Do you have fond memories of waking up to the smells and sounds of your favorite breakfast?
Was it bacon crackling away on the stovetop? Scrambled eggs swirling in the pan? The slap of the pancake turning over and releasing the soft, sweet smell of bread into the air?
I don’t know when it happened.
I couldn’t tell you the time or the day.
Maybe it happened slowly. Slowly, one of us started to sleep in a little longer. And then the other, and finally the other. And the family Sunday Breakfasts became less and less frequent. We didn’t even notice.
We grew up, yes.
We got jobs. We spent time on our schoolwork. We spent late nights with friends. All these things made sleeping late on Sunday a necessity. But when we were all sleeping in, who was there to eat Dad’s scramble eggs? Who was there to eat Mom’s cute egg-in-a-holes?
Nowadays, our family brunches are planned affairs, usually for holidays. Alarms are set. Outfits are planned. Bleary-eyed young adults drag themselves out of bed.
That’s okay. Maybe its more difficult now to spend time together around breakfast. We do it in other ways. When I have a dessert fresh from the oven, you can guarantee there’ll be 5 at the table. And one underneath, waiting to lick the bowls.
Maybe one day soon, we will all wake up (to alarms) on a Sunday morning, and eat breakfast together for no special reason at all.
Who am I kidding? Of course there is a special reason. We are a family, and we are so lucky to have each other.
Fluffy Buckwheat Pancakes
Author: Palette Dining
Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Update 5/7/13: In the original recipe, I suggested whipping the egg whites separately to create a fluffy texture. I have since made these pancakes numerous times without whipping the egg whites, and they’re just as fluffy. The buckwheat flour must be the cause! I have updated the recipe accordingly.
- ¾ cup milk of choice (I used unsweetened almond)
- 1 egg
- 2 TB unsweetened applesauce
- 1 tsp vanilla extract
- 1 cup buckwheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp sugar
- In a medium sized mixing bowl, combine egg, milk, applesauce, and vanilla extract. Whisk to combine.
- In a larger mixing bowl, sift together buckwheat flour, baking powder, baking soda, and sugar.
- Add the wet ingredients from step 3 into the flour mixture. Whisk to combine.
- Drop the batter onto frying pan (spray pan if necessary), and flip when bubbles start to form on the surface. Serve immediately, or freeze with layers of parchment paper in between to pop in the toaster for a quick weekday breakfast.
Buckwheat flour has a very distinct, wonderfully nutty flavour. If you already love the taste of my Whole Wheat N’ Oat Waffles, you’re in luck. It’s a very similar flavour. The flour can be purchased at Bulk Barn or sometimes your local grocery store.