It’s starting to turn into fall here in Istanbul. Leaves are falling, the rains are coming and the temperatures are hovering in the 60s. My hair tells me that the humidity is still present though…something I am not sure ever … Continue reading
This recipe did not disappoint. Nope not one bit (or bite) and I don’t think it will disappoint for you either. I mentioned my obsession with making crepes in my October Earworms, but maybe I didn’t tell the Whole Truth. … Continue reading
That’s right – 2 ingredient pancakes.
The peanut butter gets all nice and melty too!
Sounds too good to be true? Yeah I thought the same when I first read about these little fellas over on Carrots ‘N’ Cake.
Naturally the day I read the blog I had to give them a try for myself. Not to mention I am without my awesome host mom so have been back to cooking for myself (aka eating straight up veggies and fruit and soup because well I don’t wanna buy anything to make food since I leave in 2 (TWO) days for Istanbul.
Gosh there is that magical number of 2 (TWO) again!!!!
Now the first time I made these I attempted one large pancake and well I should’ve listened to my inner voice saying “Nat you suck at making big pancakes, small pancakes you rock at, but just like you are junk at big cookies, your big pancakes are nothing less than garbage”. Well I didn’t listen to my inner voice so my horrible “big pancake skills” combined with sans non-stick pan left me with more of a pile of pancake than one big grand pancake. Now I figured the NEXT time I make these pancakes I will take my “small” approach – and that approach was a lot more successful.
Way more success – way way way more success.
So you want some of my 2 ingredient pancakes too? Sorry I missed that – I couldn’t hear you since I was lost in a world of guilty pleasure that includes two of my favorite things of nanners and pb.
Maybe next time I will share…keyworld being maybe.
Ingredients: (from Carrots ‘N’ Cake – her secret tips to the perfect 2 ingredient pancake are included too)
Toppings – fresh fruit, pb, other nut butters, honey, nuts
Mash banana, crack egg and mix into the mashed banana. Make sure it is as homogenous a mixture as possible. Heat a pan on low-medium heat. Wait for the pan to heat up – biggest trick to checking that the pan is hot enough is that water droplets will skip across the pan. Then lightly oil and pour about 2-3 Tbsp. of your pancake batter. The trick to these little fellows is patience. Super hard – I know. But wait until there are bubbles in the middle of the pancakes before you flip. Then wait a few more minutes while your second side cooks. Plate, top and gobble away. But try to breathe while eating – it will make the indulgence last one second longer (:
Second upside to these babies – they are soft – super necessary after wearing my retainers for the first time in like a month – my teeth are sore – gahh.
Third upside – you can blast Jack Johnson and have no shame – really – no shame.
Fourth upside – food art is also acceptable – no shame – no shame whatsoever
It was mom’s weekend at my uni. this weekend meaning that the campus was swarmed by mother’s all wanting to shop, eat and drink their hearts out – including my mums! All in all it was a good two days … Continue reading
Delectable and totally worth it (;
That’s these babies in a sentence.
Sometimes you just have to treat yourself – and pancakes seemed like the cure this time around for me.
Serious Digression beginning now!
The first time I ever made pancakes they were from scratch as a junior in college in Italy. As in I had never even helped stir the Bisquick! How is that even possible you may be wondering. Well the only pancakes I would eat until I went abroad were my dad’s and they had to be chocolate chip. And I really don’t understand Pancake Houses when you can easily make your own pancakes at home. With my dad half way across the world and an infamous singer by the name of Jack Johnson singing about Banana Pancakes you could say I was inspired.
Small problem – baking powder was not readily available and neither was vanilla extract – only tiny veils that looked more appropriate for poison. So with my dictionary in hand I went and pulled pretty much every item in the baking section of the grocery store off the shelves and read the ingredients until I found a leavening agent “Pane di Angeli” – which translates as “Bread of the Angels” – while it wasn’t just baking powder I knew that it would get the rising effect I was after.
So home I went and not only did I make banana pancakes (complete with hand whipping my egg whites with a fork until stiff peaks formed) but also apple cinnamon pancakes. I didn’t come clean about having never made pancakes until my roommates were wolfing them down – and thus the tradition of weekly pancake night in Verona was born. Banana Pancakes with peanut butter (which was a sacred and pretty much impossible thing to find in Verona) was the taste of America we all needed.
Now these pancakes are just as superb as those first pancakes I ever made – and they were completely inspired by pomegranate greek yogurt.
These pancakes are just bursting with color
1 large egg (room temperature)
1 container of Greek Chobani Yogurt
1/2 cup almond milk
3 tbsp. melted butter
1/2 cup all purpose flour
1/4 cup whole wheat flour
2 tbsp. ground flax
3/4 tsp. baking soda
1/4 tsp. salt
Separate the yolk from the white. Whisk yolk and melted butter. Whisk in the yogurt and set aside. Mix the dry ingredients. With a fork whip the egg white until stiff peaks are formed (it’s all in the wrist)
Combine the egg yolk, butter and yogurt to the dry ingredients. Pour in the milk. Stir the ingredients until mixtures are incorporated. Fold in the whipped egg and fold until everything is combined. Use a 1/4 measuring cup and pour pancake mixture into measuring cup and pour into a greased medium hot pan…make sure you spray the pan with olive before pouring the pancake if it is not nonstick. While the first side of the pancake is cooking add the blueberries. When bubbles start to show on the edges of the pancake give it a good flip.
Once they are done – plate, cover with some delicious syrup, top with some more blueberries and dig in!
Pomegranate Syrup: 1/3-1/2 cup
1/2 cup pom juice
1/4 cup honey
1 tsp. vanilla extra
1 tbsp. butter (I used earth balance)
In a small sauce pan, combine ingredients. Bring to a gentle boil and reduce by half. Refrigerate leftovers.