Who doesn’t love pancakes?

No one, right? From kids to their parents – and grandparents – everyone is a flapjack fan.

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Aren’t these the most lemony looking pancakes you’ve ever seen?

Bright as a summer sun, their color comes from eggs, and whole-grain cornmeal, and grated lemon peel. A totally golden triple play if ever there was one.

One thing these pancakes DON’T have: wheat flour.

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The perfect pancake.

Fact, or fiction?

For such a simple dish – flour, milk, salt, butter, eggs, and leavening – there are certainly a plethora of recipes out there. And not just variations (read: blueberry, chocolate chip); but hundreds and hundreds of recipes for just… plain… pancakes.

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Zucchini muffins.

Check.

Zucchini bread.

Check.

Zucchini chocolate cake, and cookies, and caponata, and frittata, and dip, and…

Check, check, and double check.

Is there anything, any combination of zukes, flour, eggs, and herbs and spices and sugar and butter and [fill in the blank] we haven’t thrown together to put a dent in the ever-growing pile of zucchini outside the back door?

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Truth be told, I kinda like to get up early on the weekend. Somehow knowing that I don’t have to do it and don’t have to be anywhere makes it easier to do. Trust me, if I do have to get up early on a weekday, it’s not nearly such a pleasant thought.

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Ah, pancakes – how do I love thee? Let me count the ways…

I love thee for thy crust and texture light,
I love thee for thy flavor – buttery bright,
I love thee purely, syrup on the side,
I love thee with a passion only you provide,
I love thee…

Oh, heck. My apologies, Elizabeth Barrett Browning. There’s a better way for me to list The Top Ten Reasons I Love Pancakes: (more…)