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Morning Rituals + Pancakes

Morning Rituals + Pancakes

Breakfast is the perfect meal for people who love routine. For some reason natural social conventions dictate you cannot eat the same foods for dinner every night. If you eat spaghetti seven nights a week, you’re crazy. That rule doesn’t apply to breakfast however. I eat the same oat-bran pancake every single morning, and I don’t get bored of it. In fact, mornings in general rely on routine. You wake up at the same time, brush your teeth at the same time, check Facebook at the same time and leave the house at the same time. It’s only natural that breakfast follows suit.

Amazingly this doesn’t apply to weekends. On weekends you can sleep in as long as you want. Unless you are a truly spectacular person you don’t even have to leave the house at all. So, on weekends I don’t eat my oat-bran pancake. On weekends it’s basically okay to eat dessert for breakfast. Foods like donuts, chocolate muffins and crepes are actually considered “breakfast” foods. Tra and I love eating Saturday-morning french toast, which is really just sugar-covered eggy white bread. French toast fills our stomachs like cement. After only three or four slices we have to call it quits and migrate to the couch. Unfortunately once you digest the toast it feels like you skipped the most important meal of the day.

Another weekend breakfast Tra and I enjoy is German Pancake. If you want to enjoy this dish too we’ve included a recipe and a step-by-step guide with photos!

Recipe! Courtesy of The Kitchen Paper, tailored to my own liking.

You’ll need…

  • 3 eggs
  • 1 tsp of vanilla
  • ½ cup milk
  • ½ cup flour
  • 2 tbsp butter (I know.)
  • pinch of salt

Preheat oven to 450 F (or 220 C for my Kiwi oven)

Mix eggs, vanilla and milk together in a small bowl

Add flour a little at a time until it’s blended together

Add butter to the cast-iron skillet, then place it in the oven until the butter is melted

Once the butter is melted (be very careful the pan is SO HOT!) Pour the batter into the pan

Bake for 10-15 mins

Serve and enjoy! (We like powdered sugar with syrup and some fruit, but you can add whatever you like!

Music Pick of the Week

Each week I try and highlight an Indie music artist at the end of my blog post. If you would like me to consider your music please email me.

This week I’ve chosen a collaboration between from the talented Bellingham-based singer Madaleine and my wonderful boyfriend, Tra. Give it a listen and maybe consider giving Madaleine a follow on Soundcloud.