Thanks to Ms. Bennett, the girls’ rock star Foods teacher at school! You can see the photo…this is the fancy version because it was a weekend (spinach and cheese on the eggs, barbecue started for the sausage), but this is the amount of food the girls eat for a regular breakfast – with SIX pancakes instead of just 3. I know, they’re growing…but it’s still shocking to me sometimes. I’m grateful for no-brainer recipes that the girls can also make themselves – tasty also from the freezer (heated in the toaster), and super easy to whip up – enjoy!

Marlow’s Easy Pancakes – this is the doubled version

2 eggs

1 1/2 c. milk (you may need a little more) AND 4 T. melted butter

2 c. flour AND 2 T. sugar

2 t. baking powder AND 1 t. salt

Using a whisk, beat the eggs in a large bowl until fluffy, then whisk in the milk and melted butter. Add in the remaining dry ingredients and whisk well to combine – stir in a titch more milk if you feel that the batter is too thick.

Heat up your skillet or griddle of choice and melt a little butter, then cook the pancakes as you would in whatever size you prefer! We find that 1/4 cup of batter per pancake works well…wait for them to start bubbling before flipping over to sweet pancake perfection.

Decorate as you wish and have a great weekend!

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