When I was a little girl, my mom did all the cooking during the week. But on Sundays, it was Daddy’s job to take care of breakfast. Sunday mornings always found us eating like royalty– crepes, waffles, French toast… but there was no doubt as to my dad’s specialty: Pancakes.
Fast forward many years.
CCK is sitting at the table, grey hair framing her face, doing crossword puzzles while her grandchildren play by the fire. Uh oh… you fast-forwarded a bit too far!
Now, back to the story.
Although my younger sister and I are both grown, on many Sundays one can still find our dad in the kitchen, cooking up a pancake feast for Mom and himself. Last Sunday, I decided to join the flapjack fun by making my own vegan pancakes to give Dad’s a run for their money. (Actually I made my pancakes on Saturday so they’d be ready to eat Sunday morning. I hate cooking when I’m hungry, especially right when I get back from working out.)
I know there are some great pancake recipes out there (my apple raisin pancakes recipe included!). But since I hadn’t made pancakes in a while, I opted to keep things simple, using Hodgeson Mills Buckwheat pancake mix and just adding water and a tiny bit of EnerG egg replacer.
I ended up spreading some of the pudding on top of the pancakes, to the delight of my taste buds.
After finishing the tofu scramble, my chopsticks were conveniently right there; it would’ve been silly to walk all the way over to the drawer to get a fork, no?
Oh yes I did!
Ooh, and on another day, I put the pancakes straight into the pudding. Apple Bread Pudding!