The life of a rockstar (Whole Grain Pancakes with Pumpkin Pie Maple Syrup)
Let’s talk about how much of a rockstar I am.
Last night was Friday. I bet you can imagine the shenanigans I got myself into.
Guess what? You don’t have to imagine. I’ve got photographic evidence.
First, I ate two of these whole wheat, garlic cheese breadsticks.
And then I had three slices of this tomato, basil and onion pizza.
And then I fell asleep on the couch during the first intermission of the Blackhawks game. Which puts my bedtime roughly around 8:45pm.
I had a glorious, fantastic, wonderful, restful 9 1/2 hours of sleep. And while I might not have partied hard last night, I was in the mood for a hangover classic. Pancakes.
You want to know what my favorite thing in my whole kitchen is?
Yup. That ratty old bag that lives in our freezer holds the key to quick and easy pancakes. And it makes me happy. Very, very happy. Our favorite pancakes come from the King Arthur Homemade Whole Grain Pancake Mix that my sister passed along to me a while back. We love it. You make the mix (in about 10 minutes), put it in the freezer and it lasts for 10 batches. When you are ready to make pancakes the recipes is easy breezy: 1cup mix, 1 cup buttermilk and one egg.
And look, we just happen to keep buttermilk frozen in one cup increments just for this use.
Yes, you can freeze buttermilk! Mix the ingredients, let it rest for 15-20 minutes and get to cooking!
While cooking, I threw in some chia seeds and cinnamon chips.
Topped with butter, almonds and pumpkin pie maple syrup.
Yeah, you heard me. PUMPKIN PIE MAPLE SYRUP.
Pumpkin Pie Maple Syrup
2/3 c. pumpkin puree
1/2 c. maple syrup
1/8 t. nutmeg
1/8 t. cloves
14 t. cinnamon
1/4 c. water
Mix all ingredients in a pot and heat over medium-low heat until warmed through.
Have a great Saturday!