Thursday, June 19, 2008

I'm in love!

I was negotiating the cruddy traffic in the cruddy rain this morning, and thinking about my next meal (what? That is SO normal....breakfast was at least an hour and a half ago...) when I had a flash of gastronomic brilliance.

I'd made some banana-buckwheat pancakes last night and packed them for my morning snack. Or as we hobbits prefer to call it, second breakfast. So I was fantasising about these sensational pancakes (as you do), when I realised that they would be even more super-dooper sensational with the addition of peanut butter and maple syrup.

So I made a quick detour to the supermarket and grabbed a jar of natural PB and a bottle of sugar-free syrup and continued on my way. I swear, I waited a whole 15 minutes after arriving at the office (no, honest!) before I whipped into the kitchen, heated those babies up, spread some PB on them and drizzled syrup over the top.

Then I sat at my desk and ate them slo-o-owly, making very loud Mmm-mmm! noises and pulling ecstatic faces. Or maybe I just looked a bit demented. Meh. Whatever.


I discovered a way to enhance protein pancakes and make them lighter and fluffier. If you whip the egg whites and fold them into the rest of the batter just before cooking, you not only get a light-as-air pancake, but you increase the volume of the batter and end up with MORE on your plate for no extra calories. Fooling the eye is half the battle, after all.


No comments:

Post a comment

Join the conversation...leave a comment.