Sunday Morning Pancakes

Caroline and I make pancakes every Sunday morning. It's a ritual we've had since she began eating solid foods, more than two years ago. I assembly the ingredients and (with a little bit of help from me) Caroline does everything else: cracking the egg, measuring flour, sugar, baking soda, salt, butter, and buttermilk. We take turns stirring the batter and then let it rest for about 30 minutes before we pour it into circles on the hot griddle. Sometimes we add blueberries or thinly sliced apples to the pancakes. My friend Woody told me that when small bubbles begin to form and pop on the surface of the pancakes and the edges begin to dry out, they are ready to flip. The pancakes are resting now. In another 20 minutes, we'll eat them with real maple syrup.

Ingredients: 2 cups whole wheat pastry flour, 1 teaspoon baking soda, pinch of salt, 2 tablespoons white sugar, 2 large eggs (slightly beaten), 2 cups buttermilk, 2 tablespoons melted butter. Optional: blueberries or other fruit.

Directions: Combine dry ingredients in a bowl. Combine wet ingredients in a separate bowl. Add wet ingredients to dry ingredients and stir until just moistened (the batter will be a bit lumpy). Let sit for at least 30 minutes. Have a hot griddle ready. Pour batter onto griddle using a 1/4 cup measure or small ladle. Add blueberries or other fruit. Flip each pancake over when edges begin to dry out and small bubbles forme on the surface begin popping. Cook until golden brown on both sides. Serve with real maple syrup.