Monday, January 18, 2016
How Sweet It Is
Mommy and family arrived home in the wee hours of the morning. We survived a few days here without them and did okay. It helped that by Saturday, the adult/toddler ratio was 3 to 1. Saturday night, (night #3) getting Baby Girl to bed went much smoother than the first two nights.
I got an entire night's sleep Saturday night, so to celebrate I made pancakes for Sunday breakfast! Daddy-O was happy. Jessica (who had come for the day on Saturday then took pity on us and spent the night) was happy. Baby Girl was REALLY happy. Because after her plain pancake, Daddy-O got involved and poured a little syrup for her.
They don't do that when Mommy is in charge. It's probably for the best that Daddy-O doesn't see them very often. I fully agree that teaching them good food habits is important. But Daddy-O made a sneak attack with the maple syrup. And the look on her face was priceless.
PANCAKES for EVERYDAY
adapted from Mark Bittman's NYTimes recipe
2 cups all- purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon sugar
1-1/2 to 2 cups milk
2 tablespoons butter, melted & cooled
Mix together dry ingredients in a bowl. In another bowl, beat eggs into 1-1/2 cups milk. Stir in melted butter. Stir milk mixture into dry ingredients, stirring only enough to moisten flour. A few lumps are okay. If your batter is too thick, add a little more milk.
Use 1/4 measuring cup to ladle batter onto a medium hot greased griddle or skillet. When you see bubbles around the edge and the bottoms are brown, flip and cook the other side.
Makes about 16 4-inch pancakes
This is an easy recipe, but there is measuring involved. I think it would be nice to mix up a couple of batches of the dry ingredients and pack and label it. Then it would be really easy to make these. These really are better than using a mix (which I also use.)