|Practicing their Cups|
Bean sports weekend morning hair like nobody's business, am I right?
Thankfully I've gained a little perspective over the years. I've learned that Roo seems to do just fine with eggs at the table as long as he doesn't personally ingest them. We still don't risk cross contamination by going out for breakfast if we don't have to, but Christmas morning french toast casserole has retained its rightful place in the holiday line-up (thank gawd!). Don't worry. Roo always gets extra bacon. And usually chocolate.
As for the weekend staples, we've been able to adapt much more painlessly than I ever could have imagined. Egg-free pancakes? No problem!
2 cups all-purpose flour
1/4 cup brown sugar
1 & 1/2 tbsp baking powder (yes, tablespoons)
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
2 cups milk
1/4 cup canola oil
1/4 cup chocolate chips
butter, maple syrup, whipped cream, powdered sugar, berries, or extra chocolate chips to serve
Start heating a griddle or heavy frying pan over medium heat. Whisk together first 6 ingredients (flour-salt) in a large bowl. Pour the milk and oil into the dry ingredients and whisk until just combined. A few lumps are fine.
Use a ladle or measuring cup to spoon about 1/4 cup batter onto the griddle (or use a tablespoon to make super-mini pancakes like Mufasa). Scatter a few chocolate chips on top of the wet better. When the surface is dotted with tiny air bubbles, flip the pancakes and cook the other side until golden brown. Serve with butter, syrup, whipped cream, powdered sugar, berries, extra chocolate chips or my favorite - plain.