Saturday, July 19, 2008
Breakfast on Saturdays
So, I woke up this morning with a real hankering for Egg's Benedict. Alas, I had no English muffins or ham slices. Instead I whipped up some pancakes and topped them with creamy peanut butter, ripe bananas, and pure maple syrup. A few shavings of fresh nutmeg and we're good to go.
I usually have some baking mix in the house for when I make chicken and dumplings. For some reason I just prefer Jiffy over every recipe I've tried for dumplings - I know, I'm so lame. Believe me, if we were face to face I'd never admit to using a boxed baking mix. So, feeling incredibly lazy I thought I'd try out the mix for pancakes. They were...okay. Now, I say only okay because I like fairly thin pancakes. These babies poofed up like they were a macho man's chest after his football team just won. Husband liked them plenty, but I was only so-so on them. I mean, for the amount of work put into this breakfast it was pretty damn tasty, don't get me wrong. I'll just have to play around with the batter to perfect some lazy weekend pancakes. But, if you like big, thick, fluffy pancakes you can't go wrong with these babies.
Peanut Butter and Banana Pancakes
1 1/2 cups Jiffy Baking Mix
1/4 cup whole wheat flour
3/4 cup milk
1 teaspoon vegetable oil
3 bananas, 2 mashed 1 sliced
dry roasted peanuts
1. In a medium mixing bowl combine first 5 ingredients.
2. Over medium heat, cook pancakes - keeping finished cakes on a sheet in the oven on warm while completing the rest of the batter.
3. On plate assemble 1 pancake, layer of peanut butter, layer of mashed banana, pancake, peanut butter, sliced banana, and dry roasted peanuts. Shave some fresh nutmeg over the pancakes and top with warm maple syrup.
4. Watch husband construct monstrous creation of his own while taking pictures.