Author Archives: Catherine

About Catherine

I'm a Mormon SAHM with a love of cooking, a rambunctious toddler, & a weakness for Nutella-&-banana sandwiches. I share some of the recipes & fun things I do with my Munchkin at http://makemyselfathome.wordpress.com

Sweet potato pancakes.

sweet potato pancakesWell, I’ve done it. I actually managed to get my child sick of one of her favorite foods in the world. Looks like Pancake Friday wasn’t such a great idea after all… So in tribute to the demise of Pancake Friday, I give you my final pancake recipe for awhile.

Now, for the record, these Sweet Potato Pancakes were not the straw that broke the camel’s back. They were amazing. My husband’s cousin asked for the recipe & they were a hit at her house too! These are perfect for fall, & just sweet enough with syrup & a dusting of cinnamon & brown sugar.

  • 1 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 3 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. cinnamon
  • 1 1/4 cups mashed baked sweet potatoes (about a tuber & a half)
  • 2 eggs, beaten
  • 1 1/2 cups milk (I used whole)
  • 1 tsp. vanilla
  • 1/4 cup butter, melted & cooled
  • 1 Tbsp. brown sugar
  1. Sift together dry ingredients.
  2. Add remaining ingredients & mix until fully incorporated.
  3. Heat a griddle on medium heat & grease with cooking spray.
  4. Drop 1/4-cupfuls of batter onto hot griddle & cook until edges are set & bubbles begin to form. Flip & cook until both sides are golden.
  5. Serve topped with maple syrup & a dusting of cinnamon & brown sugar.

Adapted from here.

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Pumpkin Apple Cream Cheese Streusel Muffins. Intensely delicious.

Fall is always the most depressing season here in Florida. While friends in other parts of the country & world are posting on Facebook about cooler temperatures, fall leaves, & sweaters, I’ve been in flip flops since February & my A/C is still blaring 24 hours a day. I miss seasons. I miss jeans! It wouldn’t hurt to come home from a run not dripping with sweat either…

So I try to will Fall here to the subtropics from my kitchen. Today’s post is my hail-Mary, 4th-&-goal, “It’s Fall, gosh darn it!”

muffinsThese muffins are intense. Amazing. Fall in a mouthful. And you know what? It worked! We’ve been soaking in torrential rains since Monday afternoon, & the temperature on my dashboard actually started with a 6 this morning! 69 degrees! It’s FALL in Florida!!!

…until it dries out & both temps & humidity go back up to the 80s for at least another month. But you know what? I just wore jeans two days in a row! In September!

Here’s how to bring Fall into your kitchen:

Muffins:

  • 2 1/2 cups flour
  • 2 cups sugar
  • 1 Tbsp. pumpkin pie spice
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 eggs
  • 1 cup pumpkin puree (use the rest of your can to make these & thank me later)
  • 1/2 cup vegetable oil
  • 2 cups chopped peeled apples (about 1 1/2 apples. I used Braeburns because they were on sale.)

Cream cheese layer:

  • 6 oz. cream cheese, room temp
  • 1/2 cup sugar
  • 2 Tbsp. milk
  • 2 tsp. vanilla

Streusel:

  • 1/2 cup flour
  • 1/2 cup sugar
  • 1 tsp. cinnamon
  • 5 Tbsp. cold butter, cut into small cubes
  1. Preheat oven to 350 & line 2 muffin tins with papers. (Yield is about 21 muffins)
  2. Make muffin batter: whisk together dry ingredients in a large bowl. In a smallish bowl, mix together pumpkin, eggs, & oil. Mix wet ingredients into dry until incorporated. Stir in apples. Fill muffin cups 2/3 full.
  3. Cream cheese mixture: in electric mixer bowl, blend ingredients until smooth. Place a heaping teaspoon on top of batter in each cup.
  4. Streusel: using a pastry blender or 2 forks, cut ingredients together until they form a coarse crumb. Easily the most time-consuming step; I personally have a love-hate relationship with streusel (love to eat it, hate to make it), but trust me, it’s worth it.
  5. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean.
  6. Optional: top with glaze when cooled (1 cup powdered sugar mixed with 2 Tbsp. milk). But they are insanely delicious without, let me tell you!

muffinLinked up at TidyMom

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Easy Baked Chicken. 5 minutes of prep. Yes, really.

I know all of you moms can relate to this:

When my little one was first born, everything had to be done one-handed &/or at lightning speed, or screaming would ensue. Including dinner. I didn’t think most of my go-to recipes were that time-consuming until I had The Witching Hour to contend with. So I started looking for meals that took literally 5 minutes of prep. They could sit in the oven all they wanted, but hands-on time was at a premium.

Mother-in-law to the rescue!

chicken prepThis easy dinner is adapted from her recipe, and literally takes 5 minutes, especially if you have a bigger kid on hand to crush the crackers for you. The amounts are approximate because I just kind of wing it every time–feel free to do your own improvising! I serve it with seasoned brown rice, which takes longer to cook, so I start it before the chicken. The rice recipe is at the bottom.

  • 1 sleeve Ritz crackers
  • 1 Tbsp. parmesan
  • up to 1 tsp. garlic salt
  • about 1/2 cup sour cream
  • 4 chicken breasts
  1. Preheat oven to 400. Line a baking sheet with foil.
  2. Place the crackers in a Ziploc bag & use a rolling pin to crush them into fine crumbs. Pour into a shallow dish. Add parmesan & garlic salt; stir to combine.
  3. Place sour cream in another shallow dish.
  4. If desired (especially if you’re short on baking time), cut chicken breasts in half.
  5. Coat one piece of chicken in sour cream, then fully coat in crumb mixture. Place on baking sheet. Repeat with remaining chicken.
  6. Bake 15-20 minutes or until done in the middle (this is why I cut mine in half; they get done quick & don’t burn).
  7. Serve with seasoned brown rice (below) & salad or fruit.

dinnerSeasoned brown rice

  1. Make brown rice according to package directions, to yield 3-4 servings.
  2. 5 minutes before it’s done, add about 1 Tbsp. butter, up to 1/2 tsp. garlic salt, & about 1 Tbsp. dried parsley.
  3. Serve with chicken.

What are your favorite no-time-flat dinners?

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Whole-wheat blueberry pancakes.

whole wheat blueberry pancakesFriday night has become pancake night at our house. The girls love their pancakes, & it makes my meal planning easier knowing that pancakes will always be that night. But pancake night brings with it 2 challenges: 1) How not to get sick of the same recipe every week, & 2) How to make a carb-heavy meal hearty & healthy. So let’s just say you’ll probably be seeing lots more pancake recipes on here in the future… (If you haven’t seen my banana walnut pancakes yet, go there now. I’ll wait. You can thank me later.)

The base of these whole-wheat blueberry pancakes is remarkably similar to those banana walnut pancakes. It has me thinking that I could probably interchange fruit mix-ins with very little changing of the recipe! Once again, I’ve subbed some Greek yogurt into the original recipe for added protein, & flaxseed for fiber, omega-3s, & general awesomeness. If you still have blueberries in your grocery store, hurry & make these before you have to wait until January for the Chilean ones!

  • 1 cup whole-wheat flour
  • 2 Tbsp. flaxseed meal (pour into a 1-cup measuring cup, then add flour below)
  • 1 cup (minus 2 Tbsp.) all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 cup sugar
  • 1/2 tsp. salt
  • 1 cup buttermilk (make by adding 1 Tbsp. white vinegar to a 4-cup measuring cup & filling with milk to the 1-cup line & waiting 5-10 minutes before adding remaining liquid ingredients)
  • 2 eggs, beaten
  • 3 Tbsp. butter, melted & cooled
  • 1 cup Greek yogurt
  • extra milk for thinning batter (about 1/4 cup)
  • blueberries
  1. Whisk dry ingredients together in a medium bowl.
  2. Combine liquid ingredients in a large measuring cup, then pour into dry ingredients & stir gently until just combined (batter will be lumpy). Stir in milk to reach desired consistency.
  3. Heat a griddle on medium to medium-low heat, then spray with cooking spray. Ladle 1/4-cup portions of batter, then sprinkle several berries in each (extra points from your Munchkins for smiley faces). Let cook until bubbles form in the batter & edges are set, then flip & cook on the other side a few more minutes or until golden brown & done in the middle. Because the batter is relatively thick, a lower temperature for longer may be your best bet.
  4. Repeat with remaining batter & berries, spraying the griddle between every batch or two.
  5. Serve immediately as desired (with additional berries & some cream, or just with plain old maple syrup). Extra pancakes can be frozen & reheated in the toaster.

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Lunch bag: Healthy No-Bake Peanut Butter Balls

peanut butter balls

My 4-year-old’s preschool asks parents to pack healthy snacks that feature at least 2 food groups. This being my first year packing anything resembling a school lunch, of course I’m going over the top looking for fun, healthy snack ideas she’ll eat. This has been my first great victory: they’re easy, she loved helping me make them, they travel well, they’re not messy, & even My Husband The Suspicious Of Anything Labeled “Healthy” gave them his stamp of approval.

  • 2 cups quick oats
  • 1 cup Rice Krispies
  • 1 cup flaxseed meal
  • 1 cup mini chocolate chips
  • 1 cup creamy peanut butter
  • 2/3 cup honey
  • 2 tsp. vanilla
  • 2 Tbsp. coconut oil
  1. Combine all ingredients in a large bowl, mixing gently to not crush the cereal, until well coated.
  2. Use a tablespoon or soup spoon to scoop out tablespoon-sized portions & roll them into balls between your hands. Place them on a parchment- or waxed-paper-lined cookie sheet.
  3. Refrigerate for 1-2 hours. You can serve them now, or place them in a Ziploc bag in the freezer to portion out in your kids’ lunches. They’ll keep a week in the fridge or a few months in the freezer.

Original recipe here.

Linked up at Mommy Solutions

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Baking Birthday Party!

Congratulations to “semicrunchymomma,” who wins the Estelle headband from Guavaloo for her little girl! Thanks to all who liked & shared!

birthday girl

This darling girl turned 4 this summer, & she told me back in JANUARY (she plans ahead like her mama) that she wanted a “baking party, with cupcakes & pizzas & chef hats.” What fun!

dessert table

I had a field day with my cricut’s cupcake font for the “happy birthday” banner & these fun chandelier hangings my husband suggested:

chandelier

I also used the cricut to freezer-paper stencil custom “Chef [name]” aprons for each of the kids. Kid-sized apron & chef hat sets were around $5 each from Chefskin on Amazon. I kept the party small–8 kids total–to keep cost & chaos to a minimum.

This fun garland was just cupcake papers of different sizes & colors randomly threaded onto embroidery thread with an embroidery needle!

cupcake paper garland

While we waited for everyone to arrive, the chefs colored their very own restaurant menus…

menu 1menu 2

…drawn by the very talented Sister Alison Bowe, a missionary currently serving in our ward! (I enlarged them to 11×17 for the kids.)

menu 3As the menus said, once the kids were all there & dressed as chefs, they got to make pizzas. Our local Grimaldi’s donated the dough, & “Chef Dad” tossed it pizzeria-style before the kids “decorated” them, in the birthday girl’s words.

pizza
Tasty!
pizza 2Then they made fruit, yogurt, & granola parfaits. So that not ALL of the party food was junk.

parfait makingFinally, the part everyone was waiting for: decorating cookies & cupcakes! With like 6 different colors of frosting & more than a dozen kinds of sprinkles, what could go wrong?

cupcakes and decorationscookiesTurns out, not a whole lot. Luckily all of the parents stuck around to help out, which minimized the mess, & the kids took their decorating very seriously!

decoratingdecorating 2The birthday girl loved that she got to decorate her own birthday cupcake!

candles(I used this beet red velvet cupcake recipe. Had to counteract all that sugar somehow, right? See what a conscientious party host I am?)

Each kid got to decorate 4 cookies & 2 cupcakes. They ate 1 of each at the party, & the rest went home in these cute treat boxes from Michael’s, finished with baker’s twine & a darling tag.

favor boxWhat a fun time we all had! Special thanks to Ursula Borrack for capturing such sweet photos of this sweet party!

Shared at Tater Tots & Jello

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Picky Eater Survival Guide.

Don’t forget–you have until Wednesday to enter to win a free custom headband from Guavaloo!

When I was a new mom, I swore I would never be a short-order cook who made something different for every family member. I’d make one delicious, nutritious meal after another, & my whole family would love it. I was blessed with a toddler who at least tried anything, & I thought I was well on my way to being the next Catherine McCord.

Then that toddler turned into a 4-year-old. Apparently 4-year-olds think all food* is poison. And I got another toddler who learned at a shockingly tender age what a hunger strike is.

*Except pizza, pancakes, PB&J, hot dogs, & spaghetti.

Boy did my standards change! When my little one was losing weight (I wish I knew her secret! Oh wait, it was not eating.), I had mountains of kid-sized bowls of barely touched food in my sink–anything to get her to eat something. One night I may or may not have fed her peanut butter by the spoonful. Not my proudest moment.

peanut butterMealtime is still a battle sometimes, but now that we’re out of the woods I feel like I can share some of the tricks I used to survive (& help my kids survive!) without resorting to Goldfish & frozen chicken nuggets.

Stay out of the Snack Spiral. I can’t tell you the number of parents I’ve heard say, “Oh, Junior lived off of Goldfish crackers & juice at that age.” Why do you think he wouldn’t eat anything else? Because he was filling up at snacktime on just that! If you’re worried about your child’s eating, start by cutting back on snacks & not letting your kids graze. Trust me, kids are a lot more adventurous when they’re allowed to get hungry before a meal! They won’t starve if they’re limited to 3 meals & 2 small, scheduled, seated snacks a day.
I take this one step further & make a rule of not offering “snack foods” (crackers, fruit leather, etc.) at dinner time, & don’t use it as a crutch if they haven’t eaten enough “real food” at a meal.

Meet your kids in the middle. I still steadfastly refuse to be a short-order cook, so the whole family eats our fair share of “kid foods” (healthed up a little). For instance, on our menu every week is at least one of the following: homemade pizza (lots lower in calories than delivery, especially with part-skim mozzarella), spaghetti & meatballs, & “brinner” (you’ve seen a few of my healthy pancake recipes on the blog already). I enjoy these meals too, & if nothing else, I know that I at least have a couple dinners a week when I’m not fighting them.
If you can’t stand the few things they will eat (like if they’ll only eat fish sticks), then designate that for a date night or a night when you & your spouse order something in for yourselves. My 4-year-old loves when the babysitter comes because she knows that’s when she gets Annie’s mac & cheese. One word of warning about this second tactic though: don’t do it every week. The more the family eats the same meal, the more unified you’ll be & the easier it’ll be to convince your kids to eat what’s in front of them, because that’s what the whole family’s eating. As tempting as it is to feed the kids nuggets every other night & then treat yourselves to sushi after they’re in bed, that could backfire on you when they dig in their heels & whine, “But YOU don’t eat ___ when YOU don’t want to!”

Make like a fancy restaurant–try courses. Have something on the menu that they WILL eat at every meal so you know they’re not starving. But don’t bring it out right away. My girls are fruit-itarians–they would subsist entirely on grapes & strawberries if I let them. So I leave the fruit in the fridge. When they’ve eaten enough protein & veggies to balance it–my 4-year-old always asks “How many numbers?” (meaning how many bites) as soon as she gets her plate–THEN I bring out the fruit “course” & let them go to town, fully prepared for them to not touch what else is on their plate for the rest of the night.

Don’t be boring. Change up how you’re serving things. When my toddler went on her hunger strike shortly after turning 1 & wound up losing over a pound, I was in a panic. The day she stopped eating her favorite food in the world, strawberries, I was in tears. What was wrong??? The next night I saw her reaching for my strawberries instead of hers. Do you know what the problem was? She had decided I was cutting them too small! Instead of the teeny-bite-sized pieces I’d been giving her, she wanted a whole quarter of a strawberry. It was as simple as that, & she was back to eating strawberries. Do you know how the hunger strike ended once & for all? I handed her a fork. Seriously. She didn’t even use it at the beginning, but knowing she COULD have the control somehow fixed her not eating.raisins
So in short, if they stop eating something they’d eaten before, try changing what you call it or how you serve it. For example, your child might decide he wants his “night-vision carrot sticks” (because of the beta carotene) with dip, or her “dinosaur trees” (that’s what we call broccoli) raw instead of cooked, or she prefers short pasta to spaghetti, or… she’ll only eat raisins out of the box.

Let them help. Recruit your “kitchen helpers” to be your sous chefs: let them choose the fruits & veggies at the store & then wash them or add them to the pot. The more involved they are, the more excited they’ll be about trying something new.

Be sneaky. When all else fails, sneak the good stuff into their food. Veggie puree in the spaghetti sauce, whole-wheat flour in the baked goods, Greek yogurt in the pancakes–all of these go a long way to helping maintain the balance in your little one’s diet until he decides to get more adventurous.

Best of luck with your picky eaters! Do you have any other tricks & tips for surviving?

Linked up at Nifty Thrifty Sunday and Crystal & Co.

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Guavaloo headband GIVEAWAY!

I’m so excited about today’s post! I would like to introduce you to my friend Bianca, the talented lady behind the Etsy shop Guavaloo.

She makes beautiful headbands & tutus, & she lets my girls model for her!

Ella Tutu Dress

Estelle dress

Aren’t they beautiful? (The tutus look pretty cute too! ;-)) Seriously though, Bianca does amazing work. She just made the girls’ gorgeous flower girl accessories for their uncle’s wedding!

wedding

How would you like one of Bianca’s creations to take home with you? One reader will win a headband of their choice for themselves or their little one. Which one do you think you’ll choose? The Elle my 1-year-old is wearing above? Estelle, modeled by my 4-year-old, or the Dr. Seuss one below?

Dr Seuss Headband Stamped

You can enter up to 4 times today!

  1. Visit Guavaloo & comment below telling me which headband you’d love & in which colors.
  2. Like Guavaloo on Facebook.
  3. Follow Make Myself at Home on RSS!
  4. Share this giveaway on Facebook or Twitter.

Make sure you leave a separate comment for each telling me you did it! Good luck! You have until 8pm Eastern on Wednesday the 28th.

(Linked up at crystalandcomp.com & tatertotsandjello.com)

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Double-chocolate avocado whole-wheat muffins.

That’s quite a mouthful of a title, isn’t it? Let’s give them a tastier (i.e. not healthy-sounding) nickname: Happy Chocolate Muffins. Or something.

muffinsWho else has a picky eater in their house? My 15-month-old is ours. She won’t drink milk, so we’re still nursing (even at night – woo-hoo!), & though she’s consistently at around the 90th percentile for height, over the past 6 months we’ve seen her weight drop from 50th… to 30th… to 14th. One month we learned she lost a pound. Yikes! So under doctor’s orders I’ve been trying to find creative ways to incorporate the healthy fats she’s not getting from whole milk or the many foods she won’t eat into foods she will eat. I plan to post some of the tips & tricks I’ve been learning in the near future, but in the meantime, here’s my latest discovery:

Using avocado instead of butter or oil in baked goods.

Huge revelation!

Avocados are amazing. According to WebMD, “Avocados are a good source of fiber, potassium, and vitamins C,K, folate, and B6. Half an avocado has 160 calories, 15 grams of heart-healthy unsaturated fat, and only 2 grams saturated fat. One globe contains more than one-third daily value of vitamin C, and more than half the day’s requirements of vitamin K.”

So after one particularly scary weight check at the doctor’s office, I bought an avocado on sale & then asked my friends on Facebook for ways to sneak it into a picky toddler’s diet. I got tons of great ideas! Smoothies, mashed with bananas (that worked, like, once), & baked into stuff. One friend sent me the recipe below.

On the first try, these were tasty… if a little dense. The original recipe called for using all whole-wheat flour. The girls didn’t seem to mind, but, my husband said it tasted like a “chocolate bran muffin.” I remade them last night with half whole-wheat, half all-purpose, & they were an even bigger hit! If you’re concerned that your kids (or your husband!) will suspect & thus not eat the “healthy” muffins, start with the proportions below; then, if you want to make it healthier, gradually increase the proportion of whole-wheat. And don’t say anything about the avocado; you can’t taste it, & it’ll just give them a reason to turn up their noses at these. There’s no point if they won’t eat them, right? I also added flaxseed for more healthy fats, omega-3s, lignans, & fiber.

The original recipe was for mini-muffins, but since I don’t have a mini-muffin tin (what?!), mine are regular-sized. Mini-muffins are a perfect size to put in your little one’s lunchbox when school starts next month.

  • 2 Tbsp. flaxseed meal (pour into 1-cup measuring cup before adding the flour & then fill the rest with the flour)
  • 1 1/3 cup (minus 2 Tbsp.) all-purpose flour*
  • 1 1/3 cup whole-wheat flour*
  • 1/2 cup plus 1 Tbsp. cocoa powder
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1 large, ripe Hass avocado
  • 1 cup sugar
  • 3 eggs
  • 3/4 cup unsweetened applesauce
  • 3/4 cup milk
  • 1 cup chocolate chips (if making mini-muffins, use mini chocolate chips)

* The original recipe calls for all whole-wheat flour, but my family is more likely to eat them this way.

  1. Preheat oven to 375. Spray wells of muffin tin generously with cooking spray. (I tried using papers, but they stuck like crazy. So don’t be like me.)
  2. Sift together dry ingredients.
  3. Beat the avocado & sugar together around 3 minutes, or until smooth. Isn’t that beautiful?avocado
  4. Beat in liquid ingredients. Slowly add dry ingredients, stirring until incorporated.
  5. Fold in chocolate chips.
  6. Spoon into wells of muffin tin. Bake for 18 minutes for regular muffins, or 15 minutes for mini-muffins. Makes 2 dozen regular muffins or 4 dozen mini-muffins.

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Healthed-up banana walnut pancakes.

pancakes

If you were to ask my 4-year-old what she wants for dinner, you’ll almost always hear one of three things: pizza, spaghetti & meatballs, or pancakes. I try to indulge these requests, but those foods aren’t exactly healthy most of the time, so I try to smarten them up a little. We almost always have ripe bananas & walnuts, so I found this recipe & thought of ways to make it a little more nutritious. Whole-wheat flour, flaxseed, & Greek yogurt add fiber, protein, & omega-3s important for developing bodies.

My little girl was so excited that when she blessed the food that night, she said, “Thank thee that we can have banana walnut pancakes.” Frozen & then defrosted, Eggo-style, in the toaster, these babies just put me in contention for Mom of the Year when I told her she could have pancakes for breakfast on a weekday. They’re even tasty without syrup if you need a quick, hearty, on-the-go breakfast for the kids. I make a few without the walnuts for my 1-year-old so she doesn’t choke, & she prefers them without the syrup.

This is our new go-to pancake recipe; I hope it’ll become yours too!

  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole-wheat flour (if desired, do 1 cup each of all-purpose & whole wheat)
  • 2 Tbsp. flaxseed meal
  • 2 Tbsp. sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup buttermilk (make this by pouring 1 Tbsp. white vinegar or lemon juice into a large measuring cup, then fill to the 1-cup line with regular milk & let sit 5 minutes)
  • 3 Tbsp. butter, melted & cooled (I stick it in the freezer a few minutes)
  • 1 large egg, slightly beaten
  • 1 cup Greek yogurt
  • 2 small ripe bananas, smashed with fork
  • optional: milk for thinning batter
  • walnuts, roughly chopped
  1. Whisk together dry ingredients in a large bowl. Set aside.
  2. Make your buttermilk in a large (4-cup or so) measuring cup. Add butter & egg; mix well. Stir in yogurt.
  3. Make a well in your dry ingredients, then pour in the liquid ingredients & stir a couple times. Just before it’s combined, stir in bananas. Batter will be lumpy. Don’t overmix. Optional: add a little milk to thin the batter if desired.
  4. Heat a griddle on medium-low to medium. Spray with nonstick cooking spray & use a 1/4-cup measuring cup to pour batter onto your griddle in 4-inch circles. Then sprinkle walnut pieces onto the pancake batter.pancakes
  5. When large bubbles begin to appear, flip the pancakes & cook until golden on the other side as well. Remove to a warm plate lined with a paper towel & keep warm.
  6. Repeat with remaining batter (don’t put walnuts in all of the pancakes if you have a child under 3), spraying the griddle between every batch or two.
  7. Enjoy with maple syrup, or just plain! Freeze leftovers & toast in the toaster (use the “frozen” setting if you have one) for breakfast!

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