Pancakes They'll Flip Over
The Oprah Magazine
|August 2019
Every Day Is Saturday author Sarah Copeland serves up a fluffy and filling stack.
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MY FAMILY GOES bonkers for pancakes that taste light but don’t leave us hungry, and this recipe—a riff on johnnycake, a cornmeal flatbread—delivers the goods. The cherries and rhubarb are stewed with just enough maple syrup to temper their tartness, and their juices make the tender flapjacks melt in your mouth. They’re great for weekends, of course, but I also love to serve them to my kids on the first day back to school. It signals that yes, summer is over, but our good times together aren’t. To save precious morning minutes, I whip up a big batch on Saturday or Sunday and freeze leftovers for weekdays—you simply take them out of the freezer an hour before breakfast, pop them in the t
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