Breakfast can break the fast any time of day. By thinking this way, you can eat waffles on a Wednesday night or have bacon for lunch on Monday. In other words: there are many personal benefits from breaking breakfast free from morningtimes.

For example, these pancakes, which are great at noon. Or at 6 p.m. Or for a snack. And they’re so good, you’ll think of them as more than just a syrup-delivery device.

I am not normally a pancake person. They’re always too something. Too bland. Too fluffy. Too sticky. Too light. Too absorbent, so the syrup gets stuck. Too slimy, so the syrup doesn’t stick.

See, I like a pancake that exists on an in-between plain. Not a brick from a diner that you can’t finish, but not the Swedish-style I grew up eating (grew up eating six at a time).

If you like a pancake like that, these are for you.

Here’s what you do.

As you’re assembling the ingredients, get your cast iron skillet nice and hot.

In a medium sized bowl, whisk together:

1.5 to 2 cups of milk (Feeling fancy? Replace half of it with buttermilk.)
1 egg
a tablespoon of sweetener (whatever kind you like)
a big pinch of salt
a teaspoon of vanilla
a big pinch of cinnamon

Once that’s whisked together, add about a cup and a half of flour and 1 tablespoon baking powder to the wet ingredients.

Whisk it all together. If it looks too thin for your liking, add a li’l bit more flour. Too thick? Add some milk.

Now, drop a little bit of butter onto your hot skillet. Using a ½ cup measuring cup, drop a scoop of batter onto the pan. Cook until bubbles come to, but do not break, the surface (a few minutes a side). Repeat the bit with the butter before you add the batter for each ‘cake.

Eat. Enjoy. Repeat often. Have for dinner. Thank me later.