I’ve made pancakes three times since I got the Peas and Thank You cookbook last month. Her recipe is egg-less which is great for a couple reasons. I don’t always have eggs on hand, and I can steal bites of the batter while I patiently wait for my dinner partner to get home from work.
I went a little overboard and made bacon and scrambled eggs with basil and Gruyère.
Cinnana Pecan Pancakes
1 3/4 cup flour (I mixed wheat and white)
1/4 cup brown sugar
1 1/2 tablespoons baking powder
1/4 teaspoon salt
1-2 teaspoons cinnamon
1 1/2 cups milk
Handful of toasted pecans
1 very ripe banana, mushed or diced
Canola oil for greasing pan
Combine dry ingredients in a large bowl, then mix in milk. Fold in pecans and banana. Cook pancakes on oiled griddle or skillet.
These are great topped with Greek yogurt and maple syrup.