One of the things that I remember growing up is that my family always ate meals together. My mom always cooked breakfast at the same time and lunch and dinner, and we sat at the table together. I remember we always had a good, nutritious breakfast before school. Sunday's breakfast was the best for me. We attended an early mass and my dad always made pancakes for breakfast after church. That was a yummy tradition.
Rich and I have very different schedules - we can not always eat at the same time but we always have Sunday's breakfast together. Every day Rich gets up before me and by the time I'm up he has already eaten breakfast (which is okay with me because I rather sleep five more minutes). But no matter how hungry my dear husband is on Sunday, he always waits for me so we can eat breakfast together.
I have such warm memories of my father's pancakes that I've decided to make Sunday pancakes my own family tradition. My dad always prepared his pancakes the same way but I try to use different recipes and I like to flavor my pancakes with things like vanilla, walnuts, orange or lemon zest. Last Sunday I prepared an adaptation of a recipe taken from a family cook book titled Weeks to Weeks (Rich's mother's family). The original recipe came from Bertha Weeks; here is my version.
1 c. milk or half and half
1/2 c. self-rising flour
1/2 c. wholewheat flour
1 t. baking soda
1/2 t. baking powder
1 T. vegetable oil
the zest of 1 orange
In larger bowl sift flour, baking soda, baking powder, salt and sugar.
In a separate bowl whisk egg then add milk, oil, and orange zest. Combine the sifted ingredients and the liquid ingredients with a few quick strokes just to barely moisten the dry ingredients. Do not over mix. Cook pancakes in a hot, well greased griddle.