We're just going to continue on the food theme for a little bit longer....I'm in a hungry kind of mood!
Pancakes are a favourite breakfast around here. To be honest, they're pretty much the breakfast of choice for my preschooler, every day. Try them topped with peanut butter (not regular butter) and maple syrup for an amazing start to your day! I do make mine with whole wheat flour, for a little added health "punch," but that is up to you!
Fluffy Pancakes without Buttermilk, since I never keep that around.....
1 cup flour (again, can be whole wheat or all-purpose)
1 tbsp sugar
2 tsp baking powder
1/8 tsp salt
1 cup milk (I use whatever we have on hand)
2 tbsp cooking oil
In a large bowl, mix together the dry ingredients. Put aside.
In a smaller bowl, beat the eggs, and then add in the milk and oil. Mix well, and then pour into the dry ingredients. Mix until combined - you want it slightly lumpy, so don't "overmix."
Let the batter sit for a minute or two while your griddle heats up. This is important - if you skip this step, your batter will be too runny, and the pancakes will be thin.
Ladle approximately 1/4 cup of batter onto the griddle for each pancake. Wait to flip until the pancake is mostly covered with little bubbles. Flip once, and let it sit to cook through. (Don't flip more than once - they will dry out if you do that!). Eat quickly - before they're all gone!
This recipe makes 6-8 pancakes, so I usually triple it and freeze the extras for subsequent mornings.