Breakfast For Dinner

When June rolls around, the clock starts ticking away toward the final countdown till the end of school and the start of summer. Schedules start dissolving. Hard ingrained routines become erratic as we juggle to wrap up the school year. Camp shopping, weddings, and graduations add to this already hectic time. Making supper starts to feel like more of an effort even though we have dutifully delivered the whole year long.

When my kids were young, it was usually at this point that I caved in and offered “breakfast for supper.” If pancakes are healthy enough to serve for breakfast, why not serve them for dinner? Throw in some scrambled eggs too if the protein police are watching. And since no child will turn down chocolate chip pancakes, I was able to avoid some tantrums on those nights. Indeed, by the end of the school year, we’re all tired and looking forward to the slower pace that summer brings.

Being a big fan of buttermilk pancakes, this is my go-to recipe. Feel free to add whatever you like, such as chocolate chips, sliced bananas, blueberries, etc. This recipe can also be used in a waffle iron for Belgian waffles.

Buttermilk Pancakes

Feel free to make ahead! This batter will last for 4-5 days in the refrigerator.

Yield: 24 pancakes

Ingredients:

2 cups buttermilk

2 eggs

3 tablespoons canola oil (plus more for greasing)

3 tablespoons sugar

2 cups all-purpose flour

4 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon cinnamon

Optional: 1/2 cup chocolate chips, diced banana, berries

Directions:

In a medium bowl, whisk together the buttermilk, eggs, oil and sugar; set aside.

In a separate large bowl, combine the flour, baking powder, salt, and cinnamon. Whisk together until blended.

Add the wet ingredients to the dry ingredients, stirring until just combined. Don’t worry if there are a few lumps. Stir in optional chocolate chips or fruit if desired.

Lightly grease a large non-stick pan or griddle with butter or oil. Heat the pan over medium heat until hot. Using a ladle, spoon out approximately 2-3 tablespoons of batter per pancake, leaving an inch in between pancakes on the griddle.

Cook the pancakes until they are set and begin to form bubbles on top, about 2 minutes. Turn the pancakes over and cook for another 1-2 minutes.

Transfer the cooked pancakes to an ovenproof platter and repeat with remaining batter, re-greasing the pan, if necessary, in between batches.

Pancakes can be placed in a warm oven until the entire batch is ready to be served. Serve hot with pure maple syrup. 

Naomi Ross is a cooking instructor and food writer based in Woodmere, NY. She teaches classes throughout the country and writes articles connecting good cooking and Jewish inspiration. Her first cookbook, The Giving Table, was released in December 2022. Follow her at @naomirosscooks on Instagram/FB/TikTok or visit NaomiRossCooks.com.