If you’ve visited Between Your Ears before (if not, welcome!), you probably gathered that I love to cook and bake. My last apartment’s kitchen, while functional, wasn’t a particularly enjoyable place to cook. The new apartment has a sweeter spot to craft some meals!
Oh yeah, I was preparing to make these when I took the photo!
Look forward to more photos coming soon!
I hope you all had a fabulous, football-filled weekend. I know I did. Between SEC football and now the NFL, it has taken over my entire weekend. It’s been fun so far! The Roommate has been coaching me through every play, every call, and every player of each game we watch together. The eternal student, I kind of enjoy learning all this new stuff! We’ll see if it lasts.
Gearing up for the long, stressful day of football watching ahead of me, I decided to make some pancakes for breakfast.
I followed this recipe from Nicole at Pinch My Salt. Except I substituted flax seed for wheat germ.
They were everything pancakes should be. Soft and fluffy. Sweet. Buttery. They were also really filling since they were packed with protein and fiber. All in all very delicious.
I’ve tried lots of different whole wheat pancake recipes, and this one is my favorite so far. Although, when you’re making them, remember to let the batter sit for at least 5 to 10 minutes. It makes the pancakes lighter and fluffier!
I couldn’t even finish my whole stack. Blueberry pancakes and iced coffee, the perfect Saturday morning breakfast.
I did a little experiment, and it looks like goat cheese isn’t the problem! Hallejuah! I got that crunchy, oozing grilled cheese I was talking about, didn’t I? Oh, here’s a quick little recipe for my scrumptious Goat Cheese, Pesto, and Onion Panini.
