There are people who are good at waking up in the morning, and then there are people like me who are good at hitting the snooze button. I sometimes wish I was the sort of person who could bounce out of bed at 5 am and enjoy the sunrise, but I know myself well enough to realize that's never going to happen. Today was an exception: I got to watch the sunrise while I drove to the 6:15 breakfast shift I somehow got scheduled for. Since I was cashiering, I got to greet all the customers going into the dining hall, some of whom were actually waiting at the door when we opened at 6:30. Daaaang. I'll never understand how people can do that. I'm proud of the way I managed not to be a complete grouch during the shift, since I usually don't even like to see other peoples' faces before noon. Even so, when I got out of work at 2, I was plenty glad to be done for the day.

    After a long day that started way too early for my liking, I needed a good dinner to get me back on track. I thought about driving over to In-N-Out and getting a burger, but the idea of actually getting in the car and driving aaaaalllll the way over there was a little too daunting for me. So I finally settled on pancakes and beer. (Don't worry-for anyone who cares about underage drinking, I turned 21 last week). Oh, and the pancakes? They have oatmeal in them. So they're, like, totally nourishing. Right?

Recipe adapted from Smitten Kitchen

*serves 1...if you're really hungry.

1 cup all-purpose flour
1 tbsp granulated sugar
1 tsp baking powder
1/4 cup (heaping) quick oats
1/4 cup boiling water
1 tbsp salted butter
1 tsp honey
1/2 cup whole milk
1 egg
1/4 cup frozen blueberries
additional butter for cooking

Combine the flour, sugar, and baking powder in a large bowl. In a glass measuring cup, combine the quick oats with the boiling water. Add the butter and honey, and stir until the butter is melted and everything is mixed. Add the milk and stir it in. Wait until the oatmeal has cooled to room temperature, then beat in the egg. Fold the oatmeal into the dry ingredients. Stir in the blueberries.

Heat about a teaspoon of butter in a large skillet over medium heat until the butter is melted and bubbling. Working in batches, spoon batter into the pan, flattening it out with the spoon to make flat pancakes. Turn the heat to low. When the bottom of a pancake is lightly browned, flip it with a spatula and brown the other side. Serve warm with syrup, jam, or more blueberries.