Pancake Lab: Banana cinnamon buttermilk

So following my culinary humiliation with pad thai for beginners, I retreated to a safe place: my Pancake Laboratory. Where things always work out. And my family always cheers on my results. A happy place.

We usually slow down on Saturday mornings: we get up a little later, move a little slower, and don't get out of our jammies until absolutely necessary. And we eat pancakes. Or french toast. Or buttermilk biscuits. See the carb. theme here? And bacon too, because to my mind there's no smells that mingle more beautifully than those of bacon and freshly brewing coffee.

But I digress. The pancakes. This is a modification of The Joy of Cooking's recipe (I have a volume so old it lists recipes for squirrel).

INGREDIENTS

1 cup flour
1 Tbl. brown sugar
1/2 tsp. cinnamon
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 egg, lightly beaten
1 cup buttermilk
2 Tb. melted butter or canola oil
1 well-ripened banana, mashed

DO THIS

Combine the dry ingredients. In another bowl, combine the egg, buttermilk, and butter or oil. Fold into dry ingredients. Fold in mashed banana.


I think nothing works better for pancakes than a well-seasoned cast iron skillet. Heat one on the stove. Grease with a little butter. Spoon batter into skillet.


Turn pancakes when a few bubble form on top. Serve with (more) butter and (real) maple syrup.


Wasn't that easy? You know that boxed mix stuff? Don't buy that anymore.