Hello friends. I have some exciting news to share on the blog today:
I’ve made the 2019 Vancouver Mom Top 30 Bloggers.
To say I’m thrilled is an understatement.
For the last 10 years, VancouverMom.ca has conducted its Top 30 mom blogger search. In 2017, when I was in the early stages of developing and launching Mouse House Mom, the Top 30 list was announced and I remember reading each of the profiles and being inspired to carve out my little niche on the web. Two years later, I’m truly honoured to be included as one of the VMTop30.
I’ve always wanted my blog to reach others, build connections, and motivate someone to try something new. Without this blog I wouldn’t have connected with other mom’s that also love running, going to Disney Parks, and mommin’ it up with their kiddos.
Some weeks are harder than others and for me this has been one of the harder ones.
With my baby turning one on Wednesday it made me extra emotional. With a birthday comes a birthday party and we are hosting about 30 people in our house this weekend.
Every day this week I tried to tackle a cleaning and reorganization task to get my house looking its best for the party. Of course, this is the week I have my 20 kilometre training run!
I’m glad to say that while I’ve had late nights all week, I am no longer stressed about hosting. Last night’s late night was focused on making homemade donuts to see if they were as easy as they appeared. The verdict is in and yes, they are super easy!
So while this is a short, reflective post, I think its important to remember that we need to try and achieve balance. Don’t do all the cleaning the night before, don’t calorie count and never indulge, don’t make a menu you’re uncomfortable with.
I’m not usually a breakfast person, but I make an exception when whole wheat pancakes are being served. Whole wheat may sound crazy, but I actually fell in love with eating whole wheat pancakes when I was a teenager. If whole wheat pancakes can win over a white bread loving 13 year old, then I feel confident that you and your family will like my new take on whole wheat pancakes.
I’ve spent the past 20 years perfecting my whole wheat pancake recipe to achieve the fluffy goal, while still paying a slight homage to a crepe. I let my 4 year old stir my batter, which takes a toll on any leavening agent I use in a pancake. I take my leavening agents seriously; so seriously that in elementary school my science fair project was about finding the best leavening agent in pancakes. Too bad I can’t recall my findings!
I feel like the whole wheat flour provides an even better texture than using white flour. I’m not trying to convert you to whole wheat to improve your health – that’s just a bonus.
Whole Wheat Pancake Ingredients
1 cup whole wheat flour
1 cup white flour
2 tsp baking powder
1/2 tsp salt
1/2 Tbsp white sugar
1/2 Tbsp brown sugar
2 cups milk
1 tsp vanilla
1/2 cup oil
Combine dry ingredients into a large mixing bowl. Mix ingredients together gently.
Combine wet ingredients together and stir until eggs are beaten. Make a well in the dry ingredients and pour in the wet ingredients. Gently stir the batter with a fork. Lumps will be present when fully mixed and that’s ok.
I make small round pancakes using a laddle that contains approximately 1/3 cup of batter. Flip pancakes when bubbles are visible and cook on second side for a short while. I cook over medium heat on the stove.
You will make approximately 32 to 36 small pancakes, which consistently feeds up to 6 people.
How to Serve Whole Wheat Pancakes
I suggest serving these pancakes with a smear of butter and a spoonful of raspberry jam on top. My husband and daughter also enjoy them served syrup – sans butter.
I recommend making a batch of these pancakes on Sunday morning so that you can enjoy the leftovers during the week when mornings are more rushed.
Please let me know what you and/or your family think of the pancakes in the comments below!