I don’t know what it is, but I am in a really good mood this evening! How ya’ll doin out there??
Thanks to everyone for sharing your favorite pancake recipes earlier. It’s safe to say that I had pancakes on the brain pretty much alllll day.
But FIRST, I had to get through lunch…
and a veggie-packed one at that!
Since I knew tonight’s dinner was going to have little, if any veggies, I made sure to get in a whole slew of them this afternoon. Last night I prepped a fresh, chopped salad, mixed with the following:
- Romaine lettuce
- Grape tomatoes
- Seedless Cukes
- Red Bell Pepper
- Fat-free crumbled feta cheese
- Dried Cranberries
- A drizzle of Newman’s Own Light Balsamic Vinaigrette
I was planning on having some Kashi crackers and an apple on the side, but I actually saved those in favor of a homemade chocolate chip cookie baked by one of my co-workers. She makes phenomenal cookies!
Jay and I were both hungry for dinner fairly early, so we got crackin’ rather quickly!
I must say, I checked out each and every one of the pancake recipes you all sent my way and they ALL sounded incredible. But for tonight, Jay and I were in the mood for something simple, so I went with Emily’s recommendation for Good Old-Fashioned Pancakes.
As usual, I made a few changes to the original recipe, in addition to adding the recommended vanilla, as per Emily’s instructions.
- 1 cup Bob’s Red Mill Whole Wheat Pastry Flour
- 1/2 cup all-purpose flour (you can also do all all-purpose)
- 3-1/2 tsp baking powder
- 1 tsp salt
- 1 tbsp white sugar
- 1-1/4 cup vanilla almond milk (any milk would work)
- 1 tsp vanilla extract
- 1/4 cup egg substitute (or 1 egg)
- 1 tbsp butter, melted
- Optional: blueberries, chocolate chips, or anything else you can think of!
- In a large bowl, sift together the flours, baking powder, salt and sugar. Make a well in the center and pour in the milk, vanilla, egg and melted butter; mix until smooth.
- Heat a griddle sprayed with non-stick cooking spray over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. ENJOY!
(This batch made 10 pancakes for us, about 2-1/2 inches in diameter)
I was so impressed by just how light and fluffy these babies were! I definitely agree that sifting the flour makes a big difference in the “fluff ratio.” Thanks, Emily!!
I added blueberries to about half of the pancake batter, and those were by far my favorite out of the bunch.
On the side, I had somewhere between 1/4 – 1/2 cup Egg Beaters (whatever was left in the carton), which hubby prepared, also mixing in some fresh chives. YUM! And of course, a little ketchup to go on top.
Along with my eggs, I housed four pancakes, drizzled with some light maple syrup, and I enjoyed every.last.bite!
It’s okay though, because I’m celebrating Birthday Week this week, and I’m allowed.
And yes, I do celebrate Birthday Week. My family thinks I’m nuts. I don’t care. Do you think I’m nuts?
Only 5 more days til the Big Birthday!!!
So believe it or not, we actually ate dinner AND finished the dishes all before 6:00. That’s practically unheard of in this house. But I guess you could say that cleanup was a little easier tonight…
since I have a KITCHEN SINK!
With running water!
AND a dishwasher!
Yes, I finally have a fully-functional kitchen. Who would have thought?!?
No WONDER I’m in such a good mood today!
I’m so excited to give you all the “Big Reveal,” but I’m waiting until all the finishing touches are complete. Hopefully by this weekend!
Question for the Evening:
Do you find that you give yourself excuses to indulge more for “special occasions?” (i.e., “It’s Friday” or “Birthday Week”…)