Recipe: banana granola pancakes
A lazy Sunday of cardigan weather, good food, and stimulating conversation. After securing the desired companionship, my imaginary pancakes of yesterday materialized today, imperfect but alive. I felt such delight in making them – an element of delayed gratification at play, methinks. These pancakes are hearty and playful, with the crunchy bits of almonds and oats lurking about. Great for a nippy fall or winter morning, especially with a dollop of cranberry sauce slathered on.
Banana granola pancakes
— serves 4 —
2 cups flour
1/4 cup sugar
2 tsp baking powder
1/4 tsp salt
2 tsp cinnamon
1 cup yogurt
1 cup milk
1 cup lumpy mashed bananas (about 2 medium)
1 cup stupendous granola (recipe)
a lump of butter
1. In a medium bowl combine the flour, baking powder, sugar, salt, and cinnamon. Sift or mix well.
2. In a large bowl beat the eggs and add the yogurt, milk, and bananas. Combine thoroughly.
3. In thirds, add the dry ingredients to the wet ingredients, mixing each time until everything is just incorporated. Lumps are OK.
4. (Optional) Let batter rest for 15-20 minutes. If it thickens beyond your liking, add a dash of milk to loosen; batter should be thick but pourable. Just before cooking, add in the granola.
5. Heat a nonstick pan over medium heat. Lightly butter the pan and cook pancakes in batches of desired size/s. I like mine medium and used a half cup of batter per pancake. These took about 3 minutes to cook on the first side, 1-2 minutes on the second.
6. Serve warm with butter and cranberry sauce.
2 cups cranberries
1 cup water
1/2 to 1 cup sugar
1. Cook ingredients over medium heat, stirring occasionally, for 15-20 minutes or until desired consistency is achieved.