Tag Archives: Breakfast

The Pancake Batter Roommate

For the second Saturday in a row, I made pancakes. In my dorm room. Without a stove top, burner, griddle, whatever.

With this:

Let me explain.

The college world has its stereotypes, especially when you’re talking about roommates. There’s the roommate who’s always naked, the roommate who screams in the hallways, the roommate who snores worse than your grandpa, the roommate whose stuff is literally EVERYWHERE, the roommate who decorates the room with posters of some “hot guy,” the roommate who’s always MIA…etc.,etc.,etc.

I found out that I’m the roommate obsessed with pancake batter.

Yep. You know that made-from-scratch pancake recipe I posted a while ago? I have a confession to make. I will seriously eat the batter by spoonfuls. I even like my pancakes half-done, so that they’re “cooked” and warm on one side and still gooey and batter-y on the other side.

You don’t need to tell me I’m weird, I already figured that out.

So last Saturday, I woke up, and I decided that I would make pancake batter and eat it for breakfast. With bananas and granola and stuff. Before I started, I turned on the coffeemaker to brew some java, and then an idea struck me: why not use the hotplate on the coffee maker to cook the pancakes?

So I did.

With chocolate chips!

Is a coffemaker’s hotplate hot enough to make pancakes? If you’re like me–heck yeah.

If you’re traditional and like your ‘cakes to actually be mostly brown–you’re probably thinking I have no idea what a real pancake is.


Home Sweet Home Pancakes

This recipe blog post is kind of awkward for me.

1. I’ve been sorta-kinda working on it for like four weeks.

2. The first recipe I didn’t make myself.

3. I kinda failed on the recipe I did make.

Just letting you know ahead of time.

With that all cleared up, I want to talk to you about pancakes.

First, nothing says “Home sweet home” like pancakes made from scratch for breakfast. They were actually yelling that at me before I ate them. It was kind of weird.

Okay, I’m sorry, my pancakes don’t talk. That was a sick joke. I promise not to do that again.

Anyways, my daddy happens to make the best pancakes. And not with bisquick…we actually try not to say the b-word in my house. Just because the pancakes on the box look fantastic does not mean they taste anywhere near as delicious as from scratch. Trust me, it’s totally worth the effort.

So these pancakes my dad makes–they’re not only made-from-scratch yumminess, they’re actually rather nutritious for you…of course, that’s pre-butter and maple syrup drenching.

Here’s how he does it:

Set aside 1 mashed ripe banana

Mix in a bowl:
2 cups whole wheat pastry flour
1 TBSP sugar (for sweeter pancakes, add another TBSP)
1 TSP baking powder
1 TSP salt
½ tsp baking soda

In another bowl:
Whip 2 eggs
Then add:
1 1/3 Cups (approx.) low-fat buttermilk or low-fat plain yogurt, until the desired consistency is reached
(For richer pancakes, add 1/4 cup of melted butter)

Stir wet ingredients into the dry, until just combined.

Once the skillet (greased beforehand) is heated up, reduce heat to medium, then spoon batter onto skillet. The pancake is OK to flip when the batter starts getting a bunch of holes in it, but cook time will vary depending on how dark you want your ‘cakes.

Don’t you want some of these sweeties?

Now, I saw this recipe by Joy the Baker called The Single Lady Pancake, so I performed my own rendition of it the next day with some of the leftover batter from the aforementioned recipe. This is how it went down:

I got a 1-cup measuring cup, which I filled with 2 Tbsp of oatmeal…

A heaping Tbsp of dark chocolate chunks…

And about half of a large sliced banana.

Then I poured pancake batter into the cup to fill up the remaining room, and mixed it all together.

Now I ran into a little problem…I was so excited about this pancake, that I poured it on the skillet immediately…

…but  I forgot about spraying the skillet.

Yeah.

Kind of a fail.

But, hey, just because it doesn’t look pretty doesn’t mean it can’t taste good.

So after I scraped that sucker off the skillet, drizzle a little honey on it, piled on the rest of the sliced banana and some granola, I stuffed it. In my mouth, that is.

Best pancake ever? Totally.


Shred, White, and Blueberry muffins

Yes, I did just combine an Attack Attack! song with a muffin.

But, really, I just needed a title, and it doesn’t make sense if you know that this blog is about a recipe in which I didn’t make muffins, but I made bread. And I wasn’t listening to Attack Attack! while I was making it either, I was listening to Audio Adrenaline and House of Heroes. So all of such is beside the point. Here’s the story:

For my roommate’s birthday, I decided to make her blueberry muffins.

They were, you know, a’ight. One of my guy friends ate about 6 of them before we even left the kitchen. Coulda’ been a little sweeter, though (I used a not-as-bad-for-you sort of recipe).

In two days, I was freaking out because the buttermilk I had spent my precious college-student-funds on was about to expire. Waste not.

I knew I had most of the ingredients needed to make another batch of the muffins, but I didn’t have quite enough blueberries left in the fridge to make a double recipe. And I wanted to make them a little sexier, anyways.

So after buying some 19-cent bananas at Target (dimes ARE useful currency, actually!)…

 

…and pilfering some walnuts from the dining hall…

…I concocted a new recipe, and…

I think the Muffin Man is jealous of me now.

1. The blueberries, banana pieces, and walnuts worked together as deliciously as a love triangle.

2. I used a brownie pan because I didn’t have enough muffin cups left. So it turned out as a sweet-lookin’-loaf that, due to the oven I was using and my lack of tin foil, was a bit gooey except around the sides. To some people, gooeyness is not appreciated, but in my culture, we celebrate gooeyness with thanksgiving.

3. This recipe is as hearty and healthy as it is wonderful, due to the angelic gifts of whole-wheat pastry flour, applesauce, and oatmeal, as you will notice in the recipe.

4. This baked good is best enjoyed in a warm state, and is complimented well with a little spread of peanut butter. Makes me wish I still had some of this stuff in the fridge…

Now that you are dying to know how to make this new amazing breakfast food, I suppose I better give you the recipe…

Preheat oven to 375 degrees

Set aside:
1 cup of blueberries (drained if previously frozen)
2 medium bananas, split into thirds and cut into pieces
3/4 cup chopped walnuts
*These are the general measurements I would use. If you happen to like more blueberries and less walnuts or more bananas and less blueberries, you are free to augment the recipe according to your personal fruit-and-nut desires :)

Mix in a large bowl:
2 1/2 cups of whole wheat pastry flour
2 1/2 cups of old-fashioned oatmeal
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 teaspoon cinnamon

Mix together in a medium bowl:
1 1/2 cups unsweetened applesauce
1 cup low-fat buttermilk
1 cup brown sugar (firmly packed)
4 tablespoons oil
2 large eggs, lightly beaten

Make a well in the dry ingredients and stir in the wet ingredients until the dry is wet (you don’t want to over-stir). Note: there is a scientific reason why you MUST pour the wet mixture onto the dry mixture like so; I’m sure there’s some interesting chemical formula that explains this all, but all I know is that it WORKS BETTER than the other way around (the guy that ate 6 muffins tried it the other way, and the batter was harder to mix and not quite the same…I almost made him swallow the mixing spoon. Okay, not really…).

Anyhow, after the dry and wet ingredients have been married, fold in the blueberries, banana pieces, and walnuts. Then, pour into a greased pan (I used a 9 x 8 pan, but you can use whatever depending on how thick you want your loaf, etc.).

As I’ve only baked these once, I don’t know exactly how long to cook them. The muffin recipe I had used said to bake the muffins for 16-18 minutes, but since I used a pan, the baking took at least half an hour, and the middle was still a bit gooey (as aforementioned)…My advice would be to bake for 30 minutes, check to see how brown the edges are, and adjust the time accordingly. And always err on the side of too-gooey.


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