We can now eat out without any tears.
We can now eat out without any tears.
I love traveling with our kids.
I love traveling with our kids.

There was a time when Tony and I gave up eating breakfast out while traveling with our children.  The night before we left on vacation I would make up a batch of sausage & biscuits, pigs in a blanket, and breakfast burritos.  Most trips began before dawn and we would pile our four children, my nephew, and often times my cousin- Stephanie, aka the nanny- into the Excursion and a way we would go.  Then we drove and ate as we wanted.

This sounds crazy given how much Tony & I love to eat breakfast, but when the kids were little it was a bad experience.  The problem was that they always wanted to order pancakes.  I would tell them, “Now , these won’t taste exactly like mine.”  They would then swear up and down that they wanted pancakes.  So, Tony would order them pancakes and the food would come.  Then, they would take a bite and cry, “These don’t taste like yours!”  Refuse to eat anymore and drive Tony crazy.  Therefore, we gave up breakfast on the road.  Once at our vacation destination which was usually a house or cabin rental, I would resume cooking breakfast and all would be good.  I guess I should take it as a compliment that no one ever measured up to me.

Below is the recipe for our favorite pancakes.  When Cheyenne, now 19, was a preschooler she would know what I was cooking by the ingredients that I got out.  If I varied the recipes she got very upset.  One morning I decided to add vanilla to the batter and pour the pancake batter over a super then apple slice that I had browned in the pan.  She had a fit and went without breakfast that morning- a very good breakfast I might add.  I never tried to change up the pancakes again.  With her will of granite and flair for drama, there were plenty of battles to fight and the pancake recipe was simply not a battle I cared to fight.

Our Favorite Pancake

1 1/4 cup flour

3 tablespoons sugar

1/2 tsp salt

3 tsp baking powder

1 1/2 cup milk

2 tablespoon of olive oil

1 egg

Mix the dry ingredients in a mixing bowl.  Mix the liquid ingredients in a smaller bowl, beat slightly.  Add liquid to the dry mixture and mix.  Batter will be slightly lumpy.

Heat large skillet over medium heat.  Add a small amount of olive oil to pan, once hot pour in batter to make the size of pancake you want.  Once there are lots of bubbles popping on the pancake and the bottom is browned, flip pancake over.  Cook another 1-2 minutes- until center is cooked through.  Repeat until batter is gone.

The batter above make for a thin pancake.  I like them thin so that I can have nice crispy edges that are golden brown.  If you like a thicker pancake, reduce the amount of milk and cook over lower heat.

That is it.  So simple and so good.

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