Here’s the lesson I learned today: when Hungry Girls talks, you should listen.
Here’s the mistake I made: using regular maple syrup when it should have been sugar-free.
The problem with the syrup was, obviously, it was way too sweet, and I think the sugar even crystalized a little and it made it very difficult to flip.
As if I wasn’t in enough trouble with the syrup issue, I waited too long to flip the pancakes because I was having a little SD card incident. Still, I was fascinated by this breakfast treat, which consists of a Morning Star sausage patty, fat-free American cheese, and egg substitute, sandwiched between pancakes. I am so amazed by the ingredients in said pancakes that I am even going to treat you to the recipe.
1 teaspoon light whipped butter
2 1/2 tablespoons sugar-free pancake syrup
1 1/2 tablespoons whole-wheat flour
1/4 teaspoon baking powder.
Melt the butter and mix in the rest of the ingredients. This makes two mini pancakes for a single serving and it comes from 300 under 300.
In other news: Jake and I went to Canoe for dinner tonight. I wasn’t necessarily planning to share that, but when my Duck N’ Beef Burger with Fried Egg, Wilted Spinach, Pickled Cabbage and Truffle Pommes Frites came I had to take a picture.
If you’re in the Atlanta area and a chance to visit Canoe, I highly recommend it. The view along the river alone is worth a stop for a drink or dessert.
Eat Well and Savor.