Good Monday morning!! I hope everyone has a fabulous weekend.
I had a fairly busy Saturday with a long run in the morning and hiking in the afternoon. Sunday was quite uneventful; so much so I didn’t even post about anything–sorry.
I knew I wanted to make pancakes this morning, so last night I mixed up the dry ingredients and let them set in a bowl overnight on the counter. That way when I got back from my run in the morning, the process wouldn’t take as long.
This morning I set my alarm for the first time in a long time, but I figure I had been get into the routine since school starts next week!! (I am a teacher.) Yikes, where did the summer go? It doesn’t even feel like summer came with all these clouds and rain. Oh well, I am just happy any time there isn’t snow on the ground!!
I’ve decided to cut back on my mileage for the week because I have been increasing my weekly mileage for the past 6 weeks. Usually “the experts” suggest cutting back on your mileage every 4th week. I hit 48 miles last week, so I am going to shoot for about 37 miles this week.
Overall, my 5-mile run did not go that well. I don’t know if my body wasn’t used to getting up that early or because I tossed and turned a lot last night, but I sure felt fatigued. I guess it is a good thing I am taking it easier this week.
When I got back, I stretched a little and then got started on the pancakes. I chose a pancake recipe comes from The Pioneer Women’s blog and her recipe of Perfect Pancakes because I didn’t have any Greek yogurt in the fridge to make my Greek Yogurt Pancakes.
Perfect Pancakes
Ingredients
- 1 1/2 cups Plus 1 Tablespoon All-purpose Flour (It was supposed to be cake flour, but I didn’t have any.)
- ½ teaspoon Salt
- 1 1/2 Tablespoons Baking Powder
- 1 Tablespoon Sugar
- 1 cup Milk
- 1 whole Large Egg
- 1 1/2 teaspoons Vanilla
- 1 Tablespoon Butter (The original recipe called for 2 tablespoons.)
- Maple Or Pancake Syrup
Preparation Instructions
Mix together dry ingredients in large bowl.
Mix together milk, eggs, and vanilla in a separate bowl.
Add wet ingredients to dry ingredients, stirring very gently until just combined.
Melt butter and add it to the batter, stirring gently to combine.
Cook on a greased skillet over medium-low heat until golden brown.
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I was very impressed with the results, picture-perfect pancakes and some of the thickest I’ve ever seen!!
What awesome pancakes–they were a little on the dry side, but still very delectable!
We can’t forget the syrup!
I also had some applesauce with cinnamon, which I even dipped my pancakes in!!
I had a total of 3 pancakes with pure maple syrup, one piece of bacon (from my parent’s farm), 1/2 cup applesauce with cinnamon, and 1/2 cup orange juice. A very satisfying breakfast.
Now I’m off to lift some weights and do the dishes.
