I was invited to my friend’s place for dinner the other day. She doesn’t have kids. She had made enchiladas and I was looking forward to having a leisurely meal without having to worry about flying cutlery or airborne cheese. But I soon realized that certain meal time behaviors had been ingrained in me even though my little ones weren’t there.
I was the first one served, and milliseconds after the first enchilada hit my plate I wolfed the whole thing down, still standing, chewing just long enough so it wouldn’t get lodged in my throat as I quickly swallowed each bite. After a few seconds I looked up to see my friends staring at me in horror. I wanted to explain to them that I am not this ravenous unmannered ingrate that can’t wait for everyone else to be served before I start eating. I was searching for the words to convey the feeling of never knowing when my one year old will start launching his cheerios off the high chair, or when my 3 year old will finish eating peanut butter with his fingers and then run straight for the white couch. For these reasons I am often standing alert and ready while eating at the dining table waiting for the next food “attack”. But my friends are not yet parents and they would not understand. So instead, I took another helping and ate very very slowly to overcompensate for my previous gorging and hoped they noticed my flawless fork and knife technique.
I’m not saying every meal I have with my kids is crazy. But there have been enough episodes that have kept me on my toes. So if you are having one of those challenging days, I found the perfect pancake recipe that is really easy and quick to make. More importantly, it has the added bonus of stacking each piece on top of each other which gives the dish added height just in case you have to stand up and eat.
3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter, melted
1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”.
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
(The batter will initially be separated and bubbly, just keep stirring. It will also be pretty thick. This is fine, do NOT add more milk or anything to thin it out.)
3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Serve with syrup, fresh berries and whip cream, or a fresh fruit puree.