i think if and when we really want to change we will, not just in the gospel but in being more healthy too. before i never really wanted to change. i was happy how i was, but now i want to change and hopefully my mind and body will work together to make a difference just as long as i have a desire. but...
i don't know where that desire was today? i didn't do well, my nieces were here and b and i made them breakfast in bed. i made an old favorite, pancakes, not the bisquick kind, but real yummy homemade pancakes. what pancakes are really supposed to taste like. instead of maple syrup, i used my delicious raspberry sauce and the yummy fresh berries that are back in season now.
here is my recipe:
and no, you can't substitute the buttermilk, just plan ahead and buy the little one cup carton
Light and Fluffy Pancakes
Serves 4
1 cup all-purpose bleached flour (which is softer than unbleached flour)
2 teaspoons granulated white sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
1/4 cup milk
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Vegetable oil for brushing the griddle
Directions:
Heat a large non-stick skillet or griddle over low heat while preparing ingredients. Mix flour, sugar, salt (if using salted butter, reduce salt to 1/4 tsp.), baking powder and baking soda in a medium bowl.
Microwave buttermilk and milk in a 2-cup Pyrex measuring cup to room temperature, 20 to 30 seconds. Whisk in egg, butter and vanilla. Add wet ingredients to dry ingredients and whisk until just mixed.
Return batter to measuring cup, stirring in a teaspoon or so of water, if necessary, to make a thick but pourable batter.
Increase heat to medium and generously brush skillet or griddle with oil. When oil starts to spider, but before it starts to smoke, pour batter, about 1/4 cup at a time. Work in batches, if necessary, to avoid overcrowding. When pancake bottoms are golden brown and tops start to bubble, 2 to 3 minutes, flip pancakes; cook until golden brown on remaining side. Repeat, brushing skillet or griddle with oil. Serve hot.
Raspberry Sauce
1/4 cup framboise, raspberry wine, flamed (alcohol removed)
1 cup confectioners' sugar
2 cups fresh raspberries
3 tablespoons fresh lemon juice
Directions:
Place the framboise in a sauce pan. Turn it up to high heat and flame off the alcohol. Once done, stir in the confectioner's sugar with a whisk. Then taking a heavy pounder or large mortar & pestle, smash all the fresh raspberries until smooth, I left the seeds in.
You could also puree all the ingredients in a food processor; strain the sauce to remove the seeds. Store the sauce in the refrigerator in a covered container or squeeze bottle.
i did no exercise today and drank about 32 ounces of water if that.
i feel so dehydrated.
besides the two pancakes i ate with raspberries and sauce i had 3 pieces of bacon
2 large helpings of beef stroganoff
1 large serving of garlic broccoli
1 large serving of lemon green beans
1 extra large piece of chocolate strawberry mousse cake
hopefully i didn't gain 5 lbs today, but i feel like i did. well tomorrow is another day. i should do well on my eating this week, i'm going to be very disciplined.
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