The Ultimate Kids’ Cookbook: Fun One-Pot Meals Your Whole Family Will Love (2018, Page Street Publishing Co.) by Tiffany Dahle teaches kids how to cook the way grown-ups do with step-by-step instructions, easy-to-find ingredients and kid-friendly flavors. Parents, siblings or sitters are only the helpers — kids take center stage chopping ingredients like a pro, stirring the pot and serving the final dish to family or friends. Along the way, kids learn important skills, like how to cut foods with or without a knife, how to brown ground meat for tacos, how to cook noodles for pasta dinners and how to use an oven safely.
Recipes include: Easy Cherry Almond Scones, Cinnamon Sugar and Pecan Monkey Bread, Tex-Mex Sweet Potato and Sausage Skillet, School Night Chicken Fajitas, Magic Crunchy Coated Fish, Mix and Match Seasoned French Fries, Cashew Chicken and more.
Weekend pancake breakfasts are so special, but if you make enough pancakes at one time, you can refrigerate them to eat on busy school mornings, too. Try a new flavor combination every week, and it will feel like a brand-new breakfast. This makes 24-32 small pancakes for a very hungry family or for saving extras for another day.
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1-1/2 cups buttermilk
1/2 cup fresh orange juice
1/2 teaspoon almond extract (optional: substitute with vanilla)
2 large eggs
1-1/2 cups fresh blueberries or frozen blueberries (thawed and drained)
Butter for the griddle
Hey kids, please get us started.
Measure the flour and add it to a large mixing bowl. Measure sugar, baking powder, baking soda and salt, add them to the mixing bowl. Stir dry ingredients together with a whisk to make sure they are evenly combined.
Measure buttermilk and orange juice, pour them directly into mixing bowl. Measure almond extract and add to bowl. Carefully crack eggs into the measuring cup you used for the buttermilk, so you can check for bits of shell you might miss. Use a fork to break the yolks and whisk eggs until they are smooth and yellow. Pour them into the mixing bowl.
Use a spatula to stir together the pancake batter until there is no more dry flour and everything is smooth and wet. Don’t forget to scrape the bottom of the bowl for any dry flour you’ve missed. Gently stir in the blueberries until they are evenly spread throughout the batter.
Parents, it’s your turn. Heat griddle to medium-high heat. Melt 1-2 tablespoons butter so surface is coated.
Optional: Preheat oven to 225ºF, place a cookie sheet inside. Store finished pancakes in here to keep warm while you finish the rest of the batch, so you can serve them family-style.
Teamwork gets it done.
Use a 1/4-cup measuring cup to portion out pancakes. Drop scoops of batter onto preheated griddle. The batter will spread, so leave room between pancakes. You know it is time to flip pancakes when you see air bubbles popping evenly over the surface of the pancake. Use a spatula to flip them over and cook until golden brown, about 2-3 minutes per side. Add an additional tablespoon or two of butter to griddle between batches of pancakes. Serve immediately.
To store: Pancakes can be stored in single layers separated by waxed paper in the refrigerator. To reheat, place them in your toaster and they’ll get nice crispy edges.
Play with it. Orange-blueberry is our favorite, but you can easily change flavors. Have you ever tried orange and chocolate together? If you substitute chocolate chips for blueberries, it’s a whole different treat. If you change the orange juice to apple juice, try adding chopped pecans and cinnamon for apple pie pancakes.
Makes 24-32 small pancakes.