pancakes for one.

Let's face it. Whenever Chad is out of town and I'm left fending for myself food-wise, my creativity goes right out the window. I usually have a meal calendar that is pretty detailed with ingredients listed and groceries to buy, but that is when there is more than one person to feed. And, usually, I'm the meal planner and Chad's the executioner (especially since he's the only one who will get close to the grill). Since Wednesday, I have had suppers of scrambled eggs, cottage cheese, and trail mix; leftover burgers and almonds; and cereal. You know you're at the bottom of the culinary food chain when eating cereal for supper is not a far-reaching concept.

But, today was different. I had to make something. Dirty more than just a bowl or a skillet. Follow a recipe for Pete's sake. So after my morning workout, I knew that my normal two eggs scrambled (I don't think you guys realize how much I eat eggs -- Chad knows that if I had it my way, we'd have eggs every day) wasn't going to cut it. I pulled Breakfast by Williams - Sonoma from the kitchen shelf and modified their blueberry pancakes recipe a little.

Blueberry Pancakes
(adapted from Breakfast by Williams - Sonoma)

get these ingredients together:
*1 c. whole wheat or all-purpose flour
*1 T. sugar
*1 tsp. baking powder
*3/4 tsp. baking soda
*1/4 tsp. salt
*1 egg, lightly beaten
*1/2 cup + 6 T. milk
*1 T. butter melted and cooled
*blueberries, fresh or frozen

then do these steps:
01. Sift together the flour, sugar, baking powder, baking soda and salt. Stir until well mixed and make a well in the center. Pour the eggs, milk, and butter into the well and then gradually whisk until the ingredients are well combined but still lumpy. Gently stir in the blueberries. (The batter will be quite thick. I put a little more than 1 cup of flour into mine since it was a little runny.)
02. Cook the batter -- is there a better word to use there instead of 'cook'? I don't know...'bake'? You guys know what to do -- when the batter starts bubbling, flip it over. I learned that method from my dad when I was barely able to see over the stove top, and it still seems to be working for me after all these years.
notes: The cookbook says that the batter is thick and they are right.Spread the batter out over the griddle thinner that just ploppin' it on, like I did the first time I made these. Also, these measurements are more like 2 to 3 servings -- perfect for Sunday morning leftovers before church.

To sum it up, Chad...come home soon. I can't eat cereal for every meal. :)


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