Breakfast by Dad: Pancakes Two Ways
Andy here, founder of Eat Y’all. A heads up for all you dad’s out there: Mother’s Day is coming up. Meaning, it’s a great time for us Dads to step up. What follows is an easy-to-follow Mother’s Day breakfast plan to get you in the good graces of the love of your life. Plus, it’s all cooked on ONE griddle, and fairly quickly.
Best of all, since our mother is gluten-free these days, I’ve perfected two pancake recipes at our house – one for the gluten-loving and one for the gluten-free.
First up, my home run regular pancake recipe. It’s pretty simple.
Andy’s Home Run Pancake Recipe – Original
Serves 4 hungry or 5 moderately hungry family members
- 1 cup flour
- 2 Tablespoons baking powder
- 1 teaspoon salt
- 1 Tablespoon granulated sugar
- 1 cup milk (any dairy milk will work!)
- 1 egg
- 2 Tablespoons melted butter (the real stuff!)
- 1 teaspoon pure vanilla extract (again, use the real deal)
Mix all the dry ingredients. Mix all the wet ingredients. Then combine the two and stir until batter is moist, but don’t overstir.
Sometimes I toss a splash of extra milk in there to stretch the batter a bit, depending on how many we need to serve or if it seems too thick to pour (which can happen if your egg wasn’t big enough or the weather is too finicky or you packed the flour in the measuring cup. Don’t do that.)
These pancakes will be fluffy and filling – a little something to stick to your ribs. Speaking of, sticking – stick those pancakes somewhere to keep them warm. I like to preheat the oven (300 degrees) and then turn it off right as I stick them in. The pancakes will stay warm this way while you cook them all in batches and then cook the bacon.
Bacon goes next. It’s funny how fast that bacon can cook on the hot griddle. We like ours crisp around here, so keep the heat on and use a bacon press to get them to cook just a little faster. It also makes for a little healthier bacon (oxymoron???) to cook it a little longer. Then drain the bacon on a paper towel and stick it in the oven, too.
Before that bacon gets off the griddle, I like to have about four eggs beaten with a splash of milk (1/3 cup or so). Take a moment to quickly (and carefully – it’s hot!) mop the griddle up of some of that extra grease. I’m not trying to be a health nut, but I also don’t want to get too much EXTRA grease in me either. But we do like the flavor, and you don’t have to salt as much if you use this method. Nice and easy, dump the eggs on the griddle and scramble them up. This part doesn’t take longer than two to three minutes. If you dump them too fast, they’ll run away from you, so go easy, and pour a little at a time on your griddle.
Scramble those eggs up and while those pancakes are still keeping warm in the oven (or microwave will work, too) you should set the table and call the kids.
Don’t forget to pepper those eggs a little with some fresh ground pepper. Around here, every bit of this combo will get eaten.
Before you sit down at the table, fill up the pancake mixed bowl with HOT water and swirl, this way it won’t take much to wash it. Throw out all the egg shells. Put all remaining cooking supplies / ingredients back where they came from. Take a couple of paper towels and wipe the hot grease off the griddle, and you should be fairly tidy. This effort at cleanliness combined with a brilliant Mother’s Day breakfast is usually enough to get a hall pass to not have to put the finishing touches on the kitchen. A pile of fresh local strawberries, a pat of real butter and a drizzle of maple syrup or local honey on top of the pancakes also works to insure that hall pass! A hot cup of coffee, fresh juice or a mimosa – chilled champagne with a splash of orange juice – will definitely seal the deal!
Menu Modification: Rockstar Gluten Free Pancake Recipe
And in case mama or anyone else in your household is gluten free, there’s no need to skip the Pancake Breakfast! I’ve developed a rockstar version of my original pancake recipe – and it’s just as great as the original, in our opinion. It’s all we eat around here these days!
- 1 cup, heaping of Two Brooks Farm Brown Rice Flour
- ½ teaspoon granulated sugar
- ½ teaspoon cinnamon (optional)
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 2 Tablespoons melted butter
- ½ teaspoon vanilla
- 1 large egg
In a large glass bowl, add milk and microwave about 30 seconds to remove the chill from the milk. Whisk in melted butter and vanilla. Add egg and beat well. In a separate bowl, combine all dry ingredients. Then add the milk mixture to dry ingredients. Mix in well, but don’t over mix. It’s ok to have some small lumps. The batter for gluten free pancakes is thinner and plain different than regular pancakes, so don’t let that concern you.
Griddle should be medium heat and produce a sizzle when the batter hits. Bubbles should form quickly. If the pancakes cook extra dark, reduce heat.
Here’s one sweet breakfast bonus for you – it’s one of my favorite treats over pancakes, waffles or a hot biscuit. In the bowl where you melted your butter, add another pat of butter and melt. Add an equal amount of maple syrup or honey. Use a fork and mix well. This combo makes the most amazing drizzle over a pancake stack!!
Editor’s Note: I’m not saying this will always happen, but this plan – if followed precisely – can be executed without waking a sleeping mother, until just before the food is ready to hit the table. It may start your weekend off in a pretty good way if you can pull it off without wrecking the kitchen – maybe even surprise her by doing this on Saturday instead of waiting until Sunday. Message me and let me know your questions. Ladies, feel free to email this post to the man in your life. Maybe you’ll get lucky next weekend…. and get to sleep in!