A couple of years ago, I completely lost my capacity to sleep in. Weekend, weekday, it doesn’t matter–I’m not sure if it’s old age or my oft-crazy work schedule. Either way, it frustrated me at first. Upon some clear-headed reflection (over warm, fluffy pancakes), I realized there are many more upsides than downsides to this:
-If I’m still tired, I can have mimosas, go back to bed, and nap like a baby. I’d still wake up as if I slept in, plus, juice and booze!
-Cartoons… If I were into them.
-Garage sales… If I were into them.
-You know, productivity?
-Not sounding sleepy when mom calls at 11 on a Sunday. She must be so proud.
-Most importantly, weekend breakfast. What a special, gloriously blissful thing.
These pancakes are the tail-end of my little strawberry fest.
I had overripe bananas, as I often do. Them things are gross, unless you add flour and egg and sugar and heat. I felt so prudent. (P.S. !!!!)
Lumps o’ delicious. People eat cookie dough all the time–I don’t know why pancake batter isn’t a thing. It should be. Pancake batter ice cream–you heard it here first.
Would you look at this? Life is SO good.
Strawberry Banana Pancakes
(adapted from )
1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup buttermilk
2 tablespoons vegetable oil
2 ripe bananas, mashed
1 cup diced strawberries
Sift together flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.Stir flour mixture into banana mixture; don’t worry about slight lumpage. Fold in strawberries.
Heat a lightly oiled pan over medium high heat. Pour the batter onto the pan, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides. Serve alongside maple syrup or your awesome homemade jam. Makes about 8 pancakes… Assuming you don’t burn any. I always do.