One of our Favorites: Pancakes (no buttermilk needed)

Pancakes have long been a favorite around here.


This recipe, from

Peter Rabbit’s Natural Foods Cookbook

by Arnold Dobrin, is our favorite.



    I have modified it a little to accommodate the Farmer. But they love it, even when I sneak in the whole wheat flour! This sweet book was given to me as a wedding present from a very dear caregiver and friend. It holds a special place in this house and I have made a number of the recipes for friends and family. They are simple and basic but easy to spice up and alter accordingly. Anyone who has a love for Beatrix Potter will love this sitting on their counter. Enjoy, from our Sunday to yours…



Samuel Whiskers’ Roly-Poly Pancakes (with my modifications)


1 cup unbleached white flour

1/4 cup whole-wheat flour

2 tsp baking powder

1/2 tsp salt

1/4 tsp nutmeg (Little B’s favorite part)

1 egg

1 cup milk

2 TBS olive oil


Put the white flour, whole-wheat flour, baking powder, salt, and nutmeg into a mixing bowl and stir them lightly with a fork until they are throughly mixed.

Add the egg, milk, and oil to the dry mixture. Beat with a wire whisk until it’s smooth and creamy. ( I generally don’t have too many lumps like some recipes call for.)

Meanwhile heat the griddle. When it’s hot… (throw a bit of water on it and see if it sizzles! I don’t grease our griddle but do what you would normally do.)

Pour the batter on the griddle, leaving space between each pancake so they don’t run together. Unless your family is the type who like the colossal pancake with broken bits on it from a failed flip! To each his own I say!

When the pancakes are bubbly on top, I use my spatula and take a little peek to see if they are nice and golden. If I have been multitasking they might end up being the “dark” golden that is always a little disappointing when you’re the one waiting for a new one! But if you’re the good mom, relishing the moment and waiting for the FLIP,  they should be golden!

Flip to cook just a minute more. We aren’t much for the crunchy pancakes so I try not to let them sit on the griddle too long after the flip… again to each his own.

We love to serve ours with real maple syrup. We do live in Canada for goodness sake! (No Aunt Jemima taste buds here!)

On special occasion I’ll surprise them with whipped cream, it’s little B’s favorite. My kids like to dip their pancakes; works for me— no cutting, leaving me more time for my coffee!

I can generally feed 1 Farmer, 2 girls and a growing toddler with one batch.

Mom sticks to oatmeal! Hope you enjoy! Let me know how you all liked them.

Original recipe as follows:

3/4 cup unbleached flour

1/4 cup whole-wheat flour

1/4 cup corn meal

2 tsp baking powder

2 tsp sugar

1/2 tsp salt

1/4 tsp nutmeg

1 egg

1 cup milk

2 tablespoons vegetable oil, or dab of butter, shortening, or margarine

We are linking up here today:

Grandma’s Waffles

This recipe was passed down to me from my grandmother, and it is the best waffle recipe out there. It is our favorite weekend breakfast to enjoy as a family. We often eat ours topped with bananas, walnuts or pecans, and just a touch of syrup, but you can enjoy them however your heart {or mouth} desires. So gather your little helpers this weekend (if you have little helpers) and make these together…

Sour Cream Waffles
3 eggs, separated
¾ cup milk
½ cup butter, melted
¾ cup sour cream (or to make it healthier can substitute plain yogurt)
1 ½ cups flour
2 teaspoons baking powder
½ teaspoon baking soda
1 tablespoon sugar
2 teaspoons vanilla extract

Separate eggs. Beat yolks with milk, butter, vanilla and sour cream. Add flour, baking powder, baking soda, and sugar. Mix well. In a different mixing bowl, beat egg whites until stiff, then gently fold into batter to finish batter.


Linking up here: