In Italy, Sunday lunch is the tradition; in America we usually eat a Sunday brunch. Where I live in Emilia-Romagna Sunday lunch usually entails of at least two hours at the table surrounded by family and extended family enjoying: erbazzone, chunks of Parmigiano Reggiano cheese with balsamic vinegar, and homemade bread for an appetizer; tortelli verdi or pumpkin tortelli for the first course; meat or fish, like baked sardines, marinated anchovies or John Dory with capers and tomatoes for the second course; various sides like sautéed spinach or borlotti beans and of course dessert: either a homemade tiramisù or pastries and artisanal gelato :: gelato artigianale.
In America, we look forward to a relaxing Sunday brunch either eaten in a nearby restaurant :: ristorante or in our pyjamas at home. Although my family is quite fond of many of the typical brunch items: poached eggs, scrambled eggs, muffins, coffee bread, apple or pear crisp, our favorite food to eat for Sunday brunch are pancakes.
As a child, each Sunday I would always wake up to the smell of bacon frying in a skillet and I would see my dad with a spatula in hand flipping giant pan-sized pancakes. The size and thickness of pancakes are a personal choice. For a thick fluffy :: soffice pancake, go lighter on the liquids; for a thin moist pancake, the batter should be quite runny. If the batter sits for awhile, it will start to become more dense, which you can easily thin out again with a splash of water or milk.
100% pure maple syrup
Honey :: miele
Banana and walnuts
Strawberries, blueberries, or raspberries
Natural peanut butter
You can also make savory zucchini and pesto pancakes or even a fancy pancake cake. The options are truly endless. What are your favorite flavor combinations? Leave a comment below!
- 1 cup milk
- 1 tbsp apple cider vinegar (or white vinegar or lemon juice)
- 1 cup (125g) whole wheat flour (or all-purpose)
- 2 tsp (8g) sugar
- 1 tsp (4g) baking powder
- ½ tsp (3g) baking soda
- ½ tsp (3g) salt
- 1 egg
- 2 tbsp melted butter
- butter for greasing the pan, as needed
- In a small bowl, combine the milk and vinegar and let sit for 5 minutes.
- In a medium sized bowl, combine the whole wheat flour, sugar, baking powder, baking soda and salt. Mix well.
- Add the the melted butter and egg to the milk and vinegar mixture and mix well. Combine the two mixtures and stir until just combined, lumps are fine. For a thin pancake, the batter should run off the spoon. If it is too thick add a splash of milk. (O leave it as is if you prefer a thick pancake.)
- Heat a large skillet over medium heat and add a small knob of butter rotating the skillet so that it covers the bottom. Using a ¼ cup (59ml) measuring cup or ice cream scoop, measure out the batter and pour it in the skillet. Depending on your pan size, you’ll be able to fit 2-3 pancakes at a time.When lots of bubbles form on the top use a spatula to peek underneath. If the bottom is golden brown flip the pancake. Do not press down on the pancake with the spatula. Cook for another 1-2 minutes until the bottom is golden brown.
- Add another small knob of butter and repeat these steps until you have cooked all nine pancakes.
- Serve the pancakes with with maple syrup, honey, fruit or whipped cream.