So, I inevitably have bananas that get to a point where I won’t eat them. Too ripe, too soft, too mushy, and very bad for my not-so-good digestive system. I have made banana brownies, pina coloda blondies, this banana sheet cake, etc. My grandfather doesn’t eat muffins or breads, so those don’t get made either. But you get sick of the same ol’ same ol’ and thus I decided to throw a bunch of ingredients in a bowl and see if it turned out. Thus these pancakes were made.
Easy to make banana pancakes that will please everyone...even banana haters since the banana flavor is not strong or even noticeable.
1 tbsp butter, melted
zest of 1 orange
1/8 tsp nutmeg
1/8 tsp ginger
1 tsp cocoa
1/4 tsp vanilla
1/4 cup molasses
1/2 cup pancake flour
In a small mixing bowl, mash your bananas.
Add your melted butter and stir to combine.
Add all of the ingredients through molasses and mix thoroughly until everything is well incorporated.
Stir in your pancake flour. If the consistency is too runny, add additional pancake flour a teaspoon at a time until it reaches your desired consistency.
Heat your griddle and lightly grease the surface. Pour on the batter to the size you desire. The batter makes either two large pancakes or four smaller pancakes.
I did not actually take a picture of these pancakes before they got eaten, sadly. The ingredients may seem a bit on the odd side, but they go very well together and even my grandfather who, as I said, really isn’t a banana bread, muffin, or cake fan enjoyed these pancakes.
Serve them with some delicious maple syrup or sprinkle them with powdered sugar and cocoa. If you want to get more adventurous, you can add some mini chocolate chips and finely chopped nuts to the batter. I think these would go excellently with a brown sugar glaze I concocted, too.
I love Asian food…and Asian movies, dramas, anime, and manga…yeah. That’s why I have a blog devoted to all things Asian entertainment that I don’t keep as updated as I would like.
I love to try my hand at making traditional Asian foods and have usually a decent mix of ingredients on hand at any given time. I found a recipe that I absolutely loved for a Hiroshima-style Okonomiyaki, but I rarely make it, lol. I found a more simple one I think via Cooking Light, but I might be wrong about that.
Grunt…that’s a fun or rather weird word for a yummy dessert, isn’t it? If I were to describe a grunt…I feel more like it’s fruit topped with a sweeter type of biscuit which they call “dumplings.” Since dumplings are traditionally cooked in a soup and therefor don’t necessarily get the nice browning these get, not sure I agree. It goes back to colonial times and is in the same family as crisps, cobblers, betty’s, and pandowdy’s, and slumps. Why? Because you’re cooking fruit with some sort of “crust” on top.
This can be the hardest thing to understand. So many times we tell ourselves that something is impossible. There is no way I can enact any change and be successful at it.
Is that really true? According to Mandela, “It always seems impossible until it is done.”
Can I really understand WordPress, Joomla, or CSS? Can I really teach myself a new language? Can this project really be completed on time? Do I have what it takes to make my own pattern or recipe? Dare I follow something in which there are no rules or guidelines.
“Impossibility” is the limitations we set for ourselves. What impossibility became realized in your own life recently?
A few years ago I had bananas that needed to be used and I decided to go on a recipe hunt for something that wasn’t banana bread or cake related. I stumbled upon a recipe that I think used bananas, peanut butter, and cocoa. I can’t remember if there was a sugar or sweetener involved or not.
Of course, I didn’t 100% follow the recipe even though you probably should the first time out. Sometimes it’s because I don’t have all the ingredients and sometimes it’s because I don’t necessarily like something, so I have to change it. I believe I threw in some leftover dark cherries and may have added something else. Maybe I added maple syrup and there wasn’t supposed to be… Texturally it did NOT scream brownie. It wasn’t bad. My grandfather didn’t like it so I think I had to finish the mini loaf pan by myself or take part of it into work so it didn’t go to waste.
I have eaten a lot of oatmeal and cream cereals for breakfast over the course of my 34 years, but haven’t tried a whole lot of porridge or congee. I found a recipe online that, while I liked, didn’t turn out 100% for me. I wish I could remember where I found that recipe.
Anyways, this is my spin on that recipe. I use quick oats as that is always what we have in my house. I’ve never had steel cut oats now that I think about it. I have also taken to using a 1-minute quinoa blend to go with it. Since my grandfather is not a fan of quinoa, I don’t always have it on hand and have taken to just buying the Minute Ready variety.
Believe it or not, I do not think I ever had hollandaise sauce until I ate at Bob Evans and they released their Everything Breakfast. It wasn’t until I ate that dish that I tried their ham and eggs benedict, which I also found I like. Being lactose intolerant…this sadly does my digestive system no good, but I do love it.
I have made my own version of Bob Evan’s Everything Breakfast using a cheddar and herb biscuit versus a skillet biscuit, but I decided to change things up.
While a lot of places have closed down, we aren’t on full lockdown here yet. Of course they want you to practice social distancing and only the essential businesses are supposed to be open and you should only do things that are absolutely necessary.
I do have a job that allows me to work from home for now. So thank God for some small favors there. How long we will have the ability to work remains to be seen.