We usually try to make some kind of big breakfast on one of the weekend days - life is often so hectic, it's a great opportunity to get everyone around the table for a meal that I know they are all going to like.
This weekend's breakfast - apple cinnamon pancakes and scrambled eggs.
I have one little secret trick for great scrambled eggs - garlic salt. Not a lot, you don't want the eggs to taste like garlic, but just a dash give a nice little background of flavor.
Now for the pancakes.
My goal for pancakes, and waffles, is to add enough flavor that they don't really need syrup - so that the little ones can just pick it up and eat it and it will be flavorful and moist. I also try to add a little extra protein when I can.
This is a simple one - again I start with a package pancake batter, because it's easy and it's good, it's my kind of shortcut. But I don't really follow the directions - I use the basic ratio for the mix and liquid, but I use milk instead of water. I add extra eggs - this mix called for probably about 1.5 eggs for this amount of batter, and I used three. Then I just grated 2 apples and added a bunch of cinnamon. Mix and cook.
They were a hit.