Do you appreciate the opportunity you have every morning to eat a meal with your family? As longtime homeschoolers, we sometimes laugh when we hear campaigns to eat “one meal a day as a family,” since we nearly always eat 2 meals together as a complete family, and the kids and I usually eat 3 meals together every day. Sometimes breakfast can be the unsung hero of family meals, though, as members of the family get busy through the day but are able to meet together in the morning for at least a few minutes. Why not find a few minutes of family time in the mornings instead of sleeping to the last possible minute, gulping down a little cold cereal and going to work? It will put a smile on your face that will last all day.
I am prejudiced about breakfast, because it is my favorite meal. I would gladly eat breakfast (and yes, for me that includes oatmeal and porridge) three meals every day. I love hot cereals, and love finding new combinations to make and new recipes to share. Here is one Max and I made the other day: Oatmeal Raisin Pancakes
This recipe could easily be mixed up the night before, leaving you only the cooking process in the morning. It makes a very stiff batter, and they take quite a long time to cook — about 4 minutes per side. This would be a great recipe to get out the big griddle or two pans so that you can cook several at once and begin eating while the rest are cooking.
Oatmeal Raisin Pancakes (adapted from Mark Bittman)
2 cups pre-cooked and cooled oatmeal (I just made double the day before and saved it)
1/4 cup whole wheat flour
1/4 cup rolled oats (uncooked)
1/3 cup chopped almonds
1 teaspoon baking powder
1 teaspoon ground nutmeg
3/4 teaspoon salt
1/2 cup milk (or a tiny bit more)
1/3 cup raisins
Honey and brown sugar for serving
Mix together flours, oats, almonds, baking powder, nutmeg, and salt in a bowl. In a large bowl, combine egg, milk, cooked oatmeal, and raisins. The cooked oatmeal is a little stuff, so a kid might need some help mixing. Then add dry ingredients to wet ingredients, making a stiff batter. Max read and gathered all the ingredients, did all the measuring, and began the mixing, but needed a little help finishing up. Add a little more milk to get to stiff batter stage if necessary. Cook on a well-oiled griddle until set on each side. Bubbles don’t come up through this batter as much as through ordinary pancake batter, so you kind of have to watch for the sides to set.
While the pancakes are still hot from the grill, coat with brown sugar or honey and serve. We liked both, with brown sugar slightly topping out honey in the taste tests. The original recipe included apricots and ground cardamom, neither of which were ingredients in our pantry this morning. I am sure they would be good as well.
Hope you enjoy your family breakfast! Do you have a favorite breakfast recipe? Please leave a link in your comment!