Last week, I had the pleasure of heading over to Liz Lange’s beautiful apartment so she could show me some of her (and her kids’) favorite breakfast recipes. Liz was so lovely and her apartment was seriously amazing — decorated by Jonathan Adler, it’s the kind of place that feels impeccable and totally liveable at the same time.
And in honor of Mother’s Day, she shared this awesome pancake recipe! She keeps a jar of pre-made dry pancake mix (would make a cute gift, too!) so that she can cook off the mix during the week for breakfasts. Such a smart idea — I always forget how easy it is to make pancakes and waffles, but really they’re such an inexpensive and delicious brunch dish! And even better when you add blueberries or chocolate chips.
How are you guys celebrating Mother’s Day? I’m heading home to my parents’ for the weekend and really looking forward to getting out of the city for a bit! And maybe Calvin and Coco will give me some extra kisses on Sunday night too?
Liz Lange’s Pancake Mix
For the Mix:
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons unsalted butter, melted and slightly cooled
1 large egg
For the mix, whisk together flour, sugar, baking powder, and salt. Repeat for as much mix as you want to make at once. Store at room temperature until ready to use.
To make the pancakes, whisk together milk, butter and egg. Add 1 1/4 of the dry ingredient mixture to the milk mixture; whisk until just moistened (do not overmix). Heat a large nonstick skillet over medium, and cook 2-3tbsp at a time per pancake. Heat until golden brown, flip, and brown the other side (4-5 minutes total). Serve warm.