Happy almost March! Gasp!
Flowers are starting to bloom here and it’s almost (ok, not really at all) starting to feel like Spring. I am so ready for the longer days, sunshine, and warmth. I think I’m starting to feel pieces of youth leave my body. “It’s too damn cold!” “Where the heck is the sunshine?!” “Why are those boy’s pants sagging so much?!” “Comb your hair!” “Pull down your shirt – I don’t want to see that!”
Ugh. I’m going to be the crotchiest old lady ever. I’ll have a huge bald spot, firey red hair, a robot hip, and a hop in my step. It’ll be painful bliss.
How the crap did I get to that? Geeze.
Ok, so pancakes. ANYONE who knows me well knows that I’m over the moon obsessed with breakfast food, especially pancakes. I actually went into a surgical procedure once bragging to the nurse that “when this is over I get to eat pancakes, so..” Yeah. I’m addicted. The sad thing is that I don’t make them for myself that often. My life gets so busy that I really wimp out on making myself nice meals. This weekend I decided I wanted pancakes. Pancakes with a fancy butter. You guys. This recipe is painfully easy and it’s FUN to make. The butter can be used for so many things. Get craazay.
- 1 1/2 cup all-purpose gluten free flour
- 1 Tbsp baking powder
- pinch of sea salt
- 1 Tbsp coconut sugar
- 1 egg
- 1 tsp vanilla
- 1 cup almond milk
- 1 Tbsp butter (to grease the pan)
- 1/2 stick unsalted butter, softened
- 1-2 Tbsp honey
- 2 Tbsp fresh ginger, minced
- 1-2 tsp cinnamon
For the butter:
1. Mix all of the dry ingredients in a bowl.
2. In a smaller bowl, whisk the egg, milk, and vanilla.
3. Add the wet ingredients to the dry ingredients and mix until a thick batter forms.
4. Heat a large pan with the butter. Once the butter starts to melt, you’re ready to start cooking.
5. Pour 1/3 cup batter into the pan. Once bubbles start to form, flip the pancake (should be 2 minutes or so per side). Once golden brown, remove and start the process over.
6. For the ginger honey butter, using a mixer or a fork, combine the butter, ginger, honey, and cinnamon.
7. You can use the butter immediately or wrap in plastic wrap and refrigerate until firm. Use on pancakes while they’re hot.