Pre-children, I cooked very differently, picked challenging recipes that had many steps in the cooking process, experimented with foods and spices.  took that extra trip to a market to get one unique ingredient.  Ultimately I had more time and freedom of experimentation.  Post-children, NO time, NO energy to haul kids to any market for special ingredients, little to NO leeway of a meal flopping and a tight schedule to organize, cook and feed hungry growing children.

This easy recipe was inspired by a complex recipe that I use to make pre-children.  It is from one of my favourite cooking sites,  Mireille Guiliano’s “French Women Don’t Get Fat”.  Click here for her version of Lemon Ricotta Pancakes.   Great recipe, but here is my post-kid’s easy, one bowl/mixer version.

In a blender or magic bullet add:

• 3 eggs
• 1/2 cup fresh ricotta cheese (use rest for lasagna later)
• 1/4 cup melted butter
• 1/4 cup sugar
• Squeezed juice of 1/2 lemon
• 1/2 cup flour
• 1/2 cup milk
• 1 Tbsp baking powder

Blend until smooth and make pancakes by drop on hot buttered skillet.  Use low to med-low heat under pan and cook these pancakes slowly.  They brown too fast if the heat is too high.

Amazing with maple syrup, fruit, spoonful of yogurt.

Perfect for breakfast, take along as a to-go car/stroller snack.  I make these and bring them on lunch picnics, road trips and have even served the left overs after dinner as dessert with some fresh berries, whipped cream and a drizzle of melted chocolate (or use chocolate or cookie decorating baking sprinkles – much easier).

I make crepes in the morning and can find many uses for them throughout the day of meals and snacks.  Can always mix the batter the night before and have it ready to cook in the morning.

In a blender or magic bullet:

• 2 eggs
• 3/4 cup milk
• 1/2 cup water
• 1 cup flour
• 3 tbsp melted butter

Blend. Consistency should be like cream.

Add more flour or milk to get the right consistency if needed.

In a small non-stick pan, melt some butter and pour about 2 tbsps of the batter, swirl around to  spread into a circle.  Flip when firm on bottom.  Cook both sides over medium-low heat. Repeat until all batter is used.  You can place one crepe over the other as they finish.

Ideas to serve for breakfast or lunch:

1. Fill with cottage cheese and apple sauce. Roll into folded sausage.  Cut into bit size pieces and serve with a dribble of maple syrup.
2. Fill with chopped fruit (stawberries/blueberries/bananas etc.) Can add some cottage cheese or ricotta cheese for some protein.
3. sprinkle with cheese and/or fill with scrambled eggs.

Ideas for snacks (great for on-the-go kids snacks):

• Roll up with thinly sliced luncheon meat(s).
• Spread some honey/jam and/or peanut butter/almond butter etc.
• Roll up with a soft cheese slice or slice tofu

*These are great cut up into chunks or can give to your child rolled up as a whole (Cigar-shaped snack that is easy to hold).

Ideas for dinner:

1. make a little pizza on a crepe.  Easy to pick apart and eat as they are soft to “mumm” instead of pita or crust.
2. fill with grounded left-overs (cut up chicken, beef etc, diced leftover veggies) add some cheese  and warm and serve as dinner crepes
3. Soft quesadillas for children (fill with peppers, cheese, sour cream )

Here is an experiment.  Super easy!  Very delicious!  Multi-ways to enjoy!

I ultimately wanted to mix a concoction for a change at breakfast time.  I am starting to get bored of the regular, oatmeal, scrambled eggs, pancakes and toast routine, so wanted to add in some different flavours that I know my children love.  Chocolate, almonds, maple syrup… so here it is.  Please feel free to play around with this mixture.  The trick is to add in enough liquids to gently coat the dry ingredients.  So adjust the liquids a little at a time once you have all the dry ingredients mixed in the bowl.

Ideas on how to served this on numerous mornings, snack times and dessert times:

• Cereal with cold or warm milk
• Sprinkle as a topping on yogurt and/or fruit
• Sprinkle over frozen yogurt/ice cream
• Layer into a parfait glass – alternating with yogurt, fruit, jello
• Mix in a take along snack baggie with other goodies as cherrios, peanuts (if no allergies), dried fruits etc.

Yummy recipe:

• A little less than 1/4 cup cocoa powder
• 2  cups rolled oats (not instant, use large flaked oats)
• 1/2 cup sunflower seeds
• 1/2 cup almond crumbs (chopped almonds) or chopped peanuts (if no allergies) or a mixture of both
• 1/4 cup white sesame seeds
• 1/2 cup shredded coconut
• 1/8 cup flax seeds (optional)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger (nice introduction to a different zippy flavour)
• 1/2 teaspoon course sea salt or kosher salt

Mix all the dry ingredients in a large mixing bowl.  (Be creative, add some of your favourite cereal grains, interesting spices ie. lavender, all-spice, clove (a pinch or two) …)

Pour in the liquid ingredients and toss around (with your hands or spoon) until gently coated.

• 1/3 oil (vegetable oil or grapeseed oil or coconut oil (melted))
• 1/4 cup maple syrup
• 1/4 cup blue agave syrup or white corn syrup

Preheat oven to 300 ℉.  Spread your mixture on two baking sheets lined with parchment paper.

Bake for 25 minutes, then take out of oven and mix mixture gently and spread out again, continue cooking for another 25-30 minutes until nicely browned.

Let cool and store in airtight container.

Optional:

• Add in raisin, craisins, chopped dried apricots, banana chips, chocolate chips etc. once cooled for some texture, flavours and added nutrition.
• Would make super little gifts when placed in a pretty decorative labelled glass jar for people like teachers, coaches, neighbours etc.