Healthy Eating: A Sunday Morning Pancake Recipe from Cottage Community Bakery

Edmonds is becoming a wonderful foodie destination. In recent years, many new restaurants, cafes, bars and bakeries have opened in the city. One of the most recent additions to open a brick-and-mortar store (after a few years of hosting Pop-Up events) is the Cottage Community Bakery in Perrinville owned by Conor O’Neill.

We are fortunate to have a bakery that serves products using natural sourdough bread making processes and techniques. Conor says, “I’m fascinated by the concept of making bread, a process that basically uses so few ingredients (flour, water and salt), but offers such a wide variety of flavors and textures. Its beautiful new shop offers a variety of healthy breads as well as pastries and other delicacies. (His Chocolate Chunk Rye Cookie is a highlight.)

Recently, Conor shared his favorite pancake recipe in one of his emails. (I encourage you to join his mailing list.) He freely shared a wonderful treat that’s great for breakfast and even dinner! Although the recipe may seem complicated, it comes together quickly and produces a delicious crepe that is well worth the effort. I used half the whole wheat flour in the recipe and added blueberries when I cooked them on my griddle. These pancakes were a big hit on Sunday morning. Adding fresh fruit, toasted nuts, granola, coconut, etc. provides more nutrition and enhances flavor. Adding oat bran and ground flaxseed and substituting whole wheat flour also boost nutrition. Use what you have in your pantry. If you don’t have buttermilk on hand, feel free to substitute yogurt that has been diluted with milk or you can also place two tablespoons of vinegar in a measuring cup and add milk until the two cup mark, stir and use as a substitute for buttermilk.

Conor’s Cottage Community Bakery Pancakes


2 cups all-purpose flour (feel free to substitute half whole wheat flour)
3 tablespoons granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of salt
2 tablespoons butter, melted
4 eggs, separated, yolks/whites
2 cups buttermilk
1 tablespoon granulated sugar
Butter or non-stick cooking spray


1) Measure flour, 3 tablespoons sugar, baking powder, baking soda, and salt into a medium bowl; whisk until well blended.
2) Melt the butter; Let cool.
3) Separated eggs; add the whites to a large bowl. Add egg yolks to a medium bowl and set aside. Beat the egg whites with a whisk or electric mixer until fluffy. Stir in buttermilk.
4) Mix the egg yolks with 1 tablespoon of sugar. Whisk to incorporate the eggs and sugar to lighten the consistency of the egg yolks.
5) Slowly stir the cooled melted butter into the egg yolk mixture. Slowly add this egg yolk/butter mixture to the egg white mixture and stir until completely incorporated.
6) Gently and gradually incorporate the flour mixture. Stir gently to remove lumps. Be sure not to overmix. Refrigerate for about 10 minutes. Do not skip this step!
7) Melt butter or use cooking spray in a large skillet or griddle over medium-high heat. Using a large spoon or ladle, pour the pancake batter into the hot pan. (Don’t press down on them while cooking as this will make them tough.) When you see bubbles forming in the middle and a nice browning on the sides, flip the pancake (only do this once). Feel free to add fruit, nuts or granola to the batter while the pancakes are baking. I love adding blueberries or toasted pecans.
8) Serve with maple syrup, honey or sorghum and fresh fruit.

— By Deborah Binder

Deborah Binder lives in Edmonds with her family. She “dances with NED” (no evidence of illness) after being diagnosed with ovarian cancer in 2009. She is a foodie who enjoys cooking from scratch and sharing her experiences with family and friends. She attended culinary school on the East Coast and works as a freelancer around town for local chefs. Her current interest in food is to learn how to eat for health and well-being, while enjoying the pleasures of the table. As Julia Child once said, “Everything in moderation, including butter.” Deborah can be contacted at [email protected]

Comments are closed.