Let us pancake.

Granted, "to pancake" is not an OED-approved verb. But so few other breakfast food names have homophonic verbs (toast, waffle), I've coined a new one to keep them company.

In fact, I might add to the list while I'm at it. We plan to omelet tomorrow morning. Jared and Luke are big fans of sconing. She really oatmealed the place up.

Anyway . . . pancakes. We like them on weekends, particularly Sunday breakfasts. Fresh fruit, butter, and honey? Nothing better. As for recipes, here are three recommendations.

First, this homemade whole-grain pancake mix from King Arthur Flour is awesome. Just make a batch (it's super easy), pop it in the freezer, and on Sunday morning all you have to do is add buttermilk and an egg. I always use a bit less milk than called for: start with 3/4 cup and add a little more if you need to.

Second, try these oatmeal pancakes from Orangette for some seriously rib-sticking breakfast material. They're golden, thick, and utterly delicious. Also need a bit of advance thought to soak the oats overnight.

Finally, since both previous options require you to do work ahead of time, here's a very nice last-minute oh-we-should-have-pancakes-this-morning recipe.

Basic Whole Wheat Pancakes
serves 2-3, depending on how hungry you are

3/4 cup white whole wheat flour
1/4 cup unbleached white flour
2 tablespoons oat bran (optional, but good)
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup yogurt or sour cream
2/3 cup milk (more as needed)
2 tablespoons oil or melted butter
1 egg

Stir together dry ingredients in medium bowl.
Whisk together remaining ingredients in separate bowl.
Add to dry ingredients, and whisk gently, just until combined. Add a little more milk if it seems too thick.
Let batter sit 10 minutes. Preheat griddle to 350 degrees.
Pour batter onto hot griddle by 1/4 cupfuls if you like little pancakes, by 1/3 cupfuls if you prefer larger ones (I do).

Great with fried apples, sliced bananas, blueberry compote . . .