CHAI PUMPKIN PANCAKES

My previous post included a link to a web site where you can determine how much of your favorite caffeinated beverage is required to render you dead. Still. Done. Gonzo.




It's quite entertaining, but what would be more useful is some meter to determine the exact dosage of caffeine that will carry you from the day you begin to plan your Thanksgiving meal (which was today--a late start for me) until the last Tylenol is swallowed sometime mid-day on January 1. That would be useful indeed. I'm already getting the jitters and I'm off to a late start.

Let the Holiday Food-Fest Begin!


aaAAARRRGGHHHHHhhhhhhh!!!!!!!

I pulled out my recipe for Whole-Wheat Apple Pumpkin Pancakes and made a small change. I ditched the grated apple (who needs to grate their fingers and knuckles early on Saturday morning anyway? What the hell was I thinking when I did the original recipe?) I added some Chai Tea to the milk and voila!





CHAI PUMPKIN PANCAKES

3/4 cup canned pumpkin
1/2 cup egg whites
1 TBS canola oil
1/4 cup applesauce
2 cups fat-free milk
1 Chai tea bag
2 cups whole-wheat flour
1 tsp pumpkin pie spice
1 tsp cinnamon
1/2 tsp salt
1 1/2 tsp baking powder
3 TBS sugar (heaping)

Heat milk in small saucepan (or glass container in microwave) until hot, but not boiling. Remove from heat and add tea bag. Set aside until cool. In a medium-size bowl, combine pumpkin, egg whites, canola oil, applesauce and prepared milk. In a large bowl, mix remaining dry ingredients well. Add pumpkin mixture to dry ingredients and whisk together until blended. Add a touch more milk if batter is too thick.

Heat a lightly oiled griddle (or large skillet) over medium heat. Spoon roughly 1/4 cup of batter on griddle. Cook pancakes until edges begin to brown and bubbles form on top. Use a wide spatula to flip pancakes over and cook until bottom is golden and pancakes are done in center, about two to three minutes.