Thursday, May 7, 2015

Banana Topped Pancakes

This last week here in Lake View we have been blessed with beautiful weather.  I have been able to get outside and start weeding, removing of deceased shrubs, and plant new ones.  I have also taken the opportunity to take my exercise outdoors. 

Today, I ran.  Yes, I said, I RAN!!! Those who know me, know normally I wouldn't run unless I was being chased by a bad guy, a swarm of bees, or I was running towards Matt Bomer.  I started by walking, but just couldn't get my heart rate up enough, so I started a trot which led to a nice jog/run pace.  Did I enjoy it?? Hell no, but I have been trying to change up my workouts.  I figured doing this every now and then won't kill me (I hope).

OK, so there's the workout update.  Family update: not too much going on.  Adam had his Orchestra concert last night.  It was really wonderful. We experienced the beginner players, then were treated to middle school Chamber Group, and two high school bass state champions. 

Now on to the new recipe for today.  With Mother's Day approaching I wanted to post an easy breakfast or brunch item.  I made these for dinner last week, and the boys loved them.  Now, I will say banana topped pancakes are a treat.  What day better to treat mom than Mother's Day?!

recipe (serves 6)

1 batch of your favorite pancake recipe, I used my light and fluffy pancakes
2 medium ripe bananas, sliced
1/4 c. brown sugar
1/2 tsp. cinnamon
3 tbsp. butter
whipped cream

First prepare your pancakes and start them on the griddle.  You can make the pancakes and stack them in a warm oven first or do it the same time as the topping.


In a skillet, melt the butter and brown sugar over a low flame until sugar is dissolved (about 3 to 4 minutes).  Add cinnamon and sliced bananas.  Gently coat bananas in the brown sugar sauce. Don't cook them too long or they will be mushy, only about a minute or two until they are warm.

Spoon sauce over pancakes and top with whipped cream. Enjoy!