I've never cared for cereal personally and I have my doubts about its nutritional value (any food you have to "enrich" is suspect), but I'd fallen into the habit of allowing the kids to eat cereal as I rushed around getting my morning chores done. Now that breakfast is going to include a man who loves family meals, it's time to get excited about breakfast foods.
No more cereal!
I am currently trying out recipes. My plan is to preview enough recipes for about two weeks worth of relatively easy and delicious options that everyone likes. I'm hoping that when it comes time to switch the routine, I will have the recipes already on "automatic," so that I can think less about cooking while dealing with the chaos that ensues with any change in family routine.
What is working out for me right now is to whip up the breakfast in the quiet between the children's bedtimes and mine, then pop it into the fridge, so that all that I need to do in the morning is the actual baking or grilling. So far so good.
I'd appreciate any tips from breakfast aficionados for making this transition smooth for us!
Meanwhile, I simply had to share this recipe. My kids were asked for input on the recipe choices after my husband and I had each picked out 10 to 15 likely options. (If you haven't guessed, food is a serious matter in our family.) My oldest son, John, on hearing a description of the recipe we were going to base our recipe upon suggested adding strawberries into the mix. I don't even like pancakes, but these were awesome! We topped ours with honey, but next time I'm going to try a homemade strawberry syrup.
I made my lemon ricotta while I waited for my coffee to brew (cutting the recipe down to 1 quart of milk and 2 to 4 Tablespoons of lemon juice), but you can purchase ricotta or make it the night before. Prepping as much as possible the night before, including mixing and refrigerating the batter, saves you from adding a hefty cleanup to the morning routine.
John's Strawberry Ricotta Pancakes
3 large eggs
1 cup ricotta cheese
1 handful frozen or fresh strawberries
2 tablespoons oil
2 tablespoons sugar
1/4 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
Place all ingredients into a blender and mix until smooth. Pour the batter onto a lightly greased, preheated griddle in 4 inch circles. Do not walk away! The bottoms will brown quickly, so keep an eye out. Flip when the bottoms are a golden brown.
For a gluten free version, I simply made a batch of Pamela's Products baking mix pancakes according to directions, substituting goat milk for the water and adding the strawberries and 2 Tbs of sugar. Be sure to make your gluten free version of a dish first if you are making both types. This will save you from having to meticulously wash your blender halfway through your prep!