Hello friends! First, my apologies for the long periods between posts. While I wish I could post something every day or even every week, life is too crazy right now to do so. Between work, studying for the GMAT, traveling to visit business schools with the hubs, visitors and a leaking roof from the snow I have been so tied up. It's been a great day if I could cook, let alone blog. That said the GMAT will be done in March, as will the business school visits. I am counting down to the free time, and the cooking and blogging that will ensue.
On top of all this madness Boston is getting walloped with snow. Can we talk about the snow please? For those of you lucky enough to live elsewhere in the country, it has been snowing, and snowing, and snowing out here in New England to no end. According to CNN this is Boston's snowiest month in recorded history. Snowiest month ever!!! Can you believe it? We've had just short of 7.5 feet (FEET) of snow since the start of the year. That's taller than an NBA player!
After another blizzard dropped about 10 inches last night, I woke up this morning hankering for pancakes. I needed something warm and comforting to face the day. I figured the hubs could use the same. So I woke him up with this gigantic, romantic pancake to continue the Valentine's Day celebration.
I love all things banana, particularly banana bread. I almost put chocolate chips in recipe (chocolate chip banana bread) but chickened out. Next time. While I was enjoying my breakfast it occurred to me that I should have more pancakes in my life. The are delicious, super easy to make and an instant crowd pleaser. That might be the most worthy new years resolution ever, if it's not too late to make one.
Banana bread pancakes
Makes 2-3 servings
1 1/4 cup all purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 cup milk (I used vanilla soy milk)
4 tablespoons vegetable oil
2 tablespoons water
1 large, ripe banana, smashed
2 dates, diced and pitted
1/2 cup chopped walnuts
Maple syrup, powdered sugar and cinnamon for topping
Whisk together all of the dry ingredients (flour, baking powder, sugar, salt, cinnamon) in the large bowl. In a medium bowl, whisk together the milk, 2 tablespoons of oil (reserve the rest for frying) and water. Fold the wet ingredients mixture into the dry ingredients. Next, stir in the smashed banana, dates and 1/4 cup of walnuts.
Pour the remaining oil into a large frying pan and bring it to medium / high heat. Spoon the batter onto the pan, one large ladle-full at a time. Do not over crowd the pan. Once you can smell that the pancakes have begun to brown and crisp on one side, flip them over. Continue until all of the batter has been used. Plate and top the pancakes with a generous pour of maple syrup, walnuts, powdered sugar and cinnamon. Soooo decadent.