Ginger Pancakes

Every Friday at 5 o’clock I get that flippin’ Lover Boy “Everybody’s Working for the Weekend” tune stuck in my head and until I’ve had at least three $2 PBRs, I’m stuck in the 80s.

I’m working for the soon-to-be-in-the-oven-then-in-my-face chocolate chip oatmeal coconut cookies. And the Zipcar rental that’s taking me to the gardening store where I’ll pick up soil, seeds and clay pots. The 9-5 gets me pumped to sweep up the dust bunnies that have collected over the week. It’s making that entire pot of tea so much more delicious than the usual thermos-on-the-train coffee.

The weekend means no alarms. No deadlines. Only eyebrow-plucking and nail-painting self-pampering goodness.

Oh, and eating. Lots of awesome eating.

Chocolate chips are probably even more important than parmesan cheese and balsamic vinegar. Everything is better with chocolate.

By request, I made these mini pancakes so they could crisp a little. No-guilt! 100-calorie pancake packs!

I crocheted a trivet. That looks like a waffle. Weekends are for mittens and trivets.

Ginger Pancakes.

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 cup brown sugar
1 egg
1 cup plain greek yoghurt
4 tablespoons milk
butter for the skillet
chocolate chips (if you dare)

In a medium bowl, whisk together the dry ingredients, including the brown sugar. In a small bowl, lightly whisk the egg, yoghurt and milk. Add to the dry ingredients and mix until no flour pockets are left.

Heat a large skillet to medium and coat with butter. As soon as the butter starts to sizzle, pour spoonfuls of batter onto the skillet and sprinkle chocolate chips wherever you please. When the upper-facing sides start to bubble, flip the pancakes (check to make sure they’re golden brown, just in case) and fry for another few minutes or until it’s brown.

Repeat until the batter’s gone.

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