Daily Wahnsinn

Hi, I'm Petra and this is my weight loss/fitness blog.

I used to be on Weight Watchers from January 2011 to October 2012, dropping approximately 45 lbs. I've made the transition from unhealthy and unhappy to athlete and this is my journey to becoming a healthier, happier me. I frequently post about my exercise (mostly running, yoga and lifting), the foods I eat, recipes I liked and my daily struggles. You'll also find the occasional tree hugger post, (travel) photography or anything else I find worth remembering and collecting.

I follow most blogs back that follow me. However, I do stay away from blogs that promote EDs, unhealthy methods of weight loss or negative body image.

Feel free to say hi any time!

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Catching Elephant is a theme by Andy Taylor

 

Blueberry Yogurt Multigrain Pancakes Makes 12 to 14 4-inch pancakes 2 large eggs1 cup plain, full-fat yogurt2 to 4 tablespoons milk3 tablespoons butter, plus extra for buttering skillet1/2 teaspoon lemon zest1/2 teaspoon vanilla extract1/2 cup (62 grams) whole wheat flour1/2 cup (68 grams) all-purpose flour1/4 cup (32 grams) barley or rye flour2 tablespoons sugar1 tablespoons plus 1 teaspoons baking powder1/2 teaspoon table salt1 cup blueberries, rinsed and dried Melt half of butter. Remove from heat and stir in second tablespoon of butter until melted. This keeps your butter from being too hot when you next want to add it to the wet ingredients. Whisk egg and yogurt together in the bottom of a medium/large bowl. If you’re using a thin yogurt, no need to add any milk. If you’re using regular yogurt, stir in 2 tablespoons milk. If you’re using a thick/strained or Greek-style yogurt, add 3 to 4 tablespoons milk. Whisk in melted butter, zest and vanilla extract. In a separate, small bowl, combine flours, sugar, baking powder and salt. Stir dry ingredients into wet only until dry ingredients are moistened. A few remaining lumps is fine. Preheat your oven to 200°F and have a baking sheet ready (to keep pancakes warm). Heat your skillet or saute pan to medium. If you’ve got a cast-iron skillet, this is my favorite for pancakes. Melt a pat of butter in the bottom and ladle a scant 1/4 cup (about 3 tablespoons) batter at a time, leaving at space between each pancake. Press a few berries into the top of each pancake. The batter is on the thick side, so you will want to use your spoon or spatula to gently nudge it flat, or you may find that pressing down on the berries does enough to spread the batter. When the pancakes are dry around the edges and you can see bubbles forming on the top, about 3 to 4 minutes, flip them and cook for another 3 minutes, until golden underneath. (If you listen closely, after a minute you’ll hear you blueberries pop and sizzle deliciously against the pan.) If pancakes begin cooking too quickly, lower the heat. Transfer pancakes to warm oven as they are done cooking, where you can leave them there until you’re ready to serve them. Serve in a big stack, with fixings of your choice. Do not anticipate leftovers. Source

Blueberry Yogurt Multigrain Pancakes

Makes 12 to 14 4-inch pancakes

2 large eggs
1 cup plain, full-fat yogurt
2 to 4 tablespoons milk
3 tablespoons butter, plus extra for buttering skillet
1/2 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/2 cup (62 grams) whole wheat flour
1/2 cup (68 grams) all-purpose flour
1/4 cup (32 grams) barley or rye flour
2 tablespoons sugar
1 tablespoons plus 1 teaspoons baking powder
1/2 teaspoon table salt
1 cup blueberries, rinsed and dried

Melt half of butter. Remove from heat and stir in second tablespoon of butter until melted. This keeps your butter from being too hot when you next want to add it to the wet ingredients.

Whisk egg and yogurt together in the bottom of a medium/large bowl. If you’re using a thin yogurt, no need to add any milk. If you’re using regular yogurt, stir in 2 tablespoons milk. If you’re using a thick/strained or Greek-style yogurt, add 3 to 4 tablespoons milk. Whisk in melted butter, zest and vanilla extract. In a separate, small bowl, combine flours, sugar, baking powder and salt. Stir dry ingredients into wet only until dry ingredients are moistened. A few remaining lumps is fine.

Preheat your oven to 200°F and have a baking sheet ready (to keep pancakes warm). Heat your skillet or saute pan to medium. If you’ve got a cast-iron skillet, this is my favorite for pancakes. Melt a pat of butter in the bottom and ladle a scant 1/4 cup (about 3 tablespoons) batter at a time, leaving at space between each pancake. Press a few berries into the top of each pancake. The batter is on the thick side, so you will want to use your spoon or spatula to gently nudge it flat, or you may find that pressing down on the berries does enough to spread the batter. When the pancakes are dry around the edges and you can see bubbles forming on the top, about 3 to 4 minutes, flip them and cook for another 3 minutes, until golden underneath. (If you listen closely, after a minute you’ll hear you blueberries pop and sizzle deliciously against the pan.) If pancakes begin cooking too quickly, lower the heat. Transfer pancakes to warm oven as they are done cooking, where you can leave them there until you’re ready to serve them.

Serve in a big stack, with fixings of your choice. Do not anticipate leftovers.

Source

  1. benitle posted this