The feeling of coming home is different, isn’t it? After a two month break, we are back to the Muslim Food Blogger Challenge. Due to dwindling participation and generally everyone being in a holiday mood – which translates into more house work and hyper kids, usually! – unanimously, we decided to give the challenge a well required break and come back to it with a fresh mind. Even though I missed hosting it, it gave me a breather that I didn’t have to make sure that I cook, participate and do all that comes with an event, especially when I would be on a holiday myself. I hope that this break has helped everybody in the group recuperate and come back to their blogging mojo.
It isn’t easy to get back to blogging after a break even, unless and until the mind is rested well and you are all raring to go. I am slowly trying to get back after my vacation. Last month, I had some fairly decent posts and this month, InShaAllah, will do the same. 🙂 Oh… too much blabbering that I didn’t declare what is the theme for the month! Since it is school opening time in majority of the world, I thought what better time than to have “Lunch box meals” as the theme! So hopefully, as you scroll down, you will find some easy ideas that you can send along in your kids’ lunch boxes. 🙂
Nowadays, most schools seem to end at a very odd timing. My girls start their school at 8:30, so they leave around 7:45 am. To make them have breakfast is a pain. They don’t like to eat anything in the morning – just like me! But still, I somehow manage to make them have some oats kanji or a glass of milk with Nesquick, or if they are in a mood, they have cornflakes. Since they are at school till 2:30 pm, they have two breaks periods – one at 11 am (15 minutes) and the other at 1 pm (10 minutes). A normal mother would send two boxes with them, but as an abnormal ummi, I send them just one fully filled box. If you ask me why, then it’s because my girls demand so. They tell me not to give them two boxes – they find it easier to eat one meal rather than two, so that they can spend some part of the break time playing!
Two times a week, the elder one stays back for an hour for basketball practice, but she just wouldn’t want rice or anything heavy, saying that it makes her lethargic. She eats a banana or a cucumber, and gets her practice done. Sometimes I really wonder where she gets the energy from. But once they are at their babysit, they eat their lunch well and they tear down my kitchen by going into every nook and corner to see what all they can eat. 😀 I figure out that they eat like their abba – light in the mornings and heavy in the night, while I like to keep a balance.
So if you are wondering why I am posting a very simple pancake when it is supposed to be box ideas, this is the reason. I try to balance their box with a heavy carb – usually a bread sandwich, french toast (they love bread), the breakfast dosa or pancakes. Then they do have a fruit to go with it – if it’s a savory carb, then I add cucumber or carrot. The third portion is nibbles – anything that I can find in my pantry from cookies to home bought treats. This way, I ensure that they have a lot of flavors to eat and is balanced.
Though classic pancakes are always made with all purpose flour, I sometimes don’t like to use it too much. Wholewheat, though does make it healthier, doesn’t necessarily give it the right texture – here are some already on the blog. That is when I discovered wholemeal flour. Not only it is healthier, but it makes bakes fluffy and has a lovely bite in it that you will wish to eat it more and more. This is also one of the kids’ favorite pancakes to have in their lunchbox. I give it to them with a spread of Nutella or Biscoff or sometimes leave it plain. HD loves them with maple syrup or with honey. Whenever I make pancakes, I tend to eat them just like that without much sides to go with it. We totally love these wholemeal pancakes and it is something that I make very often. Off to the recipe…
- 2 cups wholemeal flour
- 1 tsp baking powder
- 2 tbsp brown sugar
- ¼ tsp salt
- 50 gm butter, melted
- 1 large egg, whisked
- 1 cup milk
- Butter for frying
- Whisk the dry ingredients, from flour to salt and set aside.
- Whisk together the wet ingredients till well combined. Pour into the dry ingredients and fold in till all moist. If the batter is too thick, you can add some more water or milk to make it thick pancake consistency.
- Heat a fry pan and brush some butter. Pour ¼ cup of the batter and flatten slightly. Cook both sides till puffed up and golden brown.
- Serve warm with maple syrup, honey or as is!