One thing I adopted since becoming a mother of an early toddler who could eat table foods (which is AWESOME by the way, such a money saver!) is making my own foods for my entire family, not just Daniel. Biggest example: bread. I love bread. I could live on sandwiches or anything bread-related. The best thing about this bread maker I received from a friend is it makes dough too. PIZZA! Just the fact that I know every single ingredient I'm putting into my little bread-baking pod makes my head rest easy at night.
Just because it's healthier for everyone, I bought whole wheat flour and one evening threw together batch of ingredients for whole wheat bread. I was so excited to share a healthy slice of whole wheat bread in the morning with Daniel and as I knocked the loaf out of the baking pod, I noticed how incredibly heavy and dense the small loaf was. I didn't slice the loaf, I carved it and looking back, I should have used a chainsaw. A few bites in and I was completely turned off; the next time I made bread I followed the White Wheat recipe, MUCH better result! Half white flour and half whole wheat makes a loaf with the density of white bread with the sweet, hearty taste of whole wheat. It's perfect.
I have fond, fond memories from childhood of Saturday morning pancake breakfasts made by my mom where I would eat so many (which was only like, 2) and I would be so full I felt like I might puke. I felt that way when I made these pancakes, it was so nostalgic! Being the budding penny-pincher that I am and just because I had every single ingredient on hand already, I went for a simple pancake recipe that I could throw together on the fly. Daniel and I had breakfast from mixing bowl to dining table in less than 20 minutes! I also recently made this for a Saturday morning breakfast for us + Gary, I had just shy of double the yogurt the recipe calls for so once everything was incorporated, I added a generous splash of milk. Worked like a charm!
6 ounces plain Greek yogurt
1/4 cup whole wheat flour
1/4 cup white flour
1 teaspoon baking soda
Cooking oil for your cooking surface (I used olive oil Pam)
Mix wet and dry ingredients separately, incorporate together and mix well. It will be incredibly thick, add a splash (2 to 3 tablespoons) of milk to this mixture to loosen it up if desired. On a greased skillet at medium high heat, add 1/2 cup of batter; flip pancake when bubbles appear on the surface. Make sure the batter isn't too think as it won't cook through as easily. Top with your choice of condiments and enjoy with your little one!
The addition of the whole wheat flour gave this recipe a nice richness in taste that I don't think would have been there if I used only white flour. Word of caution though, like I said above about the density of whole wheat bread, using whole wheat flour in this recipe creates fairly dense pancakes so if you don't thin it out w/ a fluid, you need to keep the batter in a thin layer on the skillet. I didn't put anything on top of the pancakes when I gave Daniel his; Greek yogurt has a bit of a tanginess, but the pancakes were actually sweet because of it. Just right for plain pancake bits!
Enjoy! We sure did!