This week, I’ve learned two otherwise obvious things I probably should have known a long time ago. (And it’s only Wednesday.)
One. Dog training is more about training people than dogs. These days, Hunter is getting so many free treats…and I’m trying not to freak out about whether or not I timed the treat giving exactly right. Someday we’re going to live with an animal that doesn’t go bananas when the doorbell rings, the crate door closes or another dog walks past us. Someday.
In the meantime…I just love this face.
Two. PUDDING IN PANCAKES!! I finally realized that if pudding can make a perfectly soft cookie, it can also make a perfectly fluffy pancake.
Can’t stop // won’t stop.
This is my standard, favorite pancake recipe with instant pudding mix instead of sugar. It’s that simple. And, not overwhelmingly sweet (which was basically my number one fear when this madness started).
The double chocolate comes from a white chocolate pudding mix, and a generous amount of semi-sweet chocolate chips.
Because the batter is a little thicker than normal, cooking requires low heat and high patience. It’s worth it.
I like these pancakes straight off the griddle with (extra) maple syrup…and also as leftovers, spread with peanut butter. Coffee is always involved. (Obviously.)
Now that I’ve mastered breakfast…bring it, puppy. I love you, so I’m training you. The end.
(PS: I feel like I should tell you, this puppy is past puppy age. (I know. The grey in his chin already gave it away.) We adopted him 2.5 years ago, when he was 2 years old, and had been abused. He has barrier aggression, needs some self-confidence and to stop being kicked out of boarding kennels. He’s my favorite animal…but I could do without the general growliness. I’ll let you know how this goes!)
Double Chocolate Pudding Pancakes
1 cup all purpose flour
1 cup wheat flour
1 box (3.56) Hershey’s white chocolate instant pudding
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups almond milk
2 tablespoons canola oil
1 teaspoon vanilla extract
3/4 cup semi-sweet chocolate chips
In a medium-sized mixing bowl, combine flours, instant pudding, baking soda, baking powder and salt. Set aside. In a separate, smaller bowl, combine milk, eggs, oil and vanilla. Pour liquid ingredients into dry, stirring as you do so. When combined, fold in chocolate chips. (Don’t stir this more than you need to.) Spoon batter onto a greased griddle, set at 250° and flip when the edges begin to dry, cooking evenly on both sides. Serve immediately. Makes 10-12 pancakes…store any leftover in an airtight container in the fridge, up to 3-4 days.