All Hail the Breakfast King! Steve's Light and Sweet Pancakes

Chefdruck's Tasty Tuesday

When Steve and I first started dating, we tried to out-woo each other with elaborate meals. I opened with mushroom encrusted flounder, and he countered with apricot chicken. We quickly moved on to cooking elaborate feasts together once we moved in together. Working together in the kitchen side by side became an important part of our relationship, the thing that relaxed us at the end of a long day.

But then we had kids and spending long hours slaving over meals together became a romantic impossibility. If both of us focused on the reduction sauce instead of the kids, they would trash the house or drown in the toilet.

Over the years we drifted into a pattern. I took charge of dinner and Steve became the breakfast king. It doesn't hurt that he's the morning person in our marriage, a role I will happily bequest to him. When I stumble out of bed on my sleep-in morning (I get Saturdays, he gets Sundays), he greets me with eggs over easy with the slightest crunchy exterior and the perfect runny middle, crispy bacon slices, and his special pancakes.

He worked on this pancake recipe for months, tweaking the sugar, trying mixing heavy cream with milk, and increasing the lemon before we voted on them as a family and deemed them perfect. The kids love them rolled up to dip in maple syrup. I like them silver dollar size, stacked up high with a little pat of salty butter on top to melt under hot maple syrup. (the real kind, not Aunt Jemima)

I'm sure once you've had them you'll join me in saying, "All hail the breakfast king!"

Steve's Light and Sweet Pancakes
3 ½ cups of Milk (we use 2%)
11 oz Flour
2 TBSPs Baking Powder
¼ tsp Salt
4 Eggs
¼ TBSP Lemon Juice
1 stick Butter (softened)
8 oz Sugar

Mix sugar and butter in mixer. Mix until very smooth.
Add eggs. Keep mixing until smooth.
In a separate bowl, mix flour, salt, and baking powder. Add this to butter mixture in mixer.
When fully mixed, add milk SLOWLY.
Lastly, add lemon juice.