saturday morning breakfast

there is something magical about saturday morning breakfast. i think it’s a combination of that weekend-i-don’t-have-to-get-up-today feeling and a memory of the happy younger days when saturday morning breakfast meant either pancakes at the diner with my dad, my friends, or both. to this day, even, dad frequently drags me out to the local greek-owned establishment for a plate piled high with chocolate chip silver dollar pancakes with a hot chocolate and a tall glass of sprite (i have this craving for carbonated beverages in the morning).

this morning is my first sleeping-in saturday in something like a month, and although i originally planned to celebrate this feat by being virtuous and going to a yoga class, the comforts of my bed came in first and i slept through the class, leaving me with a perfect excuse to indulge in a saturday morning breakfast.

well, that and the pint of blueberries and open container of buttermilk in the fridge.
one and one makes two and before i knew it, i was whipping up a batch of buttermilk silver dollar pancakes. i did, however, try a new recipe, pulled from beth hensperger’s bread for breakfast.

i had barely enough time to notice that the recipe used a LOT of baking powder and baking soda before the batter had puffed up like a pillow, all light and fluffy and full of air. i used a mini ice cream scoop to get a few tablespoons’ worth of batter per pancake and plopped it on a griddle. to my amazement, the cakes didn’t flatten out or bubble up or spread across the surface.

here’s the thing about air, though, and it’s that it doesn’t taste like much of anything. even with the buttermilk and the cornmeal and the blueberries, i wasn’t getting a lot of flavor. maybe it’s because the pancakes of my youth were more of a bisquick variety...

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