Sorry there was no update last night. Sarah had a show. So instead, we decided to cook brunch today! (We are very excited about this.)
This afternoon our meal consisted of:
Banana nut pancakes!
*Recipes and/or sites that we used will be at the end of the meal's post.*
Sarah had brought up the idea of pancakes for dinner once. Well, since we could not make dinner last night, pancakes for brunch seemed like the perfect plan.
We wanted whole wheat pancakes, so we got some whole wheat pancake mix (Eating Right brand) from the supermarket. We also did not have a skillet, so Sarah picked one up at the dollar store. Cheap, but it did the trick. Besides, we're poor college students, remember?
Unfortunately, the skillet was just the right small size, but Sarah's spatula is a little too long. It made flipping the flapjacks difficult, but we didn't mind goofy-looking pancakes.
Then we thought about what to put in the pancakes. Chocolate chips with whipped cream was Sarah's favorite, but Rebecca didn't want to mix chocolate with pancakes. Sarah agreed that she could pass up on the unnecessary calories. We decided on bananas and walnuts. Mmm!
Rebecca chopped the walnuts, and we both took turns mashing the bananas.
We mixed everything all together and heated the skillet. Then we got flipping!
|She managed not to flip the pancakes onto the ceiling.|
We started out making pancakes with about half a cup of batter. The center wasn't cooking all the way through by the time we needed to flip it, so most of the pancakes had holes in them. Rebecca said it was because the pancakes wanted to be beaded on necklaces and carried around everywhere! Finally we tried making them with a fourth-cup of batter, and the smaller pancakes, while still not flawless, cooked a little better in the middle.
We certainly got better at the art of flipping with time.
|Practice makes... closer to perfect.|
We ended up making about 10 pancakes, although the recipe said it would yield 20-24. It was not a surprise, since our pancakes were bigger than the recipe directed.
Rebecca sliced up half a banana for garnish. Drizzle some Aunt Jemima syrup on top, and we have a beautiful breakfast!
Seriously, these were so super good. AND this was the fastest we've ever been in and out of the kitchen: less than 2 hours! (Yeah, the lasagna had us there for something like 6 hours... We didn't want to do that again.)
All in all, it was a great start to our Sunday.
Until next weekend,
Recipes and Sites
Thank you to FoodGawker for helping us find recipes!
Whole Wheat Pancakes
(from the Eating Right whole wheat pancake mix package)
2 cups pancake mix
1 1/2 cups milk (we used skim)
2 Tbsp oil
1 1/2 bananas, mashed (our addition)
1/4 cup chopped walnuts (our addition)
1/2 banana, sliced
Combine all ingredients except sliced banana; stir just until large lumps disappear. For thicker pancakes, use a little less milk; for thinner pancakes, use a little more milk.
Heat skillet over MEDIUM-LOW heat or electric griddle to 375 degrees F. Skillet is ready when drips of water sizzle, then evaporate.
Lightly grease skillet with butter or oil.
Pour slightly less than 1/4 cup batter for each pancake onto skillet.
Flip when pancakes bubble and bottoms are golden brown.
*Optional: top with three slices of banana and drizzle with syrup. Enjoy!