I try to keep it pretty healthy for breakfast during the week with yogurt, oatmeal or smoothies for the most part. But on the weekends, I try to embrace my inner June Cleaver and give our household an old-fashioned big breakfast. For me, that means I turn on the stove and pull out a whisk – whether the dish requires it or not – and get to making some carbs, emerging with flour on my brow for extra special effect.
My twins each have different tastes, but one universal delight is pancakes. I used to swear by the boxed brands (and they still sometimes hit the spot) but then I learned how easy homemade pancakes are to make. Like super easy.
One year the twins went to a cooking summer camp at the Atlanta Botanical Gardens and brought home some great recipes that the kids swore were delicious. One that they continue to rave about years later is the pancakes recipe. Try this modified version and become a kitchen hero in your home.
Quick and Yummy Pancakes (Makes 6)
- 1/4 very full cup buttermilk (or plain milk with a tbsp vinegar added)
- 1/2 cup all-purpose flour
- 2 tbsp white sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 1 tbsp melted butter
- Non-stick cooking spray
- Preheat griddle (medium-low)
- Combine dry ingredients in a large bowl
- In separate bowl, whisk egg, milk and (cooled) melted butter
- Add wet mixture to the dry mixture
- Mix gently until the lumps are gone
- Spray griddle with non-stick cooking spray
- Using a 1/4 cup measuring cup, scoop batter onto the griddle
- When tops start to bubble, flip and cook for another minute or two
- Remove from griddle and serve with syrup or powdered sugar
Don’t forget to sprinkle a little flour on your face for effect.