I remember my brother Jonathan took me to an iHop when I was younger, around the time my dad switched to a raw food diet and cut my access to all “junk food” off, and being completely astounded by the sheer number of syrup flavors, let alone pancake combinations, served. Of course, at that time, all food not raw or completely natural had a negative stigma attached to it, so my experience was only slightly tainted by the guilt of eating white flour and sugar (the horror!). Still though, they were delicious and definitely fueled the love for pancakes I have today.
Pancakes and I are on good terms now. I haven’t been to an iHop since (turns out, they’re really not that delicious compared to homemade ones), rather I prefer to make my own pancakes. My favorite part of homemade pancakes is making syrups to go along with them, a process which is actually super, super easy. Berry syrup, caramel syrup, pudding (?), the toppings for pancakes are endless.
I’m definitely going to be making pumpkin pancakes sometime soon, but for now, these super simple, but delicious, buttermilk pancakes ought to suffice.
1 cup flour
1 teaspoon baking soda
1 tablespoon sugar
¼ teaspoon salt
1 1/8 cup buttermilk
2 tablespoons butter, melted
Stir together the flour, baking soda, sugar,and salt.
In another bowl, whisk the buttermilk, egg, and butter.
Add the wet ingredients to the flour mixture, and GENTLY fold together. Do not overmix.
Cook on medium heat until golden brown.
¼ cup pancake syrup (I used this sugar-free syrup, and I highly recommend it. It’s delicious!)
¼ cup diced/crushed berries (I used about 3 strawberries and 2 blackberries)
Combine the syrup and berries together in a pan. Boil until the syrup is thick and the berries are cooked.
Serve with buttermilk pancakes! (Or basically anything)
Last week I came home to six overripe bananas. They were sitting on the counter: mushy, with outsides spotted brown, and no one wanted to eat them.
So I did what anyone would do; I made banana bread. I used a really simple recipe (normally I use one that calls for creme fraiche among other specialty ingredients), and surprisingly, the results were really good!
I topped slices with strawberries and chocolate ganache, and wow, it was delicious!
Classic Banana Bread
2 cups all purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
½ cup vegetable oil
¾ cup brown sugar
2 large eggs
2 ½ cups mashed bananas
1 teaspoon vanilla extract
1 cup chocolate chips
In a large bowl, whisk together the flour, baking soda, salt, and cinnamon.
In another bowl, beat together the oil, sugar, and vanilla.
Whisk in the eggs, one at a time.
Stir in the mashed bananas.
Add fold the dry ingredients into the wet ingredients, stirring until barely mixed.
Fold in the chocolate chips.
Bake in a greased loaf pan at 350 degrees, for about 45 minutes to an hour.
School has begun once again, and I’m quite frankly overwhelmed by the idea of entering junior year, and also desperately missing the friends I made the summer. Traveling to Mexico and going to an SAT camp this summer was so fun, but I had to say goodbye to countless new friends. Luckily, I can see all my old friends now that school has started, but it’s not the same when there’s stress and schoolwork and extracurriculars. In Mexico, time was told by human instinct, I could eat when I was hungry, and sleep when I was tired. Now I have to resume life during the school year, which is hectic (although to keeps me entertained!) and structured.
Probably what I miss most about the summer, is being able to wake up whenever I wanted. I could wake up at nine, and spend hours cooking breakfast for myself, making breakfasts such as the pancakes above. Now, I’m not say that these pancakes take hours to make, nah, but these definitely are best to make for a relaxing “weekend breakfast.” Eating them is like a short escape from the stress of school life, a way to relive that wonderful summer mindset.
Recipe for oatmeal pancakes with banana syrup copied from here.
Oatmeal Pancakes with Banana Syrup Banana-Walnut Syrup
2 tablespoons butter or margarine
¼ cup chopped walnuts
2 bananas, sliced
1 cup maple-flavored syrup
2 cups Original Bisquick® mix
1/2 cup old-fashioned or quick-cooking oats
2 tablespoons packed brown sugar
1 1/4 cups milk
In 1 ½-quart saucepan, melt butter over medium heat. Add walnuts; cook, stirring occasionally, just until walnuts and butter begin to brown. Add bananas; stir to coat with butter. Stir in syrup. Reduce heat to low; cook until warm. Keep warm while making pancakes.
Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). In medium bowl, stir all pancake ingredients with spoon until blended.
For each pancake, pour ¼ cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden. Serve with warm syrup.
Used almonds instead of walnuts
Used a homemade bisquick mix (recipe from this book, similar recipe here)