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Raspberry Chai Pancakes – Hell Yum!


… it’s what we say now instead of Hell Yeah.

 

Yesterday I decided to make pancakes, because I have pancake mix and felt like it. I forgot to mention… I did this for dinner.

I am an adult.

Pancakes are actually pretty awesome to improvise with. You can add any fruit or spices to any basic mix or batter recipe without changing the consistency, and to some extent wet ingredients as well. It’s pretty easy to experiment with different flavors and, since they aren’t very time-consuming or expensive to make, you don’t have to feel too bad if you completely cock it up.

I used some of my Trader Joe’s pancake mix that’s been sitting in the pantry for months now. It’s gotten a little lumpy, so my batter was a little lumpy, but not too bad. I didn’t notice any horrific dry spots while eating them, so I’m fine with it. I added the last of my frozen raspberries (about 1/2 cup, I’d guess? Maybe slightly less? I have no idea) and some powdered Trader Joe’s chai. “Some” is the exact measurement I used.

Here they are cooking away. This one was the daddy pancake. (Meaning it was the biggest one.)

Here they are cooking away. This one was the daddy pancake. (Meaning it was the biggest one.)

 

It didn’t show in this picture, but the batter color was a little weird. This is inevitable if you’re using frozen berries, unless you take the time to drain them until they’re pretty much too dried out to taste good. I much prefer to have pancakes that somehow ended up a kind of grayish-blue that are delicious than perfectly golden-brown ones that are just ok.

There are instructions on the sides of any pancake mix box for how to make them, so I am not going to try to tell you here. Besides, doesn’t everyone know how to make pancakes?

As I said, they don’t take a lot of time, so only about 15 minutes went by before I’d managed to use all the batter I could actually scrape out of the bowl without overdoing it…

Hell Yum.

Hell Yum.

 

I topped them with strawberries and maple syrup. No, not “pancake syrup,” whatever that means, but actual maple syrup. I had the leftover pancakes for breakfast and used up the last of it, so now I only have Eggo syrup left…

This was SUCH a good dinner. Delicious, and easy, and if you eat something that’s actually healthy for lunch, you don’t even have to feel guilty about lack of nutritional value… unless you’re eating pancakes for dinner every night. That’s definitely not healthy.

Here’s me encouraging experimentation with pancakes! Until next time. 😛

 

Oh what a beautiful salad…


Oh, what a messy, wet day…

Hello, there. You may remember me from such posts as Lonely Dining, or the not-really-quiche mini-quiches. Then again, it’s been so long since I’ve written anything, you might not remember. I am sorry to all those who’ve been good enough to follow this blog that I’ve started slacking so much. I was going to start with an explanation of why I haven’t been posting and then promise to do so more, but really, the truth is that I’ve just been lazy and that might happen again frequently. I had intended to post more here, but it just doesn’t seem to be happening, and really, why force it?

I’m starting to switch over to healthier eating. This doesn’t mean I still won’t cook delicious things, but I’m much more likely to have interesting, tasty vegetables and a lot less sugar. Salads. Salad is a great recipe-less dish. You just chop up a bunch of stuff and mix it together. Easy. This is today’s lunch:  Read the rest of this entry

Winning at Pumpkining!


 

The ultimate pumpkin “breakfast” (although it might have been dinner. This food object is from late September/early October so I don’t remember anymore): Pumpkin Pancake Sundae!

Pumpkin pancake mix from Trader Joe’s, made with mini peanut butter cups.

Pumpkin ice cream

Whipped cream, mini peanut butter cups to garnish

 

I had intended to also have hot fudge on it, but I left that off to avoid a sugar coma.

 

Served on a monkey plate.

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