Maple syrup. But only the good kind. Aunt Jemima doesn’t count.
Weird thing is, growing up I hated real syrup. I’m surprised my parents didn’t disown me for that. If it continued, I might have disowned myself!
I’m glad I overcame that horrible, horrible period of time, because now I can’t get enough.
Especially when I go over to my mom’s house, see a huge gallon of it in her fridge, and have her offer to give me some. You don’t ever turn down that offer. You take it home and add it to the next thing you might be addicted to…
I’m always on the hunt for the perfect, fluffy pancake recipe. I might have found it. I love Colleen Patrick-Goudreau, and enjoyed her pancake recipe, but this one I used this morning, made extra fluffy pancakes.
- 1 cup flour (I used wholewheat)
- 1 tbsp sugar
- 1.75 tsp baking powder
- 1/4 tsp salt
- half a banana, mashed
- 1 tsp vanilla extract
- 1 cup non-dairy milk (I used unsweetened almond, but only had 2/3 cup left)
- In a large bowl, combine dry ingredients (flour, sugar, baking powder and salt).
- In a small bowl, mash banana and combine with milk and vanilla extract
- Preheat frying pan to med-high and add some oil, cook pancakes for a few minutes per side.