Our Favorite Pancake

We can now eat out without any tears.
We can now eat out without any tears.
I love traveling with our kids.
I love traveling with our kids.

There was a time when Tony and I gave up eating breakfast out while traveling with our children.  The night before we left on vacation I would make up a batch of sausage & biscuits, pigs in a blanket, and breakfast burritos.  Most trips began before dawn and we would pile our four children, my nephew, and often times my cousin- Stephanie, aka the nanny- into the Excursion and a way we would go.  Then we drove and ate as we wanted.

This sounds crazy given how much Tony & I love to eat breakfast, but when the kids were little it was a bad experience.  The problem was that they always wanted to order pancakes.  I would tell them, “Now , these won’t taste exactly like mine.”  They would then swear up and down that they wanted pancakes.  So, Tony would order them pancakes and the food would come.  Then, they would take a bite and cry, “These don’t taste like yours!”  Refuse to eat anymore and drive Tony crazy.  Therefore, we gave up breakfast on the road.  Once at our vacation destination which was usually a house or cabin rental, I would resume cooking breakfast and all would be good.  I guess I should take it as a compliment that no one ever measured up to me.

Below is the recipe for our favorite pancakes.  When Cheyenne, now 19, was a preschooler she would know what I was cooking by the ingredients that I got out.  If I varied the recipes she got very upset.  One morning I decided to add vanilla to the batter and pour the pancake batter over a super then apple slice that I had browned in the pan.  She had a fit and went without breakfast that morning- a very good breakfast I might add.  I never tried to change up the pancakes again.  With her will of granite and flair for drama, there were plenty of battles to fight and the pancake recipe was simply not a battle I cared to fight.

Our Favorite Pancake

1 1/4 cup flour

3 tablespoons sugar

1/2 tsp salt

3 tsp baking powder

1 1/2 cup milk

2 tablespoon of olive oil

1 egg

Mix the dry ingredients in a mixing bowl.  Mix the liquid ingredients in a smaller bowl, beat slightly.  Add liquid to the dry mixture and mix.  Batter will be slightly lumpy.

Heat large skillet over medium heat.  Add a small amount of olive oil to pan, once hot pour in batter to make the size of pancake you want.  Once there are lots of bubbles popping on the pancake and the bottom is browned, flip pancake over.  Cook another 1-2 minutes- until center is cooked through.  Repeat until batter is gone.

The batter above make for a thin pancake.  I like them thin so that I can have nice crispy edges that are golden brown.  If you like a thicker pancake, reduce the amount of milk and cook over lower heat.

That is it.  So simple and so good.

Blueberry Mega Muffin


If the winter weather gets you blue, a taste of summer will lighten your mood.  This summer we took advantage of the you-pick Blueberry Farm near us.  We had lots of fun picking and eating the fresh berries and now have some tasty goodies in the freezer.  The following recipe is the only blueberry recipe that all my family agrees on as great.  I hope you enjoy it as well.

Blueberry Mega Muffin



2 cups flour

2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cup fresh blueberries (frozen are fine)

1/2 cup butter

3/4 cup sugar

2 eggs

1 tsp vanilla

1/2 cup milk


2 tablespoon flour

5 tablespoon sugar

1/2 tsp cinnamon

2 tablespoon butter, diced


Preheat oven to 375′

Combine flour, baking powder, salt, in medium bowl and set aside.  Sprinkle a tablespoon of flour over blueberries- this will help keep the blueberries from coloring all the batter.

In large bowl beat butter and sugar together until light and fluffy.  Add eggs and beat well. Stir in vanilla

Add dry ingredients and milk to butter mixture.

Fold in blueberries

Pour into 9 inch cast iron skillet ( you can use a muffin pan for traditional muffins)

Bake for 20-25 minutes or until a knife inserted comes out clean.



Breakfast Pot Pie

This is a great brunch recipe or a dish when you need a hearty start to you day. To make the morning easier, this simple dish can be prepared the night before, just roll out the dough and fill the pie the morning you are going to serve it.  It is great served with eggs and fresh, sliced tomatoes!

Double Pie Crust Recipe- see Recipe Catagory- bottom rolled out and placed in a baking dish or cast iron skillet.  Top pie with the other half of crust.

1/2 lb of sausage, browned

2 tbl spoon of butter

3 tbl spoon of flour

4-5 medium potatoes, peeled and diced

4 cups water

2 tsp cumin

1tsp chili powder

2 tsp paprika

salt & pepper to taste

Melt butter in a large saucepan.  Stir in flour to melted butter and lightly brown.  Add water, potatoes, & seasoning and boil on medium heat until tender.  The water should be creamy like gravy at this point.  Stir in sausage.  Place the sausage and potato mixture in the pie crust, top with the other half of the crust.  Bake at 400′ until golden brown- about 30 minutes.  Let cool for 15 minutes.  Slice and serve.  Serves 8-10