Breakfast Is Reeeeaaady!

I am not proud of the fact that my boys primarily eat cereal for breakfast during the week. Every now and then I’ll heat up some Ore-Ida Crispy Crowns in the oven. We usually get up just in time to get ready for school and get out the door, so a hot breakfast is out of the question.

But, this past week they had a “snow” day (where it didn’t snow, but that’s another post for another day), so I decided to make breakfast; wait for it…FROM SCRATCH. We had pancakes, waffles and bacon. The pancake/waffle recipe is the easiest (in my opinion) pancake recipe you will ever make, from ingredients you probably already have in your pantry and fridge. It is from our favorite homemaker…Martha Stewart.

See recipe and my rendition below:

INGREDIENTS

1 cup all-purpose flour, (spooned and leveled)2 tablespoons sugar2 teaspoons baking powder1/2 teaspoon salt1 cup milk2 tablespoons unsalted butter, melted, or vegetable oil1 large egg1 tablespoon vegetable oilAssorted toppings, such as butter, maple syrup, confectioners’ sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup

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DIRECTIONS

Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set

In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).

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Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.

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For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).

Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You’ll have 12 to 15 pancakes.) Serve warm, with desired toppings.

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Breakfast is reeeeeeady! Bon Appétit.

What is your favorite kid-approved breakfast to make for your kids?

Until next time-

“Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.” (John 6:35 NIV)

God’s best-

Alexis

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