The past week has been a challenging one - Of course I had all sorts of plans of things I wanted to do before his arrival for myself, with the children, around the house, etc and I ended up sick. Thanks to the lovely doctors within my clinic I think I am finally on the road to recovery. It has taken a few tries to get the medicine right and the current medicine makes me feel gross but hey I would rather feel gross today than Tuesday. The medicine gets Hudson all stirred up in there; I actually had to ask a friend yesterday about contractions. Ha! I have three children and still don't know about contractions...ask me about c-sections all day long but about contractions and going into labor and I know nothing.
Neal was kind enough to work it out with my parents yesterday to get the current 3 to them for the weekend so I could have some time to rest. After laying on the couch for an evening and sitting around for a morning I have quickly determined that is really hard for me. Isn't it amazing how God orchestrates our circumstances to teach us. As I sat in bed this morning "resting" I could not help but think of all the things I would rather be doing. Crazy. I am so thankful for the time but realize that in some strange way I am wasting part of it by being discontent with the one thing I know I need.
Well enough of that for now...
What I really sat down to tell you is that for a few weeks now I have been consumed with thoughts of food. What sounds good, where would I like to go eat, and how good these pancakes are. I was not sure at first if the crew around here would like them (not sure why because we like just about everything) but I tried them anyway. I have been eying them in one of my cookbooks for years now. So here they are...
1 1/2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 tespoons kosher salt
1/2 cup sour cream
3/4 cup plus 1 tablespoon milk
2 extra-large eggs
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
Unsalted butter
2 ripe bananas, diced, plus extra for serving
Maple syrup
Sift together flour, sugar, baking powder and salt. In a separate bowl, whisk together sour cream, milk, eggs, vanilla and lemon zest. Add the wet ingredients to the dry ones, mixing until combined.
Melt 1 tablespoon butter in skillet over medium-low heat until it bubbles. Ladle batter into the pan to make 3-4 at a time. (I used a 1/4 cup measuring cup.) Add a rounded tablespoon of diced bananas to each pancake. Cook until bubbles appear (2-3 minutes) on top then flip and cook until browned. Wipe out pan with a paper towel and repeat until batter is gone.
I kept the pancakes warm by setting the oven to 200 degrees and placing each batch on a plate. The whole process went rather quickly. I think the recipe says you will get 12 but I only got 11, oh well. Even Anna Grace who is not a huge banana lover asked for seconds. They were a big hit with our family.
Okay, so I am hungry now...does going out for breakfast count as resting? I mean a pregnant girl does have to eat and it seems to me that if I go in there and cook that would not be resting!
