Have you seen “Waitress” where Keri Russell names her pies based on her feelings? Today I feel like I should call these “pity me pancakes.” For the past 5 years I’ve often received the advice “don’t blink.” I’ve known it to be true, but nothing can change the sense of pride I felt today while sending Adalyn off on the school bus for the first time, and the sadness I feel knowing that I won’t hear her laugh and share her sophisticated thoughts for 8 hours a day. I have been so blessed to have her home with me the majority of the past 5 years. It was so rewarding to see her confident and happy as she walked onto the bus without a second thought.
In the midst of all of this, we’re living with limited resources and energy as our home is being remodeled. I’m getting back to basics making some of our favorite no-fuss meals. This classic pancake recipe has been my go to for years. It’s quick, simple and yields perfect thick, spongy pancakes every time. From there, if I’m feeling fancy I’ll add sprinkles, chocolate chips or fruits, but I personally prefer a classic pancake with butter and syrup.
I put butter in the pancakes rather than grease the griddle to get the picture perfect golden brown top.
One of the keys to thick pancakes is to not over mix the batter. When eggs are over mixed, well, they fall flat. Like a pancake, we don’t want that now do we? We want to give pancakes a good name!
I frequently serve these pancakes for lunch and dinner – the girls think it’s a real treat to have pancakes for dinner!
Classic Pancake Recipe
- Combine dry ingredients.
- Add vanilla, butter and milk. Mix until incorporated well.
- Blend eggs in, careful not to overheat. It's okay to have lumps.
- Heat pan to medium. Pour mixture onto pan. Once it heavily bubbles, flip until slightly brown.
The peanut butter syrup is simple – just warm 2 cups of peanut butter in the microwave and stir until smooth.
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