This morning we woke to a light rain staccato on the roof of the RV. It wasn’t a surprise, but the forecast is so often wrong this time of year that we were disappointed it was right this time!
Nevertheless, a rainy day on the coast is better than one in the apartment. We don’t mind hiking in the rain but since we had laundry to do and some errands to run, today seemed like a good day to do just that.
I fixed a late breakfast of griddle cakes with maple syrup while we waited for a break in the weather. My griddle cakes are actually an accidental variation of my homemade pancake recipe. They taste sort of like waffles, but not as crunchy. I’ll post the recipe below. The trick is to use lots of oil to fry them; I like sunflower oil and I always use a cast iron pan.
They are so good with real maple syrup! I could eat a bunch, but I am sure they are high in calories. So it’s best to just have a few.
We took our dirty clothes to the laundromat in Fort Bragg. I haven’t been to a laundromat since the boys were little and we took them to Seattle. It must have been ten or twelve years ago. Anyway, I was surprised to find out that it cost $3.00 to wash one load. The dryer cost a little less. Long gone are the days when a washer cost a quarter and the dryer was fed with dimes.
There was a neat mural in the laundromat. I thought I’d share here:
I took my knitting for something to do, but at least there was something nice to look at.
I hope you like the recipe!
Anni’s Griddle Cakes
1 1/2 c flour
3 1/2 t baking powder
1 t salt
1/4 c sugar
3 T oil
1 1/4 to 1 3/4 c vanilla soy milk
1/4 t cinnamon
Combine the dry ingredients (except cinnamon) in a mixing bowl. In a separate bowl, mix the wet ingredients using 1 1/4 c soy milk.
Heat some cooking oil in the skillet to a medium heat. The oil will “skate” across the pan when its hot enough. I coat the pan but it’s not more than 1/8 inch deep.
When the oil is hot, mix the wet ingredients into the dry. Add the cinnamon and give it a light stir. If the batter seems too thick, add a little more soy milk. You want the cakes to be about half inch thick and about 6″ across when you use a 1/4 cup ladle to put the batter in the pan.
Fry the first side until you see bubbles in the middle of the cake. Then flip it over and let it cook completely through. You may have to flip one more time to cook it thoroughly but the only way to tell is to squish the cake a little bit to see if it springs back. (Just cook like pancakes!)
Serve with your favorite butter-like substance and real maple syrup.