This is a post for lazy Sundays. Lazy Sundays have taken on a somewhat sacred importance; life travels at such a whirlwind pace that the days when you have nothing going on at all, and all the hours stretch out in front of you with nothing to fill them but happy lazy times – those are the best. They are few and far between, so I love to soak them up.
And the best way to start out a lazy Sunday is with pancakes. I was never a huge pancake fan, until this pregnancy. I wouldn’t say it’s a craving, exactly. It’s not like I feel I’m going to die if I don’t have delicious pancakes, right now. I don’t have any cravings at all like that this time around. When I was pregnant with X, I did – root beer and jelly beans. Probably did not help with my massive weight gain last time around. This time, even if I did crave them, root beer and jelly beans are not easily accessible, which will help, I think.
So let’s just say I have a healthy, respectable enjoyment of pancakes, and I try to make them on the weekends if time allows. I’ve played with some different recipes found in cookbooks and online, until I stumbled across this delicious one at Once Upon a Chef. They are easy to make, and somehow the slight addition of vanilla takes these from ordinary breakfast griddles to something that smells and tastes like cake. And why not start out your lazy Sunday with a little bit of decadence?
1-1/2 cups all purpose flour, spooned into measuring cup and leveled off
2 tablespoons sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 small, over-ripe banana, peeled
1 cup plus 2 tablespoons milk
1/2 teaspoon vanilla extract
3 tablespoons unsalted butter, melted
In a medium bowl, whisk together the flour, sugar, baking powder and salt.
In a small bowl, mash the banana with a fork until almost smooth. Whisk in the eggs, then add the milk and vanilla and whisk until well blended. Pour the banana mixture and the melted butter into the flour mixture. Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter will be thick and lumpy.
Set a griddle or non-stick pan over medium heat until hot. Put a pad of butter and one tablespoon vegetable oil onto the griddle, and swirl it around. Drop the batter by 1/4-cupfuls onto the griddle, spacing the pancakes about 2 inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate. Continue with the rest of the batter.
Serve with maple syrup, sliced bananas and a dusting of icing sugar.