In our home it is tradition to get breakfast in bed on your birthday. Flowers included. Today I enjoyed preparing this tradition for a special someone soon to leave the nest.
Do you have special food traditions around birthdays in your home?
Source: The Canadian Living Cookbook
These fluffy, light pancakes are easy to make. If batter is slightly too thick, add a little water or milk. To make blueberry pancakes, stir in 1 cup blueberries, mixing with as few strokes as possible or just put them strategically on top of the batter as soon as it is poured onto the pan. I like to use my Starfrit crêpe pan for cooking the pancakes. It has just the right sizzle.
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon granulated sugar
1/2 teaspoon salt
2 cups buttermilk
2 tablespoons butter, melted
Mix flour, baking powder, baking soda, sugar and salt. In separate bowl, beat together eggs, buttermilk and melted butter. Add dry ingredients to liquid, mixing until almost smooth (disregard small lumps).
Heat skillet or griddle over medium heat; brush with oil or unsalted fat. Pour batter onto griddle using about 1/4 cup for each pancake. When underside is brown and bubbles break on topside (after 1 1/2 to 2 minutes), turn over and bake 30 to 60 seconds longer or until second side is golden brown. Serve hot, with butter and maple syrup. Makes 12 pancakes (or 36 small).
Yield: 12 pancakes (or 36 small)