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.
(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:
The Intentional Pancake
Prep Time: 2 minutes
Cook Time: 4 minutes
Keywords: oats breakfast dessert low-sodium nut-free soy-free
Ingredients (1 serving)
- 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?