That's the way we do Spring Break.
Finally, finally it is my turn to write about Spring Break! It seems like for the rest of the country, Spring Break has come and gone and is largely filed under "forgotten". Out here in Alberta, we are just getting warmed up! Put your hands up! Put your hands up! SPRING BREAK!
Okay, so maybe it's not so much PARTAY mode around here as it is CARB LOADING WITH SYRUPY GOODNESS mode. I've mentioned before that even though my children come home for lunch every day, they do not get served a hot lunch due to time constraints. Non-school days, therefore, call for all sorts of brunchy items: French toast, waffles, and pancakes.
A long, long time ago in a galaxy far, far away, I regularly purchased pancake mixes for weekend breakfasts and brunches. Silly me! Making pancakes from scrach is minimally more involved than using a mix. The recipe I use can be thrown together in five minutes, and utilizes ingredients that likely already in your cupboards.
There has been a lot of buzz around the amount of sodium in pre-packaged and processed foods, and pancake mix contains a surprising amount - surprising for something that is not actually salty tasting. One third of a cup of Aunt Jemima pancake mix - which makes about four little pancakes - contains 740 mg of sodium, or 31% of the "recommended daily total". That's a lot for four little pancakes!
It occurred to me that cold pancakes would be a fun sandwich item for lunches, for those of you non-Albertans who are back to the lunch-packing grind. Cold pancakes, spread with cream cheese, would be a welcome surprise in a lunch box, I think. I customize my pancakes with chocolate chips or little blueberries made into smiley faces; wouldn't that be a cute way to put a smile on your child's face? When I'm feeling especially artistic, I make Mickey Mouse-shaped pancakes, but realizing I'm now veering into bento box/ cookie cutter-shaped sandwich territory, I will close by sharing my favourite, super simple pancake recipe.
Nicole's Easy Basic Pancakes
1 1/2 cups flour
1 tablespoon sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons canola oil
1 1/4 cups milk
Stir together the dry ingredients in a large bowl. Pour in oil and milk. Lightly beat eggs with a fork, then add to the bowl. Stir everything together until just combined.
On a hot, ungreased griddle pour batter into desired shapes (plain circles are just fine!) and sizes. If desired, place chocolate chips or frozen blueberries in decorative patterns on the batter. When the top bubbles and the edges look dry, it's time to flip! Just try not to flip them onto each other or the side of the griddle, as sometimes happens in my house.
I received a fancy bottle of single-pressed syrup as a hostess gift, and once you've gone there, you cannot go back. I tried to keep it all for me, but one of my children has discovered it and its mapley deliciousness.