I keep laughing at this grammatically challenged post title. Just to be clear: the “them” in Love Them Madly includes my two sons but it also extends to the one I loved madly first and foremost: my husband, Scott.
A long overdue thank you to our friend Leah from high school. Had she never had a slight crush on Scott our senior year, I might never have started spying on him in our English, Calculus and Econ classes. Had she never gone on spring break and found another crush, I might never have had a chance.
Scott turned 35 this week, which means we have now spent more of our life together than apart. Quite a bit to celebrate, but the day was somewhat uneventful in a family with two young boys, school vacation and a new blog. I’d feel badly for not celebrating him wildly, but I have three things to counter the guilt:
1. I had the foresight to throw him a fun surprise party when he turned 27, when we lived in Boston, had tons of grad-school friends and no kids.
2. A bunch of neighborhood dads had a nice celebration for him, complete with beer, chicken wings, Jax and Doritos and EVEN some presents, like a hacksaw and liquor (hopefully, these won’t be used together).
3. Scott thinks birthdays are just like any other day. And really, all he needs to start his day off right is oatmeal, berries and yogurt.
We enhanced his usual breakfast a tad by combining his favorites into birthday pancakes.
Wholesome, healthy and sweet – just like Them.
A Million Berry Pancakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients (16 pancakes)
For the Pancakes
- 3/4 cup (90g) whole wheat flour
- 1/2 cup (40g) oats (quick or old fashioned, uncooked)
- 1/4 cup (30g) toasted wheat germ of flax seed meal
- 2 TBS granulated sugar
- 1 TBS baking powder
- 1/4 tsp salt
- 1 1/3 cups (320 ml) fat-free milk
- 1 egg, beaten
- 2 TBS vegetable oil
- 1/2 cup (75g) dried cranberries
- 1 1/2 cups (220g) fresh or frozen blueberries, thawed and drained, or any combination of chopped strawberries, raspberries and blackberries
For the Berry Topping
- 1 jar (10 ounces or 285g) blueberry or blackberry fruit spread
- 1 TBS lemon juice
For the Pancakes:
In large bowl, combine flour, oats, wheat germ, sugar, baking powder and salt; mix well.
In medium bowl, combine milk, egg and vegetable oil; blend well.
Add to dry ingredients all at once; mix just until dry ingredients are moistened. Gently stir in cranberries. (Do not overmix.)
Heat griddle over medium-high heat (or preheat electric skillet or griddle to 375°F or 190°C). Lightly grease or spray griddle with nonstick cooking spray. For each pancake, pour a scant 1/4 cup batter onto hot griddle; quickly top with 8 to 10 blueberries. Turn pancakes when edges look cooked.
For the Berry Topping (we just used syrup this time!):
In small microwavable bowl, heat fruit spread and lemon juice on HIGH (100%) for 3 minutes, stirring occasionally, until melted and smooth. Pour over pancakes.
Nutrition Information (Serving Size: 2 pancakes):
Calories – 245, Calories From Fat – 35, Total Fat – 4g, Saturated Fat – 0.5g, Cholesterol – 0mg, Sodium – 230mg, Total Carbohydrates – 48g, Sugars – 28g, Dietary Fiber – 4g, Protein – 5g.