Full throttle into summer, we’re beginning to notice the longer days, lingering mornings and wafts of Coppertone mingled with honeysuckle and Husband’s roses in full bloom gently flanking the backyard watering hole.
Unstructured days soothe our souls as our shoulders fall from our ears releasing the regiment of routine. A welcomed season, indeed.
We bolted for summer as soon as the last award was handed, barely waiting for the bell, hardly remembering stuffed, threadbare backpacks which, I believe, are still tossed in the back of the minivan.
Summer requires adjustment. Relinquishing tightly held schedules and routine is a form of surrender. I am not innately good at surrender and find myself resisting the slow not to mention the laundry, dishes and mess that numerous Littles leave in the wake of their freedom.
We broke routine by heading to The Lakehouse. This place always aides the transition to sabbath. Mornings by the lake afford the luxury of time to read heady titles such as 101 Things To Do with Bacon. Why I resist such gifts is really beyond me.
A week into summer, Littlest and I made Sleep Over Pancakes this morning. We dubbed them such because summer is a perfect time for coveted sleep overs with friends and cousins. And, these pancakes are most definitely sleep over worthy. We added a bit too much cinnamon to this particular batch, a result of tired eyes and failure to measure. Littlest mentioned the pancakes were spicy. Nothing a little syrup and fresh blueberries couldn’t cure.Print
Sleep Over Pancakes
Delicious way to start your day! These light and airy pancakes are a weekly staple in our house. Enjoy.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 24 pancakes 1x
- 2 eggs
- 2 cups yogurt (Stonyfield Vanilla!)
- 2 tablespoons canola oil
- 2 tablespoons coconut oil
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 2 tablespoons flaxseed (optional)
- In a blender, combine eggs, yogurt, and oils. In a mixing bowl, stir together flour, baking powder, baking soda, salt, cinnamon and flaxseed.
- Pour the yogurt mixture into the flour and stir until just combined. The mixture should be airy and thick.
- Spoon batter (appx. 1⁄4 cup) onto preheated, greased griddle and cook until golden brown.
- Makes 2 dozen pancakes. Enough for the hungry, sleepy masses.