Ah, the weekend. It was been so busy around here lately. It's the end of summer season rush to eek out the last beautiful days of summer before the autumn season begins. Last weekend we went to the woods for camping. Oh, so much fun, relaxing and gorgeous weather made it an epic weekend!
Now. This weekend is here, and we are back to our regular routine. On the weekends, I like to make pancakes or french toast then relax over the meal, talking about our busy week we had. This pancake recipe I've been using for a while now and is very well received around here. This morning we cut up some fresh picked peaches and put them on the pancakes, then of course poured that wonderful Vermont maple syrup on top. Heaven. That's all I can say about that. Oh, and...yum.
Prepare and preheat your griddle
Whisk together into large bowl:
1 c. whole-wheat flour
3/4 c. all-purpose flour
1/3 c. cornmeal, preferably stone ground
1/4 c. old-fashioned oats (or quick-cooking rolled oats is fine)
2 TBS. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
Whisk together into another bowl:
1 3/4 c. milk
4 TBS. (1/2 stick) butter, melted
1/4 c. honey
3 large eggs
:: Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined. Spoon 1/4 c. batter onto the griddle for each.
This makes a huge batch of pancakes. They freeze very well, and I do that a lot. Place wax paper between the pancakes and store in an air tight freezer container. It is so nice on a busy morning to be able to take some pancakes out of the freezer, heat them up and have a great breakfast before I start the day. These are great for snacking too. They are quite tasty alone or I also top with applesauce, or yogurt. Enjoy!
I will be posting later today, showing some more dolls that I have been making lately - they are so cute!