More sickness around here, and I am hoping tomorrow will put the sparkle back in our oldest’s eyes! I’m listening to her coughing as I write this.
Taking care of those around me with love is definitely meaningful work, but there isn’t much time for the computer.
There is time for pancakes and sausage for breakfast.
There is time for stealing away from laundry and Tylenol to the back yard to push little ones on the swings.
There is time for candles and prayer.
There is time for having an afternoon tea party and substituting the tea for milk and the scones for brownies with all of us having a different color plate.
There is time for playing with the new sewing machine and making Claire’s puppy a pillow and Lydia’s teddy a blanket.
And now, there is time to go sit with a beloved husband.
For you: The recipe for our favorite pancakes that we have eaten regularly for the past ten years. I also like to make it up for folks for Christmas.
Cinnamon Oat Pancakes
4 Cups Oats
2 Cups All-Purpose Flour
2 Cups Whole Wheat Flour
1 Cup Non-fat Dry Milk
2 Tbsp. Cinnamon
1 1/2 Tbsp. Salt
3 Tbsp. Baking Powder
1/2 tsp. Cream of Tartar
Combine all ingredients and stir to mix well. Store in airtight container or fridge. Makes about 8 cups.
Mixing Directions: In a medium bowl, beat 2 eggs. Beat in 1/3 cup of vegetable oil gradually. Alternately beat in 2 cups pancake mix and 1 cup water. Pour in spoonfuls (I like to use 1/4 cup) into a lightly greased skillet over medium-high heat. Cook until the tops show broken bubbles. Turn and cook until golden brown. Makes 12 5-inch pancakes. Add in a banana for really moist pancakes (blueberries are yummy too). Be generous with syrup. These are very hearty pancakes that stick with you! This mix can also be used in a waffle maker for wheaty yummy waffles.