Breakfast is awesome. Am I right!? It’s like my favorite meal of the day but I hardly ever have breakfast for breakfast because not only is it my favorite kind of meal but it’s also the one that takes the most energy out of me. I swear I use more dishes to cook a big breakfast than I do on any night of the week for dinner.
That is one of the reasons breakfast is reserved for weekends when we don’t have anything on Saturday (which is never) or Sunday’s when we don’t have church at 9am (also never), Easter, and General Conference weekend. What I’m left with is Easter and General Conference. Neither of which happen often enough for my liking so I’ve resorted to breakfast for dinner. That’s a no brainer.
While breakfast for dinner is great it can still be a struggle with four boys complaining they are hungry ever 5 seconds while you try to manage the short order kitchen that you’ve just created. Sausage and bacon in one pan, pancakes on the griddle, whippin up eggs, somebody wants toast, flip the pancakes, pour more batter, grease the pan…it’s enough to make me buy a dozen doughnuts and call it good.
Fortunately for my wallet and my waist I remembered this recipe for cookie sheet pancakes I found in a cookbook my old neighborhood put together. My friend calls them crazy pancakes. Indeed they are crazy. Crazy awesome. Four ingredients, one bowl, one cookie sheet, and 20 minutes later everyone is eating at the same time. Including me.
- 6 large eggs
- 1 cup all purpose flour
- 1 cup milk
- ¼ cup butter, melted
- Preheat oven to 475° and spray a baking sheet with non stick cooking spray.
- In a medium bowl mix together eggs, flour, and milk until smooth. Add the melted butter and stir until mixed.
- Pour into the greased baking sheet for 15-20 minutes.
- Cut into squares and serve hot with maple syrup.