Hey, Monday. Let’s ease into this, mmk?
Heidi has a line in her first cookbook about how some people need more than just coffee to get out of bed each morning. She suggests adding chocolate to her espresso banana muffins. That line really stuck with me, and I add chocolate to almost all of our weekend breakfasts because, well, w-e-e-k-e-n-d. It’s the time for relaxing and indulging.
Lately, I have needed more than coffee to get out of bed. It’s so darn cold here that I can barely stand it. I’m not saying that I’m checking flights to Hawaii or anything, but I might have an Expedia alert set in case free tickets become available. Just in case. You never know.
When it’s cold outside, fashion goes out the window for me. Don’t you love how Nordstrom displays their mannequins wearing loose, flowy shirts, like the long-sleeves as thin as tissue paper are enough for winter? Don’t forget the ultra-thin leggings they pair with the outfit, too. But hey, at least you can wear Uggs with it.
Let’s compare a woman’s winter outfit to a man’s winter outfit: My husband wears an undershirt, a long sleeve flannel and a sweater. He also gets to wear super warm corduroy pants. Plus, puffy coats look cute on him. Me? Not so much. Let’s go even deeper: men’s underwear keep them warmer than women’s underoos. What was Victoria thinking with the invention of tiny knickers? I think Victoria’s secret is that she’s so cold, she requires a man to keep her warm.
So, I will be dressing like a man until further notice. If you see me and I look a little thick, well, that’s the leggings underneath my jeans. Who knew how warm an undershirt could make you? I’m newly obsessed with layering undershirts. I almost don’t need ear muffs, because dressing like a man is keeping me so warm.
I’ll be the first one to peel off the layers when spring rolls around and frolic. Yes, frolic. I can’t remember the last time I’ve seen my toes. But until then, it’s pancakes studded with mini chocolate chips and espresso syrup for me. And extra hot coffee. Enjoy.
My favorite instant espresso powder is Medaglia D’Oro. You can buy it here.
- 1 tablespoon butter
- 1 cup + 2 tablespoons flour
- 2 teaspoons baking powder
- 2 tablespoons powdered sugar
- 1 tablespoon instant espresso powder
- pinch of salt
- 1 cup buttermilk (low-fat is fine)
- 2 large eggs
- ¼ cup mini chocolate chips
- 1 cup powdered sugar
- 2-4 teaspoons of buttermilk as needed
- 2 teaspoons instant espresso powder
- Heat a griddle or large skillet over medium heat with 1 tablespoon of butter. Let melt.
- In a medium bowl, whisk together the flour, baking powder, sugar, espresso powder and salt. In a small cup, whisk together the buttermilk and egg. Pour this liquid into the dry ingredients and stir until just combined, do not over-mix. Lumps are fine.
- Check the griddle for heat: you should be able to hold your hand a few inches from the surface for 5 seconds. Ladle heaping ¼ cups of pancake batter on the griddle. Immediately sprinkle with mini chocolate chips.
- Let pancakes cook on one side until bubbles form around the edges, and the underside is brown when you peek at it. Flip the pancakes, and cook another few minutes until done.
- While the pancakes cook, make the glaze: whisk together the powdered sugar and buttermilk until a runny sweet sauce perfect for drizzling over pancakes forms. Just before serving, stir in the espresso powder. I wait to stir in the powder before serving so that the espresso granules stay crispy. I love the bite. But, if you would prefer a smoother sauce, stir the espresso powder in with the sugar.
- To serve, divide the pancakes between two plates and drizzle with espresso glaze. Dig in.