Yesterday marked a major milestone. We packed away the trio's highchairs. They now sit at the table with us, in booster seats. I almost cried that morning. They're getting big, and there's nothing I can do to stop it.
Of course, I knew they'd enjoy the new set up. The little tykes are social creatures. What I wasn't so sure about was how they'd feel about other table-related things. Like plates.
To ensure a smoother transition, I decided to stick to familiar foods.
Pancakes have always been a big hit with the trips. And so have bananas. Behind "cookies" and "seeez," "nanas" (or, as the Dude calls them, "nannies") are the third most requested food in our house. So I tried a recipe from Williams-Sonoma that combines their beloved nanas with pancakes.
Miraculously both Zeke and Bitty finished their meals without dumping their plates, even once. Double success.
The Dude, however, was the holdout. He didn't want to take a taste. My husband got him to eat a pancake by doing the whole airplane bit. Sure, he ate a pancake in the end. But that wasn't really a win for me. And it wasn't really big boy seat behavior.
But there was a silver lining. Much to my delight, we had a Swiffer-free meal. I think I'm going to like our new arrangement.
(Photo credit: Williams-Sonoma)
Adapted from Williams-Sonoma
4 Tbsp unsalted butter, melted
¾ cup all-purpose flour
¾ cup white whole wheat flour
1 Tbsp sugar
2 ½ tsp baking powder
¼ tsp salt
1 small ripe banana, mashed
1 cup milk
1 tsp vanilla
Melt the butter in a microwave safe bowl. Set aside to cool.
In a large bowl, combine the flours, sugar, baking powder, and salt. Whisk together to combine.
In a medium bowl, mash the banana with a fork until almost smooth. Add the milk, eggs, and vanilla and mix until well blended.
Pour the banana mixture and melted butter into the flour mixture. Mix gently with a rubber spatula until just blended (the batter will be slightly lumpy).
Heat a pan or griddle over medium heat and spray with cooking spray. Drop the batter by ¼ cupfuls onto the pan. Cook until a few bubbles form on the top surface and the bottom is golden brown, about 2 minutes. Carefully flip the pancake over and cook on the remaining side until golden brown, 1 to 2 minutes more.
Repeat with remaining batter. Serve the pancakes while still hot (with maple syrup and sliced bananas, if desired).
If you aren't going to serve them right away, preheat your oven to 200 degrees. Once cooked, transfer the pancakes to a cookie sheet and place it in the warm oven.