Thursday, July 7

IHOP Has Got Nothing On This Stay At Home Mom

Wild Berry Pancakes drenched in maple syrup and melted butter

So my morning started off with the boys requesting maple syrup. They are maple crazy! They would drink it if I let them... "Please Mama just a bit on my spoon.." So I made a deal we go outside and play for awhile and pick some blueberries and raspberries, when we are done I'll make them pancakes in which they can have some maple syrup on.

So out we went to pick about a cup of berries... which as I've stated in my last post is allot when they are wild berries due to their size... and when you have a 2 and 4 yr old as helpers... they eat more than they pick!

I'm not a big pancake person, so when Mama makes them its normally a quick fix breakfast... I tend to just do the "just add water" mixes. My husband on the other hand every once in awhile will make a batch of homemade pancakes. In which Owen my oldest son is not afraid to tell me are MUCH MUCH better than mine (the just add water kind).

So this is a rare occasion that I make them from scratch... which all and all is not that big a deal. Pancakes are easy.

Wild Berry Pancakes
Adapted from Todd's Famous Pancakes


1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 1/4 teaspoons white sugar
1 egg
1 cup milk
1/2 tablespoon butter, melted
3/4 a cup of wild berries (we used wild raspberries and blueberries)

In a large bowl, sift together flour, salt, baking powder and sugar.

Beat egg and milk together in seperate bowl.

Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Let it set for up to an hour ( I have impatient little boys so we let it set for.... a whopping 15 minutes!)

Heat a lightly oiled griddle or frying pan over medium  heat.
Scoop the batter onto the griddle, using approximately 1/3 cup for each pancake.

Brown on both sides and serve hot.

In our house you can not under any circumstances eat maple FLAVORED syrup... we only use the good stuff. This is NH after it must be New England made!

One Gallon Pure Grade A Maple Syrup
We are fortunate enough to have a maple sugaring buisness in the family! My husbands Grandpa Brown (Charlie... yes his name really is Charlie Brown!) He is exactly what you would picture a Vermont farmer to be. He and his wife not only have a decent sized family run sugaring buisness, but also raise dairy cows, and have a few horses.
So we of course will only be eating Grandpa Brown's Vermont Maple Syrup with our pancakes.... and real butter... no 'I Can't Believe its Not Butter' aloud in this house!

My 2 yr old as he takes a "big big" bite


  1. Is love to try that recipe, I always make none from scratch but never varied off of my favorite recipe, but the wait time I bet really develops the flavor nicely!

  2. I'm not sure why I never make them.... I can tell you I will not have any more bisquick in my house.