You’ll Be Making These Every Weekend From Now Till Eternity
I’ve never been what you would call a breakfast person. For as long as I can remember I’ve woken up without the least interest in food. It drove my parents nuts as a kid, and by the time I was in high school they had given me up as a lost cause, throwing a granola bar my way as I walked out the door while my younger siblings chowed down on whatever my mom had stocked the pantry with.
As I got older I made a valiant attempt to learn to like breakfast, from meal prepping to readymade breakfast shakes, nothing seemed to trigger my breakfast fancy.
However, now that I have kids of my own I’m feeling even more pressure to set a good example and stop avoiding our morning meal. So I’ve been testing the waters with them to see what they like and have been eating along with them—and actually enjoying it a little!
So when one of my little munchkins asked me for pancakes the other morning I couldn’t let him down. I had only ever made them with a box mix many years ago but figured they would be even better homemade.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick tip: If you don’t have buttermilk add a couple teaspoons of lemon juice or vinegar to a liquid measuring cup and then fill with milk until 1 2/3 cups. Let sit for five minutes to “sour.”
Photo attribution and recipe courtesy of: Cozy Cakes Cottage.
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