Procrastination

So I should be sorting through the mountain of work, but I decided that I wanted to write a blog post instead. But truthfully, if I need to de-stress, I cook or bake. There is something soothing about stirring sauce, chopping vegetable, and tossing pasta. It gets you into a better mind space, makes your kitchen smell DIVINE, and then you have yourself lunch.

I find this concept of de-stress cooking works best with a recipe that you know particularly well (less of a chance of messing up if your mind wanders back to that long to-do list)… so I made pancakes. And they were the best, mind-clearing, soul-restoring pancakes I have ever created. This is how to make them:

Assemble…

1 ½ cups of all-purpose flour

3 tablespoons of granulated sugar

1 tablespoon of baking powder

½ teaspoon of salt

1 teaspoon of cinnamon

¼ teaspoon of nutmeg

1 ¼ cup of milk (whatever you have)

2 eggs

1 teaspoon of vanilla

Total side note – I have apparently been using incorrect measuring cups for basically my whole school cooking career. When I made this recipe today, I ended up with two containers of leftover batter (rather than one)… So I wonder if my food will get better now that I have proper measuring instruments? Since my old measuring cups were clearly inadequate, I took the opportunity of being home for Thanksgiving and had my parents purchase me some new ones. My mother decided to throw practicality out the window and we purchased “whimsical cat” measuring cups…

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They are a pain to use, but oddly endearing. I love them.

To continue with pancake awesomeness…

Combine all the dry ingredients together in a big bowl and mix until thoroughly combined.  In a separate bowl, combine eggs and milk – beat until combined. Add the milk/egg mixture into the dry ingredients and stir gently to combine. Then add the vanilla and mix well. Now you are ready for the griddle.

I use an old non-stick pan to make my pancakes and I grease it with non-stick cooking spray. I also test to see if the batter tastes alright by making a little baby pancake. If something is off, I can fix it at this point.

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Now it’s pancake time! I use my remaining measuring cup and ladle out ½ cup portions per pancake… you can make yours bigger or smaller if you want. Then comes the fun part… STUFF. Plain pancakes are well and good, but I am a big fan of stuff. Today was mini-chocolate chip pancake day. Add anything you like, just make sure that you keep it towards the middle of the pancake.

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When little bubbles begin to form, it’s time to flip. Then let the pancake cook for about a minute on the other side and then you are done!

Pour on some maple syrup and you are in breakfast (or lunch) heaven.

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Now that I am stuffed with pancakes, maybe I should start doing work again…

Basic Pancakes

  • Servings: 4 people
  • Difficulty: easy
  • Print

Ingredients:

1 ½ cups of all-purpose flour

3 tablespoons of granulated sugar

1 tablespoon of baking powder

½ teaspoon of salt

1 teaspoon of cinnamon

¼ teaspoon of nutmeg

1 ¼ cup of milk (whatever you have)

2 eggs

1 teaspoon of vanilla

Steps:

1. Preheat a griddle or a large frying pan over medium-low heat.

2. In a large bowl, combine flour, sugar, baking powder, salt, cinnamon, and nutmeg. Combine thoroughly.

3. In a separate bowl, combine milk and eggs. Mix well to combine.

4. Pour wet ingredients into dry ingredients. Stir gently to combine. Stir in vanilla extract.

5. Grease the griddle with nonstick cooking spray.

6. Pour about a quarter to half a cup of batter (depending on how big you want to make your pancakes) onto the griddle. After the bottom begins to set, you can add a modest sprinkle of your favorite mix-in. Mine’s fresh blueberries!

7. Once small bubbles pop on the surface and craters remain in their place (bottom should be golden-brown deliciousness), flip the pancake over. Cook for an additional minute. Place on a plate for immediate eating or in a 200 degree oven to keep warm until serving.

8. Serve with butter, syrup, or honey and dig in!

2 thoughts on “Procrastination

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