Recipe Corner: Banana Pancakes
So, I decided to change things up a bit and try my hand at writing a recipe. I have always loved food, but I was never much of a cook. I always liked to bake, probably because it’s mostly just following directions. However, for several years now, I have been cultivating my skills as a cook. It started simply with a few “make it homemade” meals where you take store bought meals and put a new flair on them.
Then I graduated and began using real recipes. Still mostly with pre-made ingredients, but still I could reasonably call a home-cooked meal. After that came “from scratch.” I worked hard to try to cook with as few processed ingredients and make as much from scratch as I could. It turned out that it wasn’t that hard. And so now, I feel like a full-fledged “pinch of this, pinch of that” kind of cook.
Most of the time I will still begin with a recipe from somewhere; I try to make it the first time just as the recipe indicates, but after that I throw in my own flair, sometimes making something completely new. I have gotten into the routine of printing my recipes so that I can make notes on them so that if something turns out really good, I can replicate it.
So, here’s the story of these pancakes: I was a total Aunt Jemima/Mrs. Butterworth’s type of pancake mix maker. Just Add Water were the magic words. I loved pancakes and my boys loved pancakes, too. It fast became a Saturday tradition. Unfortunately one Saturday, I ran out of mix. Not wanting to disappoint my boys, I searched Pinterest really quickly to find a pancake recipe using things I already had. Needless to say, after having pancakes made from scratch, my boys never wanted a mix again. (For the story on the syrup, just insert the word syrup for pancake mix in the above story – I need to do better with my grocery shopping obviously).
And now here is the recipe as I make it today:
|My recipe is adapted from this one found at Like Mother, Like Daughter|
And just in case, like me, you’ve found yourself with an entire large stack of pancakes and no syrup in sight, here’s a fun, simple recipe made with just a few items that you also likely have on hand…
Quick Brown Sugar Syrup:
1 cup filtered water
1 cup brown sugar (you can use light or dark)
¼ tsp cinnamon
¼ tsp vanilla
½ tsp coconut oil
Pour all ingredients into a medium sized sauce pan. Heat on medium heat, stirring to make sure sugar is completely dissolved. Bring to a boil, then reduce heat and simmer for 5-7 minutes. Let cool for a few minutes before pouring into a glass container. Store leftovers in the fridge for up to 1 week. Mixture may separate when cooled, just heat and stir to reconstitute.
This syrup is great to dip apples or over ice cream, too.