by Katia on March 30, 2010

It’s all Joy the Baker’s fault that I’m thinking about pancakes this morning. Her cornmeal-molasses pancakes had me hooked, but then she brought up blackberry syrup. Ah, the memories.

As a kid I would regularly drown my breakfasts in boysenberry syrup: French toast, waffles, pancakes – everything with a bright purple sheen of boysenberry syrup, the way nature intended it I’m sure. Anyway, back to the matter at hand – pancake batter.

So simple a thing is pancake batter that it’s so easy to muck up. A little flour there, a little baking powder there, some milk and other good stuff now, the batter looks so thin, yet five minutes later the thing is too thick. That’s baking powder in pancake batter for you. Gotta love the stuff.

I’m still tinkering with my recipe for whole wheat pesto pancakes with lemon-cumin yogurt sauce, so I’ll leave you with this nice photo instead. Old school pancakes will always have a place in my heart. With or without boysenberry syrup. :)


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