One of the greatest things my family does is eat together. The only meal we miss each day is lunch which is beyond our control. Sitting down for dinner and breakfast allows us the time to reconnect and find out what our children are doing, learning and thinking about. It gives us time to help them with reading, and allows them to ask us questions.
Breakfast on Saturday and Sunday are always special, those two days allow us time to enjoy our mornings with each other, not rushed like our other 5 breakfasts. Beth and I have agreed that one of us gets to sleep in on Saturday (me) and the other on Sunday (Beth). Our 2 children the night before are told who to wake up in the morning, which they do happily, and that parent will spend time with them, and make breakfast for the family. It’s usually a hot breakfast in the winter time. Scones, tea biscuits, pancakes, french toast are only a few of the amazing breakfasts we have. It’s always home made, and is always a fun time.
Beth and I have searched for the ‘Best Pancake Recipe’ now for about 2 years. We thought we had found it in Alton Brown’s recipe, and they were great, but a considerable amount of work to do with two very young children pulling at your legs and asking for your attention. We really didn’t want to go back to boxed pancake mixes as they just didn’t cut it after eating the home made pancakes we enjoy so much. I found several recipes and tried many of them and after a while I mixed a few of them together and came up with this recipe. It’s fairly simple and the kids love them.
Mixing Bowl, Whisk (or fork), Spatula, non stick pan or cast iron pan, Turner (in many houses called a spatula as well), plate, clean dishcloth.
750ml (1.5 cups) all purpose flour
30 ml (2 tbsps) white sugar (vanilla sugar if inclined)
10 ml (2 tsp) baking powder (home made if you have it)
5 ml (1 tsp) freshly ground cinnamon (or to taste)
2.5 ml (1/2 tsp) baking soda
2.5 ml (1/2 tsp) freshly ground nutmeg (or to taste, it’s strong remember)
250 ml (1 cup) apple sauce + 125ml (1/2 cup) milk
375 ml (1.5 cups) milk
2 large eggs
10 ml (2tsp) Vanilla extract (if you make your own, use as much as you want, I use 30 ml)
NOTE: if you want a really basic pancake mix don’t add the cinnamon, the nutmeg or applesauce.
In a bowl mix together all of your dry ingredients.
Pour into the dry ingredients the apple sauce and the milk, or just the milk.
Add the two eggs and vanilla and continue to mix, whisking till smooth but not over mixing (having a lump or two won’t hurt).
Heat a non stick frying pan or a cast iron pan to about medium. Our stove with the pan we use is on the 4.5 mark (it’s a glass top stove). When hot pour on your pancake mix, how much really depends on how you like to make pancakes. We do four small ones per pan, this recipe will make around 16 – 20 small pancakes, or about 8 large ones.
If you find the pancake batter is too thin or too thick for your liking then simply add milk to thin it out (small amounts), or add flour to thicken it a bit. There are a lot of factors on how it will be, how watery is your apple sauce, type of measuring cups, how much humidity is in the air etc.
Once the first batch of pancakes is cooked take them off and cover them with a tea towel on a plate. Also think about adding some fresh Maple Bacon and fruit to this breakfast. This will easily make enough pancakes for a family of 4 with two young children (3 and 5) with some left over for hot breakfasts throughout the week.