Kalamata Olive Pancakes

Winter weekends are made for brunch at home.

They want you to roll out of bed and throw on a sweater and some slippers and whip up something delicious.

They definitely don't think you should roll out of bed and shower or brush your hair. (They're ok with it if you want to brush your teeth though!)

They want you to be happy.

They want you to eat fluffy pancakes while curling your hands around a mug of hot coffee. Or a good book.

I agree with winter weekends. But I want you to put olives in your pancakes. Trust me.

Soundtrack: Hall & Oates

Kalamata Olive Pancakes

1 1/2 c. ap flour
3 1/2 tsp baking powder
1 tsp salt
1 tbsp sugar
1 tsp cinnamon
1 egg

1 1/4 c milk

3 tbsp melted butter

about 15 kalamata olives, cut into 1/4's

In a large bowl, whisk together flour, baking powder, salt, sugar and cinnamon. Create a well in the center and add egg, milk and butter. Combine with a large spoon in as few strokes as possible. Batter will be lumpy.

Heat a skillet over medium-low heat and spray with nonstick spray. Drop 1/4 cupfuls of batter onto the pan to create round pancakes, leaving enough space in between each pancake so that they don't run together. Drop 8 or so pieces of olive onto the up-facing side of each pancake, dispersing them evenly.

Once small air bubbles appear on the cakes, flip them and cook for another 2-3 minutes.

Serve hot and relax.