Classic Caterpickles: Breakfast at Caterpickles II

While writing my post for Wordless Wednesday, I came across this classic Caterpickle from two years ago. The Four-Year-Old is just so darn funny, I couldn’t resist including it in this week’s line-up.

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.

Mommyo, excitedly: “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 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.

About Shala Howell

I spent two decades helping companies like Bell Labs, Juniper Networks, and a genetic testing company that was later acquired by CVS translate some of the world’s most complicated concepts into actionable, understandable English. Now I'm working on a much harder problem -- fostering children’s curiosity and engagement in the scientific, artistic, and linguistic world that surrounds them. The first book in my Caterpickles Parenting Series, What’s That, Mom?, focuses on how to use public art to nurture children’s curiosity in the world around them. My next book will focus on science, and how parents without a science degree can answer their curious child's questions without enrolling in a college level refresher course. In the meantime, you can find me blogging about life with a very curious Eleven-Year-Old at, chatting about books and the writing life at, and tweeting about books, writing, science, & things that make me smile at @shalahowell.
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3 Responses to Classic Caterpickles: Breakfast at Caterpickles II

  1. rayworth1973 says:

    About the only thing pumpkin I like is the pie (or as Cartman would say, “paaa”). Never cared much for the bread or anything else.


  2. Pingback: Why does putting an apple in your brown sugar keep the sugar soft? | CATERPICKLES

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