Easy Like Sunday Morning...And Mom Muse's Pancakes

Just a few sewing thoughts and my mom's pancakes on this gorgeous Sunday morning...

First, thanks for all the comments on my sewing spat with myself. Fear not! My Better Judgement knows when she is beaten; I'm in no danger of sewing cake. I'm much happier when I sew the super fun or very fitted garments that I couldn't buy and focus on learning and using good techniques. It means that my output is lower, but my happiness is higher. Do you also go through a moment of sewing introspection when you see all the beautiful things other people are sewing, like I did at MPB day?  Do tell!

Next, all my sisters have reported in. The verdict is that the wax cloth wrap skirts fit very well. So, I'm adding a Pattern Review for KS2954 as well as the S5151 tote bags.

And just in case you think that the quietness on the blog reflects inactivity in the Craft Lounge, I'm planning to update you on my self-drafted pencil skirt muslin this week. Also, I've been watching Sew Better, Sew Faster: Garment Industry Secrets on Craftsy and am in the middle of 3 knitting projects. I've also been on a mini fabric and pattern bender. So, there's a lot going on, just not a huge amount to tell at this point. 

Now, on to breakfast!

My mom would be the first to say that she is not the world's best cook. For her, it was a chore to feed a family with five kids every night. That said, she totally aces the two most important meals of the day: breakfast and dessert.

Growing up, we had pancakes for breakfast almost every weekend. To this day, I'm always disappointed with any others. No matter how nice the restaurant, it's always a let down. My mom owns pancakes. When I want pancakes there is no choice but to make them using her recipe. Here it is:

Good Housekeeping Pancakes a la Mom Muse
1 1/4 c flour (5.3 oz)
2 1/2 tsp baking powder
2 Tbsp sugar
3/4 tsp salt
1 egg
1 1/4 c milk
3 Tbsp oil or melted butter

Whisk together dry ingredients. Mix together wet ingredients. Add wet to dry and stir just to combine. There should be lumps. Let batter sit for 5 minutes while you preheat a pan or griddle on medium. Cook pancakes (I like silver dollars, but any size works) in a little butter or oil, flipping once when the edges become a bit dry and there are lots of small bubbles at the edges.

This is an incredibly easy recipe. The real secret is not the ingredients, but the technique. First, leaving lumps and letting the batter rest so the baking powder begins to act and the wet ingredients begin to hydrate the dry yields a moist, fluffy pancake. You will notice that the batter thickens as it rests. This is what you want.

Blueberry Banana version: not perfectly round

Second, you really do want a medium heat and a pan that has been pre-heated. Too cool and the pancakes don't set and run all over and get flat. Too hot and the outside scorches before the middle is done. It's a bit of a Goldilocks-esque just right temperature. You can find it by heating your pan and then dropping a few drops of water onto it to test the temperature. At the right temperature, the water will sizzle and dance for 10-20 seconds. This is called the Leidenfrost effect.

You can add any kind of fruit or other add in to this batter. This morning's variation was blueberry and banana, which is one of my favorites.  The only thing to note is that the pancakes will be a little less fluffy with mix ins.

I prefer silver dollar pancakes, but you can make them whatever size you want. And, if you are like Phin, you will go poking around in the freezer to find some bacon, sausage, ham, or all three.

I hope you are having an equally nice Sunday!