Stay Curious.
Dig Deeper.
Nurture What Matters.
Be BoldHeart.
Enjoy Your Life.

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The BoldHeartMama desires to enjoy living out the choices that she’s made for herself and for her family. She is a relentless learner: curious, inquisitive, and open to the possibilities of her life and of the human condition. She understands that there isn't one right way—she asks questions that dig deeper to make sense of it all and to find her own path.

She pays attention to and nurtures whatever it is she really cares about, letting go of the rest (for now) knowing she can't do and be everything all at once. She embraces her imperfections in favor of "good enough"—her imperfect self, her imperfect home, her imperfect mothering, her imperfect desires—and she never stops evolving as a woman and mother. She is a BoldHeart, authentic and true to herself.

The BoldHeartMama knows there is only this one life and she's all in. She is present and engaged and making things happen. Her intuition is her guide. She seeks to be inspired and relies on her creativity and her resourcefulness to solve the big and little challenges that she and her family face together as they navigate their relationships and their world.

The BoldHeartMama is willing to take calculated risks to make her biggest dreams come true. She is living out her BoldHeart in the moment, making small moves and taking little steps that add up, and she's cultivating a good life for herself and her family in the process. Read More!

Saturday, October 17, 2009

Recipe # 7 Pancakes, 2nd time's a charm

I first attempted Peterson's pancake recipe last week. To be honest, I thought they were awful. I couldn't figure it out and I was convinced I had taken a misstep somewhere along the way, so I decided to give the recipe another try.

I used All-Purpose flour, but instead of 2 cups milk, I added only 1 1/2 because I wanted the pancakes to be thicker than they were the last time I made them. I added 3 tablespoons butter, 1 ripe banana, and a 1/2 teaspoon of vanilla, because I had them on hand.

The resulting lumber jack stack of pancakes tasted so much better than my first batch, and they looked better too. Knowing that a pancake always tastes best hot off the griddle, I was bummed when I had to pause mid-way through my baking session to help Roscoe back to sleep; by the time we got around to eating the pancakes, they were cold and limp, having soaked up all the syrup. I imagine they might have been more impressive had we eaten them at the right time.

I've been dreaming of the perfect pancake ever since I watched Blueberry Pancake Throwdown with Bobby Flay (seriously, you should watch this clip, it's only 4 minutes), and while this recipe produced a nice pancake, they were not amazing.

I hadn't before considered experimenting with different flour types (i.e., cake flour, all-purpose, etc.), but logically, this can influence the tenderness of the final pancake. Low-gluten flours produce more tender results, as does adding butter to the batter. Oh, and the difference between pancakes and crepes? Pancakes are made with baking powder (or other leavening agent), less egg, and less liquid.

Other variations offered by Peterson but not fully explained: leavening with egg white, yeast, or both; adding a sourdough starter to the mix; adding sour cream or buttermilk to add a "tangy" flavor.

I've almost completed the section on quickbreads which is a good thing. I have only waffles and blini's left.

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