I don’t know about you, but for me weekday mornings can be a brutal test of my mothering skills. Trying to get myself and two boys showered and dressed, lunch packed, crisis of the moment cleaned up, wrestling match delayed, and dinner prepped can get crazy. Then there is breakfast. My boys wake up starving, like they haven’t eaten for months. And when hungry they turn from sweet little boys into surley, unreasonable beasts. Getting food down their throats, fast, is critical and getting them the right fuel to hold them all morning even more so. It takes a good breakfast to keep my two running, talking, learning, laughing at top speeds all morning. Toast just doesn’t cut it for them, they need something more like weekend breakfast, all week long.
Pancakes are top on the list. The recipe I use is adapted from Martha Stewart living recipe my sissy found. It is simple and produces thick, fluffy cakes with enough extra for the next day (at my house). Making a big batch of the dry ingredients is key to making these fast. It cuts down on the measuring while the starving children are nipping at your toes, acting positively famished.
1 cup flour
2 tbsp sugar
2 tsp baking powder
1/2 tsp salt
1 cup milk
2 tbsp melted butter
1 tsp vanilla (optional)
Whisk together dry ingredients. In a different glass measuring cup, melt two tablespoons butter in the microwave. Add milk and egg and lightly beat, then add to the flour mixture. A few lumps are fine, over mixing will make the cakes tough. Makes 12-4 inch cakes.
For a big ready to go batch:
In a tightly sealed container, mix dry ingredients together. I make five times the recipe above. It will keep for a month in your baking cupboard, if it lasts that long. When you want to make cakes use 1-1/2 cups of the dry ingredients and add the same amounts of milk, eggs, butter as above. This is the same idea as buying a pre mixed box at the supermarket, with no crap added.