“My father was a master pancake maker. As I chronicle in my first cookbook, Sunday mornings at our house were pancake mornings, with friends and family coming from far and wide to delight in his buttermilk-tinged silver dollars (the batter for which he made the night before, as he was convinced it deepened the flavor). Now, as a mother myself, the pancake tradition has held firm in our house, but I have modified the recipe so I can make it on the spot.” —GP
1 cup flour
sprinkle of organic white sugar
1 teaspoon baking powder
1 cup whole milk
2 tablespoons yogurt
1 tablespoon melted butter, plus extra for cooking
1. Combine the flour, sugar, baking powder, and a pinch of salt in a medium bowl.
2. Add the egg, whole milk, yogurt, and melted butter. Whisk to combine.
3. Heat a sauté pan or griddle over medium heat and cook the pancakes in batches until golden brown on both sides.
4. Serve with butter and maple syrup on the side.