Banana Whole Wheat Pancakes – 505th Post-iversary Celebration

banana pancakes
After writing my 500th post then reading through it, I realized how utterly depressing it was. The inevitable fate of getting older, flabbier, uglier, and not having achieved anything of value made you just want to curl up under the covers in your fat clothes with Ben, Jerry, and a bottle of Xanax. It was downright dismal, wasn’t it?

Worse than merely being depressing though, it was self-pity – horribly self-centered *wah wah woe is me* about the miserable state of my non-existent, non-Delicious life. No one sharply, swiftly comment-kicked my ass. No one said what needed to be said. No one was brave enough to risk deletion of a bold, italicized “Get over yourself, Sarah.” I wouldn’t have deleted it, even if it was anonymous. I should have commented that to myself.

So in this 505th post, I have not completely gotten over myself, but I am getting there. I realized that yes, after 504 posts, it may seem I have not accomplished much, that I have nothing to show for it, that I’m no better, if not worse, off than I was 504 posts ago. Hmph. That is not entirely true.

This Delicious Life has been an outlet for me to healthily spew the garbage in my brain instead of letting it build up like a 2 quart souffle trapped inside a tiny, covered cupcake holder, or worse yet, forcing it onto friends and family. And through one-sided, somewhat anonymous cyber-therapy, I’ve learned a lot. In trying to take better photos, I’ve understood the strangely oxymoronical zen-like “aha!” rush of a new discovery like the macro function on my camera. I’ve learned how to ask for help when I can’t figure things out on my own. I’ve learned patience, when internet connections were slow, when software failed; and I’ve learned to appreciate patience in others who were forced to wait while their entrees were on a photoshoot, when we had to turn around and go back home because I forgot my camera, when I needed five more minutes “to finish a post” before heading out for a dinner reservation.

This is a food blog, so I’ve learned the fine, finer, finest details about fine foods, but at the same time, I’ve learned to not take food so seriously. It’s just…food. The food on the plate, the atmosphere, the service are all important, but I’ve confirmed for myself that food has no meaning without the pleasure of someone’s company. That is why I cook. That is why I (attempt to) bake. That is why I go out to eat. Food is to be shared. Even if I eat alone, it’s been simply a pleasure sharing it with someone on the other side of the world who just happens to click his way to my Delicious Life via a google search in another language.

And yes, I have “gained” from the Delicious Life in ways that go beyond the 5, 7, *ahem* 10 pounds on my bathroom scale. I haven’t physically met many people face-to-face, but I have virtually met many via comments, IM, and email. These conversations – lighthearted, funny, silly, refreshing, informative, educational, serious, honest, encouraging, constructively critical, helpful – make my day. Every day. I’ve learned the value of honesty, especially being honest with myself, because it is much easier to be honest when you blog it out loud, and yet can’t see or hear the immediate reactions of the people with whom you are communicating.

It’s been a real relationship. “You were with me all the while.” (Song reference! Who will get it first?!?!)

Blogger’s software doesn’t have any sexy statistics beyond the total number of posts, but if I do some sophisticated consulting case interview calculations and assume that on average, each post contains approximately 1,200 words and receives a pro-rated 5 comments, then 505 posts later, we’ve written 600,000 words and made 2,525 comments. Wow. I am speechless, which means a lot since I am very rarely at a loss for 600,000 words. It’s hard to believe that in just over a year, we’ve come a long way, baby.

And while most birthdays are celebrated with a gorgeous cake set ablaze with candles, this is a post-iversary, more like a wedding anniversary. We reminisce and we cuddle. DeBeers would like for me to shout how much I love you on the steps of some dove-filled plaza while reaching into my pocket to surprise you with a diamond tennis bracelet, but uh, let’s try to forget for a moment that I have no job and would in no way be able to afford such a gift. We go for a naughty tumble in a tub of Cool Whip and when we wake up in the morning all disheveled, but positively glowing, we have pancakes. On your birthday you get a cake. On your anniversary, you get bananniversay pancakes. In bed, if I’m feeling particularly domestic. ;)

But made with whole wheat because we’re older now. We need the fiber.

Whole Wheat Banana Pancakes

In a large bowl, sift together 1 c. whole wheat flour, ½ c. all-purpose flour, 2 Tbsp. brown sugar, 1½ tsp. baking powder, and ½ tsp salt.

In a separate bowl, whisk together 1½ c. milk, 3 Tbsp. melted butter, 2 large eggs, and ½ tsp. vanilla.

Pour the milk/egg mixture over the flour mixture and stir until just combined.

Ladle about ¼ to ½ c. of pancake batter onto a frying pan or griddle that has been lightly greased with butter. Place thinly sliced bananas on top of the pancake batter in the pan. Let pancake cook until the edges are dry and small air holes have popped up all over the surface, about 1½ minutes. Lift the edge of the pancake to check for golden brown-ness underneath. Turn the pancake over and cook for another 30 seconds until cooked through.

Repeat until all your pancakes are made.

I like to eat mine plain, but chopped walnuts, maple syrup, and hell, vanilla ice cream, are all great accompaniments.

I used a 2:1 ratio of whole wheat to all-purpose (white) flour. I’m sure you could use all whole wheat flour, but I suspect that the pancakes would be somewhat denser. Also, there is an eternal debate in my head about whether banana pancakes should have mashed bananas mixed into the batter (like banana bread), or left as slices. The final product depends on my mood and how ripe the bananas are.

** a year ago today, bar flies dined and dished for the first time **

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