brunch

Well, hello beautiful!

I mean, is that a beautiful stack of pancakes or what?

I have enjoyed these pancakes twice in the last month – once when I was incredibly hung over and another time when I was not even a little bit hung over. They tasted equally fantastic both of those times. However, if there’s one thing I’ve come to learn in my thirties, it’s that having more than a couple of drinks in one evening is just not worth the pain that follows the next day. And tequila shots are never a good idea. Even if they seem like a good idea at the time, they are not a good idea. Put down the tequila!

Hangovers aside, these buttermilk pancakes really are the way to make your weekend magical. Imagine yourself slowly waking up on a Saturday or Sunday morning, at your own pace, and not to the annoying ring of an alarm. You’re still in your pyjamas. You put on some good tunes, start the coffee. And as it brews, the smell of coffee and magic and rainbows fills the air, and you start to gather the ingredients to make the fluffiest, most tender pancakes you’ve ever made. The recipe is simple – chances are you’ve got everything you need already sitting in your fridge and cupboards. The batter comes together easily, and soon enough you’re spooning it into a hot frying pan, and its sweet aroma is enough to wake the others in the house (furry others included). And before you know it, you’re settling down to enjoy a stack of hot buttermilk pancakes, swimming in butter and maple syrup. Life is good.

In case you haven’t been counting down to the weekend like I have, I’m here to let you know that we’ve only got one more day to go before these pancake dreams can become a reality!

(The Best) Buttermilk Pancakes (adapted from The Food Lab by Kenji Lopez-Alt)

The trick to making these pancakes tender and fluffy is to whisk the egg whites separately and then fold into the pancake mixture. It’s a quick and easy step that makes a big difference. These pancakes reheat well – just store in an airtight container in the fridge and enjoy within a couple of days. Makes about 10 large pancakes.

2 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1 tsp. salt

1 TBSP. sugar

2 eggs, separated

1 1/2 cups buttermilk

1 cup plain 2% Greek yogurt

1 tsp. vanilla

4 TBSP. unsalted butter, melted

Combine the dry ingredients in a large bowl and whisk together. In a small bowl, whisk the egg whites until stiff peaks form. In a medium bowl, whisk together the egg yolks, buttermilk, Greek yogurt, and vanilla. Slowly add the melted butter while whisking. Gently fold in the egg whites with a rubber spatula. Pour the mixture over the dry ingredients and fold until just combined (do not overmix). The batter will be thick and lumpy.

Heat a large nonstick skillet over medium heat. Place 1/2 cup of batter into the skillet and gently spread out evenly. Allow to cook until small bubbles start to appear on the top and the bottoms are golden brown (about 2 minutes). Gently flip over and cook the other side until golden brown (about 2 minutes). Serve the pancakes immediately with butter and maple syrup.

Savory Spinach & Cheese Waffles

Friends, I am reeeeeeeally struggling to write this post. I mean, look at that pile of breakfast heaven right up there. It has everything. Carbs, cheese, meat, an egg. I am currently finishing up day 1 of a 3-day juice cleanse. The almond milk beverage that is my last “meal” of the day tastes much less like a milkshake than I’d worked it up to be in my mind. Yes, that’s right, give me a day of drinking vegetables and fruit and to my ears almond milk sounds like a straight-up milkshake. (Sadly, it doesn’t taste like one, not even after a day of juice).

And thus, editing these photos was a test in restraint and willpower.

These waffles are of the savory variety. And they are freaking delicious. Don’t run away, allow me to explain!

These waffles are packed with whole wheat flour and spinach. But I promise they don’t taste healthy! They crisp up all nice on the outside, but have such a tender interior. And that tender interior is made even more delicious by little pockets of cheese, some of which hit the waffle iron directly and get all crispy too. The first time I made these waffles, I enjoyed them straight off the iron, while still hot and crisp. I burnt my fingers and my mouth, and the pain was completely worth it.

But the second time around, I topped the waffles with a couple slices of black forest ham and a fried egg. Now we’re talking! Eating the waffles this way also forced me to use cutlery, which was perhaps a blessing in itself. I’m a lady, I swear.

Do not fear this savory waffle concept! Breakfast, brunch, brinner, a snack – whatever tickles your fancy. Get into it!

Savory Spinach & Cheese Waffles (slightly adapted from The Mrs. Writes)

This recipe will yield about 6 large waffles, depending on the size of your waffle iron. If you’re serving the waffles with toppings, one waffle is probably an adequate serving for the average person. However, if you’re serving them on their own, plan for two waffles per person (for hungry eaters). The recipe can easily be doubled, if needed. Feel free to experiment with different cheeses too, depending on what you have on hand.

1 1/2 cups whole wheat flour
2 tsp. baking powder
1/2 tsp. sea salt
1 TBSP. sugar
1 egg, beaten
1 1/2 cups milk
1/3 cup vegetable oil
4 oz. Monterey Jack cheese, freshly grated
4 cups fresh spinach, chopped

Toppings (optional): black forest ham, a fried egg, avocado, salsa, hot sauce

Preheat your waffle iron. Again, the appropriate heat setting will vary for each different waffle iron (I used heat setting 4 out of 6).

Combine the flour, baking powder, salt, and sugar in a bowl and whisk to combine. In a separate bowl, combine the egg, milk, and oil. Add to the flour mixture and stir gently until the mixture comes together. Fold in the cheese and the spinach. Spray the hot waffle iron with non-stick cooking spray (between each waffle) and cook waffles according to your waffle iron’s directions. Serve with your choice of toppings or straight off the iron. If you’re cooking for a larger group, keep waffles warm in the oven as you go. But they do taste best hot and fresh! Leftovers also reheat very well in the toaster or in the oven.