Thanks for your well-wishes yesterday! I feel much better today. Ready to tackle the world! … or at least my “To Do” list.
I decided to celebrate this morning with a breakfast I haven’t made in a long time. 2.5 years, to be exact. Longtime readers may remember a certain protein-packed, unintentionally eggy pancake from way back when. This time, I wanted that eggy flavor in my pancake (and the super nutrients that come with a whole egg), so I present to you:
The Intentionally Eggy Pancake.
I’ve included the recipe again below with a few modifications and in a snazzy printable format. Please note that you can make your pancake intentionally uneggy if you wish. I won’t judge.
I think you’ve seen the three mugs I rotate about a million times now.
(1) The CMOST mug, as seen above.
(2) The enormous CPTV mug, awesome because it holds about twice as much coffee as every other mug:
(3) And the Zabar’s mug, which I surprisingly could not find a picture for, so apparently you’ve seen it 1,000,000 – 1,000,000 times.
Frying the pancake:
I’m working on seasoning my mini cast iron pan to perfection.
Looks like I could use a little more work.
Topping pancake using the four-quadrant technique:
Clockwise from upper-left: raspberry Noosa, real VT maple syrup, honey Noosa, PB.
Finished with sliced banana, frozen blueberries, and a sprinkle of chia seeds:
Prep Time: 2 minutes
Cook Time: 4 minutes
Keywords: oats breakfast dessert low-sodium nut-free soy-free
- 1 egg or 2 egg whites (use egg whites for less eggy flavor)
- 1/4 teaspoon baking powder
- 1 tablespoon cornstarch
- 1 tablespoon flour of choice (I’ve used both brown rice flour & white whole wheat)
- 1/4 cup rolled oats
- 1/4 teaspoon vanilla extract
- Pinch of salt
Mix all ingredients together. Pour into skillet over medium heat (use oil or spray if not using nonstick or if your cast iron pan is somewhat lacking). After bottom cooks (about 2 minutes), flip and let cook another two minutes. Turn onto plate and top with your favorite toppings.
Q: Any tips for seasoning cast iron? Should I just keep coating and baking it?
More Happy 'n' Healthy:
For this post, I will attempt to connect everything I write to something I have mentioned in a previous post. That’s right: this post is all about ME, ME, ME. Don’t believe I can do it? Read on, my skeptic friend.
First of all, thanks to everyone who offered suggestions as to what we should cook sous-vide with Peter’s new creation. I’m excited to try some of them in the near future and I’ll let you all know how they turn out! In the meantime, Peter hauled his new sous-vide machine to our favorite restaurant: Forbidden City in Middletown, CT, so that he could
show off his mad skillz demonstrate the sous-vide machine to our owner-friend, Eric. (As a side note, I previously wrote about the greatness that is Forbidden City here and here.)
Eric was so excited about the sous-vide machine, he immediately set it up in the restaurant’s kitchen to make a batch of “perfect” eggs. Here’s Peter watching protectively over his creation while Eric drops a whole carton’s worth of eggs in the hot water bath:
How did they turn out? With a little Asian-inspired sauce (created by Eric), this perfect egg was a creamy treat for our tastebuds.
Stay tuned for more exciting sous-vide adventures! :D
This patch-worked beauty employs my favorite four quadrant technique that is the hallmark of an indecisive Jessie. Check it:
Clockwise from upper-left: regular PB, chocolate almond butter (just for you, LeQuan!), peach preserves, and chocolate hazelnut butter. The peach preserves are the same preserves I alluded to in this post. I think they turned out well, don’t you?
Penultimately, check out my guest post on Lazaro Cooks! for a look at an unusual ingredient I learned to love in Hong Kong. And um, I refer to Hong Kong in this post. That’s a connection. Yes.
Last of all, Peter and I will be participating in an … event this weekend. This cryptic statement is a reference to a previous post, but I’m not going to name which one it is – bwah ha. For you longtime readers, you may recognize this picture from the aforementioned secret post. A hint, if you will:
Q: What is it, precious? Can you guess?
P.S. I’ve also updated some of THIH’s pages (Happy Jessie (slightly), Healthy Eats, Educate!). I can’t think of a way to connect that statement with a previous post. I am an imperfect being, after all.
P.P.S. Have a great weekend! :)
More Happy 'n' Healthy: