Pancakes, Pancakes

It's funny how I wrote three different posts yesterday, but didn't get any of them published.  I was working downstairs and the computer with the camera software is upstairs.  I had intended on getting the pictures on and posting them last night, but lo and behold, I fell asleep and forgot.  Oops!  So, you are in luck today as there are 4 posts.  Maybe it will make up for my lack of presence last week. =)

Today's lunch was pancakes, scrambled eggs, pineapple and an orange strawberry smoothie.  I used to make regular sized pancakes, but found out that with anywhere from 4-10 little ones, I just spent my lunch cutting up pancakes.  Now I make them silver dollar sized and give each child a small cup of maple syrup to dip the pancakes in.  It's actually much less messy and less work for me too.  To get them all the same size (reasonably), I use a small scoop from Pampered Chef.  It holds one tablespoon and is just the right size for pancakes little hands can hold.

This recipe is actually for a double batch.  With any luck you will have some left over and you can freeze them for quick breakfasts in the morning.

2 cups whole white wheat flour

4 tsp. baking powder

2 Tbsp. sugar

1 tsp. salt

2 cups milk or milk alternative (I used rice milk.)

2 eggs

1/4 cup oil



These need just another few seconds
before they get flipped.



In a large bowl, mix all of the dry ingredients together.  In a smaller bowl, mix the wet ingredients together.  Pour the wet into the dry and whisk to combine (try not to over stir, you want to stir just enough).  Pour desired amount of batter on a hot griddle.  When bubbles form on the pancake, it is nearly ready to flip.  Wait until some of the bubbles have popped, leaving holes-then flip.  Cook second side a couple minutes (you can flip it back to see how done it is getting).  Once you do two or three, you'll figure out how long it will take.  Remove and place pancakes on a plate and sit in a warm place (I stick them in the microwave. until I'm ready to serve them.).  Serve with maple syrup, strawberry jam, blueberry syrup, etc.  Also, you can drop a few chocolate chips on the pancakes before you flip them.