During the summer months, when our children are home from college, I am often amazed by the amount of food that passes through my kitchen. While we all have a responsibility to report to work every morning, the never ending supply or food provided for breakfast, lunch, and dinner amazes me. We are not a family that chooses to eat “out” very often so packing or making quick meals can be a challenge. The weekends are used as a time to prepare foods that can be reheated during the week for a quick start to the day. We’ll make a crockpot full of steel cut oats that will be divided up into serving sized containers for a week’s worth of breakfasts or sometimes I make omelette muffins for a handy, bite-sized meal. This recipe for Morning Glory Oatmeal is devine. This weekend, I made Pancakes for a Crowd that would feed the group during our Saturday morning breakfast with leftovers for a “re-heat” during the week.
I love the ole’ fashioned tradition of actually gathering around the kitchen table for a home cooked meal. We all have busy schedules but this ritual is incredibly important to me. It gives us a chance to catch up, talk about our week, and come together as a family. Then, it’s out the door and off in our separate ways to tend to our busy lives…
This recipe is adapted from an old Betty Crocker Cookbook that I have had for over twenty five years. I triple the ingredients to make enough pancakes to feed a family of five with about ten left over. I make sure to have on hand a small jar of homemade maple syrup from the trees on our land. During the week, a full breakfast is a bit much so I notice the children will spread a dollop of peanut butter or homemade strawberry jam on a flapjack, roll it up and head out the door with a hand held meal for the road. A healthier version of these pancakes can be found here.
Pancakes for a Crowd
3 egg, beaten
3 cup all-purpose flour or whole wheat flour
3 tablespoon sugar
1 tablespoon baking powder
3/4 teaspoon salt
2 1/2 cup milk ( more or less for a thinner/thicker batter)
6 tablespoons vegetable oil or melted butter
In medium bowl, stir together ingredients just until flour is moistened (batter will be slightly lumpy); do not overmix or pancakes will be tough.
Heat a non-stick griddle or skillet over medium-high heat; use cooking oil if necessary. Pour about 1/4 cup batter onto griddle for each pancake. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.
Pack up extras after the meal for leftovers during the week…