Maple Pecan Pancakes

It snowed again :( Which means I didn't have to go to work, but also that everything outside is miserable and wet. All morning I had a craving for a chocolate cookie. I thought about going to the bakery, roughly a 3 minute walk from my house, but that would involve crossing the street which just seemed too hard. So I made a single giant cookie using this recipe from Sally's Baking Addiction. 

Is it sad to spend the morning alone making a single cookie? I think not. 

The point of all this is that the cookie only used 1/2 an egg, so I put the rest in a jar. But then I decided to use it to make pancakes for lunch! The recipe called for 1 egg, so I just halved all the ingredients. 

There was whole wheat flour involved, so totally acceptable food for lunch.

Even though they looked lumpy, they smelled good and tasted better!

 I ate them with more maple syrup on top.

Maple Pecan Pancakes Original recipe here Makes 5 medium pancakes  1/2 cup whole wheat flour 1/4 cup all-purpose flour 1/8 cup white sugar 1 teaspoon baking powder 1/4 teaspoon cinnamon 1/4 teaspoon salt 2 tablespoons real maple syrup 1/2 egg 1 tablespoon canola oil 1/2 cup + 1 tbsp milk 1/4 cup chopped pecans  Mix dry ingredients in a large bowl Add in wet ingredients and stir Stir in pecans Cook over medium heat (I used about 1/4 cup of batter per pancake) Serve with maple syrup

I realize that a recipe which calls for 1/2 an egg is kind of silly, so you could double it and make more pancakes. Or, better yet, make a giant chocolate chip cookie first and split the egg between the recipes.