Long weekends are always busy but all I really had to cook was pie. Thursday, I took off for the evening so Brock and the girls had a version of chicken soup with orzo and edamame that I had in the freezer and Friday night was homemade pizza night – we have a pizza machine, Brock makes the dough – it’s a long story for another day.
Saturday I made Rhubarb Custard Pie for one family event, Sunday I made Deanna’s Pumpkin Pie for another family event (Brock also made choke cherry jelly and nan king cherry jelly with his family – recipes maybe next time?), and this morning we had some friends over for these yummy pancakes with fruit and sausage. This recipe is straight from Ina Garten’s ‘Barefoot Contessa Family Style’ and it’s great! From the looks of the fridge, tonight will be hot dogs and roasted vegetables…
1 1/2 c. flour AND 3 T. sugar
2 t. baking powder AND 1 t. salt
1/2 c. sour cream
1 c. milk AND 2 eggs
1 t. EACH vanilla AND lemon zest (half a lemon)
2 or more diced bananas – plus more for serving if you’d like
In a large bowl, whisk together the 4 dry ingredients, and in a medium bowl, whisk together the sour cream, milk, eggs, vanilla and zest. Pour the wet into the dry and stir until just combined.
We used a large non-stick skillet and cooking spray (Ina Garten always uses butter), and sprayed between each batch (Brock usually cooks the pancakes). Heat the pan, spray it and spoon maybe 1/4 cup blobs into the pan. Immediately drop about a tablespoon of diced bananas in the middle of each blob and allow to cook until you can see bubbles forming, 2 to 3 minutes. Flip each pancake and cook about 1 minute more until browned.
Lay cooked pancakes on a rack in the oven with the temperature at 200 until all of pancakes are done.
Serve with maple syrup and more cut up bananas or fruit.