We had the opportunity to substitute teach a Primary class and so he was coming over to my house that Sunday morning so we could prepare the lesson together. I enlisted the help of my father (I'm sure he could tell I was stressed out) and basically I owe him big time :) He always has been so supportive of our relationship.
Anyway, I stole this recipe from Taste of Home . Thank you, Katie Sloan! :)
INGREDIENTS:
Toppings
4 cups sliced fresh strawberries
1 cup sugar
2 T vanilla extract
Pancakes
2 cups all-purpose flour
2 T sugar
2 t baking powder
1 t baking soda
1 t salt
2 eggs
2 cups buttermilk
1/4 cup vegetable oil
2 t vanilla extract
4 medium ripe bananas, cut into 1/4 inch slices
Whipped cream
DIRECTIONS:
1) In a bowl, combine the strawberries, sugar, and vanilla. Cover and refrigerate for 8 hours or overnight. (P.S. I did not do this. I did this the morning of and it chilled for an hour; it turned out fine but I'm sure the longer it soaks the more of that sugary goodness bonds with the strawberries)
2) For pancakes, combine the flour, sugar, baking powder, baking soda, and salt in a bowl. Combine the eggs, buttermilk, oil, and vanilla: stir into dry ingredients just until moistened.
3) Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle: place 5-6 banana slices on each pancake. Turn when bubbles form on top: cook until second side is golden brown. Serve with strawberries and whipped cream if desired (and I promise: you will desire it! jk).
4) Hit the play button on your iPod and allow Jack Johnson to sing to you about banana pancakes. Only jesting. This step is optional!
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I didn't photograph the dish I made--I was too busy trying to woo this young man! This pic is taken from Taste of Home haha |
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