In this new normal, during the week, with the exception of my littlest one, we’re all fending for ourselves. One thing I am grateful for is the self sufficiency of my adolescent son who can prep a quick breakfast for himself at the start of his virtual school day which usually consists of Killer Dave’s Organic Bagel with organic cream cheese, Cascadian cereal or occasionally, I am greeted by the smell of scrambled eggs he’s cooked to prepare an Applegate sausage and egg English muffin. My husband is usually long gone and at work by the time we start our day, so that just leaves mini and I for a simple and quick breakfast prep of organic oatmeal and avocado toast, respectively. On weekends, however breakfast is never rushed and always a treat. It’s sometimes a late affair, spilling over to lunch, with Alexa playing in the kitchen while I cook, the faint sounds of the tv coming from the loft with chatter and playful energy in the air. One of the most frequent requests on weekends are pancakes. Whether fruitful or simply cinnamon & nutmeg, they are a favorite weekend serving.

Using the Whiskware Pancake Batter Mixer makes it easy to form uniform pancakes and special shapes, if desired. It’s ideal for adding ingredients directly into the container and mixing, however I find it best and prefer to prepare my batter and mix in a bowl and then transfer to the mixer prior to dispensing. These are cooked in vegan butter and served with the warm organic agave drip below.