Friday, June 10, 2011

No more cereal!

It is the first Friday of summer break and although I've offered my girls breakfast options each morning, they've chosen cereal all but one day. Today we said "no more!' It IS summer after all, so we can take our time and there's no where we have to be (I love the feeling of not rushing around).

On today's breakfast menu ....
.... homemade pancakes!

I tried a new-to-me recipe from Martha Stewart, and I've gotta say I really liked how they turned out (and the kiddos agreed). 

Here's the recipe for


  • 1 cup all-purpose flour, (spooned and leveled)
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 tablespoons unsalted butter, melted, or vegetable oil
  • 1 large egg
  • 1 tablespoon vegetable oil
  • Assorted toppings, such as butter, maple syrup, confectioners' sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup


  1. 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 aside.
  2. 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).
  3. 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.
  4. 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).
  5. 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.
I used a 2 Tablespoon measuring spoon to dip and pour the batter into the skillet, and this gave me 15 pancakes. We topped them with Best Life Buttery Spread and Log Cabin Original Syrup. I put the left overs on a cookie sheet and freeze them in a single layer. Once frozen, you can wrap stacks of two in wax paper and keep in a ziploc bag in the freezer. Remove a stack and place in the microwave or oven to reheat and serve for a fast warm breakfast another day.

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