House of Pancakes

Here's a peek at my famous {in our house} raspberry-blueberry buckwheat pancakes just prior to flipping. Yum! I do some version of breakfast-for-dinner whenever one of the kiddos needs a serious pick-me-up or if we're in a rush to eat after a long day away from home. During Lent it's becoming a Friday night special.


Because time matters on these evenings, I start with an organic base from Maple Grove Farms of Vermont and then add my own frozen fresh fruit thawed in the microwave. I never drain the fruit after defrosting. This lends such moistness to the pancakes that there's no desire for syrup or other toppings. Plain is perfect. I swear.


The blueberry-raspberry color combo is fantastic, too. My girl rarely gets to eat anything pink or purple, so this special effect makes her giddy. After serving the others on Friday I sprinkled a few mini chocolate morsels into my batter for an extra sweet treat. Don't tell.