breakfast can be this good.

I love weekend mornings. They can be leisurely and relaxing and everything just seems better with a second cup of strong coffee. A short stack of pancakes also keeps that smile on your face just a bit longer too. A fluffy & almost ethereal short stack of spicy chocolate pancakes? Well, I think you've got the makings for a perfect day!

Don't worry, these aren't sweet pancakes, so feel free to add liberal amounts of maple syrup to your pancakes! A touch of sweetened whipped cream certainly wouldn't be out of line, either.

cinnamon chocolate pancakes
1 c flour
1 t baking powder
1 T sugar
1/4 t salt
3 T cocoa
1 t cinnamon
1/2 c milk
1/2 c vanilla yogurt
1 egg
1 T melted butter

1. In a large batter bowl, mix together the first six ingredients until well incorporated.

2. In a large measuring cup, mix together the last 4 ingredients. Add the wet ingredients into the dry and lightly mix together with a fork. The batter should still be a bit lumpy and you don't want to over mix.

3. Cook on a hot, lightly oiled griddle, using about 1/4 cup of batter for each pancake. Cook until bubbles begin to form and the pancake is slightly brown on one side and around the edges; flip.

Makes about 4 fluffy pancakes. Serve with maple syrup.

wednesday morning pancakes

On weekday mornings, breakfast is usually a simple affair. Toast and peanut butter, a bowl of cereal or some hot oatmeal. Not this morning. I woke up this morning with an urge to make something more exciting. I wanted pancakes but not the pasty from a mix kind! I didn't have any milk but I didn't let that deter me. I made up this recipe for Cornmeal Pancakes based on what I had and they turned out wonderfully. Cornelius and I loved them, so I'll definitely be making them again.

cornmeal pancakes
1 c cornmeal
½ c flour
1 t baking powder
½ t salt
1 T sugar

Mix dry ingredients together in a small bowl. In a larger bowl mix together the following:

1 large egg (my egg was free range & gigantic with double yolks!)
1 1/3 c c yogurt (I used vanilla)
¾ water (or milk)
2 T melted butter

Once the wet ingredients are well mixed, add the dry ingredients and whisk together. Prepare pancakes as usual. Top finished pancakes with maple syrup or be crazy like Cornelius and top with rhubarb jam.

dutch breakfast

A few months ago, I came across a dutch pancake recipe on orangette's food blog (via not martha) and I was eager to try making myself. The only thing holding me back was the fact that the only cast iron pans I owned was a teeny-tiny 3 inch pan that I used to toast nuts with and my La Cruset grill pan. Neither would work for this recipe. Fast forward to post-wedding gift bounty and our lovely new 8" La Cruset cast iron beauty.

Below is the recipe how it appeared on Orangette's page. I used about 2T of butter and not 4T (or 6T) and it still came out buttery and delicicous. I definitely recommend using the lemon juice and powdered sugar as a topping and no, we didn't add more butter to top it all off. The recipe made enough for two 8" pans worth. Cornelius' comments: "Marvelous! Can we have this everyday?"

Jimmy’s Dutch Baby Pancakes

Jimmy likes to make his babies in two 6-inch cast-iron skillets, but you can also make this recipe in a single 10- or 11-inch one.

For the pancakes:
4 Tbs unsalted butter (or, if you’d prefer to try it as we did with today’s happy butter accident, try using 6-8 tablespoons, and then do not add clarified butter when serving)
4 large eggs
½ cup all-purpose flour
½ cup half-and-half

For the topping:
4 oz clarified butter (or, if you’re not into clarifying, simple melted butter will do)
Juice of 1 lemon
Powdered sugar

Preheat the oven to 425 degrees Fahrenheit. Divide the 4 Tbs butter between two 6-inch cast-iron skillets, and melt it over low heat.

In a blender, whir together the eggs, flour, and half-and-half.

Pour the batter into the skillets over the melted butter. Slide the skillets into the oven, and bake for 25 minutes.

Remove the puffed pancakes from the oven, transfer them to a plate or shallow bowl, and pour on clarified butter, sprinkle on lemon juice, and dust with powdered sugar. Serve immediately.