Grandaddy's Pancakes

We love the citrus in these pancakes! My father in law did, too. He found the recipe from the cook at a now closed hotel in Washington, D.C. It is our family favorite.

Yield: six pancakes

1/2 cup wholewheat flour

1/2 t. salt

1/2 t. baking soda

2 beaten eggs

1/4 c. vegetable oil (we use smart balance)

1/2 cup orange juice

Mix dry ingredients. Add wet ones and mix. (lumps are o.k.) Griddle ready when drops dance! Serve with real maple syrup or fill with jelly and roll up.

The Dad in our house often serves Grandaddy's pancakes. He substitutes white for wheat flour and alters the proportions, but when mom makes them, they are made with wheat!

NOTES:

This recipe multiplies easily.

Cinnamon Sugar/John's Cinnamon Toast

The uses for cinnamon-sugar are endless. Keep a jar around and see what happens.

Yield: ½ cup of cinnamon sugar

1/2 cup sugar

1 tablespoon cinnamon

old jar

Blend well and pour into old jar. Refill as needed. Have the kids make a cute label.

Use for cinnamon toast (John’s below is the best), apple crisps and cobblers (see Grammy’s in this blog), and oatmeal. Save on packaging and preservatives and do not buy the little oatmeal packets; make a batch of precooked oats and water in the microwave and let the kids sprinkle the cinnamon sugar, add a little butter, and pour on a little milk.

John’s Cinnamon Toast

My dad was the breakfast and school lunch maker around my house. I'm not sure how my mother got away with sleeping in, but now that I'm a mother myself, I appreciate the boldness of it. Anyway, he made some fantastic breakfasts and one of his best was cinnamon toast. I didn’t realize how special it was until my husband commented on the method. If you sprinkle the cinnamon-sugar on after you have buttered and toasted the bread, then try this reverse method. I promise you will never go back.

Prepare broiler (or use toaster oven). Generously butter wheat bread slices (Ezekiel bread makes a surprisingly good substitute). Sprinkle with cinnamon-sugar. Broil until butter is bubbly and a sugary crust has formed. I usually serve with scrambled eggs to provide some protein for the kids. But, for me, John’s cinnamon toast with a cup of coffee tops French pastry any day!

We didn’t call him Breakfast John for nothing!