Breakfast is tasty all the time

I hope everyone had a wonderful holiday! I took some time off from my research work went hiking, spent time with friends and family, and made way too many holiday cookies and sweets. I was lucky enough to have some lovely friends and family who desperately needed cookies, so I wasn’t completely overwhelmed by sweets.  I also gave some of my strawberry lemon ginger jam, Peach ginger brandy jam, and Indian peach chutney as holiday gifts. I’m going to have to make more of that Strawberry Lemon Ginger jam this spring. I eat it many days for my breakfast.

I love breakfast! It’s an underrated meal that can easily be made as healthy, fresh fruit with yogurt, or unhealthy, covering everything with Hollandaise sauce,  as you want. With as busy as I am, I rarely get to cook an actual good breakfast. Usually I eat yogurt or fruit or occasionally cold oatmeal, but I enjoy cooking sticky buns from scratch, Quiche, or pancakes…

Now every summer I go camping with my family and my Uncle Pete is the king of pancake-making with his own special recipe that he has developed over years. It’s always one of the treats to waking up and eating fresh pancakes with local maple syrup on the deck and watching the boats. So every once in a while I get a hankering for pancakes and attempt my own. They rarely turn out as well, but they fulfill my craving and remind me to look forward to pancakes next summer. So this time I made pancakes for dinner and dressed them up with bananas and pecans.

Look at those Bananas

Whole Wheat Banana Nut Pancakes (based on the Buttermilk Pancakes from the Joy of Cooking by Irma S. Rombauer)

  • 3/4 c all-purpose flour
  • 3/4 c whole wheat flour
  • 3 T white sugar
  • 1 1/2 T baking powder
  • 1/2 t salt
  • 1/2 t baking soda
  • 1 1/2 c buttermilk or soured milk (just add some vinegar or lemon juice to the milk to sour it up a bit, don’t worry if it gets a bit clumpy)
  • 3 T melted butter
  • 2 eggs
  • A healthy shake of cinnamon (1/4-1/2 t)
  • 1/2 tsp vanilla (optional)
  • 1/2 c nuts – chose your favorite
  • 2 large bananas peeled and sliced into 1/4-1/3 in rounds
  • Extra butter or neutral oil for cooking

Mix dry ingredients, flour, sugar, baking powder, baking soda, and salt, in large bowl. Start skillet heating on medium-low and add a little oil or butter to grease the bottom of the skillet. Add the wet ingredients, milk, butter, eggs, and vanilla. Stir gently and leave lumps. I realize this sounds counter intuitive, but otherwise you’ll over mix it and the pancakes will be flat and rubbery. You can add the nuts to the batter now or wait to sprinkle on while cooking in case someone doesn’t want nuts. Don’t leave the batter sitting around use a 1/4 or 1/3 cup as a scoop to plop the batter into the hot pan. Quickly place the banana slices and nuts, if you didn’t add them before, on top of the gooey batter and gently press them in. Depending on how many banana slices you use there may or may not be bubbles in the cooking pancakes. If there are bubbles flip the pancakes when the bubbles begin to pop if not you’ll just have to peak under to see when the bottom has begun to brown. After you’ve flipped them you’ll just have to peek under to see if the bottom is browned. It will only take a couple of minutes. Then pull them out of the pan and enjoy with syrup, peanut butter, or maybe powdered cinnamon sugar.

Almost ready!

A couple random notes:

This recipe makes 12-15 pancakes with a 4-5 inch diameter, so I frequently halve the recipe.

Also if you are making these for a group keep them warm by covering with a bowl or placing them in a warm oven.

Remember you’ll probably have to grease the pan after either every pancake or every other pancake.

Until later life is short, lick the spoon.

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