Yes, I know.

It’s a pancake and not a person.

Pancakes don’t capture a moment. They aren’t worth 1000 words.

But I just like this picture. The angle and my major photo editing turn a common kid-friendly (and birthday party friendly) food into . . . art.

OK, truth be told, I am glorifying my pancakes because I am really hungry. I haven’t a eaten solid food in 14 days. Tomorrow. Yes, tomorrow my teeth will get to entertain the delectable fruit and vegetables which God made them to pulverize. I can’t wait!

But, for you who can eat these pancakes tomorrow morning–here is a recipe for you. Aren’t I nice? Go ahead. Enjoy them. Tell me how they taste. Rub it in.

1 cup wheat flour (freshly ground, if possible)
1 tbls cane sugar, honey, or agave
2 tsp baking powder
1/4 tsp sea salt
1 beaten egg
1 cup whole milk
2 tbls coconut oil, olive oil, or palm oil

Mix dry ingredients together. Create a well in the center of your dry ingredients.

In a separate bowl, combine wet ingredients. Add the egg mixture all at once to the dry mixture. Stir until just moistened.

For standard sized pancakes, pour 1/4 of batter onto a hot griddle or either a well buttered/coconut oiled cast iron or stainless steel skillet. Cook over medium heat for about 2 minutes . Flip the pancake when you start to see bubbles form on the outer edges of the pancake. Pancakes should be a golden brown.

Makes 8-10 standard-sized pancakes. I 10x this recipe to serve 41 people at Mr. Me-Too’s birthday party.

Serve with maple syrup, whipping cream, fresh fruit, or peanut butter.

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