French Toast Recipe
September 6, 2010 by USA Post
Random discrimination, however, do not understand. Not a bit. And that is the last challenge I’m facing.
The culprit is the Dude. It has developed a discerning palate, but not all in the right direction. It is rather a form of OCD. One minute, he’s happy eating mango cut into pieces. Suddenly you realize a piece is a little stringy, which holds two fingers and extends out to me with his face suspiciously like a piece of spam, and asked for more. This exchange is repeated verbatim until he gets a piece that does not offend your delicate sensibilities.
This coming from a child I caught eating shoelaces of his sister? I mean, come on!
The OC Dudeness and not eat if you cut a pancake for him. Well, no big deal, you can eat a whole one. I do mine on the smaller side anyway. I give the cake. He examines the edges with the nose in the air, notices in the rough, and returns it. Looking for a perfectly smooth, perfectly round. He inspects it with skepticism before deciding if its form is suitable for real dudeness.
I suppose it could just be grateful that he does indeed eat a meal so thoroughly inspected. But most of the foods I make food at home, in general, not perfect. Tasty, yes. Perfect looking for? Rarely.
French toast sometimes has eggs on the edges of the bread. When I baked dough, the filling is more difficult than the inside. And when I make cheesecakes, curds will cling to the edges that make them imperfect circles.
Cottage cheese pancakes, in fact, not only for cakes triplet mom. They are our aces in the hole. They are super easy to make. One batch can last two or three meals. Whenever I have the ingredients around. And carbohydrates are the children the love, the dairy and protein that I love, and grated vegetables really, really love to sneak in.
Bitty is the opposite of the Dude. She does not inspect food. She grabs it with both hands and shovels in his mouth until he looks likely to leave little button nose. Zeke takes smaller bites, thank God, but he slots in it, too.
Two out of three triplets love cottage cheese pancakes. And so does my little OCD Dude, when the edges are trimmed to perfection. I’m still working on my form.
Cottage Cheese Pancake Recipe
Adapted from wholefoodsmarket.com
½ cup all-purpose flour
½ cup white whole-wheat flour
½ teaspoon baking soda
¼ teaspoon salt
1-cup cottage cheese
1 / 2 cup milk
3 carrots, peeled and grated
2 tablespoons canola oil
½ teaspoon vanilla (optional)
In a large bowl, mix flour, baking soda, salt, cinnamon and sugar. In another bowl, beat eggs, cottage cheese, milk, carrots, oil and vanilla (if using). Add the flour mixture to egg mixture and beat until thoroughly mixed.
Spray a large skillet or griddle with cooking spray then heat over medium heat. Working in groups, each pancake is spooning 1 / 4 cup of batter onto the skillet. Cook pancakes, turning once, until browned on both sides and cooked through, about 5 minutes total. A dish and serve.
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