I hate cooking. I don’t like the time it takes and 90% of the dinners I make turn out mediocre at best. 5% turn out like this soup last week:
It had pumpkin in it. Pumpkin generally makes things fail-safe for me. This was not fail-safe. This was completely inedible. The 5% of my failed dinners either involve some type of oil fire, flavorless gel, or just a general charring. This one was for sure in the flavorless gel category. I tried to fix it with smoked paprika. Fail. Into the woods. Unfortunately, this was the backup soup. I actually made TWO soups in the case one was gross. They were both gross. Sad.
I do, however, LOVE baking. We’ve started making banana pancakes every Monday night because they taste fantastic, are healthy, and S. can help. Also, they don’t involve oil fires. This recipe actually came from a People magazine. Once I went to visit my grandma and I took a flourless chocolate cake recipe that I’d gotten from a magazine. I had tried it once at home and couldn’t get it to rise so I thought it would be a good bonding activity for my grammy and I since she also loves to bake. In short, she told me throughout the process that I wasn’t doing a very good job, I told her she was being bossy, and she smirked because I was right. Then she told me that magazine recipes don’t usually turn out because they forget to include steps or ingredients. (For the record, my grandma really likes her sweets and could have just been a bit cranky that this didn’t seem like it was coming to fruition; she quietly refuses to eat my healthier- less sugar- version of her banana bread.) At any rate, my wise grandma’s recipe guidance didn’t hold true with this recipe. And here you go:
1 c whole wheat flour
1 T white sugar
2 t baking powder
1 pinch nutmeg
2 pinches cinnamon
1/4 t salt
1 egg, beaten
1 c milk
2 T vegetable oil
1/2 t vanilla
2 ripe bananas, mashed
1. Combine flour, white sugar, baking powder, nutmeg, cinnamon, and salt. In a separate bowl, mix together egg, milk, vegetable oil, vanilla, and bananas.
2. Stir flour mixture into banana mixture (batter will be slightly lumpy).
3. Heat a lightly oiled griddle or frying pan over medium-high heat. (I used cooking spray; see above cooking oil fiascos.) Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides.
4. Sing Jack Johnson’s ‘Banana Pancakes’ periodically throughout cooking and serving times.