Buttermilk Banana Pancakes |
We had our last Friday breakfast this past week. It was quite sad... those mornings are ones that I will cherish. I loved lingering over coffee, waking up to unlimited amounts of caffeine and good conversation. Next time I make breakfast for Kristy and Bekah, I will be moved into a new apartment in the city. Hopefully with a patio, so we can eat outside.
For this breakfast, I made a classic for breakfast; buttermilk banana pancakes. I also made a veggie scrambler with sharp cheddar.
Buttermilk Banana Pancakes:
1 banana, sliced
1 cup flour
2 Tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 egg
1 Tablespoon butter, melted
1 cup buttermilk
Mix all dry ingredients. Add wet, and mix until blended. It is fine for the batter to be a bit lumpy.
Heat skillet and spray with cooking spray. Pour 1/4 cup batter onto the skillet. Place 4-5 banana slices in the batter. Repeat with remaining batter. When the pancake is bubbly, flip over and cook until golden brown, about 1-2 minutes. Serve pancakes with powdered sugar and warm maple syrup.
Veggie Scrambler with Sharp Cheddar |
Veggie Scrambler with Sharp Cheddar
6 eggs
1/4 cup milk
1 teaspoon salt
2 teaspoons olive oil
1/2 cup mushrooms
1/2 cup sliced peppers
1/4 cup sliced tomatoes
1/4 cup sliced onions
3 slices, or 1/3 cup sharp cheddar
In a bowl, whisk eggs, milk, and salt.
Heat olive oil in a large skillet. Add veggies and cook for about 2 minutes, or until they begin to saute. Add egg mixture, and cook, stirring occasionally until eggs are well done. Top with cheddar cheese, and allow cheese to melt before serving.
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