Today’s post was going to be all about Omega-3s, but I got side tracked just this morning by this breakfast sandwich. It all started on Saturday when I woke with a hankering to make pancakes. I cooked up a big batch of these Multi-Grain Beauties that were so good the kids didn’t even do that creased brow thing accompanied by a suspicious, “are these whole wheat?” The recipe made a stack more than we ate so I stuck them in the fridge where I found them while puttering around the kitchen before the kids were up today.
The pancakes went straight into the toaster oven for reheating while I whipped together equal parts Greek-style and vanilla yogurt. I slathered the yogurt and a spoonful of raspberry jam between two cakes and set them out on pretty little plates, waiting to see how they’d be received once the kids appeared.
This is what happened:
Note: If you like this idea, you might also appreciate my recipe for Strawberries and Cream Waffle Sandwich, particularly since strawberry season isn’t too far off.