Breakfast is important for kids. Right? Are we on the same page? As the parent who gets up early with the kids, it is my job, post-coffee, to make breakfast.
If they are going to school, especially, protein is what they need to boost brain function. I am a cook of (to put it generously) limited ability. Thus, I try to get some protein in there and call it good. As much as I would like to just throw cheese or bacon on top of whatever we have lying around, I have come up with a bit of a repertoire:
- Eggs (only two of my four children like them scrambled, so I usually boil them).
- Granola, with yogurt or milk.
- Oatmeal, with butter (real butter) and milk (whole milk, or cream if we have it); brown sugar, honey or maple syrup. With nuts and/or diced apple on the side.
- Toast with butter (we like butter) and almond butter.
- Rice pudding (leftover rice with milk, ¼ cup sugar and a teaspoon or two of vanilla). With sausage if we’re feeling lucky).
A favorite in our family is the alarmingly named dutch baby. It is a bit sweet, in the way of pancakes or crepes, but it also cleverly contains no less than six eggs. It’s, like, real food. I used to bake it in a large cast iron pan, though we were recently given six tiny ones, and the recipe divides neatly among them (I put the little pans on a cookie sheet when I stick them in the oven). Enjoy!
2 tbsp butter
1 and ½ cups milk
1 cup flour (we use a gluten-free baking mix, sometimes split with almond flour)
¼ cup sugar
½ tsp salt
1 tsp vanilla
Preheat oven to 425.
Melt butter in a cast iron pan.
In a mixing bowl, combine other ingredients and mix well. Spoon mixture into the pan and place in the oven; bake for 20 minutes. Serves six.