Thank goodness for weekends and snow days.
Time for a civilized breakfast.....
One that includes copious amounts of freshly brewed coffee......
Reading the New York Times in my pajamas......
And whipping up a batch of morning comfort food like this:
Toast 1 cup of walnuts in a 350 oven.
While your nuts are a toastin' get a large bowl and stir together flour, sugar, baking powder, baking soda, and a teeny bit of salt.Now get two of your ripest bananas....the ones that your family has shunned as a viable snack option....
Put the bananas in a food processor or blender along with some buttermilk, melted butter, an egg, and vanilla. Give it a few pulses until you get liquid....
Stir the liquid into the flour with a fork. Some lumps are okay. I use a measuring cup.....of the quarter cup variety....to scoop the batter on to a non-stick hot griddle.
Cook until the pancakes are medium golden brown on each side.
As if the sugar from the bananas and maple syrup were not enough, my boys snuck in
a few many mini chocolate chips. Don't worry. I plan to harness that sugar rush with a nice project....one that involves a shovel and a snow covered walkway....
Banana Buttermilk Pancakes
with Toasted Walnuts and Maple SyrupPrint This Recipe!
1 cup walnuts
1 1/2 cups all-purpose flour
1 Tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
pinch of salt
2 very ripe bananas
1 1/4 cup buttermilk
2 Tablespoons melted butter
1 teaspoon vanilla
- Bake walnuts in a preheated 350 degree oven for 10 minutes.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt with a fork.
- Place the bananas, buttermilk, butter, egg, and vanilla in a food processor.Pulse to a liquid. Pour the liquid into the dry ingredients.Stir together with a fork until combined. Some lumps are okay.
- Pour batter on to a non-stick hot griddle by using a 1/4 cup measuring cup. Cook until medium golden brown on each side.
Serve warm pancakes with walnuts and maple syrup.