Sunday, October 16, 2011

Flippin' Out

Fall.  Oh man.

Fall happened on Saturday.  

Pumpkin Spice coffee flowed in the morning.  Cori and I picked apples at the orchard.  We bought pumpkins for carving.  We brought home pumpkin cider for sipping.  There were beautiful smells and colors coming out of my ears.  No.  Not literally.  But it felt like it!

... I'm geeking out.  

Oh.  And for lunch?  For lunch, there were pancakes.  Banana spice pancakes.  Mmmmmmmmm.

Tender, pillowy and hot off the griddle.  Originally I was planning on making basic banana pancakes, but then I caught sight of my pumpkin pie spice in my cabinet, and it was all over.  Into the batter it went.  This has to be the best decision I'd made with these pancakes.  

Don't believe me?  Look for yourself:

I'm hoping your fall season is kicking off to a great start.  Put on a sweater.  Grab some cider.  Geek on out.  

Banana Spice Pancakes

1 cup flour
1 tablespoon sugar
2 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon pumpkin pie spice
1 egg, lightly beaten
1 cup milk
2 tablespoons vegetable oil
very ripe bananas, mashed

1. In a medium bowl, combine the flour, sugar, baking powder, sale and pumpkin pie spice.  In a separate bowl, whisk together the egg, milk, and vegetable oil.  Make a well in the center of the dry ingredients and pour in the wet mixture.  Stir briefly, then add in the mashed bananas.  Stir until just combined but still lumpy.  

2. Heat a griddle pan over medium heat and add 1/2 tablespoon of vegetable oil.  When the oil is hot, pour a 1/4 cup of the pancake batter onto the pan.  Cook until bubble just begin to form on the top of the pancake and then flip until brown.  Serve immediately.

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