One of my daughters is simply NOT a morning person.  Did I say NOT A MORNING PERSON?  Contrast this with me, who is “instant on” immediately upon waking as well as the fact that she is also 16 years old and you have a recipe for a terrible start to your day (no pun intended).  I completely understand not feeling like eating early in the morning but at the same time, I also believe that eating in the morning is exceptionally critical to being productive, not to mention jump starting that metabolism (again, while I don’t subscribe to the “diet” thing I do believe in the science behind it).  Tori is a foodie, despite her youth, so “just anything” never suffices which usually leaves me with two options as her mother:

1. Don’t worry about it
2. Make something she will eat

I expect that while this is only my 5th post, you can figure out where I land.  Typically, this means either pancakes or an egg sandwich.  Not so interesting right?  But it works.  The egg sandwich recipe is not so original – egg cooked over easy, american cheese, salt, pepper and some good toast with real butter – recipe not worth the blog real estate.  But the pancakes….. that is a different story.  This is my mother’s recipe.  Delicious, quick, easy and fool proof.  Not to mention a reasonable and appropriate quantity.

GRAMMY’S PANCAKES
Makes 8 medium sized pancakes 

Ingredients
1 1/4 c. sifted flour
3 tsp baking powder
1 tbsp sugar
1/2 tsp salt
1 egg, beaten with a fork
1 c milk (I often substitute buttermilk)
2 tbsp vegetable oil (canola oil, bacon fat or whatever you like in the fat category)

Preparing the Batter
Sift together dry ingredients (don’t skip this step, it matters).  Combine egg, milk and oil.  When ready to cook, add to dry ingredients and stir until just combined – batter should be lumpy.  If desired, add chocolate chips or blueberries BUT, if you do this, be sure to coat them with a tablespoon of flour so that they distribute evenly in the batter.

Making the Pancakes
Heat nonstick skillet over medium heat.  When drop of water sizzles if put on pan, it is ready. Put a pat of butter in the pan and swirl to coat.  Using a large ice-cream scoop, drop batter into pan.  When holes begin to form on top, flip pancakes.  (check to see if browned though – once browned on bottom, even if holes have not formed, flip pancakes).  Let cook for 30 seconds and remove from pan.

To Serve
Once cooked, serve immediately.  But, if you need to “hold” them, put them on a wire rack, set over a baking pan, in a 200 degree oven until ready to serve.  Once cooled, you can keep them in the fridge and toast them in the toaster the  next day! Don’t forget the pure Vermont maple syrup!