Writer Meg Favreau knows it’s the real thing when a guy passes the pancake test.
I have a true breakfast love—pancakes. Kids learn about romance from their parents, and mine taught me well. Mom made fluffy, whole-wheat pancakes, and dad drizzled them with real maple syrup.
When I got older, I made my own pancakes and soon developed three go-to recipes: granola-stuffed pumpkin, zucchini-cinnamon, and cornmeal. I cooked these pancakes for friends, family and, most importantly, guys I dated.
After some time, I realized that these three pancakes amounted to a sort of relationship test—if a fella I was dating lasted long enough to try all three recipes, we were a good match. The guy who only wanted to eat French toast? That wasn’t going to work. The gentleman I veganized the recipes for? Things fizzled quickly.
My current boyfriend has eaten all three recipes multiple times. But perhaps more importantly, he’s also suffered through new pancake tests, like the rubbery “Oops, I have no milk or eggs” or the high-protein pancakes that burned on the outside while remaining runny inside. True pancake love isn’t just about enjoying the perfect recipes; it’s also about accepting the flawed ones.
Story by Meg Favreau, a writer, comedian and actress in Los Angeles, Calif. She’s the author of Little Old Lady Recipes: Comfort Food and Kitchen Table Wisdom (Quirk, 2011). Check out her website at megfavreau.com
Note: Meg Favreau uses white whole-wheat flour in these pancakes, a product that is made from white wheat, rather than red which is refined into all-purpose white flour. White whole-wheat flour contains the germ, bran and endosperm of the grain.
Tender and delicious—and chock-full of healthful zucchini, these pancakes are a great breakfast treat.
Cornmeal adds a lovely texture to these not-too-sweet breakfast pancakes.
Fold granola into this spiced pumpkin pancake batter for a bit of crunch.