For me, pancakes are a leisure symbol.
Not a status symbol, but a leisure symbol.
By that I mean, that in my head I equate pancakes with slow weekend mornings. The kind of mornings when you wake up naturally with the sun and lie in bed daydreaming.
The kind of morning where you snuggle your little dog and kiss your husband’s nose in an attempt to wake him up (because he never wakes up before you do) and spend a good 30 minutes doing anything but starting your day.
The kind of morning that lasts until mid-afternoon, so washing a cast iron skillet, a huge mixing bowl, and numerous plates, spatulas, and utensils is no need to feel overwhelmed and pressed for time.
The kind of morning that is brisk enough for a fall-themed breakfast and beautiful enough to push that run off until later in the day. You have plenty of time and beautiful weather, so what’s the rush?
The kind of morning made for pancakes.
1/2 cup rolled oats
2 teaspoons baking powder
1 Tablespoons sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 large egg
1 cup almond milk
2 large/3 small pears with skin, chopped into 1-2 cm thick chunks
oil or non-stick spray
In a large mixing bowl, combine flour, baking powder, sugar, salt and spices. Stir to mix well. Beat the egg in a separate small bow. Add the egg and milk. Mix well.
Heat a pan on the stove top on medium heat. Put about 1/2 teaspoon of oil onto the pan for each pancake or spray the pan with non-stick spray before cooking each pancake. Use a 1/3 cup measuring cup to scoop the dough onto a skillet or pan that is heated to medium low. Cook until bubbles begin to form on the surface of the pancake (about 2 minutes), then use a spatula to flip. Cook an additional 2 minutes, or until you can easily slide the spatula under the pancake without any dough sticking to the spatula.
Repeat until all of the dough is used. Keep cooked pancakes in a warm oven until ready to serve.
Any kind of milk can be used.