I made pancakes for breakfast. And, because I am me, I made it into an expriment in flavor. It turned out quite well! Here's the recipe. Try it and tell me if it's good, cuz my opinion could be biased.
2 Large eggs
1 cup vanilla soy milk (or regular milk, for pansies)
1 tbsp cooking oil or olive oil
1.5 cups home-ground wheat flour (or unbleached whole wheat flour bought from store, for pansies)
1/2 tbsp sugar
1 tbsp baking powder
1/4 tsp salt
1 tsp cinnamon
1 tsp nutmeg
appr. 2 cups fresh, frozen raspberries (or store bought, for pansies, just make sure they're unsweetened)
appr. 2 cups chopped walnuts (real people chop them themselves)
bananas
syrup or homemade sugar-free raspberry jam (it's thinner than the stuff you buy at the store, and a great syrup substitute)
Break the eggs in a medium-sized bowl. Whisk until smooth and a little bubbly. Add the milk and oil. Mix. Add flour, sugar, baking powder, salt, cinnamon, and nutmeg. Let batter sit while you defrost raspberries in a microwave. Do so in 30 second increments, just until they become soft. Add to batter and mix well. Don't be afraid to smoosh the raspberries a little.
Heat a non-stick pan to low-medium heat. Get your walnuts ready. Use a ladle to put some batter in the pan. Sprinkle the pancake evenly with your chopped walnuts. Flip when the sides are dry and the top is still a little bubbly. You'll be able to see how the inside of your pancakes look because of the walnuts, so just keep checking that side for doneness. It's okay if the inside doesn't look completely cooked, as long as there's no raw batter. Lol.
Serve with about half a banana, thinly sliced, and your favorite syrup or the homemade raspberry jam. Now eat it and love it!
Showing posts with label recipe. Show all posts
