Rainy winter mornings when The Four-Year-Old wakes up early and there are guests in the house simply scream for complicated breakfasts. This is especially fun when The Four-Year-Old is in a measuring and stirring sort of mood.
On this particular morning, The Four-Year-Old and I made a scrumptious batch of experimental Apple Oatmeal Pancakes (based* on a recipe in the Wilson Farm Country Cookbook). I loved them. Gran (our guest) loved them. Even The Four-Year-Old pronounced them delicious, before realizing what she had said and declaring a firm preference for cereal.
Elated by the success of this mother-daughter venture, I began talking excitedly to The Four-Year-Old about all the other kinds of pancakes we could try as I drove her to preschool later that morning. “We could make pumpkin pancakes, or those corn fritters that Gran used to have every Sunday night when she was growing up. I wonder if you can taste the pumpkin in the Pumpkin Pancakes or if because it’s pureed the flavor is hidden and you just get the benefit of the vegetable without really tasting it at all.”
Mommyo, hearing sobs coming from the backseat, abruptly stops speculating about the culinary effects of adding winter squash to pancakes. “What is it, The Four-Year-Old? What happened?”
The Four-Year-Old, chest heaving: “I’m just so sad that I’m going to have to try all those disgusting things.”
Want the recipe?
You can find lots of recipes from Wilson Farm on their website. Unfortunately, the recipe for the Apple Pancakes we made this morning isn’t one of them. For that, it looks like you’ll need Lynne Wilson’s cookbook. Although it was published in 1985, it’s still available in used editions on Amazon.com or fresh from the farm for $5 (next time you find yourself in Lexington, MA).
*Because we like our pancakes to have texture here at Caterpickles Central, I routinely modify pancake recipes to replace up to half the flour with rolled oats.