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I cook just about every day, sometimes several times a day. There's no better way to make sure that everything going into your food is good, clean and healthy. Plus, it's just fun. It also helps that I work from home a lot, but even if you have to fend for yourself out in the real world all week, the weekend is the perfect chance to whip yourself up something special.I also cook solo an awful lot, especially while Alex is away. This can be frustrating when I find myself with a fridge full of a few ingredients that I then have to incorporate into every damn meal for a week before they go bad! In the case of last weekend it was various leftover bits from baking Valentines cupcakes, so I decided to make myself pancakes. I used this basic recipe as a starting point, made my own buttermilk (so easy!), used a mix of regular white and whole wheat pastry flours (I didn't have wheat germ but I think it would have made a nice addition), and added a bit of lemon zest. I also plopped on a few ripe blackberries as they were cooking, and served them up with real maple syrup and some orange slices.
What's your favorite thing to cook on the weekend?
Friends, today I am issuing you a plea. As I am a simple girl, I make only a simple request: in the name of all that's delicious, find a reason to make pancakes this weekend (or tomorrow...or RIGHT NOW.) Why? Because I truly believe that I've found what can only be described as the world's greatest pancake recipe--and I'm here to spread the gospel. Let me preface by saying that these are no ordinary pancakes: they are Pumpkin Spice pancakes. So if you don't like pumpkin and you don't like spice...I suggest you get the hell outta my kitchen! I found this recipe, of all places, on the Opening Ceremony blog a little over a week ago, and have made them twice since then (and that is a serious show of self-control.) Both times they cooked up like fluffy little piles of warm, soft, moist clouds from heaven--and in the perfect quantity for two hungry people who REALLY like pancakes.
Assembling the troops.
Mmmmm, spice pile.
Go whole or go home!
A couple of tips:• I've been adding a good spoonful (or around a tablespoon) of molasses to my wet ingredients, which gives the finished product an amazing gingerbread flavor.• Seeing as it's fall and all, I really gotta urge you to make the pumpkin puree from scratch. Pumpkins are cheap and in season, and those things practically cook themselves. Here's a quick how-to. (And while we're at it: here's how to make buttermilk from scratch.)• I haven't gotten around to making the Vanilla Bean Syrup they recommend (though I can only imagine the wonder) but I cannot impress upon you enough how crucial the Cinnamon Butter is. Seriously, it takes all of five minutes to whip up, and it will increase the yum-factor twenty-fold. 
Aaagh looking at these photos is literally like torture right now. Maybe we can make these a new Halloween breakfast tradition? Or like...a Tuesday breakfast tradition?? Whatever it takes guys, I'm telling you: do this now!!
