19.4.13

Whole Wheat Pancakes



Hi! How are you? Good? Good.

I'm still alive, although I guess nobody would really know that because I last posted almost a month ago. Geez, time passes by way too quickly.

I'm sick right now with a cold. Colds are the best. I love viruses. (PS, I'm being sarcastic.) I caught this nasty virus after standing in the cold, pouring rain watching my school's senior ultimate team. I was only going to watch for a few minutes before returning inside, but I ended up staying and holding an umbrella for the shivering ultimate players... And it's not like I can just walk inside because then the poor ultimate players would be freezing. So I stayed out for nearly an hour and 30 minutes... holding an umbrella... standing close to other shivering and wet people... trying to stay warm...

And that's how you catch a cold. Because you feel bad for other people who might end up getting a cold but don't end up getting a cold because their immune systems don't suck.



I've been super busy, although I suppose I use that excuse for everything nowadays. :P Tons has happened and I'll update again once I'm feeling a little bit better. I promise.

I don't really have the brainpower to write, but I figured I'd post these pancakes because I'm bored just laying on my couch watching nothing exciting on TV.



These pancakes are super easy to make. Whole wheat too, so that's a bonus. It's light and fluffy, without being overly fluffy (I'm not a huge fan of poofy pancakes). Just er, learn how to flip pancakes or else you might end up with some sad looking pancakes like the first few I made... It's okay. It all tastes the same.



Whole Wheat Pancakes
From Skinny Taste with minor changes (and scaled down)

Yield: 8-9 pancakes

1 cup (128 grams) whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup + 1 tablespoon milk
1 large egg
1 teaspoon maple syrup
1/2 teaspoon vanilla extract

Whisk together flour, baking powder, salt and cinnamon in a large bowl. Set aside.

In a separate bowl, mix together the milk, egg, maple syrup, and vanilla extract. Add to the dry ingredients and stir until just combined.

Heat a skillet (or griddle) over medium heat. Lightly grease the pan. Scoop 1/4 cup measures of pancake batter onto the pan and let cook for 1-2 minutes. When large bubbles start to appear, flip the pancake and cook for another 1-2 minutes.

Serve (with a healthy drowning of maple syrup)!

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