I know, it sounds like a crazy title, but I made some blueberry pancakes this morning and a memory popped up. When Ruth used to make them, she used Bisquick or Aunt Jemima pancake mix. Once she mixed the batter, she poured it on a griddle and carefully placed the blueberries on each one making sure that there was at least one blueberry in every bite. In contrast, I make the batter and mix the berries in before I poor them in the pan. You may get several, or perhaps none at all, when you take a bite of one of my cakes.
Last summer while going through my cardio rehab I learned a new recipe. It’s not from a box but made from scratch.
Ingredients
2 ripe bananas
1 cup ground oatmeal (use a blender)
2 eggs
1/2 tsp baking powder
1/2 tsp cinnamon (optional)
1 tsp vanilla extract
butter or oil for the pan
Instructions
- Blend the batter. Combine bananas, eggs, ground oatmeal, baking powder, cinnamon, and vanilla. Blend or whisk until smooth.
- Rest briefly. Let the batter sit 2–3 minutes so the oats hydrate and thicken.
- Heat the pan. Warm a nonstick skillet over medium heat and add a little butter or oil.
- Cook the pancakes. Pour small circles of batter. Cook 2–3 minutes until bubbles form and edges look set. Flip and cook 1–2 minutes more
- Serve warm. Top with banana slices, peanut butter, berries, or maple syrup.
I’ve used this recipe several times. I go with a spritz of extra virgin olive oil to help grease the pan rather than butter or bottled oil. You have to be careful because olive oil smokes if it gets too hot.
I’ve forgotten the baking powder and vanilla several times. I think I hurry too much. The pancakes still taste good, but they’re a little wetter that way because they don’t rise at all. There’s no fluff. They need the baking powder for that.
Sometimes I mix in blueberries and sometimes chopped pecans. The bananas and pecans make a delicious combo. I’ve never tried blueberries and pecans, but I bet that would be great too. I use the pecans because Ruth left a bag in the freezer and I’m a waste not, want not, kind of guy. I’m also a pure maple syrup man. It costs a bit more than the maple substitutes, but pure is always better for you than artificial. Artificial has preservatives and that’s like pouring liquid poison on your cakes. It’s evil, so I don’t do it.
My way is not precise but my life’s not precise either. I know that no pancakes at all is probably best, but I eat them once in a while just the same. You can’t be perfect all the time. You gotta live a little.
So, next time you’re tempted, try this healthier recipe. Make sure you use the baking powder, and spritz the oil rather than pour it. Most of all, be precise with the berries. Place them carefully. Carefully implies that you made them with love. This may sound corny, but based on my experience, that’s the most important ingredient.