I’ve never understood people who can start their day with nothing more in their bellies than a banana or slice of toast. I would be irritable from low blood sugar by 9 am and fainting by noon. Although typical Lumberjack breakfasts are too much for me, I do enjoy sitting down to a hearty breakfast washed down with a cup or two of coffee. Sunday breakfasts are sublime when the sun is shining warmly through the kitchen windows and the meal is accompanied by a crossword puzzle and a CBC broadcast in the background. My usual breakfast fare for the past few months has been blueberries, yogourt and granola, though occasionally on weekends – and in particular after a long run – I’ll risk messying the kitchen for a plateful of pancakes.
Pancakes remind me of childhood breakfasts, where my parents would whip together flapjacks from a box of Bisquick dry mix. Even now, when I visit my parents, my step dad will bring out blueberry or banana pancakes drizzled in maple syrup with a side of crispy bacon. At Christmas, we were allowed to open stockings first thing in the morning, though the holiday tradition required us to sit down for pancakes before we could actually start shredding through gift wrapping. Needless to say, we ate very quickly and our legs twitched with anticipation throughout the meal.
Pancakes are delicious when slathered in butter and syrup, but for something different try it with a homemade fruit syrup, such as raspberry or strawberry. Continue reading