I believe in the power of the table and think breakfast offers a double power for the family. For me, having a leisure breakfast with pancakes, bacon, OJ and coffee is just about as close to heaven on earth as it gets. No, not really, but it's my favorite morning time experience.
While in Spain, Jillian and I made these Good Enough to Eat pancakes. Loved them! But lately, I've switched back to my Martha Stewart Buttermilk Pancake recipe. Give both a try and let me know which ones are your favorite. And, when you do, bless your family with a pretty looking table.
Martha's Buttermilk Pancake Recipe
2 cups water
1/3 cup sugar
1/3 cup honey
1 1/2 teaspoons vanilla extract
2 cups pancake and waffle mix (recommended: Krusteaz)
1 cup whole milk ricotta cheese
2/3 cup frozen blueberries
1. Stir 1/3 cup of water and sugar in a small saucepan over medium heat until the sugar dissolves, about 5 minutes. Stir in the honey. Set aside and keep the honey syrup warm.