Pancakes for Pop
By Mark Mulcahy
Every Sunday, I have a morning ritual of making pancakes - nothing fancy, but always well thought out when it comes to the final outcome. Sometimes I make the batter from scratch, but if not, I use an organic buttermilk mix. This is mostly determined by how much time I spent diving into the Sunday paper and whether I’ve lost track of time in a slew of articles and commentary. One thing I am sure of, though, no matter which batter I choose, is which of Melissa’s seasonal Organic Produce I’m going to use.
Today it will be organic blueberries and peaches. The blueberries are to be added just as the batter is starting to bubble on the griddle, to become part of the warm rounds of light airy goodness. The peaches have their role in the final scene. Fragrant and ready to be sliced, they will add their fresh sweet-tart flavor to the top of the warm stack.
My favorite way to prepare my plate is to place a pancake in the center, drizzle it with local amber honey. (I love to watch the pancakes absorb this nectar, filling themselves with beautiful goodness!) Then I add slices of peaches, followed by a dollop of fresh plain local organic yogurt. Add another cake and repeat until I’m stacked 3 high. This - and a glass of fresh squeezed Valencia juice - has me wanting to repeat this process every Sunday I’m home.
The produce characters change, though - next Sunday it may be nectarines and strawberries that join the batter, or fried apples. Baked pears and cinnamon on top are another favorite, especially when I add a small scoop of vanilla ice cream to melt and run down the sides.
While fruit keeps me happy in the land of Sunday cakes, let's not forget my savory side. When my girls were growing up, it was not uncommon for me to make their cakes then start on my own savory edition - which might include grilled onions, sliced avocado, hummus, or salsa as a topping instead of syrup. While this surprised them, it made sense to me and brought me many breakfasts of Sunday morning delight.
What’s your routine? If you don’t have one, I encourage you to create your own version of mine. There are no rules - only memories of new traditions waiting to be created.
Every Sunday, I have a morning ritual of making pancakes - nothing fancy, but always well thought out when it comes to the final outcome. Sometimes I make the batter from scratch, but if not, I use an organic buttermilk mix. This is mostly determined by how much time I spent diving into the Sunday paper and whether I’ve lost track of time in a slew of articles and commentary. One thing I am sure of, though, no matter which batter I choose, is which of Melissa’s seasonal Organic Produce I’m going to use.
Today it will be organic blueberries and peaches. The blueberries are to be added just as the batter is starting to bubble on the griddle, to become part of the warm rounds of light airy goodness. The peaches have their role in the final scene. Fragrant and ready to be sliced, they will add their fresh sweet-tart flavor to the top of the warm stack.
My favorite way to prepare my plate is to place a pancake in the center, drizzle it with local amber honey. (I love to watch the pancakes absorb this nectar, filling themselves with beautiful goodness!) Then I add slices of peaches, followed by a dollop of fresh plain local organic yogurt. Add another cake and repeat until I’m stacked 3 high. This - and a glass of fresh squeezed Valencia juice - has me wanting to repeat this process every Sunday I’m home.
The produce characters change, though - next Sunday it may be nectarines and strawberries that join the batter, or fried apples. Baked pears and cinnamon on top are another favorite, especially when I add a small scoop of vanilla ice cream to melt and run down the sides.
While fruit keeps me happy in the land of Sunday cakes, let's not forget my savory side. When my girls were growing up, it was not uncommon for me to make their cakes then start on my own savory edition - which might include grilled onions, sliced avocado, hummus, or salsa as a topping instead of syrup. While this surprised them, it made sense to me and brought me many breakfasts of Sunday morning delight.
What’s your routine? If you don’t have one, I encourage you to create your own version of mine. There are no rules - only memories of new traditions waiting to be created.
