I got the most intense craving on Monday night — sitting on the couch around dinnertime with my laptop, on Round 3 of 3 of my work for that day (with the Yarn Crawl coming up and big things in the works for my businesses, my days tend to consist of work-before-work, work-during-work, and work-after-work) — for pancakes. Not, like, I want to eat pancakes in the morning and I can’t wait, but I want to eat pancakes right now, for dinner.
You probably know by now that I am a slave to my cravings, and so, that’s what I had for dinner on Monday night. So weird! I didn’t even want anything else…just pancakes. So, I whipped up my go-to recipe, adapted from Alice Waters’ Art of Simple Cooking (adapted mostly meaning that I don’t do any extra steps like separating eggs, mixing ingredients separately…it just all goes into the same bowl, whisked together. They still turn out great).
- 3/4c white flour
- 3/4c brown rice flour
- 1t baking powder
- 1t baking soda
- 1t salt
- 2 eggs
- 1c buttermilk
- 3/4c yogurt (I just happened to have some lemon-honey Greek yogurt on hand that I got last week on super sale at Grocery Outlet…there could not have been a better ingredient on my fridge to use here)
This obviously makes enough batter for tons and tons of pancakes, and I only wanted, like, three. So I funneled the rest into an old Santa Cruz juice jar, which as it turns out is the perfect vessel for pouring perfect little pancakes out of without any mess at all.
This is now nestled in our fridge and I’ve been eating delicious, nearly-instant pancakes all week long — with eggs and bacon (indulgent weekend breakfast), with cottage cheese (healthy weekday breakfast), and with homemade lemon curd and more of that honey-lemon Greek yogurt (dessert)!