Take your fun math lesson one step further and serve it up for breakfast. Make pancakes, stack them up, then cut them into eighths. Ask your kids to add up the pancake wedges until they get 1/4, 1/2, 3/4, 7/8 or one whole pancake. These pancakes will win your kids over to the idea that fractions can be fun.
1 1/14 cups all-purpose flour
1/4 cup packed brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
4 tablespoons unsalted butter, melted
1/4 teaspoon vanilla extract
1/4 cup water (optional)
1/2 cup dried apricots, chopped
1/2 cup dried cherries
1/2 cup raisins
1 3/4 cup water
1/2 cup maple syrup
Finely grated rind of 1/2 lemon
1. To prepare pancakes, combine flour, sugar, baking powder, baking soda and salt. Add buttermilk, butter, eggs and vanilla. Mix just until combined. If batter is too thick, add water. 2. Oil a large skillet or griddle and heat over medium-high heat.
3. Scoop batter onto hot pan, using about 1/2 cup per pancake. Cook until edges of pancakes begin to brown and surfaces begin to bubble. Flip pancakes and cook until done. Transfer to a platter, cover with foil and keep warm. Repeat with remaining batter.
4. To prepare fruit topping, combine all ingredients in a saucepan over medium- high heat. Bring to a simmer and cook, stirring occasionally, 10 to 15 minutes. Serve with pancakes. Serves 6.
Nutritional facts per serving: 420 calories, 10g fat, 85mg cholesterol., 8g protein, 75g carbohydrates, 2g fiber, 390mg sodium
—By Karen Berman, a food writer in Fairfield, Conn.