Sunday Breakfast
Dorothy Cumming in “King of Kings,” 1927
Photograph by William Mortensen
The Kobal Collection
Oh the glory of Sunday Breakfast! I knew today would be a fantastic one when my son, Leo, woke up and said, “Mommy, today is Sunday breakfast!”
Indeed, my little genius. The sun is shinning, the air is cold and the tradition is already instilled within my two and a half year old boy. Life could not be more grand.
“What would you like for Sunday Breakfast, Leo?”
“Ummm…”
“Blueberry Pancakes?”
“No…I want…”
“Homemade biscuits?”
“No…I want soome Honeeey Nut Cherrriooos!”
“Honey Nut Cherrios? Are you sure? It’s Sunday breakfast, though, don’t you want mommy to make you something instead?”
“Nope, I just want some Cherrios in my bowl with some milk.”
“Okay, I can definately arrange that for you…”
But my legs didn’t instantly swing off the side of the bed with my eager feet searching for my slippers. Inside the bed, it was phenomonally warm and as pleasant as the morning was, I just couldn’t bear to leave our little cocoon just yet. I read a couple of books with Leo and then forced myself to run for my robe after many protests of hunger from my little giggle box boy.
After making Leo his bowl of puffed brown rice with sliced banana, I turned my attention to mommy and daddy’s Sunday breakfast. What to make…of course! Cottage Cheese Pancakes!
Sadly, my camera ran out of batteries just as I was about to take a picture of these lovely flapjacks, so I don’t have a visual piece of bait this morning, but I assure you, these are a total winner.
6 Tablespoons Unsalted Butter, melted
6 Large Eggs, whipped
1 Cup Small Curd Cottage Cheese
7 Tablespoons Pamela’s Ultimate Baking Mix
Splash of Carbonated Water (about 1 tablespoon)
Whip the eggs until frothy with a wisk and then add the cottage cheese and the melted butter. Stir until well combined. Add the Pamela’s mix and the carbonated water and mix just until combined. The batter should be thick yet runny.
Pour 1/4 of the batter onto a non-stick griddle or a lightly greased griddle. Cook for about 1 1/2 minutes per side (the surface of the pancake will bubble, just not as prodigiously as the usual glutenized version) or until lightly browned.
Serve immediately with butter, preserves of your choice and organic maple syrup.
Bonne Dimanche! 
Motion Study, 1926
Photograph By Rudolf Koppitz
A.N. Ulrich Collection
