It doesn’t get much better than Sunday brunch. It is the one meal of the week that never has to be rushed. You can push aside your brunch plates and play Words with Friends/Enemies across the table from each other, or leave the clean up for later after you play some video games. You can sit in a comfortable silence with your loved one over your emptied plates while reading a book, pausing only to discuss interesting points you have just learned. Put all that stuff on a balcony overlooking SF? It is one of my favorite things in the world.
When I was little, my dad would always sit in bed on Sunday mornings and play cards (solitaire). With real cards (the feel of which i’m sure many of you have long forgotten). My task was to bring him his coffee in bed. The walk from the kitchen, up the stairs, to my parent’s bedroom seemed like the longest walk ever. It would take me 5 minutes to walk up the stairs alone, to ensure no spillage. When I got a little older, I graduated to Grandma’s pancakes. This recipe that I share with you today is probably the first thing I ever learned to make. My mom would often make Grandma’s pancakes (which are basically crepes) on Sunday mornings, which her mom used to make for her when she was little, and I was eager to learn this traditional recipe. Over time, my mom taught me the feel of the batter and the turn of the pan, so that I could then take over the roll of Sunday morning Grandpa’s pancake maker. A roll I took great pride in filling.
- 1 tablespoon ground flax seed (1 egg replacement)
- 3 tablespoons water
- 1 cup coconut milk
- 1 1/2 tablespoons canola oil
- 1 tablespoon vanilla
- 1 teaspoon salt
- 1 scant cup flour
- Mix the ground flax seed with the water and set aside for a few minutes until it gels up a bit.
- Whisk together the milk with the flax “egg.”
- Add the oil, vanilla, and salt and whisk to combine.
- Slowly whisk in the flour, a little bit at a time, until it takes on a slightly thickened batter consistency.
- Heat up a small lightly greased skillet over medium heat.
- Pour in a bit of batter, and while pouring, pick up and swirl the pan until you have just coated the whole bottom of the pan.
- Cook over medium heat for 1 minute.
- Carefully flip (with a spatula) and cook on the other side for about 20 seconds.
- Transfer pancake to aluminum foil while you cook the rest.
- Roll up with jam, fruit, syrup… whatever strikes your fancy, really.