So once in a while (or most of the time) life puts the brakes on my blogging and photography. I don’t have a long post today, but I wanted to put up something to let you know that I haven’t abandoned the blog! I’ve added some new props to my scant collection and have been attempting to learn a few new photography skills. Can I just mention that it’s ill-advised trying to download and install trial photo editing software when you’re running on next to no sleep due to sick babies? SO painful… namely because my ability to type properly and to then catch my significant typos (like in email addresses that need to be verified) is basically non-existent. So, so painful.
Big thanks to my colleague L for being the bearer of wonderful things! I have her to thank for this swoon-worthy mason jar. There’s also the cutest sifter that will make its debut later on. In the meantime, I’ve made a couple cakes, one no-bake, a chocolate and salted caramel cake with vanilla buttercream (AKA my hot mess cake) for R’s second birthday, and some oh-so-fluffy pancakes.
I’ve been playing with camera settings and lighting and mucking through some basic photo editing. Talk about a learning curve. I hope you don’t mind my missteps…
makes many small or about 12 medium
2 cups flour
4 tablespoons sugar
2 tablespoons baking powder
a pinch of kosher salt
2 cups milk
1 teaspoon vanilla
1/4 cup oil
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, whisk the eggs, milk, vanilla, and oil together until blended.
Pour the milk mixture into the flour mixture and whisk gently to incorporate. Don’t over mix.
Cook pancakes over medium-low hear until golden brown on both sides.
Serve with your favourite toppings.