It’s been a few days since I last enjoyed my oatmeal-based breakfast. I am just waking up with an intense craving for
croissant pancakes. I’ve read somewhere that some foods are very effective in increasing the level of dopamines, the neurotransmitter that helps control the brain’s reward and pleasure centers. My morning oats must have stopped working together with my dopamines, then: what we call “porridge” here in the UK is not appealing to me anymore. I almost feel sick thinking of a bowl of oatmeal!
The change I naturally feel driven to is made of “cappuccino a cornetto”, that is the typical Italian breakfast starring coffee and croissant.
It’s all about the contrast between a bitter aromatic coffee and a sweet and buttery pastry. I know, I know, there’s not much of a healthy ingredients in this type of breakfast. But I just love it, I just miss it.
Since I can’t find the same type of croissant in my neighborhood, I manage to abstain from it.
My second best choice after croissant is a stack of pancakes. Actually there’s a field of pancakes in my mind now and it doesn’t matter if I just had my breakfast. Sometimes I have an insatiable sweet tooth. What if this is just the beginning of one of those days I spend craving for comfort food? I can only hope there’s nothing in the cupboard that can satisfy my hunger for sweets. Do you understand now why I never buy refined sugar?
Nooo, I’ve just checked… I still have that matcha bag I’ve got it shipped from China a couple of months ago (matcha doesn’t expire, right? OK, don’t tell me, I don’t wanna know it), some honey, flax seeds and flour. Enough to make myself these fluffy and wholesome pancakes I first prepared a couple of weeks ago. Now if you will excuse me, I’m going to make my dream of pancakes come true. I swear I would make some for you too if you could join me! All in all, I can be generous in my greediness :).
Do you ever get bored of the foods you used to love?
Matcha Pancakes with Milled Flax Seeds
- 1 1/2 cups milk I used soy milk
- 2 cups white flour
- 1 egg
- 2 tbsp honey
- 2 tbsp matcha green tea powder
- 2 tbsp milled flax seeds
- 1 1/2 tsp baking powder
- 3 tbsp oil I use olive oil, plus more as needed
- In a mixing bowl, mix until combined the egg, milk, honey. Add the flour, matcha green tea powder, flax seeds and baking powder. Mix until you obtain a homogeneous mixture.
- Heat the oil in a skillet over medium heat. To make a pancake, ladle about 1/3 cup of the batter onto the skillet. You can pour enough batter to make 2 more pancakes at a time (if your skillet is large enough), but make sure to keep them evenly spaced apart.
- Cook until bubbles break the surface of the pancakes and the sides are golden brown, let's say 2-3 minutes. With a spatula, flip the pancake and cook 1-2 minutes more on the other side. Transfer the pancakes to a platter and cover loosely with kitchen paper to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.