My Big Helper decided to make pancakes for breakfast this week, and so she created pancakes in her very favorite colors: pink and purple! Both kids loved them and ate them sans syrup, which makes me happy, and they were thrilled to have such a colorful, tasty breakfast.
I think that my Little Man ate about 6 of these for breakfast this morning - and he wouldn't even wait until they were heated. He ate them straight from the fridge, in his hand, bouncing around in his seat!
I'm not sure how I'll keep the fridge stocked by the time he's a teen. He's already a bottomless pit.
So to make these pit-filling, colorful, actually-very-healthy pancakes, you'll need:
- 2 c. white-wheat flour
- 2 c. milk
- 2 eggs
- 1 T. honey
- 1/3 c. melted butter
- 2 t. baking powder
- 1/2 t. salt
- fresh or frozen blueberries
- your choice of sprinkles
My Big Helper loved operating the whisk to make these pancakes. They come together quickly:
- Whisk the eggs, then the milk, then the butter and honey into a medium bowl.
- When smooth, add the dry ingredients, whisking after each.
- Let rise for 10 minutes while the griddle heats.
- Lightly butter the griddle.
- Plot out where you want your pancakes, and then drop a few blueberries onto each spot.
- Ladle out a spoonful of batter onto each clump of blueberries, and then immediately sprinkle the sprinkles over the top.
- When the pancakes bubble on top, flip gently.
- Cook for another minute or two and then remove to a plate.
What's your favorite breakfast food?