Somehow this taking off from media has resulted in a lapse in my writing. There's just more doing, more reading, more time off the computer and away from the tv. Don't get me wrong: more than anything I miss reading blogs and the new york times. I didn't even know Princess Catherine was pregnant! But I do love the evenings with Brian spent reading on opposite ends of the couch, our feet meeting in the middle, or playing cards (he trounces me, every time).
I haven't gotten very far in the December "to-do" list I put together. I thought I'd be more bored without tv? But I don't miss it all that much. I've spent many many happy hours in the kitchen and yesterday it started early in the morning with these pancakes. It continued later on prepping mini meatloaves for tonight's dinner, a gingerbread-cranberry cake and my chocolate-gingerbread snowdrop dough, for holiday cookie deliveries this weekend.
Maple - Bacon Pancakes
Adapted from Ratio, by Michael Ruhlman
Wet:
8 ounces milk
2 ounces veggie oil
2 ounces maple syrup
2 eggs
Dry:
8 ounces (a heaping cup) AP Flour
2 Tbsp sugar
2 tsp baking powder
1 tsp salt
1-2 crumbled piece of bacon
I cook mine on my double burner griddle, brushing melted butter on for each new pancake, then keeping them in a 200 degree oven until we're ready to eat.
These came out so sweet and yummy, already tasting of butter and maple syrup, I ate them completely dry. Brian covered his with more butter and syrup, of course.
