Breakfast reinterpreted

I’m in the process of drafting a post for my good friend, David’s website: the Gumship. The topic is breakfast. It also happens to be a major point of contention between my boyfriend and myself. Growing up, breakfast can be anything from steamed fish and soupy rice to scallion pancakes or the ever so popular Shanghainese specialty, Xiao Long Baos. This is not unique to the Shanghainese people either, in Hong Kong this summer, I had noodle soup with chicken leg, skewered and grilled gizzards, and all sorts of other delicious treats before the clock struck noon.

Anyway, Michael, being the American that he is, always tries to shame me for my habit of picking on chicken or salmon for breakfast. Sometimes, I just wake up with cravings for some real food, you know? I often feel like this American concept of breakfast consist of food that were “created” to fulfill a very narrow definition of a particular meal. They are compromised!
But I do love pancakes, especially when I have free reign over how they are compiled!

A few weeks ago, some lovely ladies from school gifted me with this spectacular thing: So, this morning, Michael and I did this:

Freckled cuties!!!!!
Anyway, so we were out of syrup, aka I’m Chinese and we don’t have maple syrup in the house. So, instead, we used chocolate syrup and ice cream. I also spread some peanut butter on these babies later on before a run.

Next week, I’m going to work on sprucing this up. Maybe, red velvet pancakes.

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