So the boy has developed this charming habit lately of coming to the table when called for dinner, taking a cursory glance at his plate, and then declaring, “I do not like that! I do not even eat that!” Sometimes, this is followed with continued whining and stomping around, other times it’s followed with him eating a few bites while continuing to protest between mouthfuls that “I do not eat this.” (Despite the obvious evidence to the contrary.)
Now, it’s been a stressful couple months in the FoodieTots household. A death in the family, a move to a new house in a new neighborhood, and of course the impending arrival of the newest Foodie Tot. The boy hasn’t been sleeping well (anyone have a cure for toddler insomnia??), and we’re trying our best to maintain some degree of patience. But after the new, longer commute home from work, cooking a meal in our not-yet-entirely-unpacked kitchen and dining room, and getting something on the table to eat, these tantrums are more than a little disheartening.
After a regrettable week (or so) of take-out/eating out during the move, I’m trying to get back on track with home-cooked meals at least five nights a week. So rather than give in to the pizza parlor temptation, Monday night I made pancakes for dinner. And not just any pancakes: big, fluffy pancakes topped with lightly sweetened strawberries and whipped cream. That’s right, whipped cream for dinner. And when the boy came stomping into the kitchen to see what horrible injustice I was preparing to dish up, the sight of the beater whirring in the KitchenAid was an instant mood changer.
(The strawberries came from Westmoreland Berry Farm this week, at the Alexandria West End market.)
Recipe: Our Favorite Pancakes with Fresh Strawberries
Notes: You can make these with half whole wheat flour. I “lightened” them up with olive oil, and sweetened the whipped cream with vanilla but no extra sugar. For the strawberry topping, I sliced a cup of strawberries and sprinkled with a tablespoon of sugar, then let stand while I prepared the pancakes.
- 1 1/3 cups organic unbleached flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon organic cane sugar
- 1 large egg
- 1 1/3 cups milk
- 1 tablespoon olive oil
Instructions: Lightly oil skillet with olive oil and heat over medium heat. Mix the dry ingredients in a large mixing bowl. In a smaller bowl, whisk the egg. Add milk and oil and mix well. Add the liquids to the dry ingredients and stir until just combined (some lumps will be left). Pour about 1/3 cup batter per pancake into the skillet, and cook until bubbles begin to form and pop around the edges. Flip and cook another minute. Serve warm, topped with strawberries and a dollop of whipped cream. Enjoy! (Makes about 12 3-inch pancakes.)
I can’t serve whipped cream for dinner every night, so please share — what tricks do you have to fight the dinner-time blues?
Shared with Real Food Wednesday hosted by Kelly the Kitchen Kop.