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The Intentionally Eggy Pancake

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.

First, coffee!

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:

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

Instructions

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.

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Q: Any tips for seasoning cast iron? Should I just keep coating and baking it?

11 Comments

  1. Yay, so glad you’re feeling better today! That is a good looking pancake, I love your topping technique…really, the toppings might be my favorite part, lol. I heard you’re only supposed to clean cast iron using salt (ahem, not that I always follow that rule 😉 ), and then once it’s clean and dry, lightly wipe it with a neutral oil (like veggie oil or canola oil) to help season it.

    1. Oh dear, I’m definitely cleaning cast iron wrong. Oops 😛

  2. Here’s to healing quickly! 🙂 And oh my, this looks toooo delicious! I’m so ready for breakfast the second 😉

  3. Glad you’re feeling better Jessie!

    That’s a very cute cast iron pan! Though I’ve no idea how to season it sorry 🙁

    Can I make these pancakes without the rolled oats? Would I have to substitute with the same amount of flour? I love the topings, though I’d probably stick to PB and banana. Why is it that whenever I see pictures of peanut butter in your blog I crave it instantly? And I had never tasted it until I moved to London?!!

    1. You sure can! I haven’t tried it without oats, but you should be able to substitute about the same amount of flour. I would put it in gradually to make sure the batter doesn’t get too dry — it should be the texture of thick pudding (there’s a good picture of the texture in my first post of this recipe).

      I love PB! 🙂 I assume there’s no equivalent in Greece?

  4. What a healthy way to start the morning! I just wrote about why I love breakfast on my blog (so I’m ALWAYS looking for new and healthy ways to get the day going). Thank you for sharing, sweet friend. I hope you have a great weekend!

  5. This pancake looks just delicious! And I love all your toppers!
    I want to get a mini cast iron pan like that. It is just adorable.
    Have a great weekend, Jessie!

  6. Love the 4 quadrant toppings. That was one heck of a heap of PB! Also thing the title of your recipe is brilliant – and the combination would be really delicious. Very very impressive. You need to season it by coating it with oil after using it and cleaning it several times when it is new – and then it will get into a better “release” mode.
    🙂
    V

    1. Thanks for the tip, Valerie! I’ll try it 🙂

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