Almost #Fail Almond Milk Pancakes

One of the reasons I hardly ever bake is that I’m not good at following step-by-step directions with precise measurements. Instead, I prefer to wing it or rush it. I made that mistake this morning with the first batch of pancake batter. Lesson learned: don’t combine all the ingredients willy nilly; it’s not a salad!

My next rookie move was to cook the pancakes too quickly. Once I finally slowed down and let them sit much longer in the pan, they had that pretty golden color. (The first few were 50 shades of ivory.)

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Adapted from a blueberry pancake recipe first attempted here. (And minus the blueberries, unfortunately.)

Mix in a medium bowl:

  • 2 cups, plus 2 tablespoons flour
  • 1/4 cup brown sugar (note: recipe simply calls for sugar, but I didn’t have any)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt

Separately, mix together; then gradually incorporate into the dry mixture above and whisk until the lumps are gone:

  • 2 cups almond milk
  • 2 eggs

Cooking in 1/4 cup spoonfuls over medium heat seemed to be slow, but less accident-prone. Makes about 8 pancakes in a smallish frying pan.

Bahn Mi Wannabe

The juxtaposition of savory protein and fresh greens elevates sandwiches to other worldly status in my opinion. The decadent Bahn Mi is case in point. I translated this concept for dinner two ways:

Pulled pork topped with cucumbers, tomatoes, fresh basil, spinach, salt and pepper
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Ground turkey (seasoned with garlic, salt, pepper) with cheddar and cucumbers
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