Last week my daughter had a break from school, and I believe I must have set the world record for most delicious pancakes made in during one short holiday.

It all started with the promise of “breakfast for dinner” on Tuesday. I rarely make pancakes, despite her frequent requests. Our mornings are controlled chaos, with an infant to feed, jobs to get to, and school buses to catch, I can’t think about daily pancakes during a normal week. A typical breakfast is one of simplicity and consistancy. We always eat soft boiled eggs, raspberries, and sometimes another seasonal fruit. Right now, it’s clementines and my kids are so so happy about it.

When my daughter woke up and requested pancakes tuesday morning, I replied “sure honey, why not? there is no school today.” There was a sincere look of dissapointment on her face when we got downstairs to the kitchen and found papa had already started making our typical eggs. Since she didn’t protest, I let my family know “it’s breakfast again for dinner tonight!” My husband Patrick and her both responded with “yay!”

A couple hours later, I found myself hosting a playdate for four more little ones. The girls made floral headbands for an upcoming ‘dia de los meurtos’ halloween party, watched hocus pocus, and I caught up with another mama friend. I was relieved I planned on pancakes, since they are relatively quick, fun feast for our guests. I served them with baked apples with cinnamon, and homemade caramel. Shortly before dinner, I whipped up this batter. I really didn’t know how much these girls would eat, so I made a ton. Far too much for one dinner, really. However, my kiddos Payton and Patrick reaped the benefits of my mistake here.

We made pancakes for at least one meal every day for the rest of break. Instead of getting sick of them, my daughter Payton started to say – “I want pancakes every morning forever now”. Our baby can’t speak yet, but he makes the sweetest “gimmie” gesture whenever he sees signs of them.

This morning we were all out of our original batter, and somehow I was shocked when Payton asked for pancakes again. We have made different variations of them all week (apple cinnamon with homemade caramel, chocolate chip, served savory with a side of cream fresh and lax) but this morning, we had my favorite variation yet – blueberry with blueberry infused honey.

The infused honey is lovely and simple, and doesn’t really require a recipe on it’s own. It’s made from using freeze dried blueberries by NovaScotia Organics. I let them sit in the honey for five days and then strain the honey into your jar of choice. It is out of this world good! So good, that there is no chance I am getting out of being asked to make pancakes ever again.

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