"Little Boys Want Pancakes!"

This was the phrase that Jack proclaimed as he climbed onto our bed this morning. I had to smile. When Jason and I were first married, I often awoke, partially opening one sleepy eye to find him staring at me and immediately saying, "let's go have breakfast!" Now, that's not an unusual phrase at all...it was morning and it was time to eat breakfast. It's just that food isn't the first thing that enters my mind when I wake up. "Just a few more minutes", "Can I get a quick shower before the meltdowns begin?", "How much laundry is needing to be done today?"...those are the things that typically run through my mind as I'm waking! Breakfast? Most days, a hot cup of chai is my breakfast! So, I smiled this morning because Jack, in his very own, humorous and precious way mirrored the personality of his father! And what a personality it is...

I have a great recipe for pancakes that was given to me in a handmade cookbook when Jason and I were engaged. I prefer buttermilk pancakes, so that's what I make on the weekends. I renamed this recipe Kid Pancakes because I use it when I'm making pancakes in a large batch to store in the refrigerator for a week's worth of breakfast for the boys. I have found this recipe to hold up better in the fridge, and it freezes really well!

Kid Pancakes

2 1/2 cups flour
2 tablespoons baking powder
2 tablespoons sugar
1 teaspoon salt
2 eggs, beaten
2 cups milk
1/4 cup vegetable oil

Combine all ingredients in order until moistened. Mixture will be lumpy. Heat large skillet and cook until bubbles form around edges. Flip and cook until browned on other side. Store leftover pancakes in freezer bag in refrigerator. To freeze, line a cookie sheet with waxed paper, and place pancakes in single layer. Cover with plastic wrap. Freeze. Remove frozen pancakes and place in freezer bag. (Freezing pancakes in single layer keeps them from sticking together!)