“Breakfast for Dinner” is sort of a thing in our house, and today seemed like the perfect day to bring it back around.
With the rain and calm in the house, we settled in on the cozy of the day, all with the perfect ending and one of my husband’s favorite things: fluffy buttered pancakes.
Here’s one of my favorite recipes for fluffy buttered pancakes. My husband really loves bananas – even as a garnishment on his pancakes – so when I asked if he wanted cinnamon or walnuts in his pancakes, I think he heard “bananas” and asked for them instead. Oh, and he was OK with walnuts, too! 😊
Sometimes, we can find new experiences out of “old, traditional, or the usual” things. Much like breakfast for dinner, a new joy can be experienced by taking in and enjoying the atmosphere and doing something a little different.
So, here it is, and I hope you all enjoy them in your home as “Breakfast for Dinner” and whenever you choose to make these savory buttered treats.
P.S., We threw in some cheesy fried eggs and turkey sausage for a complete meal.
What are ways you experience the beauty in older and traditional methods or “the usual”?
P.S., Kaye
Ingredients
Unsalted butter (melted)
Flour, baking powder, salt, and sugar
Whole milk, large egg
Vanilla extract
Recipe
1. Melt 3.5 tablespoons of butter in the microwave for 30 seconds, then set aside.
2. In a medium bowl, sift together 1.5 cups flour, 3.5 teaspoons baking powder, 1/4 cup sugar, and 1/2 teaspoon Kosher salt.
3. In another bowl, mix together 1 1/4 cup whole milk and 1 large egg.
4. Make a pit in the center of the flour mixture.
5. Pour in melted butter, 1 teaspoon vanilla extract, and the milk/egg mixture.
6. Whisk together until well combined.
7. Let batter rest for a moment to allow baking powder time to rise. As batter rests, prepare and warm your pans to a medium temp for perfect completion!
Batter-to-Pan Tip: I use 8-inch skillets to allow for perfect cooking. Once pans/skillets are warmed up, add a small cut of butter, and pour batter into pans 1/4 cup at a time, adding more batter in the same increments to achieve your perfect desired size. I like my pancakes a bit larger and fluffier, so I added about 1/2 cup to 3/4 cup total batter per pancake.
Optional: If you’d like to add in fun banana slices or other toppings, first add batter to your pan/skillet (as stated above), then add chopped banana slices and chopped or hand-crushed walnuts.
8. Cook each pancake for about 3 minutes each side. Flip then when air bubbles appear with consistency for those beautiful golden brown pancakes!
Stack ’em high! This recipe yields about 6 medium fluffy pancakes that are about 4-inches wide – or even a few more if you’re going for smaller pancakes (see my Batter-to-Pan tip above).
Now add toppings to your completed stack like more sliced bananas, chopped or hand-crushed walnuts, and syrup or honey.
Yum! Enjoy!
