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I have always loved breakfast for dinner, probably due to the fact that I’m wide awake to enjoy the taste of all of the delectable food.  These pancakes are awesome because they cost pennies to make, whip up in under ten minutes and can be made in endless combinations from plain to infused with ground flax seed or wheat germ, chocolate chips, blueberries or bananas and topped with butter, syrup, honey, jam, fruit, cream cheese or whipped topping . . . you get the idea.  This recipe makes about eight to ten pancakes, so double or triple it if you’ve got more mouths to feed.



1 1/4 cups flour
1 Tablespoon sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1 egg
1 cup milk
2 Tablespoons oil

A dash of wheat germ and ground flax seed.  We can pretend it’s “healthy” while dousing them in syrup.

Sift together dry ingredients. Whisk together wet ingredients and combine the wet and dry ingredients until lumpy. Over a griddle over medium-high heat, pour about 1/4 cup batter once heated.  When the pancake starts bubbling, flip it over and cook a minute or so more until golden.  Serve hot with your favorite toppings.


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True stories of raising children, remodeling, braving the elements and plotting out life, all while living on a humble acreage in central Indiana.

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