Pancakes

Tonight, after a wonderfully warm weekend, the temperature has dropped to the high 50s, and we just weren't in the mood for a summery meal. A suggested that we make "breakfast dinner," so I got out my favorite pancake recipe from The Newlywed Cookbook, which I received as a wedding gift *gulp* 11 years ago. I do alter the recipe a bit, in two minor places. For one, I use whole eggs. Unless you are making a meringue, delicious, rich egg yolks (especially the ones I get from our egg and milk share) are too good to toss into the trash. Also, I don't use non-stick spray. Too unnatural in my book. I just use butter. Nothing wrong with butter in moderation. It's one of the least processed foods we have out there ;) However, if you disagree, then replace the two eggs with two egg whites and use non-stick spray in the pan. The best part of this recipe is that it's actually better if the batter sits in the fridge for a bit. So I make it either the night before (for Sunday morning pancakes) or right when I get home from work. Then I can just take it out right before we eat. Also, they freeze REALLY well once cooked, so feel free to double up the recipe, make a bunch, pop them in the freezer, and heat them up in the morning in the toaster for your little ones (or yourself) for breakfast.

You need:

1 1/2 c. flour
3 tbsp. granulated sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1 cup whole milk
2 eggs
1 tsp. vanilla extract

Mix the dry ingredients with a fork. Whisk wet ingredients and add to the dry ingredients. Whisk until blended. Add some butter to a hot griddle, ladle your batter, and make pancakes.

Serves 4