That wonderful time of year when we move. I know what you’re thinking, because I’m thinking it too. Didn’t you just move in April? Yes. Yes we did.
But Michael has completed his internship with honors, and it’s time for him to finish his final two semesters of school. Horray! The company he interned with have offered him a position with them upon his graduation, so we’re thrilled to already have that lined up. Combine that with his getting his old job back for the school year, and he is feeling pretty accomplished.
About the only thing I’m feeling really accomplished about right now is that I’m taking care of the “let’s clean out the fridge and freezer” portion of the move. And I’m darn good at it, if I do say so myself.
So, although we haven’t cooked anything very most especially exciting lately in effort to use up the leftovers, this was one fantastic recipe I couldn’t help but share. Michael and I have been watching some Scrubs reruns on T.V. in the evenings while we get things done and one of the characters (Turk) recently talked about how one of the best things in life is brinner (breakfast for dinner). I have to say, I agree with him.
Oh, sweet Suzie, I love having breakfast for dinner.
What I loved about this recipe was that I was able to use up some browning bananas, I made use of a little bit of whole wheat flour I had leftover, and the toasted pecans really made it amazing. I loved this recipe, and Michael and I agreed, we want it in our lives to stay.
If you’re not into whole wheat flour, you could certainly use white, but I loved the wheat flour. I had a particularly grainy batch of whole wheat flour this time around, so to smooth it out a bit, I ran the flour through the food processor with the steel blade (you could use a blender), and it was so light and fluffy, Michael didn’t know he was eating whole wheat flour. If I can ever get my hands on wheat pastry flour, I’m going to give it a go with that. Mmm..
The rest of my week is going to be filled with moving and cleaning and packing and more moving. Wish us luck!Print
- 1c milk
- 2 bananas, mashed
- 2 Tbsp canola oil
- 1 egg
- 1 tsp vanilla
- 1c flour (I used whole wheat)
- 2 Tbsp sugar
- 2 tsp baking powder
- 1/4tsp salt
- 1/3c chopped pecans, toasted
- Syrup and additional pecans for garnish.
- In a small bowl, whisk milk, bananas, canola oil, egg and vanilla. In a medium bowl, combine flour, sugar, baking powder, salt, and pecans. Add the milk mixture to the dry ingredients and stir till just combined (it will likely be lumpy, don’t worry).
- Scoop by 1/3 cup-fuls into a medium skillet sprayed with nonstick spray. Cook over medium heat until bubbles form on the top. Flip over and cook until golden on the other side.