From September to January 1st we celebrate a few family birthdays, our wedding anniversary and what seems like endless holiday celebrations. We still feel new to Portland, only having moved from Brooklyn just over a year ago, and are trying to create family traditions in to connect us with our city. Even the smallest of annual events helps us feel more at home, and creates memories for the little ones that fosters familiarity, regardless of our location.
One tradition we brought from Brooklyn to Portland is Saturday pancakes. Kevin lets me sleep in (ahhh!), we stay in pj’s and let the kids watch nature shows on TV while we get breakfast (and coffee!) started.
I remember the first weekend after Jack was born, walking the halls of our teeny Brooklyn apartment soothing a fussy newborn, while Kevin and a then 3 year old Juliette stood on a step stool dropping chocolate chips onto sizzling pancake batter. Those pancakes conjure a sweet feeling of nostalgia.
We recently received these matching long johns from Hanna Andersson - it is so sweet seeing the kids running around in matching jammies and to look over at my husband flipping pancakes in his stripes. You cannot beat soft organic cotton, you know the kind that calls for curling up after breakfast to play games with the kids all day long.
Now we have officially established two new traditions in our home in anticipation of what will likely be a very busy holiday season: our favorite pancake recipe followed by a a family day in our favorite pjs. Both are wonderfully unceremonious, and both can be easily executed - essential for refueling during what can become the most hectic time of the year.
Here is our recipe for the most delicious buttermilk pancakes, adapted from one of my most highly used cook books, Smitten Kitchen.
Chocolate Chip Buttermilk Pancakes
*Recipe adapted from Smitten Kitchen
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt, or slightly less table salt
2 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1 tablespoon extra for brushing griddle
1/2 cup dark chocolate chips
Mix wet ingredients together and add in dry little by little (there will be some lumps).
Preheat griddle and brush with butter when hot.
Pour pancake batter onto hot griddle, let children *carefully drop chocolate chips onto pancakes while they cook - you can also alternate with blueberries or bananas.
Serve immediately with warmed maple syrup and a sprinkle of powdered sugar.
This post is sponsored by Hanna Andersson. All opinions (and pj selections) are our own. Thank you for supporting the brands that make Clementine Daily possible!