Breakfast
Homemade Pancake Strips
Soft, golden pancakes made from scratch with normal ingredients, real sugar, and pure vanilla.
Ingredients
1 1/2 cups all-purpose flour; 2 tablespoons granulated sugar; 2 teaspoons baking powder; 3/4 teaspoon table salt; 2 large eggs; 1 1/4 cups 2% milk; 3 tablespoons vegetable oil; 1 teaspoon pure vanilla extract. Serve the Menu Calendar's scheduled fruit separately: 1/2 cup per preschooler and 1/4 cup per toddler. October 16 uses pear; October 8 orange is date-specific and does not carry forward.
Do not use boxed pancake mix or artificial sweeteners. Verify every physical package against the no-nut rule.
Preparation
Whisk flour, sugar, baking powder, and salt. Whisk eggs, milk, oil, and vanilla separately. Stir wet ingredients into dry only until combined. Rest 10–15 minutes. Portion 2 tablespoons per pancake on a lightly greased 375°F griddle. Cook until bubbles form and edges set, flip once, and cook through.
Toddler and infant guidance
Serve one small pancake in soft strips for ages 1–2 and two for ages 3–5. Infants receive soft plain pieces only when wheat, milk, egg, and texture are approved in the individual feeding plan.
Nutrition note
Planning estimate per preschool serving of two small pancakes. Verify current product labels and measured yield.