I have a friend who makes a hot, sit down breakfast for her 4 kids EVERY SCHOOL DAY! (Yes Sheryl, that be you!!)
I still shake my head in amazement every time I think of that. Total awe.
The closest my kids get to a hot breakfast before school is if I pour some boiling water into instant oatmeal.
That said, I do like to make breakfast at least one day of the weekend. That was easier when my kids were younger before their calendars became so completely packed with activities. I did manage to make some pancakes today, though.
And not just any old pancakes.
Brown Sugar Pancakes. Not a lot of sugar, but enough so that the pancakes are infused with a lovely sweetness. Best part is when some of the brown sugar manages to crystallize in the skillet to a crunchy bit of goodness.
2 cups flour
1 Tbs baking powder
1 pinch salt
1 Tbs sugar
2 cups milk
1 teaspoon vanilla extract
2 Tbs melted butter
3 Tbs light brown sugar
1. Put a nonstick or cast iron pan on the stove over medium heat.
2. In a small bowl, mix the flour, baking powder, salt and granulated sugar together.
3. In a large bowl, beat the eggs and milk. Add the vanilla extract and the melted butter. Whisk to combine.
4. Add the dry ingredients into the wet ingredients in thirds and whisk to get the lumps out of the batter.
5. Crumble two tablespoons of brown sugar on top and barely mix it in.
6. Grease heated skillet and cook pancakes in batches. Pour the batter in small circles onto the pan. Flip the pancakes when bubbles form on the surface. Cook them about 30 seconds longer.
8. Serve hot with maple syrup and more butter. Bacon is good, too.
Makes 14 pancakes (recipe doubles easily)
Recipe from The Batali Brothers Cookbook
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