It's a bittersweet thought. The sheer pleasure of lazy Sunday mornings. So lazy that the morning seeps into the afternoon. Pajamas are suitable all-day attire. The paper or an unfinished book must be finished, with each page savored. There's always a pot of coffee or tea ready to be poured. And perhaps most importantly, breakfast can be served at any time of the day.
It's a bittersweet thought, that this feast of an omelet and a stack of homemade pancakes, this joy (like so many other sources of joy) is a luxury nowadays. It is rare, which makes its occurrence so sweet, like the appearance of the first strawberry blossoms on a long-given up plant or finding or the weekday cocktail before you even think about dinner.
The pancakes are no more than a batter of a certain proportion. The omelet, a synthesis of really good eggs from someone you trust, butter in a hot pan, and whatever herbs you might have lurking deep within the recesses of your fridge.
The tricks to satisfaction are few: a hot griddle/flat surface without butter or fat for that gorgeous spray on tan look on the pancakes and the maple syrup warmed in a pot or a microwave (indeed).
The omelet might seem tricky, but it's not. Trust yourself. Convince yourself you're making scrambled eggs and then give up on the scrambling the last few seconds so that the individual curds come together in a federation of soft lovely egg morsels. And for the love of god, do not overcook them. At this point, eggs, no matter how good their progeny end up tasting like styrofoam.
A joy, a brief luxury. Better on a Sunday than never at all. Perhaps that is why on Sundays, the breakfast is the best of all.
1 1/2 cups all-purpose flour * 1 tablespoon baking powder * pinch of salt * 1 teaspoon sugar * 2 large eggs, beaten * 2 tablespoons butter, melted and cooled * 1 1/3 cups of milk or buttermilk (or any combo thereof)
You can combine all the ingredients in a blender or food processor and mix to blend. Or sitr together the dry ingredients in one bowl, the wet ingredients in another, and then mix the two together. Heat a griddle/skillet over medium high heat and ladle a small amount (I like silver dollar size) on the hot pan. Fit as many as you can without the edges touching. It's ready to be flipped once you see bubbles coming through. Remember, the first one will always look like crap. They always do. Don't hold it against yourself. They will taste fine.
Keep them warm on a plate in the oven set at, what else?, WARM until ready to serve. When the pancakes are done, make the omelets.
THE BEST OMELET
(per person) 3 eggs (the freshest, the best) * a pinch of salt * a few grinds of fresh black pepper * fresh herbs (optional) * a knob of unsalted butter * grated cheese (optional)
Combine the eggs and seasonings in a bowl and mix well. Melt the butter in a medium high skillet until it gets slightly golden and nutty smelling. Add the eggs and use a rubber spatula or spoon to scramble them as if making scrambled eggs. Keep scrambling for a minute - to make a federation of lots of tender little curds and then stop yourself right when everything is solidified except for a slick moist layer. That little bit will be hold the separate curds together into one soft omelet. At this point you can add cheese if you'd like. Even the stuff you forgot you had in the fridge. Grate it finely and it will melt just fine. Take the rubber spatula and fold over the 1/3 of the omelet (closest to you). Get your plate out and let the omelet slide into plate, folding the rest of the omelet over that to get that nice tucked-in shape.
Serve immediately with the pancakes on the side and warm maple syrup to drizzle with all.