District Dish: Sunday morning pancakes for one

Written by Emma Pilger. Photo courtesy of Unsplash.

One of my favorite parts of the weekend is sleeping in on Sunday morning and taking the time to make myself a big, delicious breakfast before starting my day. Cooking is a perfect way to slow down and focus your energy on something relaxing and creative, which is why cooking on a Sunday morning is so beneficial. When Sunday breakfast comes to mind, you may think of dishes such as eggs benedict or quiche. But my go-to Sunday breakfast is simple and classic: homemade pancakes.

Now, I know that pre-made pancake mixes are quick and easy, but do me a favor and save your Bisquick for another time. Homemade pancakes are superior and surprisingly easy if you have the ingredients. Plus, you don’t need a large quantity of each ingredient since you’re most likely cooking for yourself. The key to a perfect Sunday morning breakfast is to make something delicious while still prioritizing simplicity and minimal effort, which is why we’re keeping the serving size low for this pancake recipe.

Pancakes are my favorite classic because of all the toppings you can use. This is where you can be creative and switch things up. The options are nearly limitless– berries, chocolate chips, fruits and even bacon are all great toppings for homemade pancakes. My personal favorites are blueberries and lemon zest, which are included in the recipe below.

Ingredients:

¾ cup all-purpose flour

¾ tsp baking soda

1 tbsp granulated sugar

⅛ tsp salt

½ cup milk (or any milk alternative)

1 large egg

1 tbsp melted butter

¼ tsp vanilla extract

Optional toppings:

½ cup blueberries

The zest of a half of a lemon

1 tbsp lemon juice

Butter

Maple syrup

Serving size: about 3-4 pancakes

Instructions:

Using a whisk or fork, mix the dry ingredients together. In a separate bowl, mix the wet ingredients together, then add the wet ingredients to the dry ingredients. Mix well until fully combined. Next, add the blueberries, lemon zest and lemon juice to the mixture. Stir well. Then let the batter rest for five minutes.

Heat a pan on medium and spray with cooking spray to avoid sticking. Once the pan is hot, add ¼ cup to ⅓ cup pancake batter and cook until bubbles appear, then flip. Repeat until the batter is gone. Top with butter and maple syrup.