One day. . . I’ll have a weekly meal plan.
One day. . . I’ll have dinners in the crock-pot by noon.
One day. . . I’ll pull meat from the freezer every Monday so it’s thawed and ready to go for dinner preparations every day of the week.
One day. . . my kids will cook me dinner. :0 (And I’m not talkin’ pureed in a blender and spoon fed either!)
Until then. . . dinner is often a question mark till 4:00 in the afternoon.
Tonight the consensus was banana pancakes!
I have stopped purchasing the “just add water” mix since my husband needs to watch his salt intake and I’d rather eat a bit healthier and easily blend up the batter from scratch. I’ve tried a few recipes but the one I made tonight is now our favorite. It comes from one of my most loved cookbooks, Crème de Colorado, which was a gift several years ago. You can check it out on Amazon HERE.
Here’s the recipe:
Whole Wheat Pancakes
1 C buttermilk
(I purchase the dry buttermilk you add water to so I always have it on hand.)
2 T oil
3/4 C Whole Wheat Flour
(I’ve also used buckwheat which is tasty)
1 T brown sugar
1 t baking powder
1/2 t baking soda
1/2 t salt
In large bowl, beat egg; add buttermilk, oil, whole wheat flour, brown sugar, baking powder, baking soda and salt. Beat until smooth. (I put all the ingredients in a blender)
Pour batter onto lightly greased pan or griddle.
I added 1 ripened banana. Blueberries are also tasty.
Serve with warm pure maple syrup.
This makes 10 4-inch pancakes.
(I quadrupled for my hungry family!)
Try it. . . I think you’ll like it!
(Above pancake photo courtesy of Flickr Creative Commons)