As a child, I loved nothing more than waking up late on a weekend and enjoying a leisurely breakfast out with my parents.  Since learning how to cook, I’ve discovered it was the food I anticipated more than the crowds and loud banter of the restaurants.  While I still enjoy a new cafe or a quaint little nook now and again, I’ve learned that pancakes in the comfort of my own kitchen give me the same satisfaction that breakfast out with my parents once did.  This is my tried and true recipe; they’re fluffy and delicious every time.  I substitute baking wheat flour from Whole Foods 365 brand, and add some ground flax seed.  This week I even managed to snag some organic berries, which had been MIA in the market since late October.



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