Making pancakes is one of the rare pleasures of my life. There are only two days per week I can make them, and plans do not always allow the luxurious amounts of time necessary. But today I got up and made whole wheat buttermilk pancakes.

Whole wheat flour, brown sugar, baking powder, baking soda, salt. An egg, buttermilk, some oil. The funny thing about this recipe is that even slight variations in the amounts of things, or even the kind of ingredients, changes the resulting batter. You have to be flexible and know whether to add more buttermilk or just let it sit a little longer.

We have a nice electric griddle that lets me cook eight pancakes at once. Served with butter, local maple syrup, bacon*, and orange juice it’s a wonderful breakfast. Later we sat on the porch and drank our tea.

* I accidentally bought some of that fully cooked bacon. It’s horrible. Kathleen says it’s cut like tissue paper, and I think it tastes like paper, too.