Sunday mornings are crazy! There is no way around it. No amount of preparation that can save us from the trouble that will find us as we get ready for church. It happens every week.
On one such occasion I was running very behind, and hadn’t been able to get myself ready, let alone start on breakfast. So, I enlisted the help of my husband to make pancakes. Little did I know, he would make pancakes that were way better than any I have ever made. (I can’t stand still long enough to watch pancakes, I’m always trying to do something else at the same time.)
He must have been pretty proud of his accomplishment because I somehow talked him into making them every Sunday, and Pancake Sundays were born.
We still have plenty of things go wrong each Sunday, but at least we know we are going to be able to enjoy a nice pancake breakfast.
The pancakes have a great texture and taste. I love that the recipes uses some wheat flour. It makes me not feel so bad about eating them. SSSHHHH! Don’t tell me any different. I prefer to live in my dream world on this one.
Recipe from Taste of Home
- 4 cups all purpose flour
- 2 cups whole wheat flour
- 2/3 cup sugar
- 2 tablespoons of baking powder
- 1 teaspoon baking soda
- 1 egg
- 3/4 cup milk
- Combine the first five ingredients and mix well. Store in an airtight container in a cool dry place for up to six months.
- To prepare: Mix 1 cup of the pancake mix with the egg and milk. For each pancake pour 1/4 cup of the batter onto your greased cooking surface. Flip pancake when bubbles form on the top. Cook until the second side is golden brown.
I hope that your family will enjoy these pancakes as much as we do. They are even better if you can get your significant other to make them.
All of my Cooking from Scratch recipes for January will be homemade mixes. Check back next Monday for a cream of chicken substitute.