We love our nearly every Sunday morning breakfast tradition of Andy’s pancakes and smoothies eaten in front of our big windows, warm sunshine bathing us, hot tea and coffee in hand.
We try to convince the kids to be quiet for a few minutes for NPR’s Sunday Puzzle. Sometimes friends come over to share breakfast with us. Sometimes we work on a crossword puzzle.
Here’s what we eat…
We fill our freezers with summer berries, and this is one of our favorite ways to eat them. We blend or food process a banana with frozen strawberries, whole milk and a big spoonful of peanut butter. We don’t measure ingredients, and we sometimes throw in frozen blueberries or yogurt. It helps to microwave the strawberries for 30 seconds to make them easier to blend.
Whole Grain Pancakes
You can buy Scratch Farm’s pancake mix (check if it’s available), which includes organic Maine-grown whole wheat flour, white whole wheat flour, our own organic cornmeal, Maine-grown buckwheat flour, organic Maine-grown oats, ground flax seeds, baking powder and salt.
To use our pancake mix, whisk together two cups mix with two eggs and 1.75 cups milk. Adjust to your preferred thickness. Add your favorite fruit or chocolate chips if you’re feeling decadent. Grease your griddle with butter. Pour on approx. ½ cup of batter per pancake. Cook until bubbly. Flip and cook until golden brown.
We don’t skimp on the pancake toppings. We often have them with peanut butter, yogurt, warmed up frozen strawberries, applesauce and maple syrup.