This morning I woke up and couldn’t decide if I wanted another bowl of Gingerbread Oats or if I wanted to celebrate “Pancake Sunday” with the rest of the blog world. So, I decided to get a little creative…
Whole Wheat Gingerbread Pancakes:
1/2 cup whole wheat pastry flour
1/2 cup oats (pulsed in food processor until fine)
2 tsp baking powder
1/4 tsp salt
1 tsp pumpkin pie spice
1 1/2 tsp ground ginger
1 cup buttermilk (I just added 1 Tbsp of vinegar to my milk)
1 tsp vanilla extract
2 Tbsp molasses
Combine dry ingredients in a small bowl. In a larger bowl, whisk together egg, buttermilk, vanilla, and molasses. Next, add dry ingredients to wet in 2-3 batches (this prevents lumps in your batter).
Heat a greased skillet to medium-high heat and pour in 1/4 cup of batter for each pancake. Cook until lumps form. Then turn and cook for 2-3 minutes.
Plain ol’ maple syrup just wasn’t gonna cut it with these babies so I decided to spice it up a bit! Just add and stir!
Pumpkin Maple Syrup:
1/4 cup maple syrup
1 1/2 Tbsp pumpkin puree
1/2 tsp pumpkin pie spice
I was really happy with the way these came out. Kinda like if a gingerbread man and a bowl of oatmeal got together and had a baby! Perfect match!
The rest of the morning and afternoon was pretty ho-hum: put out the Christmas decorations and set up my new little 3 foot tree, had tea and “hippie-roons” with a friend, and oh yeah, I bought this:
This my friends is my early birthday/Christmas present to myself for ohhhhh, I’d say the next TWO years…because that’s how long it’s going to take me to learn how to use the darn thing! 😉
After reading the manual and tinkering with it for a couple of hours, I started to get a little hungry. I had two choices, 1.) something quick and thoughtless like a bowl of cereal so I can get back to studying orrrrrr 2.) cook something up and shoot it and see what happens? Hmm…
I really HAD been wanting to make this for a couple of days now.
I stumbled upon this recipe on 101 Cookbooks and new I just HAD to try it. Orange, ginger, garlic? Need I say more? Below is the recipe with my adaptations in red.
Orange Pan-Glazed Tofu:
1 cup freshly squeezed orange juice (I only had enough oranges for 1/2 cup so I used that + 1/2 cup pineapple juice
1 Tbsp freshly grated ginger (I used the minced stuff in the jar)
2 tsp soy sauce
1 1/2 Tbsp mirin (I used dry white wine + a pinch of sugar)
2 tsp maple syrup
1/2 tsp ground coriander
2 small garlic cloves, crushed
roughly 10 ounces of tempeh (I used extra firm tofu)
2 Tbsp olive oil
1/2 lime (omitted)
a handful of cilantro (omitted)
Other than some minor changes, I stuck with the recipe:
This dish was so quick, no marinating time required! The sauce infused every bite of tofu!
I served it over some leftover wild rice (not the same batch from Thanksgiving! lol) and shredded sprouts salad for some veggie action…awesome combo!
So what do you think? Not bad for some of my first shots, huh? There is still quite a bit left to master but I am usually more of a hands-on type learner. I’m better off when I just dive right in and sort of “press every button till something happens!”
Hope everyone has a good rest of the weekend! I’m off to stick my nose in the camera manual!