You are probably here looking for a nice dinner review. Well the “what’s for breakfast” debate is heating up around here. And anyway, who says pancakes can't be for dinner? I’m beginning to feel like planning meals is a full time job. Oh, wait. That’s right. It is.
Every morning, the kids want frozen waffles or cereal and I want them to eat something with a little more substance and a little less sugar. There’s only so many times you can sell a scrambled egg. Banana pancakes are a perpetual favorite, as are “daddy waffles” (my husband makes the kids waffles every couple of Saturdays). I’ve finally convinced the kids to forgo instant oatmeal in favor of the real kind. There might be sprinkles involved (and apples and craisins and walnuts and bananas and berries…).
I think we’ve found a new favorite breakfast. On Saturday, in an effort to get my food styling homework done before it was actually due, I made gingerbread pancakes. (The assignment, in case you are curious, was to shoot a stack of pancakes with some sort of syrup in an effort to work on capturing movement.) On Sunday, Gus requested gingerbread pancakes for breakfast again. Two days in a row is a big deal for these fickle eaters. I’d say the recipe was a win.
I know, I know. Pancakes are not the pinnacle of healthy eating. But I’m of the opinion that anything homemade has to be better for you (and certainly tastier) than anything that came out of a box. These pancakes are delicious. Perfectly spiced, light and fluffy. No syrup needed (except for photos, of course). And note to self? You can freeze the extras for your toaster on school days. Winner.