Pancake Edges

My three year old only likes the crispy, buttery edges of pancakes.  He eats the edges and leaves the middle.  The little boy can go through three pancakes this way and then ask for more, leaving a little pile of "pancake holes."

My solution to all of this waste?

PANCAKE EDGES

They're just like regular pancakes but instead of making them round, you make them skinny and long.  I asked my son if we should call them "pancake fingers" and he said nope, pancake edges.  So there you go.  And what do you know, he polished off his whole plate this morning, not a scrap left, and then asked for more.  Mission accomplished!

Ingredients:

• 1 scoop (2 tablespoons) organic cold milled golden flax seed (I buy mine at Costco)
• 1/2 cup Arrowhead Mills Multigrain pancake & waffle mix (70% organic)
• 1 organic egg
• 1/2 cup organic milk
• 1 teaspoon canola oil
• organic butter (not in the batter - just for melting in the pan) 

Directions:

stand mixer :)

1. Mix ingredients together thoroughly.  I use a "stand mixer" (see photo).
2. Put your cast iron griddle on medium and melt butter.
3. Dribble pancake batter in a thin line.
4. Flip them when they bubble a bit.  They cook quickly, so keep an eye on them!  They're done when they're golden brown.

Yum!