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fandomhigh2024-02-02 08:56 am
carbsliftthespirit) wrote in fandomhigh2024-02-02 08:56 am
Feeding Yourself 101, Friday Second Period
"Today we're going to continue our exploration of the wonderful world of American breakfast with some of your sweeter breakfast options," Raiden said, "although you can also make all of these in a savory format. They're flexible! We're going to talk about pancakes, French toast, and waffles. People have very strong opinions on which one of these is the best. Gray. My brother Gray is people." It was a miracle he was asleep or he would be right here preaching the superiority of the waffle. "But to me, they're all delicious, and there's no wrong option!
"Now, for pancakes or French toast, if you're just cooking for yourself or maybe two people, you can use a skillet. For more than that a griddle is going to be helpful, or you might consider doing a French toast casserole or sheet pan pancakes so you're not standing over the stove flipping all morning while everybody else eats. For waffles you need a waffle iron; there's no getting around it. But once you have one, the world is your waffle-y oyster. To make French toast, you dip bread in a custard made of eggs and some kind of milk; for pancakes and waffles you make a batter. This makes them a little more customizable, right, because you can add more stuff directly to the batter, like berries or nuts or chocolate chips..." He was getting hungry. "Or you can change it up and make, say, pumpkin pancakes or even whole wheat waffles!" Raiden handed out a packet of recipes so the students could pick the one they wanted to try. "If you're tackling pancakes for the first time, knowing when to flip them does take a little bit of practice: the trick is to look for the bubbles to form on the top of the batter. And remember, if one of them ends up messed up that's okay! The only thing that matters is that it tastes good.
"So, you've got several recipes to choose fromincluding some not linked in this post if you want, plus a variety of mix-ins or toppings. Where to go from here is up to you, although I do want to encourage you to go for the real maple syrup. The fake stuff just can't compare. And remember, if you need help or have a question, that's what I'm here for. I'll be up here making waffles to freeze for my little brother." Because it never hurt to try to get ahead of Gray on that front.
"Now, for pancakes or French toast, if you're just cooking for yourself or maybe two people, you can use a skillet. For more than that a griddle is going to be helpful, or you might consider doing a French toast casserole or sheet pan pancakes so you're not standing over the stove flipping all morning while everybody else eats. For waffles you need a waffle iron; there's no getting around it. But once you have one, the world is your waffle-y oyster. To make French toast, you dip bread in a custard made of eggs and some kind of milk; for pancakes and waffles you make a batter. This makes them a little more customizable, right, because you can add more stuff directly to the batter, like berries or nuts or chocolate chips..." He was getting hungry. "Or you can change it up and make, say, pumpkin pancakes or even whole wheat waffles!" Raiden handed out a packet of recipes so the students could pick the one they wanted to try. "If you're tackling pancakes for the first time, knowing when to flip them does take a little bit of practice: the trick is to look for the bubbles to form on the top of the batter. And remember, if one of them ends up messed up that's okay! The only thing that matters is that it tastes good.
"So, you've got several recipes to choose from
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