Day 354–Reindeer Pancakes

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How cute is that?

We’ve been talking about the need to add a “breakfast for dinner” night to our menu and I found a way to make a pancake supper that also celebrated winter (although it’s still in the 60s here) and Christmas. Enter, the reindeer pancake. I saw this idea online somewhere and couldn’t wait to try it. The version I saw used candy for the eyes and nose, but I subbed out some of our frozen fruit instead. So easy, so cute and it put everyone in a cheery mood at the table–given the news this past week, that was really needed.

Reindeer Pancakes

  1. Preheat oven to 250 degrees.
  2. Line a rimmed baking sheet with paper towels or a tea towel. Sit a wire cooling rack on top of the towel and put in the oven.
  3. In a frying pan, cook bacon until crisp. As bacon is done, lay strips on the cooling rack in the oven to keep warm. This will keep your bacon crispy yet let it drain as well.
  4. Clean the pan, coat with a thin layer of butter or cooking spray and heat over medium/low heat.
  5. Make one 8-9″ pancake per person and one 3-4″ pancake per person, plus extra for eating later. As pancakes cook, add them to the cooling rack in the oven to keep warm.
  6. When ready to serve, arrange a big pancake on the plate, with a smaller pancake (to be the muzzle of the reindeer) on top and toward the bottom of the larger pancake.
  7. Arrange bacon antlers on either side of the large pancake.
  8. Add blueberry eyes and raspberry/strawberry nose.
  9. Serve immediately with warm maple syrup and plenty of good cheer!
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Day 56–Warm, Whole Wheat Buttermilk Pancakes

Pancakes being cooked on a griddle.

A reader recently asked what we do for breakfast. I spend a lot of time blogging about our dinners, but nothing about breakfast (but see our smoothie recipe from Day 53). Typically, our breakfast involves toasted Ezekiel bread w/local apple butter, a bagel or, my tween’s favorite, homemade pancakes. Actually, our dog and cat love pancakes so much that they turn into little pancake lunatics when they smell them cooking. This past week, we had our one and only “snow” delay of the winter. It was so nice to make a fresh batch of pancakes, a pot of coffee and watch the 1/4″ of snow on the ground. Almost as cozy as a real winter.

Barring the rare snow delay, our morning schedule is pretty rushed (we are all out the door at 7:00 a.m.). There is no way this mom is making fresh pancakes every morning at 5:30 a.m. Fortunately, pancakes freeze well and warm in the microwave in just a few seconds. So, 30 minutes in the kitchen on Sundays makes for an entire week’s worth of hot, warm breakfast. Here is our recipe for whole wheat buttermilk pancakes that are much more nutritious and delicious than the frozen toaster variety you can buy in the grocery. While the first side of the pancakes cook, you can add fresh fruit, wheat germ or (if you’re feeling indulgent) chocolate chips. When I’m feeling like super mom, I even warm the syrup up for a few seconds in the microwave. YUM!

Whole Wheat Buttermilk Pancakes

  • 1 1/2 cups whole wheat pastry flour (or whole wheat all-purpose flour)
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 Tbsp. organic sugar
  • 1 1/4 c. Maple View Farm buttermilk (or any good quality buttermilk)
  • 1/2 c. organic milk
  • 1 large farm egg
  • 2 Tbsp. unsalted butter, melted and cooled
  • Non-stick cooking spray
  • Pure maple syrup
  1. Combine dry ingredients (flour, baking powder, soda, salt, sugar) in a large mixing bowl.
  2. Combine milk, buttermilk and egg in a medium bowl. Add the melted butter and mix.
  3. Pour the liquid ingredients into the dry ingredients and stir until moist.
  4. Spray a large skillet or griddle with cooking spray and heat to medium.
  5. When skillet is hot, ladle about 1/4 cup of batter into skillet for each pancake.
  6. Cook until golden brown (about 3 minutes). Sprinkle the raw side of the pancake with fruit, wheat germ or chocolate chips, if you like.
  7. Flip each pancake with a spatula and cook until golden brown. This could be 1-2 minutes, depending on your stove and pan.
  8. Keep pancakes warm on a plate in a 200 degree oven or just serve ’em up as they come off the skillet.
  9. Serve immediately with real maple syrup.
  10. Recoat your skillet with non-stick spray as needed and continue cooking until batter is gone.

For freezing and reheating:

If you are going to freeze these, cool pancakes completely on a cooling rack.

Pack in a freezer safe storage container, putting a sheet of wax paper between pancake so they don’t freeze together.

When ready to reheat, take however many pancake you want and wrap them in paper towel.

Put the towel wrapped pancakes on a microwave safe plate and heat for 30 seconds-1 minute. Start with 30 seconds and if that is not enough, heat in 10 second increments until pancakes are hot.

Serve to your family, making sure they take note of your super parent status.