It’s sunny and a cool 68F outside. I’m seriously debating doing the laundry today, but I prefer slow Saturdays — one of only two days when I can wake up whenever I want to. Still, I was roused at 7:30am. It must be the bright sun outside my window, peering through the almost black out but not quite black out curtains. I stayed in bed. Then a call from Manila came — I begged off. I wanted to enjoy more of the morning in bed, just staying under the sheets.
I eventually walked to the kitchen at around 10am or so. I suddenly remembered I had a new batch of bananas arrive with Monday’s grocery delivery. These days, I order them to make them overripe for the next loaf of banana bread. Bad news from the scales notwithstanding, I decided to make banana pancakes for breakfast. The banana bread can wait until later.
I do the complete mix like most everyone else, but I usually jazz it up with Parmesan cheese when I feel like making Pancake House-pretend cheese pancakes. Or I would sandwich slices of Kraft Caramel in between regular pancakes. For banana pancakes, I use the following ratio:
- 2 portions pancake mix
- 2 portions water
- 1 portion banana
For this batch, since it was breakfast for one (the boy sticks to cereal and milk or pretzels when it’s too late in the day), my “portion” was 1/3 cup. So I did
- 2/3 cup pancake mix
- diluted with 2/3 cup water,
- then added 1/3 cup mashed bananas (which is approximately 2/3rds of a good size banana or all of a small one)
Using 1/3 cup batter, I came up with 4 pancakes.
I don’t know about you, but I’m nuts about Banana Nutella Pancakes. I try to sneak in a sliver or two of butter between the first pair of pancakes, then dress up the top pancake with some delicious Nutella. Can’t do without the chopped almonds on top!
For some reason, I love pecans with my banana bread, but almonds for the pancakes. Maybe it’s the texture of the bread or medium the banana is mixed in with.. Others would add whipped cream, but I prefer my pancakes slathered with heavy cream. Sinfully delicious!
I didn’t even put any syrup anymore because the Nutella took care of that, and if you ate this with more banana as pictured, the ripe slices will add enough sweetness. But that’s just me.
Breakfasts like this are a weekend luxury. Back when I was commuting to work in the city, breakfast meant coffee — and an occasional treat of a slice of banana bread or a bread pudding muffin. (Hence, the quest to make both while sheltering in place.). But the fancy pancakes on weekends was a treat I looked forward to these days when I am allowed some “Me” time.
It’s almost noon and the boy is still asleep. No surprise there. And wonder of wonders, I’m about to publish my second post of the day.
I have two boxes to assemble heading home. Then there’s the sewing and hopefully some jewelry making. I am ready to take a stab at stringing this fancy labradorite necklace I had bought stones for a year ago. Not that I can wear them anywhere right now — but crafting has always been a very good form of relaxation for me.
Here’s to a quiet and relaxing weekend for everyone.. try some banana pancakes when you can.