|This is an old photo of me in my bomb cupcake apron.|
So I wanted to try out a new posting for the blog. Hope you guys like it. It really has nothing to do with my normal DIY stuff, but it let's me share a little more about myself and hopefully entertain your fancies as well. Let me know what you think.
I am a huge foodie, especially after the last trip with the hubby to our favorite city, San Francisco. I also come from a family where baking is the greatest form of expression, especially for my Mom. Dad gave it a good try on occasion but let's just say he's a better handy man than a baker.
My Mom taught me everything she knew about cookies and cakes, decorating, and presentation. That's what we did, when she had time. Unfortunately she never got to stay home with my brother and I. When we became teens we did it even less because I had thespian club and my brother was figuring things out.
One thing I remember she always did though, even in our teens, was breakfast on Saturdays. Oh she made some awesome pancakes. Bacon was always perfect and a little poor man's bacon (vertically sliced hotdogs) on the side.
Now, here I am, finally a stay at home mom. Miss K was 3 and Miss P was about 1 and a half when I finally got to be with them full time.
They had breakfast at daycare everyday, and that was one thing I learned quickly. The only breakfast I ever had was zapped oatmeal with sweet & low practically everyday, if I even had a chance to make it on crazy busy days.
Then I remembered my Mom's pancakes....but she bought pre-made mix, which became a little dilemma, let me tell you why. When I first became a SAHM we were on a tight budget. One of those quick shake bottles was expensive. So, I decided to try finding a recipe from scratch that was quick and easy, also possibly something the kids could "help" with. So after many attempted recipes, triumphs and failures, here is the final recipe that won out from the several I tried.
- 1 cup flour
- 1 tbsp Regular White sugar
- 2 tsp Baking Powder
- 1/4 tsp Sea Salt
- 1 egg
- 2 tbsp Oil (Canola or Veg)
- 1 cup Milk
- 2 tsp Vanilla extract
(OPTIONAL: 1 tsp Cinnamon)
Place all the dry ingredients in a medium sized bowl. Add in the egg, milk, and oil and blend, Add in the Vanilla* and blend well.
*The vanilla adds a little extra flavoring and can easily be substituted with Almond or Hazelnut extract. I like to change it up every once and a while for the kids.
Preheat your skillet, the reduce down to medium high heat. You can use a spoon but I like to use an ice cream scooper to pour out the batter. Let them bubble then flip. You may have to flip more than once to make sure they cook completely.
Then remove from skillet to cool and serve.
It makes about 10 to 12 pancakes, which for a family of four or smaller is perfect.
Usually I give the leftovers to our puppies.
Until next DIY (and yes technically cooking is a form of DIY).