Extra Thick Crepes anyone? (Week 1 1/1- 1/8)

After almost 24 hours of not eating, I had a SERIOUS craving for pancakes. Mind you, this craving came @ almost 9pm. I looked in the fridge and no eggs! Booooo! After a quick google search, I found out it quick possible to make pancakes with no eggs. However, all the recipes I found required vanilla extract. I had none! I decided to go ahead anyway. Doesn’t hurt to try right? I followed a recipe that can be found @ http://www.free-old-time-cooking-recipes.com/desserts/pancakes/pancake-recipe-without-eggs.html I followed everything to a tee, except I had no teaspoon! Oy! So I took some liberty with ingredients that require usage of teaspoons. I mixed everything together and decided to make it healthy by adding some diced red delicious apple to the batter. The batter tasted pretty good! The moment of truth lies in the “frying” of the batter. Well it started off looking good but I immediately noticed that the batter was not fluffing up as it does when those pancake mixes are used. At the end of it all, I got what I decide to call, extra thick crepes. There was no fluffiness to the pancake. It had the smoothness of crepes, that is the only way I can describe it. It was certainly tasty but it was not exactly the pancake I had envisioned. So I slapped some butter on that jont and ate it anyway.
So I took a few pics with my phone camera (I was too lazy to walk upstairs and dig thru my suitcase for my real camera. go figure ). One thing I definitely learned from those pictures is, lighting can flatter your food or make it drab! I actually knew the importance fo lighting prior to that but looking at the pics definitely re-emphasized that in my mind. Next time, my real camera will be used and lighting will definitely be taken into account!
I really had high hope for these pancakes especially since I really wanted pancakes but the experience has actually caused me to look into recipes for crepes. Not only that I am determined to read about the science behind pancakes. Are eggs really that crucial to a successful result? Is vanilla extract the reverse kryptonite?(Think about it). I intend to re-try this recipe in the next month hopefully I will be more pleased with the result.
Lessons:
1) I’ve gotta step up my measuring game. (Although I must point out that I own a measuring ensemble, except it is on campus and I am at home! SMCH!)
2) Sometimes, you don’t get it right on the first try. So, try again.

1 recipe. 1 week. 1 me.

Whew! New blog! This should be fun. The old blog is still up and running, but access is restricted to only a few. *hehehe*. Anyway, it is a new year! 1 out of 3 people I know have made some sort of new year's resolution. I am not a fan of these because I always break them. However, while thinking about this whole resolution business, I got an idea! Tengo un idea! (Maya & Miguel anyone? No? SMCH) I know I love to cook and I love photography but I sensed that I might not do a great job of improving my expertise in both department because I alway get caught up with other things, thus I decided to challenge myself! *DRUMROLL FOR CHALLENGE ANNOUNCEMENT* I have to cook *at least* 1 recipe a week, and I have to document it with images (See the incorporation of food and photography? Yeah!) To keep a record of my adventure, I will also write up a blog about the experience! I am excited (terrified actually)! It will be great to see what successes and failures would have transpired by the end of the year.

Ground Rules are:

1) Recipes cannot be something I grew up eating (I pretty much already mastered all those meals)

2) Even if the end result is terrible, I still have to share about it (Pics Included)

3) I must complete the challenge between Sunday- SAturday  inclusive

So  ummmm... Let's go? :-D