I've been writing this post in my head for weeks now. You see, I was supposed to glow for the past few months, but apparently my body didn't get the memo. That's not entirely true, I glowed a few times in the middle of the night, changing yet another t-shirt, glistening and glowing with excess perspiration - glorious and unknown at that time to me side effect of pregnancy.
Other unexpected bonuses included terrible vivid nightmares, so bright and colourful that my husband had to wake me up because I was screaming in the night. Once I woke up from a particularly scary dream where I was fighting someone and used everything that I could to get away from the person including biting. I woke up because I bit myself, my arm bore red bite marks and I couldn't fall back asleep for a few hours.
The glowing skin that I expected delighted me with angry little red spots over my face that still keep popping up every time I look at the mirror, just like mushrooms after a long summer rain. And hunger, oh hunger! So intense that I didn't think it was possible to ever be this hungry half an hour after eating breakfast. The moment this hunger strikes I can't wait for half an hour, 20 or even 10 minutes - I have to eat now, right this second. I think I'll be able to survive for weeks just eating all the food I have in my drawers at work and in my purse.
And all this is coupled with nausea. At 5 months, I am still experiencing morning sickness. And by the way, whoever called this "morning" sickness needs to be punished. For me it's a 24-hour sickness. It's not as bad as it was in February when I couldn't move or think. But it's still there. Two weeks ago I decided to try and go off my special anti-nausea pregnancy pills. I got sick right on the street in front of Roy Thompson Hall - how classy! Well, there was a choice between a concert hall and a church, I chose the former. So, I'm back on the pills now.
It's much better than before. I'm almost back to normal, although I doubt I'll ever go back to the pre-pregnancy me. I'm tired a lot (where is that 2nd trimester energy?), I have little interest in food. I eat all the time, but I'm not thinking about food like I used to before. I hear rumours that it'll only get worse and I won't be able to sleep well or cook or blog or do anything for the next five years. I hope not.
These Kefir Yeast Pancakes were one of the first recipes I made since I got better this month. I started cooking occasionally back in April, but mostly just eggs, vegetable salads, and french toast (thankfully my husband stepped up and fed us over the past few months!). Yeast pancakes are for long lazy weekends as they need time to ferment and rise. They remind me of my childhood. My mom rarely used yeast, so yeast pancakes were always a special treat for me. I modified the recipe a little bit, reduced the amount of sugar and used Kefir instead of milk, just because I had kefir in my fridge. Yeast and kefir give these pancakes a characteristic sour, tangy flavour that pairs really well with thick maple syrup.
Kefir is a Russian fermented milk drink, similar to drinking yogurt, but still different. It used to be sold only at specialty Russian stores, but now it can be found at any regular grocery store (at least here, in Greater Toronto Area). I tried many different brands, but Liberté is my favourite. I've been buying their product for at least 10 years. Many also make their own Kefir, which is supposed to be really easy but I've never tried it. If you are interested to make it yourself, then Lily from Gastrosenses has a good recipe with lots of explanations on how to make it.
Kefir Yeast Pancakes
Kefir Yeast Pancakes
14-16 pancakes, depending on size
Kefir - 2 cupsBrown sugar - 1/4 cupEgg - 1Yeast (dry) - 2 1/4 teaspoonFlour - 1 1/2 cupSalt - a pinchOil for pan frying
- Add kefir to a large bowl and warm it to slightly above room temperature. I used a warm oven since I don't have a microwave, but microwave would be easier. Just make sure not to overheat the kefir, otherwise it'll curdle and turn into Farmers Cheese.
- Once kefir is warm, add brown sugar, mix in an egg, then add yeast. Mix well.
- Add flour, salt, mix until the flour disappears, but mixture is still lumpy. Do not over mix.
- Cover the bowl and leave in a warm place for an hour or until the mixture rises, almost doubling in size and gets airy. I sometimes place the bowl in a sink filled with warm water or on top of the stove with the oven on.
- After an hour the batter should be ready.
- Brush the frying pan with a little bit of oil, place heaping spoons of batter and fry for 3-4 minutes on medium (or low-medium) heat on each side. Since the pancakes are yeasty, the batter will be thick, so the pancakes take longer to cook through.
- I usually make about four pancakes at a time and I keep the rest in a warm oven.
This post is NOT sponsored by Liberté, I had a couple of coupons for their product and I just genuinely love their kefir. Interestingly enough, I've never tried their yogurt.