My mornings begin way too early. I get up at 530am every day and allow myself just 15 minutes to wash up and change. I need to wake my son up at 6am so that leaves me another 15 minutes in between to prep breakfast for my oldest. I try to get him down for breakfast between 615-620am. His school bus comes by at approximately 637am every day, so he only has 15-20 minutes to wolf down breakfast, leaving me just a couple of minutes to cook.

I’ve worked out a regular rotation of easy to prepare, fast to finish off dishes, including things like ham and cheese toasties and scrambled eggs with buttered toast. Both older rug rats love pancakes, so I’ve also worked them into the rotation. I’ve actually made them so many times that I can pull together all the ingredients and make the batter within my alloted 15 minutes.

For years we’ve been using a buttermilk pancake recipe that Su-Lyn adapted from a Rose Levy Beranbaum recipe. But recently, I decided to try out a new version.

Su-Lyn has written, both on this site and on her Instagram feed, how we always seem to have a mountain of bananas in our kitchen. For some reason, it’s the fruit my mother loves to buy. She stocks our house with so many bananas I could easily feed an entire troop of monkeys. And since bananas ripen quickly, we always seem to have a good percentage of our bananas destined to be turned into banana cake. But, I thought one day, why not use some of these very ripe bananas to make some yummy banana pancakes? I figured the kids like pancakes and they like banana cake, so they should enjoy banana pancakes.

The day I first tested this recipe, we didn’t have any buttermilk in the fridge. So I grabbed a tub of Greek yogurt and used that. The pancakes came out really well. So good in fact that I’ve been making these much more often than normal pancakes. Not only do they taste great but I like the fact that the kids are ingesting a little fruit as part of their brekkie.

The portions I’m listing in the recipe below are exactly what I use in the mornings. It makes just enough for both older (solid-food eating) kids and me. But bear in mind my kids are 7 and 3. So if you’re feeding bigger kids or a larger number of people, please scale the recipe accordingly.

 

About Aun Koh

Aun has always loved food and travel, passions passed down to him from his parents. This foundation, plus a background in media, pushed him to start Chubby Hubby in 2005. He loves that this site allows him to write about the things he adores--food, style, travel, his wife and his three kids!

Facebooktwittergoogle_plusredditlinkedinmail

# # # # #

19 July 2018

Comments

I’ve been reading your blog for a while and am much inspired by it. I empathise with your morning routine being a parent myself.

I found that strangely enough, stirring in egg white at the end, rather than whipping it, gives you surprisingly lofty pancakes (i make them smallish). I use this technique during the mornings when I am not up to whipping egg whites. Consider trying this out: https://www.google.com.sg/amp/s/amp.thekitchn.com/the-best-ever-pancake-recipe-lofty-buttermilk-pancakes-134328

Leave a Reply

Time limit is exhausted. Please reload CAPTCHA.