Strawberry Banana Pancakes

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!
-Farmers’ markets.
-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.


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