Naner naner naner naner BATMAN!

'Cause Batman rocks.
And so do 'naners. Bananers.

Today's meal consisted of:
Banana-oat whole wheat pancakes and syrup

*Recipes and/or sites we used will be at the end of the meal's post.*

Since both Chicas are going to see Pizzazz's Showcase tonight, we decided to make more pancakes.

By the way, here is that awkwardly the same sized spatula-frying pan duo we mentioned before.

They go together a little TOO well.

So we don't need to go through everything we did, since we made these pancakes before. We made a couple of changes this time though. Rebecca's milk unfortunately smelled awful when we opened it, so we used water in place of milk. Didn't seem to detract from the goodness.

Also, we ran out of walnuts, so we used a quarter-cup of oats instead. And since oats absorb water, we reduced the pancake mix by a quarter-cup.

Sarah had a really, really, REALLY overripe banana just waiting for pancakes part dos, and it was super easy to mash up.

Naner naner naner naner...

Oh, by the way, since we didn't go out to buy stuff today, Sarah just stayed in her pjs.

Finally, since we had already had some practice flipping last time, this time we got the hang of it really quickly. Rebecca made sure the heat was on medium-low, and we were patient while waiting for the first side to cook. We also used a 1/3 cup scoop instead of a 1/2 cup. Rebecca's first pancake came out superb!

Look at that beauty.

YEAH!

Yay deliciousness!

Aunt Jemima would be proud.

And a reminder: As the end of the year approaches, please don't hate us if we don't post one week or if we post on some day other than Saturday. Schedules are about to get erratic.

Love,
The Chicas

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Recipes and Sites
Thank you to FoodGawker for helping us find recipes!

Whole Wheat Pancakes

See previous post:
We're baaaaack!

*Notes: We replaced 1/4 cup of pancake mix with 1/4 cup of oats, instead of walnuts. We used one overripe banana, mashed. We used a 1/3 cup scoop instead of a 1/4 cup scoop.

We're baaaaack!

Welcome back!

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.

HULK SMASH!

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!

Delicious!

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,
The Chicas

---
Recipes and Sites
Thank you to FoodGawker for helping us find recipes!

Whole Wheat Pancakes
(from the Eating Right whole wheat pancake mix package)

Ingredients:
2 cups pancake mix
1 1/2 cups milk (we used skim)
2 eggs
2 Tbsp oil
1 1/2 bananas, mashed (our addition)
1/4 cup chopped walnuts (our addition)

Garnish (optional):
1/2 banana, sliced
Maple syrup

Instructions:
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!