I actually made a menu about a week and a half ago and we’ve actually stuck to it pretty well since then. This isn’t such a rare occurrence when I’m not the size of a small walrus; but, lately, we’ve struggled. And my poor husband has come home from working all day to have to make dinner because I am just so incredibly exhausted. My justification is that he still sleeps all night long and I toss and turn from side to side every hour. Ever tried to roll over a beach ball before? Or tried to roll over with a stack of bricks strapped to your abdomen? That’s about what it feels like, pinky promise.
Anyway, when I glanced at the clock and realized, “hmmm, 5:30… I should probably make something for dinner” I was thinking something quick and easy. I took another glance at our menu and it had meals like crock pot roast, Idaho tacos, and yellow rice and chicken. Whoops. Missed the roast by like eight hours, Idaho tacos require baked potatoes – definitely not quick, and we’d had rice the two previous nights. Then “pancakes, eggs and bacon” caught my eye. Decision made. Until I couldn’t find anymore pancake batter mix in the cupboard. So much for easy… I had to look up a recipe. I got the basics off allrecipes.com (this is the recipe I worked from), but the tweaks are what really made them super tasty.
Ingredients:
– 1 1/2 cups all-purpose flour
– 2 tbsp sugar
– 1 tsp salt
– 2 tsp imitation vanilla or 1 tsp of the real stuff (or to taste)
– 2 tsp baking soda
– 1 cup cinnamon chips (found with the chocolate chips at most grocery stores). You can substitute 1/2 tsp of ground cinnamon, but the chips are sweeter and, thus, make a sweeter pancake.
– 2 cups milk
Directions:
– In a medium bowl, mix the flour, sugar, salt and soda together.
– Add the milk and vanilla. Mix until batter forms.
– Add the cinnamon chips and fold into the batter.
– On the stove or a griddle, use a medium to medium-low setting (depending on your appliance). Lightly spread butter in the pan or on the griddle to prevent sticking.
– Use a ladle to spoon batter onto griddle (or into frying pan) in approximately 1 1/2 to 2 inch circles. Flip with a spatula turner when bubbles begin to form in the batter and the bottom is golden brown – about 6-8 minutes. Cook until batter has baked all the way through – about another 6-8 minutes.
– Remove from heat and store under a clean kitchen towel or in the griddle’s drawer to keep warm.
– Repeat the last two steps until all the batter has been cooked. Serve warm.
Servings: Approximately twelve 2 inch pancakes
Store leftovers in airtight container in fridge.
