I’m not a big texter, so I surprised my husband Sunday morning when I sent him a text. “Pancakes prepped.” He appeared in the kitchen within minutes. “And they’re going to be peach pancakes,” I said. We’d never had peach pancakes before, but it’s an excellent idea. The pancake recipe came from The Breakfast Book by Marion Cunningham. It’s a basic batter with lots of melted butter. I cooked them in a big cast iron pan. First, I followed the instructions to make four small pancakes at one time, but it was too hectic. Pouring one decent size pancake gives enough time to place pieces of peach as the bubbles form on the surface. And flip. Serve them up with maple syrup and bacon. Have seconds.
It’s the first day of Spring and the ground is covered with snow, but there’s a change in the light and air. And I didn’t burn the toast. My friend’s chickens are laying eggs. I felt very lucky when Lynn gave me these beautiful eggs. Her chickens have the best diet, non-gmo grains supplemented by foraging. Just look at that yolk. Here’s a 5-minute breakfast. Toast some bread. My favorite morning toast is The Luncheonette, which is baked by Fairfield Bread Company. I’m a taste-tester for Fairfield Bread Company. Scramble the egg, add lots of chopped parsley because it’s growing in the garden already and it’s filled with minerals, and it will help distract if you’re not using cheese because it’s Spring and it’s time to eat less and move more. Pour egg-parsley mixture into an oiled hot cast iron pan. When the eggs are set, remove, fold and place on the toast. Assemble and serve.