Our youngest son is turning seven today, which is so hard for us to believe! …
Saturday mornings are pancake breakfast on our homestead! On this extraordinarily chilly morning (only 7°F), we all woke up cold and super hungry. After starting a nice warm fire, the boys and I got started on making some yummy pancakes. Their favorite part of helping is to line up chairs next to the stove, critique the shape and flipping of the cakes, and test the first couple of samples coming off of the assembly line. Well, on this morning, the sampling turned into a full-on feeding frenzy. Not one single pancake survived to see the dining room table! Luckily, Maria made it out of the shower in time to snag one or two before they were all gone.
Here is the recipe for our favorite pancakes:
- 1 cup regular pancake mix (we currently use Bisquick Heart Healthy, but are looking for a more organic substitute)
- 1 cup buckwheat pancake mix (we currently use Bob’s Red Mill)
- Optional: Add in 1/2 cup of quick-cooking oats for a firmer texture
- 13 oz milk or whey (this morning we tried almond milk since Maria is trying a dairy elimination this week for her allergies)
- 1 egg (fresh from the coop!)
- 1 mashed banana
- A few pinches of spices (cinnamon, nutmeg and turmeric are wintertime favorites)
- 1 tbsp. of coconut oil or equivalent (butter, lard, etc…) for greasing griddle
- Optional: After pouring cakes on the griddle, add some fresh berries or dried cherries/cranberries to the top. (we used cranberries this morning)
Mix all ingredients (through spices) in a bowl. Ladle into circles of your favorite size onto a greased griddle over medium heat. Flip when cakes are bubbling on top and golden brown on bottom.
Enjoy, and if you are in the Northeast US, stay warm this week!!!