What Dreams May Come

Saturday, August 17, 2013

Banana Pancakes

I tend to try a lot of new recipes during my summer vacations, and there's nothing better than finding one that goes directly in your recipe box to be used over and over again in the future.

I woke up this morning anxious to try a brand new breakfast recipe.

I went straight to my "Breakfast" board on Pinterest hoping to find one that would catch my eye.

The second I saw this one I knew it had to be done :)

I made them for my mom and dad, and they were definitely a huge hit.

We had them with bananas, chopped walnuts, and cinnamon inside, with maple syrup drizzled on top.

I highly suggest that combination!

I really loved these because they were easy and incredibly delicious.

They have the same texture as crepes but are slightly thicker, which I really enjoyed.

Here is my slightly modified and more detailed recipe:

Banana Pancakes

Makes 6 pancakes

Pancakes:

1 ½ cup all-purpose flour

¼ cup sugar

1 cup milk

2 eggs

Butter for greasing (1/2 tablespoon melted before each pancake)

Maple syrup

Chopped walnuts/cinnamon/berries/whatever else for filling along with bananas :)

Banana Filling:

6 bananas (1 per person per pancake) peeled and sliced

4 tablespoons melted butter (adjust if you’re doing less bananas, otherwise there will be too much better to allow for them to brown)

Method:

Most important step: Turn on Jack Johnson's "Banana Pancakes" and happy cooking!

Sift flour into a bowl and add eggs, milk, and sugar. Mix and beat well and set aside.

Heat melted butter in a pan (adjust for less butter if you're using less than six bananas!), add the bananas, toss until coated, and cook over medium heat until the bananas start to soften and brown. Make sure not to overcook the bananas. Dish out and set aside.

Melt a little butter (1/2 tablespoon) in a non-stick frying pan (can be same as one bananas were cooked in) and pour the pancake mixture into the pan and cook over medium heat until the edges and underside are beginning to golden. Turn the pancake over and cook the other side. Transfer to a plate and immediately fill the pancake with the banana and whatever filling you may want (we did chopped almonds and cinnamon). Fold in half and drizzle maple syrup on the pancake!

Enjoy!

Sunday, August 11, 2013

Call Me Betty

...Betty Crocker, that is.

Once upon a time I set out to find the perfect homemade chocolate chip cookie recipe.

It's no secret that I'm a chocolate chip cookie lover, and let's be honest, there really isn't anything better than a fresh-out-of-the-oven, ooey gooey, need-a-big-glass-of-milk to follow it up, chocolate chip cookie.

I began my venture nearly three years ago, and I am proud to say that as of June 16th, I accomplished my goal.

I had given up on believing pinteresters claims that they held the secret to the best cookie recipe, so I found two that looked promising, did a little tweaking, and voila, I ended up with cookies that my father claims "are better than Mrs. Fields."

(I'll be honest, I don't think I've ever had a Mrs. Fields cookie. Shocking coming from a chocolate chip cookie connoisseur, I know, but I take that as quite the compliment :) )