Whole Wheat Pancakes | How to be Awesome on $20 a Day

Whole Wheat Pancakes

Whole Wheat Pancakes | How to be Awesome on $20 a Day

We’re still living in diet land, and it’s just about as miserable and tiresome as you might think. I get absolutely no joy out of eating healthy food. I know that works for some people, but it just doesn’t work for me. That’s just how it is. I’ve got to have something to look forward to, and salad just isn’t gonna cut it.

This weekend, instead of traditional buttermilk pancakes, I made Whole Wheat Pancakes. Okay, I know, whole wheat pancakes are not health food. Baby steps, friends. The point is, they taste awesome, and the flour is at least slightly less processed, and that counts for a tiny little bit of something.

Whole Wheat Pancakes | How to be Awesome on $20 a Day

The first time I made these pancakes I was skeptical. I thought they might be bland or tough. Turns out, they’re neither. These pancakes are actually fluffy and tender and loaded with flavor. The buttermilk brings a lot of flavor to the game, and melted butter is always a plus. And whatever you do, don’t forget to add the salt. It’s an absolutely necessary flavor component.

Now, one could argue that anything topped with butter and syrup would taste good, but I’ve had some pretty dismal pancakes in my life, and these are completely awesome. I might even prefer them to regular pancakes, unless my dad is making them. The whole wheat flour just adds some depth that normal pancakes can’t match.

Whole Wheat Pancakes | How to be Awesome on $20 a Day

Next time a lazy breakfast rolls around, make yourself Whole Wheat Pancakes from scratch. It’s ridiculously simple and super tasty. Enjoy life. That’s what it’s there for.

Whole Wheat Pancakes
Serves 2
Whole Wheat Pancakes are fluffy, tender, flavorful, and a tiny bit healthy.
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 1 cup whole wheat flour
  2. 1/2 teaspoon baking powder
  3. 1/4 teaspoon baking soda
  4. 1/2 teaspoon salt
  5. 1-1/2 tablespoons sugar
  6. 1 egg
  7. 1 cup buttermilk
  8. 2 tablespoons (1 ounce) unsalted butter, melted and slightly cooled
Instructions
  1. In a medium mixing bowl, gently whisk together whole wheat flour, baking powder, baking soda, salt, and sugar. Make sure the dry ingredients are well combined.
  2. In a small mixing bowl, whisk together egg, buttermilk, and melted butter.
  3. Pour the wet ingredients over the dry ingredients and whisk gently but thoroughly for about 10 seconds. Put down the whisk and set the bowl aside. A few lumps are not the end of the world. Keep mixing and you'll have heavy, chewy pancakes. Leave the batter alone for five minutes
  4. In the meantime, preheat a medium skillet over medium heat. Test it by flicking a drop of water into the pan. If it dances over the surface, it's perfect. If it just sits there steaming, it's too cool. If it evaporates instantly, it's too hot. We want a baby bear pan.
  5. I spray my pan every so lightly with non-stick spray between each pancake. Use a 1/3 cup measure to scoop out the pancake batter into your perfectly heated pan. The batter is thick, so use the bottom of the measuring cup to gently spread and flatten the batter just a bit.
  6. Cook two to three minutes, then flip and cook another two to three minutes depending on how brown you like your pancakes.
  7. Stack them up and serve them hot with butter and syrup or you favorite toppings.
Adapted from I'm Just Here for More Food
http://awesomeon20.com/
Sausage Egg & Cheese Biscuit with Apple Butter from Awesome on 20

Sausage, Egg & Cheese Biscuit with Apple Butter

Sausage Egg & Cheese Biscuit with Apple Butter from Awesome on 20

People come to Hawaii on vacation and they assume it’s a perfect paradise. There’s certainly plenty of beauty to go around, but financially, most people struggle. Wages are low, and the cost of living is astronomically high. We see new businesses come and go quite regularly, and when it’s a restaurant that we particularly love, seeing their windows boarded up is quite sad. 

When we found out Kiss My Grits had closed down, I was a bit distraught. Where was I going to go for a constantly full mason jar of sweet tea and biscuits the size of a cat’s head? There were so many things on their menu I never got to try, and so many things I wanted to eat over and over again that I’ll never be able to have. 

Sausage Egg & Cheese Biscuit with Apple Butter from Awesome on 20

In a fit of despair, I decided to recreate my own version of one of my favorite biscuit sandwiches from Kiss My Grits. Despite living in the South for several years, I never became an expert biscuit maker. I also don’t have the time, equipment, or patience to make my own pork sausage. I do, however, know where to find all this stuff in the grocery store.

When I first read about this combination of spicy sausage, fluffy eggs, sharp cheddar, and apple butter on a buttery biscuit, I was skeptical. Normally I don’t like sweet things anywhere near my eggs. I was completely won over after the first bite, and I have to say, making this in your own kitchen is dang tasty. If you are an expert biscuit maker, I’d definitely recommend that. But I still wanted to eat about three of these even using store brand canned biscuits. That hint of sweetness with the spicy sausage is out of this world.

Sausage Egg & Cheese Biscuit with Apple Butter from Awesome on 20

Get out there and support your local businesses, but don’t cry when they’re gone. Get inspired to get into your own kitchen. Put apple butter on your biscuit sandwich. It’s genius.

Sausage Egg & Cheese Biscuit with Apple Butter
Serves 8
A flavorful, filling breakfast sandwich inspired by my favorite, former Southern restaurant.
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
Ingredients
  1. 1 can 8 count jumbo biscuits, or homemade
  2. 1 pound hot sausage, I like Jimmy Dean
  3. 8 eggs
  4. Salt and pepper
  5. 1/4 cup shredded sharp cheddar cheese
  6. 1/4 cup apple butter
Instructions
  1. Preheat your oven and cook your biscuits according to package instructions. Set aside.
  2. Divide your sausage up into eight patties and cook in a large skillet over medium heat for about four minutes a side or until cooked through and brown.
  3. In a large bowl, whisk together desired amount of eggs (see note) with a splash of water and a bit of salt and pepper.
  4. Scramble eggs in a skillet, stirring and scraping the bottom of the pan constantly with a silicone spatula. This will help them stay light. Just when the eggs are set, sprinkle the cheese over the top.
  5. Build your sandwich by spreading a generous amount of apple butter onto each side of a biscuit. Place the sausage patty down first, then top it with some egg (about 1 egg per sandwich). Pop the top on, pour yourself some sweet tea, and let all the Southern happiness sink in.
Notes
  1. If you're not serving a large group, I suggest cooking all the biscuits and all the sausage, but doing the eggs as needed. You can always reheat the first two, and then quickly scramble up eggs for when you're ready to make these again the next day. You totally will be.
http://awesomeon20.com/
Lemon Sugar Pancakes from Awesome on 20

Lemon Sugar Pancakes for Pancake Day

Lemon Sugar Pancakes from Awesome on 20

Wait. What’s Pancake Day?

That was my question, too, when my charming English husband first mentioned this. I had never heard of it before. Apparently, in England, instead of Mardi Gras, they have pancake day. Parades, dancing in the streets, tossing beads and showing your boobs are all much too exuberant for the always polite and restrained English. I have to say, I’ve quite learned to enjoy pancake day. Mostly because it involves lemony, sugary, carbs.

Lemon Sugar Pancakes from Awesome on 20

Here’s another thing that still confuses me a bit about pancake day. These are actually crepes, right? Unless there’s some secret distinction my American brain can’t comprehend, I would definitely consider them crepes and not pancakes. But you can’t say that to an English person. They tend not to care for the French. Don’t even try and tell them their pancakes are actually French. Just shut up, and eat them. It’s gonna be awesome.

Here’s how this whole thing goes down. I make the crepe, ahem, pancake batter. Geoff actually cooks them. I walk away while this happens because technically, he’s doing it wrong, but they always come out perfect, so I learn to keep my bossy, rule-abiding mouth shut. Once you start to have hot pancakes coming out of the pan, you squeeze a wedge of lemon over them, sprinkle some white sugar on top, roll it up, and stick it in your face while it’s still hot. I’m sure the English would use a knife and fork. I don’t bother with that and eat it with my hands because I’m a coarse and vulgar American. It’s cool.

You can obviously fill these with whatever you have lying around, but try this simple lemon juice and sugar version. It’s bright and sweet, and the sugar adds a delightful little crunch. It’s supposed to be indulgent. It’s the last fun thing you get to do for the next forty days. If you’re a lent type of person. And if you’re not, it’s still fun.

Lemon Sugar Pancakes from Awesome on 20

If you’re not into parades and beads and public drunkenness, try the Pancake Day experience instead. I was skeptical at first, but now I look forward to it every year. Happy Pancake Day, kids!

Lemon Sugar Pancakes
Yields 10
Thin pancakes simply and deliciously accented with lemon juice and sugar
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
Ingredients
  1. 2 tablespoons melted butter, plus a bit for the pan
  2. 1 cup all-purpose flour
  3. 1-1/3 cup milk (I used skim)
  4. 1 egg
  5. 1 lemon, cut into wedges
  6. 1/4 cup white sugar
Instructions
  1. Melt your butter and set aside to cool a bit.
  2. In a medium bowl, whisk flour, milk, and egg, quickly and gently until combined. Whisk in melted butter.
  3. Heat a medium skillet medium heat and melt a bit of butter in your pan. You might want to use a paper towel to make sure the whole bottom of your skillet is slick. When your pan is hot, pour in about three of four tablespoons (Geoff uses one scoop from a big plastic serving spoon) of your batter, and swirl it around until it covers the bottom of the pan evenly. Allow to cook on one side for about a minute. It will start to lift up on the edges a bit. Flip your pancake and cook for another minute on the other side.
  4. Once your pancakes are cooked, squeeze some lemon juice over each one, then sprinkle it with sugar. Roll it or fold it however your like. Eat and repeat until you think you can't possibly go on. That's the whole point.
Adapted from Feast by Nigella Lawson
http://awesomeon20.com/
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