Girls love starch. Most of them love breakfast too. Here are the only recipes for Pancakes and French Toast you'll ever need:
Buttermilk Pancakes (I also like to use the Bob's Red Mill multigrain mix, I eat that for myself since it's healthier but I actually prefer the nuttier taste)
Base flour mix:
4C All Purpose Flour
1/2 tsp Baking Powder
2 T sugar
2 T salt
Recipe:
2C Flour mix from above
1C Whole Milk
1C Buttermilk
3 eggs, separated
2T Butter, melted
Have 3 metal bowls ready. Put the flour in bowl number 1. Put both milks in bowl number 2. When you separate the eggs, put the yolks in with the milks in bowl #2, and the whites by themselves in bowl #3. Whisk the eggs whites by hand until they form soft peaks. Pour the melted butter in with the milk and yolks, and then whisk that together. For the final assembly, you should have a bowl of flour mix, a bowl of milks/yolks/melted butter, and a bowl of whipped whites. Pour the milk/yolk/butter mix over the flour, and then the whites over that, so everything is in one bowl. GENTLY, ever so gently, fold everything together by scraping the bottom of the bowl with the whisk, and let everything "fall" together. Don't beat anything together, just keep rotating the bowl and scraping the bottom with the whisk, gently incorporating everything together. The final mix should be seriously lumpy and frothy, but mostly homogenous. Cook a few tablespoons of batter on medium high heat in a cast iron pan, cook it in butter, when they brown on one side and the cakes rise a little flip them and cook for 45 sec more, being careful not to overcook. Arrange on a plate with little pats of butter and real maple syrup (no log cabin or aunt jemima crap) You can get more creative with the toppings like crumbled bacon, whipped creme fraiche, caramelized bananas, whatever.
French toast:
Use brioche or challah or raisin-cinnamon bread
Batter:
1 Quart cream
1/2 quart milk
6 eggs
1T vanilla extract
1T salt
2T maple syrup
Mix everything together. Dip the bread in and let soak for 15 seconds per side. Cook in cast iron pan with butter, making sure it's hot all the way through and there's no "raw" batter in the center of the bread. Plate as above pancakes. Fruit compotes and sauces work really well with french toast. Use pear/apple sauce in the fall, peach/plum sauces during the summer.
Buttermilk Pancakes (I also like to use the Bob's Red Mill multigrain mix, I eat that for myself since it's healthier but I actually prefer the nuttier taste)
Base flour mix:
4C All Purpose Flour
1/2 tsp Baking Powder
2 T sugar
2 T salt
Recipe:
2C Flour mix from above
1C Whole Milk
1C Buttermilk
3 eggs, separated
2T Butter, melted
Have 3 metal bowls ready. Put the flour in bowl number 1. Put both milks in bowl number 2. When you separate the eggs, put the yolks in with the milks in bowl #2, and the whites by themselves in bowl #3. Whisk the eggs whites by hand until they form soft peaks. Pour the melted butter in with the milk and yolks, and then whisk that together. For the final assembly, you should have a bowl of flour mix, a bowl of milks/yolks/melted butter, and a bowl of whipped whites. Pour the milk/yolk/butter mix over the flour, and then the whites over that, so everything is in one bowl. GENTLY, ever so gently, fold everything together by scraping the bottom of the bowl with the whisk, and let everything "fall" together. Don't beat anything together, just keep rotating the bowl and scraping the bottom with the whisk, gently incorporating everything together. The final mix should be seriously lumpy and frothy, but mostly homogenous. Cook a few tablespoons of batter on medium high heat in a cast iron pan, cook it in butter, when they brown on one side and the cakes rise a little flip them and cook for 45 sec more, being careful not to overcook. Arrange on a plate with little pats of butter and real maple syrup (no log cabin or aunt jemima crap) You can get more creative with the toppings like crumbled bacon, whipped creme fraiche, caramelized bananas, whatever.
French toast:
Use brioche or challah or raisin-cinnamon bread
Batter:
1 Quart cream
1/2 quart milk
6 eggs
1T vanilla extract
1T salt
2T maple syrup
Mix everything together. Dip the bread in and let soak for 15 seconds per side. Cook in cast iron pan with butter, making sure it's hot all the way through and there's no "raw" batter in the center of the bread. Plate as above pancakes. Fruit compotes and sauces work really well with french toast. Use pear/apple sauce in the fall, peach/plum sauces during the summer.