Lily’s favorite breakfast in the whole wide world is chocolate pancakes with coconut cream syrup. Lily is six years old and would probably eat them three meals a day. Debbie, her mother, limits her daughter to several times a week and maybe as an occasional after school snack. But she only makes these pancakes once a week and saves them for the rest of the week. Here’s how:
Because Lily is six years old, the pancakes have to be special. Debbie makes them in pancake rings pouring the batter into rings and turning the pancakes, rings and all, to cook both sides. Then she pops the pancakes lose from the rings.
She places the hot pancakes in a pancake keeper to keep them warm while serving them to her kids. Any leftovers, she leaves in the keeper and places the loaded keeper in the refrigerator.
When Lily has to have more pancakes, Debbie removes a couple from the keeper and heats them in the microwave—hot pancakes for breakfast in no time.
What You’ll Need
- Pancake Mixes. If you are in a hurry, only a mix will do. Try Raspberry Sour Cream Pancakes, Pumpkin Pie Pancakes, or Lily’s favorite–Mayan Chocolate Pancakes.
- Pancake syrups. Try fruit and cream syrups. And don’t miss Lilly’s Coconut Cream Syrup.
- Pancake Keepers. Keepers keep your pancakes hot while serving. Keep leftover pancakes fresh in a keeper in your refrigerator.
- Pancake Rings. With rings, you can make perfect circles, stars, or wonderful shapes like teddy bears. This selection in nonstick, silicone, and Teflon.