4 Months With Adeline + A Recipe

AddieWell Jeez. Will you look at that face? How is it that 4 months could fly by so fast? I’m constantly aware of how quickly time is moving. I simultaneously want to slow it down to a crawl, and speed it up to know who it is she’ll become. I get teary eyed when she falls asleep on my chest these days — knowing that those moments are finite. I’m trying to savor them, breathe, and take in every little detail.

It goes without saying that I’m deeply in love with my Daughter. But in addition, I also really, really like her a whole lot. Her funny, sweet personality was evident from the very beginning, and it’s such a thrill to watch it develop and become more and more pronounced. The amount of pleasure I take in her company fills my heart with joy. I love this little person so very much. All the cliches about a child bringing about a love greater than you’ve ever known are really true. I’m feeling all the cliches these days. We are so incredibly lucky to have her and to get to know her.

We’re taking advantage of an extended maternity leave with some great outings — an oyster picnic on Tomales Bay, swimming for the first time at Indian Springs in Calistoga, a visit to the Oakland Museum, a day at the beach on Lake Anza and a leisurely afternoon thumbing through books at the bookstore. We’re also working on regular naps these days, as we’ve hit the 4 month sleep regression hard! That’s no joke. It seems to be easier on all of us when she’s getting as much sleep as possible during the day. I have no problem with some lazy summer days at home. It’s been a really special time for us. She rolled over for the first time on her 4 month birthday, exactly! It’s so much fun to watch her grow.

We’re sleeping in a lot, and most days when I finally get around to making breakfast during her 2nd nap, it’s more like lunch. This morning it was pancakes. I came across the Edna Lewis sour cream pancake recipe, and had everything ready to go — except for the flour. I did have almond flour, so I decided to make a swap and take the risk. They turned out beautifully — some of the best pancakes I’ve had. So I thought I’d share her recipe, and encourage you to try it out.

Edna Lewis Sour Cream Pancakes — Slightly Modified

  • 1 cup Sour Cream
  • 7 Tablespoons Almond Flour (you can use regular flour as well as the original recipe calls for)
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 2 Eggs
  • 1/2 teaspoon Vanilla Extract
  • Butter, For Frying And Serving
  • Warm Syrup, For Serving

I omitted 1 tablespoon of sugar, as we’re off sugar for the most part these days! Breast feeding has not been the magic weight loss bullet for me that people said it would be, so sugar and regular flour have been out. Hence the swap with the almond flour. I did give in to the tiniest bit of syrup, because pancakes without syrup is basically unforgivable.

I tossed all the ingredients in my blender and gave it a quick whir — heated up a couple tablespoons of butter over medium/high in a skillet, and cooked these for about 2 minutes per side until nicely browned. They were so good — really moist and delicious. And super easy for a lazy summer morning!



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