You have 45 minutes, ready….. and Go!
Dishes, laundry, shower, eat, sit, about to bring that re-heated for the 5th time coffee to my lips and…. oops she’s up.
Nap times lasts 45 minutes (about 3 times). Sometimes I can get all of those things done. Sometimes I can get one chore done. And some days I say “Screw the dishes, I’m making Pancakes!!”
There is so much going on with these pancakes, so many flavors. Smashed sweet ripe banana mixed in with heartier buckwheat batter, topped with creamy honey greek yogurt, a sweet & spicy berry salsa and of course maple syrup. They were kind of intense, but in a good way.
If you haven’t noticed I’m starting to build a small obsession to fruit salsa. Ever since the Watermelon salsa a few weeks ago, I keep imagining other fruits to use. I feel like Kiwis might be next…
Sometimes I get a little impatient when cooking pancakes. I heat the griddle too hot, add the pancake too soon, don’t wait for enough bubbles or forget about them completely. Today, I am happy to say, worked out so great. They take some time, you definitely cannot rush pancakes. But they are worth the wait.
Trick is, wait for the griddle to heat (water drops should sizzle), melt a little butter, and add batter evenly. Wait for air bubbles to pop throughout the whole pancake, especially the middle, then flip. After the flip, it should only be a minute or so until cooked.
Banana Buckwheat Pancakes
2 Cups Bob’s Red Mill Buckwheat Pancake & Waffle Mix
1 1/2 Cups Milk
1 Banana, Mashed
In a medium bowl, whisk together mix, eggs and milk until just combined.
Heat a skillet on medium high heat. Once heated (butter or water should sizzle when added), add batter using a 3/4 measuring cup.
Flip pancake after a few minutes and air bubbles have popped throughout the pancake.
Cook for an additional minute or until cooked.
Serve with greek yogurt, berry salsa (recipe below) and maple syrup.
1 Cup Blueberries, diced
1 Cup Strawberries, diced
A few Mint Leaves, finely chopped
A few Cilantro Leaves, finely chopped
1/4-1/2 Lime, juiced
1/8 Red Onion, diced
1/4 Jalapeno, diced
Mix all ingredients in a bowl and taste for seasoning.
Instead of dicing the berries, you could use a food processor, however I find there’s something almost therapeutic about dicing. Salsa will last a few days, but tastes the best fresh on day 1