Inspired by Kimberly of vogelJoy, the kids and I tried her pancake recipe. Only a fellow busy mom would think to bake her pancakes in a baking dish. Really, now…why hadn’t I thought of that before? So practical and yummy to boot! You can find the recipe in the first episode of the vogleJoy show.
The next time I made them, I went messing around with the recipe and came up with a runny concoction that was so thin it would take forever to bake in the oven. I sighed since I’d ruined everything, and proceeded to cook the pancakes one at a time in the skillet – old style. And you know what? They were super yummy! As in, I made them again on purpose. Even though I had to stand there and flip.every.one. (I think you’ll like these, Mom.)
Here’s my you-have-to-stand-at-the-stove-and-flip-every-one spin off recipe:
Ingredients: 7 eggs 1 cup yogurt 1/4-1/3 cup butter 1-2 tsp cinnamon 1/2 tsp salt 2 bananas 1 t soda 1 cup rice flour Direction: Put all ingredients in the blender and blend well. Then cook in a buttered skillet. Not having maple syrup, we topped ours with fresh raspberries & yogurt.