Posted by aMusingFoodie in Blog Posts on Tue, May 15, 2012
Weekends are the only time during the week that this working mom’s able to pull together a proper breakfast for the kids. We often have my 3-year old’s favorite, fondly called “baconeggsandtoast” (all together as though it was one word), but my most favorite thing to make on a Saturday is pancakes!
From scratch pancakes are one of the most simple things in the world to whip up, and chances are you probably have the ingredients already sitting in your pantry! The batch I make on Saturday yields enough leftovers for the kids to have a repeat on Sunday morning, or for my 7-year old to eat before school during the week.
A hot, homemade pancake breakfast before school – how “Donna Reed” of me, right? Don’t worry, it takes about the same amount of time to reheat one of my “from scratch” pancakes as it does to pop a frozen waffle in the toaster, or pour a bowl of cereal.
And it tastes so, so much better.
Here’s a fun tweak to my basic banana pancake recipe, but beware…a sweet tooth is definitely needed!
Prep: 5 minutes
Cook: 20 minutes
Yields: 9 pancakes
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 large egg, beaten
- 3/4 cup whole milk
- 1 teaspoon pure vanilla extract
- 2 tablespoons canola oil
- 1 very rip banana, mashed up well
- 1/3 cup (I get organic dark chocolate bulk)
- Preheat a large non-stick skillet over heat that’s just a bit hotter than medium while you make the batter. Rub the pan with a little canola oil.
- Add the flour, baking powder, sugar, salt and chocolate chips to a medium mixing bowl and then give it a quick stir to combine.
- In a separate bowl or large measuring cup (my personal favorite), whisk together the egg, milk, vanilla and canola oil.
- Pour the liquid into the dry ingredients, and whisk a few times until the mixture is just combined.
- Gently whisk in the bananas, about 5 turns should incorporate them – you don’t want to over whisk the batter.
- Ladle the batter into the pan (about 1/4 cup each), and cook for 4 minutes or until bubbles form across the entire top of the pancake. Flip them, and continue cooking the pancakes for 2 more minutes.
- Turn the heat down to medium, and repeat the process with the rest of the batter.
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About Liza Hawkins
With her down-to-earth approach to food, and a dash or two of snark, Liza enjoys eating, reading, cooking, dining and writing on a daily basis. By day, she's an insurance professional, by night she gracefully (or not sometimes) barrels through life keeping up with her blog (a)Musing Foodie, other freelance writing jobs, non-profit work, Twitter and Facebook, her kids, her husband, and whatever else happens to fill her plate. Read her blog here: www.amusingfoodie.com