Hello, my fine friends! Today is my birthday -- yes, that's right, the big 4-0. Now, before you get ready to write to me to tell me it's not that bad, 40 is the new 30, etc., there's no need. I mean, if you'd like to write, of course I would love to hear from you! But I'm 100% totally fine with being 40, happy in fact, and I am not wishing I was 30 again. Oh boy, was I a train wreck at 30! :) These days, life is pretty damn good, so I'm looking at 40 feeling happy and grateful.
So, where's the fluffy, pretty birthday cake threatening to burn the house down with 40 candles?
I'll tell you the truth: As much as I love love love baking, especially for other people's birthdays (and weddings), it just isn't my style to make a huge deal out of my own birthday. That's why I love having a Thanksgiving-time birthday -- I get to be surrounded by family and friends, but it doesn't have to be all about ME.
So why the pancakes? Because my all-time favorite thing is to be home with my family on a weekend morning, enjoying a delicious breakfast together in our pajamas and just hanging out. That's my happy place. Sure, I love to travel, and get together with friends, and run in races, and do all kinds of things -- but my husband and baby and a stack of pancakes is my little slice of heaven.
So today, on my birthday, that's what makes me smile the most.
I hope you're smiling too today, and I hope you have a fantastic Thanksgiving!!!
Delicious Yogurt Pancakes
Adapted from The Vegetarian Family Cookbook
2 cups whole-wheat pastry flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 Tbsp. ground flaxseed meal
1 1/2 cups vanilla yogurt (preferably full fat)
1 cup milk (whole or almond)
1 large egg
1. In a large bowl, whisk together the flour, baking powder, baking soda, salt and flaxseed meal. In a separate bowl, whisk the yogurt, milk and egg until well combined. Pour the yogurt mixture into the flour mixture and stir just to combine.
2. Preheat oven to 200ºF. Warm a griddle or large skillet over medium heat and brush on a thin layer of melted unsalted butter or mist on some cooking spray. Ladle on the batter but 1/4 cupfuls. Cook until bubbles begin to form on top, about 2 to 3 minutes. Flip pancakes and cook until golden on both sides, about 1 to 2 minutes longer. Keep pancakes warm on a plate in the over while cooking remaining pancakes. Serve warm with additional butter and 100% pure maple syrup (preferably grade B), or fruit spread of pumpkin butter.