A mom-friend warned me that when her kids turned 2 something happened. They entered the buttered noodle phase. At the time she was passing along this motherly advice, I was experimenting with exotic purées for my then baby, and I thought, somewhat smugly, that won’t be my son. Ha! I was wrong. While it may not be butter, his palette is only a smidge elevated with olive oil, garlic powder, salt & pepper and a side pineapple & pita chips.
My toddler is my kitchen helper, but that doesn’t make a difference in he wants to eat. I’ve resorted to transforming into an entertainer. My repertoire of stunts includes using cookie cutters to make shapes out of whole-wheat pancakes. They have been such a hit that I think I will forever be doing geometric gymnastics to get him to eat something other than spaghetti, but I’m not sure there is much of a nutritional difference between the two.
Adapted from Ellie Krieger
3/4 cup all-purpose flour
3/4 cup whole-wheat flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup low-fat buttermilk
1/2 cup skim milk
1 tablespoon honey
1/2 teaspoon vanilla extract
Butter and maple syrup for serving
In a large bowl, combine the all-purpose flour, whole-wheat flour, baking powder, baking soda and salt. In a medium bowl, whisk together the eggs, buttermilk, skim milk, honey and vanilla extract. Fold the wet ingredients into the dry ingredients. The batter will look a bit lumpy.
Preheat a nonstick griddle over medium heat. Ladle the batter by the 1/3-cup-full onto the griddle. When the pancakes start bubbling, flip them to the other side cooking until golden brown.
Serve the pancakes with butter and maple syrup.