When my tiny person crawls in your bed at 6:30 in the morning, snuggles his fuzzy head into mine, and demands pancakes in the sweetest way imaginable well… it is pancakes for breakfast.
While I don’t cater to his every whim and fancy I have discovered that breakfast is a meal I can allow him to give his input. It makes out mornings go smoother and it gives him some control over his tiny world. More often than not he requests oatmeal. Eggs have currently fallen out of fancy as has toast but at least twice a week Little ask expectantly while snuggled in bed for pancakes.
A quick yes from me and he springs out of bed and sprints downstairs.
We actually already have two pancakes floating around here (both classic and these stellar blueberry ones). However they are both a take several steps and a bit more time than a weekday morning affords me. Well at least affords me before my coffee has kicked in and he is screaming because he is so hungry.
A few months back I stumbled on this gem of a recipe in my Gourmet Today cookbook. After the third time of making it I had it memorized. Buttermilk is now a staple on my grocery list just so pancakes can be on demand. Seriously this is as easy as mix. I promise.
Forgive me a second but did you know some buttermilk out there isn’t just buttermilk? Read the label… When I started paying attention I was appalled at the ingredient list on many of the brands for sale. Trader Joes buttermilk has no added ingredients as does Darigold (a local company). Just sayin. Read labels.
He prefers his plain or with a jam or peanut butter. Our of fear for what a large dose of sugar would do to him we have limited his knowledge of maple syrup (the real stuff). Does that make us bad parents or just smart? Pancakes always come with a side of fruit at our house and when I made this batch he was impossibly cute wrapping his pear in the pancakes and enjoying them as a ” ‘oll!” (roll) I love it when he is creative. It cracks me up so.
Me? I like mine eaten out of hand with a generous smear of peanut butter. And with lots of coffee.
One year ago today: Leek and Potato Soup
Buttermilk Whole Wheat Panckaes (makes 8 ish pancakes)
From Gourmet Today
1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
Whisk together the dry ingredients in a bowl. Add the egg and buttermilk and whisk till combined. Pour onto preheated greased griddle 1/4 cup at time. Cook till you see bubbles emerging on the raw side. Flip. Cook till they spring back when touched in the middle. Enjoy.
(I know this is a second picture just like the one above I just shot a million of the syrup dribbling and couldn’t pick a fave).