Meal number three – Thursday breakfast
Now – I know pancakes aren’t very earth-shatteringly original, and they don’t use up anything in the freezer (unless you’re my friend Sue – in which case your freezer is full of different kinds of flour), but the kids loved them! After I’d cooked up about half of the batter, I decided I should be “makin’ banana pancakes” – and that’s just what I did! Nothing beats banana pancakes with home-made strawberry jelly!
|Abby’s idea of “a little” powdered sugar.|
3 c. all-purpose flour
2 tsp salt
5 Tbsp sugar
3 1/2 tsp baking powder
4 eggs – lightly beaten
6 Tbsp olive oil
2 1/2 c. milk
Mix the dry ingredients together and either sift or (do what I do) and kind of fluff them to make sure “most” of the clumps are gone. Whisk in the wet ingredients, making sure to not OVER mix the batter. Use olive oil to lightly grease your griddle or frying pan. When griddle is nice and hot, use a measuring cup to poor batter onto griddle to make preferred size of pancakes. Pancake is ready to flip over when the edges are turning lightly brown and the bubbles that are appearing have started popping and staying open. To make banana pancakes – simply thinly slice a banana into coins and lay on the pancake AFTER the batter is poured but BEFORE it is flipped.
Eat with plenty of butter and strawberry jelly… Or honey… Or powdered sugar… but ALWAYS plenty of butter!