Banana Custard Pancakes

This weekend has been much time outside, much sunshine, a chill to the breezes, and big appetites.

Today, we woke up to another bea-u-tee-ful morning, and we celebrated with the invention of a new recipe.

Pancakes for breakfast: Sunday norm.

Banana Custard Pancakes for breakfast: Sunday spectacular. A perfect accompaniment to the amazing sunshine pouring through all our windows.

Note: these pancakes fry up crisp and caramelized on the outside, and have the soft fluffy texture on the inside that you'd expect from the interior of a perfect slice of French toast. However, they do not reheat in the microwave well- either re-grill in extra butter, toast in a toaster oven, or eat them all when they're fresh!

Banana Custard Pancakes

Makes about 24 pancakes

In a blender, combine:

1 ripe banana

2 large eggs

1 generous teaspoon vanilla

2-3 TBS good honey

2 TBS neutral-tasting oil (or melted butter)

1 C milk

3/4 C ricotta cheese

Blend until bubbly and smooth, then add:

1/2 C cooked (aka leftover) oatmeal

1 1/2 C whole wheat pastry flour

2 tsp baking powder

1 tsp baking soda

~1/2 tsp salt

Blend again until smooth.

On a griddle preheated to 350 F (or a pan on medium heat), melt some butter, and pour batter in ~1/4 cup portions onto hot surface. Allow to cook until bubbles form on the surface and don't fill in when they pop. Carefully flip and allow to cook on the other side for ~45 seconds, or until gently lifting an edge reveals golden brown goodness. Serve immediately (and in my personal opinion, these babies need neither butter nor syrup, they're that good). 

Henry ate 6, no kidding.

Enjoy, and happy weekending!