We are finally back home with lights and heat and a pretty sad-looking fridge, housing just what Charlie needs to get by in the morning and about 15 blocks of cheese that I dragged to and from my parents.’ Hey…cheese is expensive, man! Panic set in at about 5:30 when I realized that I had no dinner plans and when that happens (which is more frequently than I’d like), it means breakfast for dinner. Pancakes won over eggs, so I whipped out my pre-made Weelicious Whole Wheat Pancake mix and got cracking. I wasn’t crazy about feeding Charlie syrup before bed (as opposed to the morning, when it’s obviously okay), so I grabbed some surviving frozen strawberries and made sauce instead.
I make this Weelicious fruit sauce constantly, and have adapted it based on whatever frozen fruit Charlie/Mommy is in the mood for. I use agave instead of honey, as I find that honey gives it a little bit of a chalky taste. The great thing about having this on hand is that you can use it with practically everything: yogurt, toast, cottage cheese, regular cheese, bananas, chicken, apples.
As for the pancakes, I made a whole bunch of the aforementioned mix and keep it on hand. There is something very satisfying about making pancakes from scratch, especially when you discover that it’s really easy and you always have the ingredients on hand. I’m in love with my new oxo POP containers and used a 2.4 qt one to store the mix. I also used Martha Stewart Avery Kitchen Labels to remind me of the wet ingredients. Did you know that you can make buttermilk by adding 1 tablespoon of vinegar to a cup of regular milk? Well, you can.
Needless to say, dinner went successfully. When do pancakes not go successfully? Even though it’s off to grocery store to buy some more exotic things like asparagus and salad dressing, I’d take a good pancakes-for-dinner night any time.