Pancakes
My bride-to-be, made a fine mess o' pancakes this AM, so I thought I would share.
Not from scratch, but uses the Aunt Jemima mix that requires eggs and milk, stay away from the "add milk only" mixes as they are loaded with transfats.
She schmooshed 2 over-ripe bananas into the mix, 3 tsps of cinnamon, and here's the key....use 3/4 of the milk required and use sour cream for the rest (we have 0% fat sour cream, works great)
The sour cream give the pancakes an awesome smooth, thick texture which makes them extra filling, yet not the heavy stick-to-your-ribs heavy.
For syrup, we have "C" grade pure maple we get from a health food store. It's also called "Quebec#1" or "Canada#2" grade.
Its darker and thicker and way tastier than "A" grade.
The health food guy says that's because the process of making maple into "A" grade takes out a lot minerals and what-not, but he's a health food guy so I usually don't believe a word he says.
We have the "A" in the house, but both prefer the "C".
In all, a fine breakfast was had by all.
Regards,
Woodguy
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