Last weekend, I traveled to visit one of my closest friends in Ithaca, where she just started a PhD program at Cornell. This particular friend really impresses me... after having a front row seat to all of my ups, downs, and straight up frantic freak-out moments during my PhD, she decided that it would be fun to go to grad school to pursue her own PhD. After witnessing my suffering, she knows that PhDs are not for the faint of heart! It was great to catch up with her and enjoy some of the scenery that late fall in Ithaca offers. We went for a lovely hike around Buttermilk Falls and enjoyed some ice cream afterwards before I headed east.
|Our Subarus reunited!|
2c flour (you can also use 1 2/3c flour and 1/3c vanilla protein powder, also delicious!)
2T white sugar
4T baking powder
2 1/4c vanilla soy milk
2T vegetable oil
generous amounts of ginger, cinnamon, and nutmeg (~1T each)
Grease and preheat skillet. It's ready when water droplets sizzle when added. Mix the dry ingredients, then fold in the wet. Drop 1/2c batter onto the skillet for a test pancake. Flip when the top is covered in bubbles. Cook the other side ~2 minutes or until it's also golden brown. If you find that the pancake isn't cooked through, add more soy milk to thin the batter. If you find that the first side got to crispy before you flipped it, turn the heat on the burner down just a touch. Enjoy topped with nuts and maple syrup!