I don’t like eggs, unless disguised as a key ingredient in a cake or another sweet treat. 😊 (Oh, that’s a lie. I’m okay with them in the family recipe for mama’s meatballs. But that’s where I draw the line.)
Especially for breakfast, I eschew eggs. Not scrambled, fried, poached or lovingly baked in a casserole with sausage, hashbrowns and cheese. No – just no. There’s a childhood trauma story associated with being force-fed undercooked scrambled eggs that’s stuck with me for years and although I probably would like them if properly prepared, I’m sticking with my stance. No thank you. Save your ‘give eggs a chance’ speech.
What do I like? This morning I bring you banana pancakes. With a little crunch. There’s a local restaurant known for their spectacular banana crunch pancakes. Actually, just pancake – their artisan crafted creations – not joking – are delicious but they’re served one, singular and solitary flapjack at a time. Presumably because the chef is painstakingly tweaking the recipe, watchful as every pancake makes its way from griddle to table. Whatever.
I’m no food blogger or photographer. I’m an eater, so as you look at the pic, bear that in mind. It might not look like much, but oh baby. I nailed it! In dissecting the restaurant version and inspiration, I figured the ‘crunch’ came from a little granola and a soupcon of maple added to the batter.
Hubby felt courageous and said ‘sure’ when I mentioned the pancake experiment. What won him over, truth be told, was the wafting smell mingling through the house. All the windows are open this morning and the aroma snaked through every room.
How were they? Yum. The basic batter was a box of our favorite protein pancake mix (no egg needed!) and it welcomed the tweaks of banana and granola. Success! Now I need a nap.
Have a wonderful day. Delight your palate with something you love.