We woke up this morning with post-Paris depression. Stumbling around the flat like zombies with bed head, we both had bad cases of holiday withdrawal. We spent the weekend in Paris bouncing from one high to the next. We shoved pretty much every kind of food into our mouths that we could get our greedy hands on. We sampled some of the best wines I’ve ever tasted. And when we weren’t eating or drinking ourselves silly, we were slammed in the face with architecture so ridiculously grand it makes you reconsider your entire understanding of beauty. So after that kind of action, who would possibly be happy to face work and chores on Monday morning?
I had planned to write about the difference between American and English pancakes today, but instead my mind is blocked with images of ham and cheese baguettes and glasses of Pouilly Fuisse. But as I sit here, I remember why I made pancakes in the first place, and it now becomes clear. I made them before we left on Friday to kick off our trip. To sort of set the tone for a fantastic holiday. And that’s one of the things I love about food. That there are certain times when you simply feel like making something just for joy. It has no relevance to anything other than it just makes you and those around you happy. So here’s to scuppering away post holiday funk with thoughts of pancakes.
- 1 cup plain flour
- 1/3 cup sugar
- 1 cup milk
- 2 eggs
- 1 Tbsp baking powder
- 1 tsp vanilla extract
All measurements are in cups because well, these are American pancakes, folks. Whisk ingredients together and let the batter stand for 5-7 minutes. On medium heat, melt some butter in a nonstick skillet. You can opt out of this step, but I find the butter adds a nice crispy edge to the pancakes. Allow about 1/3 cup of batter for each pancake and cook for about 5-7 minutes. When bubbles appear, the pancake should be ready to flip. Serve with streaky bacon and maple syrup.