back to school breakfast
Monday, August 6, 2012 at 8:18PM
Well, tomorrow is the day.
This little guy
(who is quickly no longer seeming "little" to me at all) starts "big boy" Kindergarten. I call it that because we are one of those families who opted for Kindergarten twice. In the simplest of terms, last year was "little" Kindergarten. This year is big Kindergarten. My son has an August birthday and rather than make him the youngest in the class (as my husband was growing up), he will be the oldest in his class. I know this choice is not without controversy, but there it is. We wavered some in the past, but now knowing his personality and the challenges that being the youngest in the class offered last year, we're completely confident in our choice.
What we're not confident in is mommy's ability to get through this week without a total meltdown. On the one hand, I'm thrilled for some level of "routine" to start back. I, along with my kids, thrive with some degree of structure and routine. I can't imagine any mom trying to work either in the home or out that doesn't feel that way. But by the same token, I recognize this is a closing of one chapter and a beginning of another one... the entry into "real" school-life and all that entails. Heaven help me.
But I'll leave those thoughts and worries for another day and tonight put my thinking cap on for breakfast tomorrow. Breakfast is a big meal around my house... it's when my little guys seem to eat best and honestly, the meal my oldest seems to look forward to the most. Over the years he has developed a habit of coming down the steps in the morning and saying "Mommy, whatdya make this mornin'?"
Tomorrow, I intend to answer with his favorite - Perfect Pancakes.
Perfect Pancakes
Ingredients
- 1 cup self-rising flour (I used King Arthur)
- 1 tablespoon sugar
- 1 egg, lightly beaten
- 1 cup buttermilk
- 2 tablespoons oil
- 1 tablespoon warm water (optional)
- Fresh fruit
- Maple syrup
Instructions
Whisk together dry ingredients, then wet ingredients and then combine. Break up lumps, while stirring, but be careful not to overmix. If you prefer your pancakes thinner (as we do), stir in water. Let batter stand while griddle heats. This allows the buttermilk & baking soda (in the self-rising flour) to "puff" up the batter.
Divide batter evenly (I prefer to use an ice cream scoop), in batches onto a hot non-stick griddle (I like to hear a little "sizzle" so that I know the griddle is hot enough). Cook until edges of pancakes look dry & tops are bubbly. Flip.
Serve warm topped with fruit and maple syrup.
No time for Perfect Pancakes in the morning? I totally relate... this won't be an everyday occurance for me either. I'm planning to try out some of these options for Grab-and-Go Breakfasts from Cooking Light. I hope you'll check them out, too.
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