Chris started working at Google two weeks ago. Google is a workplace paradise, where bidets abound, shuttles pick you up from home, there are “napping pods,” and employees enjoy endless options of free gourmet food. Let me Oprah voice that last bit for you: FREE GOURMET FOOOOOOOOOOOD!!!
With my penchant for melodrama at an all-time high, I was convinced that Chris and I would never eat a meal together again for the rest of our lives. Please note: our dinners together have not changed even the smallest bit, but I have a tendency to blow things out of proportion, especially when I’m competing for mealtime with battalions of world-class chefs. To make me feel better, Chris suggested that we start a tradition of making a big brunch together every Sunday morning.
I loved this idea, and stopped cryeating plain peanut butter with a spoon as soon as he suggested it. For our first Sunday brunch we found a recipe for the pancakes we ate at the Breakfast Club. Chris isn't into pancakes, but he loved these. I've translated the recipe to American cookery, but you can find the original recipe here.
The Breakfast Club Pancakes
makes a dozen pancakes
1 1/4 cup all purpose flour
1 tsp salt
2 teaspoons baking powder
1 teaspoon baking soda
2 cups + 1 tablespoon milk2 large eggs
1 1/2 cups + 1 tablespoon oats
2 tablespoons vanilla syrup (e.g. this)
2 tablespoons melted unsalted butter
2 tablespoons fresh lemon juice
Whisk together flour, salt, baking powder, and baking soda in a large bowl.
Add milk and eggs and whisk until smooth.
Add the remaining ingredients and whisk again until as smooth as possible.
Cover the bowl and chill overnight (or a minimum of two hours).
To cook the pancakes, put the stove on medium-high heat, melt butter onto pan,
and pour ¼ cup of batter per pancake. Cook until puffed up and golden.
Stack up the pancakes and top with real maple syrup and berries.
For whipped cream, mix maple and vanilla into cream to taste, and dollop on top.