When B cooks, things in the kitchen clatter, bang, sizzle, and there is a lot of movement. I asked him to make pancakes for me this morning. This is how it went. He mixed some things in a bowl, which caused some pleasant soft sounds. Then he poured the batter on the skillet and stood, with his arms crossed, beside the stove while the pancakes cooked, “This is making pancakes,” he said looking at me a little disapprovingly. Well. . . I’d really been craving pancakes for some time now.
Growing up, anything for breakfast other than Cherrios was a treat, and there was nothing better than pancakes. Pancakes in our house were an occasion. My three siblings and I would dance and sing around the living room in our pajamas while my poor mother made the pancakes as quickly as she could. Somehow she even managed to throw a few Mickey Mouse pancakes in there, which brought screams of delight (there were four of us dancing and singing, so we had to “scream,” no sissy “squeals” of delight in our house). I didn’t scream when B made these, but I was really happy. I think they’re perfect for September and a rainy morning in Texas.
Cranberry and Lemon Zest Pancake
- 2 cups flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 eggs
- 1 tablespoon sugar
- 1 ½ cup milk
- 2 tablespoons melted and cooled butter
- 1 cup of dried cranberries
- 2 lemons
- Heat skillet to melt butter, which will be added to the eggs and milk shortly.
- Mixed together the dry ingredients
- Mixed together eggs and milk and then stir in 2 tablespoons of melted butter
- Stir the dry ingredients into the eggs, milk, and butter mixture. Don’t worry about a few bumps in the batter. If batter is a bit thick, add some more milk.
- Grate lemons
- Mix in lemon gratings (save about a teaspoon to sprinkle on pancakes) and about a cup of cranberries
- Heat up skillet
- Pour pancake batter onto skillet (B uses a measuring cup so that pancakes are almost perfect circles)
- Cook on medium until golden brown
- Serve and sprinkle a little lemon zest on top of the pancakes