I usually get home before Sweetie does, which means I usually end up making supper. It’s tough coming up with something everybody likes, but I’ve learned that everybody loves pancakes.
Breakfast is probably my favorite meal, but we seldom get to eat breakfast together as a family. Weekdays, I’m up and gone before the kids are awake, and on weekends, we’ve got a tradition where I take Thing 2 for muffins on Saturday and Thing 1 for bagels on Sunday.
We don’t get to have a sit-down breakfast together except when we’re all on vacation, or when I make breakfast for supper.
These things go fast. If you’re the cook, be sure to save a few for yourself.
- 2 large eggs
- 1 1/4 cups milk
- 3 tablespoons melted butter (or vegetable oil)
- 1 1/2 cups unbleached all-purpose flour
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon sugar (only if using malted milk powder)
- 1/4 cup malted milk powder (or 2 tablespoons sugar)
- Beat the eggs and milk with a hand mixer until light and foamy.
- Stir in the butter or vegetable oil.
- Whisk the dry ingredients together.
- Gently and quickly mix into the egg and milk mixture. Let the batter rest for at least 15 minutes.
- Heat a lightly greased frying pan over medium heat.
- Pour the batter onto the griddle. Cook until bubbles begin to form and break, then flip the pancakes and cook until the other side is brown. Serve immediately.
Before you flip the pancakes, throw in whatever add-ins you’d like: blueberries, pecans, chocolate chips, bananas. Whatever you like.