Day three in Florida, and still surrounded by the heavy fog of jet lag. My head aches, my eyes are straining to stay open, and I’ve been up since 4am.
It’s been awhile since I’ve experienced this sensation, as I deliberately keep my vacations within a few hours of Shanghai time. Actually, the last time I had to make this 12-hour adjustment was when I moved to Shanghai last summer. And before that, when I moved back from Korea, in 2011. There’s a reason for this.
It’s said that it takes the body about one day per time zone to get over jet lag. This means that if you traveled from, say, New York to California, it would take you as much as three days to get on California’s schedule. If you traveled from, say, China to Florida, it could take up to 12 days. Twelve days, people! Now, I only predict it will take me half of this time (fingers crossed), but regardless, it’s not fun. Luckily, I have my family, the sun, and pancakes.
That’s right, pancakes. It’s no secret that I’m somewhat of a pancake monster, and breakfast is undoubtedly my favorite meal of the day. I bet I’ve consumed more than 4,000 pancakes in my lifetime (a modest 3 pancakes per week, multiplied by 52 weeks per year, multiplied by 32 years is actually closer to 5,000). It’s pretty ridiculous, when you think about it. But then when you think about how much joy a simple flapjack can bring to your life, it’s not ridiculous at all. In fact, it’s ridiculous that I don’t eat them every single day.
And so I have been. My mother is quite famous in these parts for her oatmeal pancakes—often referred to as “Colon Blow Pancakes” by friends and family. That’s right—these pancakes that are getting me through these tough times are actually healthy. And since I’m feeling tired and vulnerable, I’m going to share this secret recipe with my readers, in hopes you will make them the next time you’re suffering from the ill effects of jet lag.
Shine’s “Colon Blow Pancakes”
(Makes about 15-20 pancakes, depending on size)
- 1/2 tsp. baking soda
- 2 1/2 cups buttermilk
- 2 cups rolled oats
- 1 cup whole wheat flour
- 2 tsp. baking powder
- 1 tsp. salt
- 2 eggs
- 1/3 coconut oil (or oil of your choice)
- Nuts, blueberries, bananas, strawberries, or any other treats you like in your pancakes
- Mix the first three ingredients (baking soda, buttermilk and oats) and let the mixture rest for 5 minutes.
- Put griddle on high. (Note, you can use a pan, but a griddle works so much better.)
- Add the flour, baking powder and salt.
- Beat the eggs and add to the mixture, along with the oil.
- Use 1/4 cup to pour the batter onto the griddle. If you want to add fruit or nuts, wait until just before you flip the pancake, otherwise they won’t cook through. Pancakes take about a minute to cook on each side.
- Top with real maple syrup (and blueberries, if you’re like me), and enjoy!