From the hummingbird kitchens to yours
Lazy Saturday mornings are a treat for my family, as are homemade pancakes. My daughter and I decided to whip some up this past weekend, and I happened to find an easy and quick recipe that resulted in the most fluffy pancakes ever. There are two ingredients needed for this delicious breakfast staple: olive oil and patience. The first one isn’t too much of a surprise as butter is often included in a pancake recipe; in this case, the oil acts as a butter substitute and is what makes the pancakes fluffy. The patience, though? That’s the secret, essential ingredient for a perfectionistic, color-within-the-lines mom who likes to keep her kitchen neat and tidy.
Anyone who’s ever cooked with a child knows that things are bound to get messy. In this case, we had flour coating the counter as it made its way past the partially-open dishwasher, before falling in a dusty heap onto the floor. I had to bite my tongue every time my daughter measured out an ingredient and poured it into the mixing bowl and remind myself—in the words of Elsa from Frozen—to let it go. The truth of the matter is, my need for order and cleanliness is much less important than my daughter’s need to just be a kid. I’ve been learning to value the time we spend together instead of worrying about the mess. If you’ll be making these pancakes with a child, I hope you’ll remember to use this key ingredient of patience, too. :)
Now, onto the recipe! This makes 12-14 pancakes, but if you don’t need that many, you can simply halve the recipe like I did.
2 cups all-purpose flour
2 teaspoons sugar
1 tablespoon baking powder
½ teaspoon baking soda
1 ½ cups milk
4 tablespoons olive oil