For farm school children there isn’t anything quite as good as hearing that it is a “breakfast” lunch. They LOVE the breakfast items and this weeks combination of scrambled eggs, sweet potato pancakes and strawberry spinach salad was gobbled up before I could get a photo.
Simple enough, right? Well I have a few secrets I will reveal. Ms. Leslie taught me a trick that makes the fluffiest scrambled eggs…mayonnaise. The thought made me wince at first but she was right and a little goes a long way. Maybe 1 tablespoon per dozen eggs. Don’t forget the salt and pepper.
Second up was a whole mess of sweet potato pancakes! I keep the skillet on medium heat letting it warm as I whip up a batch. Keeping the oven on the lowest setting possible and flipping your flapjacks in there on a baking sheet will keep them nice and warm while you finish up.
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Sweet Potato Pancakes
2 c Organic AP Flour
4 tsp Aluminum-Free Baking Powder
2 tsp Cinnamon
1 Tbsp Brown Sugar
2 c Organic Ricemilk
2 whole eggs
2 Tbsp butter, melted
1 c Sweet Potato, cooked & mashed
Mix all dry ingredients. Mix all wet ingredients. Combine all ingredients well.
Last but not least was Strawberry Spinach Salad w/Maple Vinaigrette. I mixed one large box of Organic Baby Spinach with a quart of sliced Organic Strawberries and then topped with 1/2 cup of chopped walnuts and Maple Vinaigrette Dressing.
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Maple Vinaigrette
1 c Extra Virgin Olive Oil
1/2 c Apple Cider Vinegar
1/4 c Real Maple Syrup
Salt and Pepper to taste
Keep em’ guessing with breakfast for dinner and dinner for breakfast.
