Sour Cream Pancakes

Alrighty, y'all... as promised, here is my recipe for the best ever sour cream pancakes! Seriously, since I started making these a few years ago, my husband won't ever order pancakes when we go out to breakfast because they are never this good.

However, don't be shocked out of your britches by how ridiculously thick these pancakes are... we aren't making crepes here, people!!

Side note: I really hope this recipe converts some of those Bisquick or other mix users out there. It really is SO easy to make pancakes from scratch, and this way, you have total control of sodium, sugar and fat content! Also, I haven't tried it yet, but I bet this recipe would work wonderfully with gluten-free flour!

Ingredients:

1 Cup of all-purpose flour

1 1/2 tsp baking powder

1 tsp baking soda

1 Tbs sugar

2-4 Tbs flaxseed meal (optional, just to add a little more nutritional value/fiber)

1 large egg (or two egg whites)

1/2 Cup sour cream (fat free, low fat and regular all work)

1/3 Cup skim milk (plus a splash or two)

2 Tbs oil

Mix the dry ingredients and wet ingredients in separate bowls. Pour the wet ingredients into the dry and whisk vigorously for about 15 seconds, until everything is combined.  The batter should be very thick, but not doughy. If the batter seems doughy or tough, add a splash of milk or two.

Heat a skillet or griddle over medium low heat. Coat pan with a little butter or cooking spray. Add about 1/3 of the batter to the pan, and spread into a 4 inch circle with the back of your spoon.  These pancakes take a little while to cook, so be patient. Keep the heat on low/medium low and wait until bubble start to form and the edges begin to look dry before flipping.

This recipe makes 3 hearty, yet light and fluffy, pancakes... you REALLY don't need more than one! Each should end up being a 5 inch circle that is about 1/2-3/4 of an inch thick.  Serve with real maple syrup! 

Breaking Promises

Ok, y'all. I have a confession to make. I know I said I would never do this, but I really wasn't given a choice (thanks mom!)! I am juicing in our little hotel room!

Obviously, I'm not actually upset at this new development... juicing is in my soul!!

The little juicer that showed up in the mail from my mom gets the job done, even if the cleaning process is slightly excruciating without access to a disposal.

So there you have it... never say never! New juicing recipes coming soon!

Side note- looking back, I used way too many exclamation points in this post... I guess you can tell that I'm excited!! ;) just a couple more for emphasis...

Washington Things: Part 4

Last week I decided that I wanted to get something (food-wise) for my husband to take to the hospital for his 'team.'  People periodically bring things in for the group, and I think medical students should participate, too! Although, I was sort of using this as an excuse to check out cool local bakeries.  There was no way I was going to Taco Bell or Domino's Pizza to pick up my husband's contribution (although I'm sure they would've appreciated that, too).

After going online and researching cupcake bakeries and french pastry shops all around the Seattle/Tacoma area, I finally came across Top Pot.  Once I saw their tagline- "Hand-Forged Doughnuts", I knew this place was exactly what I was looking for.  What resident/intern/medical student/attending physician wouldn't want one of these bad boys at insert-ridiculous-time-of-day-here??

This was the top of the box... cute yet masculine. It felt like the packaging for a cool gift... and it was!

This was the precious cargo.  A dozen assorted 'hand-forged' doughnuts!  They have over 40 varieties that rotate through (I'm guessing they had about 20 different flavors available when I was there), so I spent quite a bit of time deciding on these. Aren't they pretty!?  Oh, and I heard they tasted amazing as well... the old fashioned salted caramel and the maple bar being two stand-outs. I think I'll pick some more up 'for the team' before we leave in two weeks!

This was the box of 'some more' that I picked up for my husband's last overnight call... I think they made the 27 hour shift a little more bearable!!

Washington Things: Part 3

In order to continue the theme of making our anniversary very true to our Seattle/Tacoma locale, I found some local 'champagne' (sparkling wine) to have with our cake.  In case you didn't notice from our first, first anniversary in February, cake and champagne together is one of my favorite things.

This 'champagne' comes from a division of Chateau Ste. Michelle, the quintessential Washington winery. It surprised me.  I paid $9 for the bottle at a local Trader Joe's, and at that price, I would definitely buy it again.  I am still partial towards Pommery (real Champagne), of course, but it is more than triple the price.

Also, I'm sure that our faux 'champagne' would've tasted better in actual crystal flutes. These are the glasses that are part of our kitchenette set-up. 

Anyhow, we really enjoyed having our cake and 'champagne' for breakfast!

"Orange" Juice

This morning I am really craving a pick-me-up that doesn't come in the form of a caffeinated beverage.  I'm talking about juicing, people!! Just trust me, the little 'high' you get from your body absorbing all of those yummy vitamins is way better than any Starbucks fix (although who doesn't give in to their soy chai addiction every now and again... I guess that's my issue. Sorry, y'all!).

Getting back on track to juicing! If I was able to juice this morning, I would start off with an "orange" juice.  For those that are just starting to juice or wanting to begin juicing, I think this is a really good beginners juice.  My husband will even swap out his morning Indian River OJ for my version! This is saying something, y'all!

Recipe for "Orange" Juice

7 Large Carrots
1 Pear
1 Green Apple
5 Celery Stalks, with leaves
2 Oranges, peeled
1 Lemon, peeled
Ginger, to taste (Approx 1-2 Tbs)

Just some of the vitamins in this juicy goodness: A, B, C, E, Calcium, Iron, Folate, Thiamin, and Zinc.

Push everything through your juicer, in this order. Stir.

Makes enough for two servings that come in around 200 Calories each. Drink up with a Carrot Muffin, and you won't be hungry again for quite awhile... it is surprising how filling this juice can be!

This juice can be stored in a refrigerator for up to 2 days, but everything is better fresh.

So give it a try... your body will thank you!!