Wholesome pancakes tempt choosey kids
GTT – Picky eaters can drive families crazy. One solution suggested by nutritionists is to serve wholesome pancakes more often because they have a texture children like to eat. They are a versatile food that can be made in advance, stored, and reheated in the microwave on a rushed day. They can be warmed, filled with a little nut butter, rolled, and eaten on the way to school or an afternoon lesson.
Box mixes cost more than making your own. This basic recipe from Natalie Monson is cheaper, and the dry ingredients can be stored in the refrigerator for up to three months. Add the wet ingredients when planning to cook.
Mix these dry ingredients to have on hand: 3 cups whole wheat flour, 2 cups white unbleached flour, 1 1/4 cup powdered milk, 1/4 cup sugar (or leave it out), 1 cup baking powder, 1 Tablespoon salt (or less). Other flours may be substituted for glutton-free pancakes.
When you want to make six to eight pancakes, add the following to 1 1/2 cups of the dry ingredients above and whisk together: 1 cup water or milk, 2 tablespoons oil and 1 egg.
Pour onto a medium heated pan sprayed with a little cooking spray.
Cook on one side until there are many popped bubbles and the pan side is golden brown with crispy edges. Flip and cook the other side. Check that the pan side is also golden brown and edges are crispy. Exact time will vary.
With supervision children may place a few blueberries, banana slices, cinnamon and apples or chocolate chips in the batter. These fancier pancakes can also be made in a large batch and stored in the refrigerator for a few days.
Children old enough to use the microwave can warm them up a few seconds for an after-school snack or breakfast. A syrup puddle can be used for dipping.
Very young children often like pancakes with a little butter, powder sugar, or dry with a few berries on top. They make great finger food with a scrambled egg, Greek yogurt, or a strawberry banana smoothie on the side.
Megan Gilmore suggests a pancake with only two ingredients for very young children: banana and egg. To make the batter mix up one very ripe peeled banana and two eggs in a blender. Ripe bananas have brown spots on the skin, but they are a smooth texture and sweeter than yellow/green bananas.
Melt a little butter or spray oil in a frying pan on medium heat. Cook about 1-2 minutes on each side until golden brown. Add anything else your children like on top.