Don’t you just love pancakes?

Some Sunday mornings just call for pancakes – not those ordinary non-nutritive, white flour, sugary things.  It called for my own special recipe.  Alas, my recipe box, which I never got around to committing to computer, went the way of so many things in the fire.

But the thing is, if you’re a real cook, you don’t always need a recipe.  Years of cooking gives you a feel for food and its many combinations.  Some things are just instinctual.

I poured leftover buttermilk from last week’s soda bread into the blender and tossed in some old fashioned oats to soften, sliced in a half banana, sprinkled some cinnamon, and a dribble of blackstrap molasses and hit speed two to blend.  Beat a few eggs in a bowl and poured in the mixture from the blender.

Next, I added 2 tbs or ground flax, 1tsp of baking powder, ½ tsp of baking soda (essential if you use soda) to more or less a cup of whole-wheat flour, and mixed it into the liquid mixture.  I adjusted with a bit more buttermilk to get it just right.

The iron pan had been heating all the time, and when I added the smear of bacon drippings, the aroma of bacon set my mouth to watering.  I poured the thick pancake mixture and formed it to about a 5-inch circle (toaster size, so I can freeze extras for later quick healthy breakfasts).

I ate the first one hot off the griddle smeared with butter, as I poured the next one to cook.  When the last one cooked, I smeared it with butter, poured a bit of real maple syrup (grade B – it’s the most nutritive) and savored every bite with my steaming cup of spicy coffee.

The remaining 4 pancakes, I let cook before putting them into a Ziploc bag and into the freezer for another day.




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