So I have determined I am in the wrong field. I need to becme a meterologist. I think it’s the only career in which you can be wrong on a regular basis and still keep your job! Today the weather said: rainy in the morning, clearing out by afternoon, high 63.
What the ACTUAL weather was: rainy and gross mist all day, flat out cold, gloomy and overcast, never getting above 46. SERIOUSLY? seriously. So my plan to run outside in this supposed to be beautiful weather…UG! I didn’t bring gym clothes either, so no running today. I did come home and do 15 minutes elliptical, 10 minutes of the Biggest Loser DVD, and some other arm weights. I WILL bring gym clothes tomorrow and I WILL run! BAH!
Ok rant over sorry for that! moving on…Yesterday i made pancakes from scratch! I make them with wheat flour, and chocolate chips. Here is what i did:
2 cups self-rising or all-purpose wheat flour (don’t need baking powder if self rising)
1 1/2 cups of milk
1/2 tablespoon baking powder
2 tablespoons butter
1 tablespoon sugar
1 cup dark chocolate chips (optional)
**of course different kinds of butter/milk etc. can be substituted**
– Crack eggs into a bowl and beat until fluffy. Add in the dry ingredients, (omit baking powder if using self-rising flour), and milk. Do not stir mixture at this point.
– Melt the butter in a microwave-safe bowl. Make sure that it’s completely melted
-Add the butter to the mix. Stir gently, leaving some small clumps of dry ingredients in the batter. Do not blend until completely smooth. If your batter is smooth, your pancakes will be tough and flat as opposed to fluffy.
-add chocolate chips, beware, they sink to bottom so I had to kind of dig them out of the bottom of the bowl!
-Pour about 3 tablespoons to 1/4 cup batter from the tip of a large spoon or from a pitcher onto the hot griddle(Or your greased frying pan). The amount you pour will decide the final size of your pancakes. It is best to begin with less batter, and then slowly pour more batter onto the pan to increase the pancake size
-Cook for about two minutes or until the pancake is golden. You should see bubbles form and then pop around the edges. When the bubbles at the edge of the batter pop and a hole is left that does not immediately close up, flip the cake gently
-Cook the other side until golden and remove. Want a deeper color? Repeat the steps for another thirty seconds per side until the pancake is done enough for your tastes (color is darker than regular pancakes with white flour)
Here is how they came out, the dark spots are some of the chocolate chips:
Question of the day: What is your favorite pancake topping or mix in?
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