Our 2nd Annual First Day of Summer breakfast for Academic Computing was this morning, and I’m stuffed. Eggs galore, tons of pork fat, potato cakes that were to-die-for, and my homemade pancakes hot off the griddle fed the masses. My pancake recipe is a mixture of three of my favorite recipes. 4 years of monthly pancake breakfasts for my apartment complex has helped to perfect these little circles of goodness. Sugar… nutmeg… cinnamon. Amazing! I promise when you make (and you really gotta) you can eat them without syrup or butter. Just make a batch and freeze them. Pop them in the toaster and instant, yummy breakfast on the go!

Laurel’s Homemade Pancakes

• 1 cup flour
• 1/4 cup oil
• 1/4 cup sugar
• 1 egg
• 1 cup milk
• 1 tsp baking powder
• 1 tsp vanilla
• 1/2 tsp salt
• 3/4 tsp cinnamon
• 1/4 tsp nutmeg

Separate egg white from egg yolk and set white aside. Mix yolk and liquid ingredients. In a separate bowl mix dry ingredients and slowly mix them into wet mixture. When dry and wet ingredients are completely mixed, beat egg white until it forms soft-medium peaks. Fold egg white into batter. Spoon 1/3 cup servings onto hot griddle and flip only when bubbles form, break, and do not fill back in.