perfidy

Heya kiddies, it's time for yet another installment of Johno's Hangover Food for Ambitious Drunkards! (I realize that this is the first time I've actually ever used that particular phrase, but look back through the extensive catalog of recipes I have posted to this site and you'll see that pretty much that's all I do.)

Check out these banana pancakes - I invented these this morning because I need potassium. And sleep. I need sleep. Y'see, I have a one week old infant in the house who's doing the usual sleep and eat and eliminate in no pattern around the clock whatsoever thing, and I've developed this persistent twitch in my left eyelid. Clearly a potassium deficiency, right? Right?

Anyway, these are incredibly delicious, like almost ridiculously good, and ridiculously easy to whip up on no notice.

Banana Pancakes
makes 4 big and thick pancakes, serving two. Doubles (or more) well.

1 cup (4.5 oz) white whole wheat* flour, or 1/2 cup all-purpose flour and 1/2 cup whole wheat flour
1 tbsp sugar
2 tsp baking powder
1/4 tsp salt
1 cup milk
1 large egg, beaten
2 tbsp melted butter
2 small or 1 large banana, mashed

Combine all dry ingredients and whisk together. Combine all liquid ingredients except banana and whisk together well. Add banana to liquid and whisk thoroughly again.

Pour liquid ingredients into dry and stir with a whisk ten times only - ten! only! to combine. Lumps are OK.

Cook in half-cup amounts on greased pan or griddle with surface temperature 350 degrees.

I repeat: these are CRAZY GOOD.

*King Arthur offers flour milled from white winter wheat, which lacks some of the bitterness and whole-wheat character of regular red whole wheat. This makes it much better for pastry applications where the nutrition and added flavor complexity of whole wheat flour is desired - cookies, pancakes, biscuits, waffles, and if you use some trickery, even pie crust.