Monday, November 15, 2010

Perfect Pancakes with a Not-So Perfect Week

I gave in to the man…..the man of the house that is, I got weak and through my hands up without a fight. I think he saw that I just didn't have it in me to walk over to the stove or maybe he wanted pizza or maybe it was a little bit of both. Either way I could’ve easily done the spending freeze to completion; I promise you. I’m even gonna try to make some more of my staple meals that were left on the menu this week to prove it! Well that's my story today anyway; we'll see.....

So here’s the actual recap of the week on the spending freeze. I’m trying not to beat myself over this.

Here’s the actual menu just to refresh your memory:

Monday-Moroccan Butternut Squash Couscous with Raisin, Almond, Feta Salad

Tuesday-Vegetable Stir-fry

Wednesday-Pasta Tossed in Anchovy-Oil with Stuffed Mushrooms on the side

Thursday-3-Bean Chili with Grilled Cheese

Friday-Dinner at friends' house

Saturday- Cubed Steak Red Beans & Rice with Roasted Carrots on the side

Sunday-Roasted Tomato Basil Soup with Garlic Croutons and Romaine Salad with Creamy Yogurt Dressing

And here is the somewhat successful attempt (I can't call it a total failure):

Monday: Moroccan Butternut Squash Couscous with Raisin, Almond, Feta Salad (check)

Tuesday: Dinner at Gigi’s (check)

Wednesday: Spaghetti w/ stuffed mushrooms (check)

Thursday: Easy, Oozy, Cheesy Spaghetty Bake (check; still no money spent)

Friday: Laraine’s Insane Blackened Chicken Fettuccini (Still craving this from 3 nights ago; check)

Saturday: Perfect Pancakes (check), then gave into the delicious idea of bacon & mushroom pizza delivered, which we are still eating on.

Sunday: Our favorite Mexican restaurant Fiesta Time was calling our name on the drive home from church. We did have a coupon though, plus we had a ridiculous amount of leftovers which we have eaten today. I ordered what they call a Fajita Quesadilla. A flour toritilla overflowing with chicken, fajita vegetables-grilled to perfection, smothered in that famous white cheese sauce. I mean who could resist that, so good!

Now back to those pancakes I made on Saturday. You can easily make pancakes from a box mix, but you probably have everything you need to make them from staples you have at home and they taste so much better!

Homemade Perfect Pancakes*

  • 1-1/2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 4 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground nutmeg & cinnamon combined
  • 2 eggs
  • 1 cup milk
  • 1/4 cup vegetable oil
  • Butter, maple or pancake syrup, confectioners' sugar, for serving
  • 1 splash of vanilla


1. Heat a griddle or large pan to medium heat. Heat oven to warm (180°F) and place a foil-lined baking sheet inside.

2. In a large bowl, whisk together flour, granulated sugar, baking powder, salt and allspice. Separate eggs and whisk egg yolks in small bowl with milk, vanilla and oil.

3. With an electric mixer, beat egg whites to stiff peaks, about 1 minute. Stir milk mixture into flour mixture just until combined. Fold in egg whites in two additions, until no white streaks remain.

4. Using a ladle, drop 1/4 to 1/3 cup batter onto heated griddle. Repeat, spacing at least 1 inch apart. Cook 1 minute, or until bubbles in batter pop and remain open. Carefully flip pancakes and cook an additional 30 seconds to 1 minute.

5. Transfer to baking sheet in warm oven; repeat with remaining batter. Serve warm with butter and syrup or confectioners' sugar, if desired.

Mix, mix, mix.

Now the wet ingredients; don't forget to separate the eggs!

Stiff peaks, this makes them o' so cloud-like.

Fold in the egg whites gently.

Tiny bubbles forming; time to flip.


Mmmm! Mmmmmm! Good!

*Modified from Family Circle magazine Perfect Pancakes by Julie Miltenberger

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