today...is all about pancakes

I took a little blog hiatus.

For, um, a few weeks.  

{Except for #letsgetpraisy. Clearly.}

I was a busy little bee there for awhile. But...I am happy to report that I'm donewithclinicalsomgwhat.

And...I'm back in the game! {name that movie}

Yeah, you read that right.  Boom. And this time, it's for real.  As in, I'm actually for realz, I-really-mean-it, done. 

It feels good.  

...and it also feels really weird.  Like, what am I supposed to do all day?  (Besides study for boards, plan a cross-country move, train for a half marathon?)

You gotta remember that I don't work that nine-to-five.  I'm workin' three days a week. 

Suits me juuuuuust fine.

It also gives me lots of rootin' tootin' free time. 

Rootin' tootin' free time...a good problem to have.  But I can't just sit around on my hiney all day.   

Honestly, what's a girl to do? 

Dream of pancakes, that's what.

Mmm, pancakes. 

Pancakes.

Pancaaaaaaaaaakes. 

Ahem.

Excuse me.

I just drooled a little.

Because of these little babies

I recently had brunch with my sister at one of my favorite restaurants.  They served these lemon poppyseed pancakes that were so darn yummy.  We're talking, stop-traffic-make-you-speechless-holy-Julia-Child-yummy.

They were that good.  And the funny thing?  These yummies weren't overly lemony.  It was incredibly subtle, which was perfect. They were actually just simple old-fashioned pancakes, with a slight twist.  And man, that twist was just right. So I said to myself, "Self-you better make these pancakes."  

And I did.  Now, I will tell you: call me a kitchen fraud if you want, but I used a good quality, unprocessed, pancake mix.  It's so easy to let the grocery store mix your dry ingredients for you.  I just don't pay any mind to the instructions on the package.  

I do what I WANT.

Did I mention these are whole grain? Boom.

Here's how I did it:

...

Lemon Poppyseed Pancakes

1 cup Bob's Red Mill Buttermilk Pancake & Waffle Whole Grain Mix

1/2 teaspoon baking powder

1 egg

4 teaspoons coconut oil, warmed to liquid consistency

3/4 cup slightly warm milk

1 heaping teaspoon lemon zest, about half of a large lemon

Juice of half a lemon

1 teaspoon vanilla extract (not vanilla flavoring)

1 tablespoon poppyseeds

1 tablespoon honey or all-natural cane sugar

Butter or coconut oil, for the skillet. 

...

Heat a skillet on medium heat.  

Mix everything until it just comes together.  It should be wet, but still lumpy.  The less you mix it, the fluffier your pancakes will be.

Butter your skillet between pancakes.  Using a 1/2 cup measuring cup makes your pancakes even in size.  

Serve with warm maple syrup and berries. 

...

Happy Tuesday, y'all

~Libby