Banana Pecan Pancakes
I’m a big fan of using small bits of most anything to make hearty well balanced meals—big fan. So much of what people leave behind in the fridge goes to waste when just a bit of creative energy can turn those bits into a wonderfully satisfying meal. Case in point — last night, when I was cleaning the kitchen I realized that my banana was getting too soft to eat. Usually I make banana bread out of the soft ones, but with my life as an empty nester, a loaf of banana bread is too much for one person. My solution…turn that lone tropical fruit into a small batch of banana pancakes, with some help from a small amount of pecans I had in the freezer. Simple.
After mixing up a batch of pancake batter for one I mashed the banana, chopped a handful of pecans and threw it all into the bowl. Once that thick batter hit the hot griddle the kitchen smelled amazing; warm and inviting and comforting like an early fall morn. When my stack of pancakes came off the griddle I slathered them with butter and drizzled warm Vermont maple syrup over the top; added a few slices of crispy bacon and a sliced apple, and there it was—dinner. There’s nothing like the tantalizing smell of breakfast for dinner to turn your head away from the day and bring you solidly into the easy flow of a relaxing evening. Perfect.
What little bits are looming in your fridge that can be made into a wonderful meal like a quiche, fritatta, stew, soup or chopped to top a hearty salad? Be creative and eat well!