This week's work ·
Whole-grain pancakes and a slow Saturday
A little honey, tangy buttermilk and two bowls before the griddle gets hot. Breakfast can take its time without making the batter complicated.
The useful kind of slow morning has room for a second cup of coffee, not a dozen extra steps. Whole-grain pancakes ask for two bowls: dry ingredients in one, buttermilk and eggs in the other. Bring them together gently, then stop stirring. A few lumps belong there.
Marlowe’s side of the counter is the mixing; Tate’s is the warm plate waiting beside the griddle. The division is simple enough to borrow: finish the batter before turning attention to the pan. There is no prize for whisking while the butter burns.
The bowl choice: covers or grip
Cuisinart’s stainless steel mixing bowl set with lids is the mid-priced set to consider if covered prep matters. Its three stainless bowls have stated capacities of 1.5, 3 and 5 US quarts, with matching lids. The depth and sturdy feel suit everyday mixing, and the bowls nest for storage. Start the dry ingredients in the largest bowl and use a smaller one for the wet mixture; leave room for folding rather than filling to the rim.
The covers are useful only if they fit. Some seat tightly, while others are awkward or loose, so check every lid before relying on covered storage. Rust-like spotting after washing is another drawback. The maker lists the set as dishwasher-safe; dry the rolled rims before nesting, without expecting that precaution to cure a faulty lid or prevent every mark.
The higher-priced OXO Good Grips blue-and-gray set has stainless interiors, plastic exteriors and non-slip bases. Its appeal here is the grip while whisking, not a promise of fluffier pancakes. Keep a hand on the bowl even with the gripping base.
OXO specifies the same 1.5, 3 and 5 US quarts. These are nominal capacities, not measured room for moving batter around. It includes no lids, and its substantial feel will not suit someone who wants very light bowls. More importantly, water can become trapped between the steel and outer shell, including with hand washing. Dishwasher-safe labeling does not make that construction concern disappear.
Choose Cuisinart for included covers, accepting the fit and spotting cautions. Consider OXO if handling matters more than covers, accepting the trapped-water risk. Neither set makes a sound bowl already in the cupboard inadequate. Keep both sets away from burners; the mixing is their job, not the cooking.
On a small screen, scroll the table sideways to compare both choices.
| What matters | Cuisinart Stainless Steel Mixing Bowls with Lids | OXO Good Grips stainless mixing bowls — Blue/Gray |
|---|---|---|
| Budget | mid-priced | higher-priced |
| Construction | Stainless steel; grade not specified | Stainless steel interiors; plastic exteriors; non-slip bases; steel grade not specified |
| Included pieces | Three nesting bowls with matching storage lids | Three nesting bowls without lids; non-slip bases |
| Best fit | Covered prep when all lids seat properly | Grip while mixing, with separate food storage |
| Worth knowing | Inconsistent lid fit and rust-like spotting; dry under rims | Substantial feel not for everyone; water can become trapped between shell and steel, including after hand washing |
| Care | Dishwasher-safe per manufacturer; inspect and dry before nesting | Dishwasher-safe per manufacturer; water inside shell needs seller/manufacturer resolution, not a promised washing-method fix |
| Stated capacities | 1.5, 3, 5 US quarts | 1.5, 3, 5 US quarts |
02 · The recipe
Whole-Grain Buttermilk Pancakes
A little honey, tangy buttermilk and two bowls before the griddle gets hot. Breakfast can take its time without making the batter complicated.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 45 min
- Yield
- 4 servings (about 12 pancakes)
- Rest
- 10 min
Approximate planning times, including the stated rest or cooling period.
What you'll need
- 1 1/2 cups whole-grain flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 cups buttermilk
- 2 large eggs
- 2 tablespoons honey
- 2 tablespoons melted butter, plus more for the griddle
- 1/2 teaspoon vanilla extract
- Butter and honey, for serving
Useful equipment
- Large mixing bowl, with working headroom
- Second smaller mixing bowl
- Griddle or large skillet
- Suitable spatula
- Whisk
Method
- Whisk the flour, baking powder, baking soda and salt in a large bowl. In another bowl, whisk the buttermilk, eggs, honey, melted butter and vanilla.
- Pour the wet mixture into the dry. Stir only until combined; do not work the batter smooth. Rest for 10 minutes.
- Heat a griddle or large skillet over medium heat and butter it lightly. Add scant 1/3-cup portions, with space between them.
- Cook until bubbles appear and the edges look set, about 2–3 minutes. Turn with a suitable spatula and cook about 1–2 minutes more, until golden and cooked through. Adjust the heat if the outside browns before the middle sets.
- Serve with butter and honey. Keep the hot handle turned away from the counter’s edge, and do not taste raw batter.






















































