We have breakfast for dinner very, very rarely.
There’s no reason in particular; we all love breakfast foods. It’s just that we normally eat our breakfast foods for breakfast.
At this stage in my pregnancy, I am hungry.
Almost all the time.
Even though I’m constantly hungry, I’m experiencing intense food aversions. A lot of the foods we’d normally consider for supper are making me nauseous.
In many cases, the mere idea of the foods is making me nauseous. I can’t explain it.
I have been eating a lot of baked potatoes, but my poor family is craving some variety.
Joe suggested these pancakes last week, and I thought they were a great idea. The flavors are rich and comforting, but neither spicy nor overwhelming.
I think I’ll request it again this week.
Also, I know that this pancake is not the prettiest meal. Don’t let that fool you. It tastes AMAZING, and you will be in heaven when you eat it.
We continued to enjoy this recipe even after I went gluten-free. We make it with Pamela’s Gluten and Wheat Free Baking and Pancake Mix, and it was just as good as the original.
We had eggs with our pancakes to make the meal a little more filling, but you could add sausage or bacon as well. It would also be really good to top the cooked pancake with some fried apples and maybe whipped cream.
Wait, are we talking about the meal or the dessert?
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