You would be very, very hard-pressed to find someone who doesn’t look forward to a good weekend brunch. Those who work 9 to 5 jobs, in particular, know that weekends are the time to sit back and savour something decadent, as opposed to what many of us are guilty of during the week: grabbing whatever is the quickest on the way out the door.
While there is no shortage of fine brunch establishments here in Toronto, you can often find yourself facing oppressive line-ups at peak brunch times — especially as the weather begins to warm up. That is why it is so essential to practice and perfect your own brunch-making abilities, so you can whip up your own luxe eats over the weekend (or really, any time the mood strikes).
Pancakes will always be a universally beloved brunch item, and lucky for you, one that’s relatively easy to prepare at home. This is a go-to recipe you will find yourself making for weekend brunches again and again — and maybe even if you’re out of options for dinner as well. Not a fan of bananas? Substitute for 1 cup of fresh blueberries, if those more suit your taste.
- 1 cup all-purpose flour
- 2/3 cup whole wheat flour
- 1/4 teaspoon salt
- 2 1/2 teaspoons baking powder
- 2 tablespoons white sugar
- 1/2 cups buttermilk
- 2 small ripe bananas, finely chopped
- Mix the all-purpose flour, whole wheat flour, salt, baking powder and sugar together in a bowl. Stir in the bananas (or blueberries) and the buttermilk.
- Pour the batter into a pan or griddle over medium-high heat. For optimal size, try to use about ¼ cup for each of your pancakes.
- Brown the pancakes on each side, and serve hot with maple syrup!
Thanks to All Recipes for the recipe and the imagery!