I am kicking off my blog by writing my first post about a Rieken family favorite – Fancy Pancakes – which are really just a fabulous simple basic pancake recipe fancied up by throwing in your choice of ingredients while they are in the pan – making them completely customizable and a total crowd pleaser. A basic classic with a twist {just my style!}. I also love that this is a breakfast that I can make and eat entirely with one hand while holding my
baby – the egg cracking can be a little tricky – but after much practice I’ve got it down and only get shells in the batter 10 50% of the time {did you know it is so
easy to get the shells out if you use a piece of eggshell to scoop it out? Well it does. Trust me.}
Around here we eat pancakes about 4 days a week. My daughter, who is usually a very timid eater, can polish off a whole batch by herself. Because of this I suggest whipping up a double batch. You can freeze leftovers on a cookie sheet, when frozen store in a Ziploc bag for a quick breakfast on school mornings – they go straight from freezer to toaster to plate {they sometimes need 2 times through the toaster – or you can microwave for a few
seconds before toasting}
1st step – Pour yourself a cup of coffee, after all, its awfully early to be making food from scratch. Now get started- Gather ingredients and preheat pan to medium low – If your pan is nicely preheated your pancakes will be a thing of beauty – perfectly evenly browned.
But the real hidden gem in this post and my personal favorite – caramelized banana and coconut pancakes… Yes, you heard that right – toasty caramelized banana-y coconut-y fried cakes- it’s like dessert for breakfast {which let’s be honest, pancakes kind of are anyway}
sprinkle on unsweetened coconut. Flip and cook as usual. The bananas will be beautifully caramelized and the coconut will be nice and toasty. SO YUM.
If you’d like to fold one of these babys up with a piece of bacon in the middle I totally wouldn’t hate on you for that. Just sayin.
Ingredients
- 1 large egg
- ¾ cup milk
- 1 tablespoon sugar
- 2 tablespoons oil canola, olive, coconut oil, butter, etc..
- 1 cup flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
Instructions
- Heat skillet to medium low.
- Beat egg, add milk, sugar and vegetable oil. Beat in remaining ingredients until smooth.
- Pour slightly less than ¼ cup batter onto skillet. Cook until bubbly on top, puffed and dry around edges, turn and cook until golden brown.
Tamara Sherr
Sounds yummy – Love the detailed photos!