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:

I’d say it was a success. As for the Omega-3s, I’ll get to that next week. In the meantime, you can always add walnuts and flax seeds to your pancakes for an Omega-3 boost.

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.

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  1. Pam
    03.05.2012 at 12:49 PM #

    Funny – I asked Emily if the pancakes you made Sat morning were multi grain and she said she didn’t know. (But added “probably”!)

    • katiemorford
      03.05.2012 at 12:52 PM #

      That’s so funny…especially her response.

  2. Patti
    03.05.2012 at 1:04 PM #

    I love this idea! And especially like the graphic touch to this post. I am inspired to try the pancake sandwich with my family. Thanks Katie.

  3. Pamela
    03.05.2012 at 1:11 PM #

    I laughed out loud when I saw the pictures of the empty plates! Very sweeet!

  4. 03.06.2012 at 11:02 AM #

    Y U M M Y !


  1. bon appétit. – Rae Dunn … clay - - 04.26.2012

    [...] was happy to see my plates being used in this most excellent food blog called MOM’S KITCHEN HANDBOOK. katie specializes [...]

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