toppings like butter, maple syrup, confectioners’ sugar, honey, jams, preserves, sweetened whipped cream or chocolate syrup
Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder and salt; set aside.
In a medium bowl, whisk together milk, butter (or oil) and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
Heat a large skillet (nonstick or cast-iron) or griddle over medium.
Fold a sheet of paper
towel in half and moisten with oil; carefully rub the skillet with the oiled paper carefully with a thin spatula and cook until browned on the underside, one to two minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil and keep warm in oven. Continue with more oil and remaining batter. (You’ll have 12 to 15 pancakes.) Serve warm, with desired toppings.
Add some eggs, bacon, sausage, stewed fruit, coffee, tea and, of course, a sparkling beverage like a mimosa or bellini. Et voilà, a holiday breakfast or brunch is born!
A very merry Christmas to all and to all thanks for reading!
Kysha Harris is a food writer, culinary producer, consultant and owner of SCHOP!, a personalized food service offering weekly and in-home entertaining packages. Questions? Comments? Requests? Feedback? Invitations? Email her at kysha@iSCHOP.com, follow her on Twitter and Instagram @SCHOPgirl, on Facebook www.facebook.com/SCHOPnyc or chat with her on Instant Messenger at AskSCHOP, Monday-Friday, 6-8 p.m. For even more recipes, tips and food musings subscribe to her blog at www.talkingSCHOP.wordpress.com.