Weekends and days off are reasons to celebrate. And pancakes are one of the defining aspects of the celebration. While they also double as drunken late night diner fare, these babies are essentially a weekend special. They typify rest and leisure at its best, a small luxury, but simple to make. All you need is flour, eggs and milk.
Pancakes serve as a canvas for creativity. You can use spelt, wheat flour, rye, quinoa or almond flour. Change up the grains or add fruit, nuts, oats, seeds, zest or herbs. You can ditch the egg and use only chia seeds, change the milk for almond or soy milk. If I had the time, I would experiment with every different permutation of pancakes and may even actually do so. For now, though, I stuck to a variation on theme as an ode to a rainy weekend day, the most special of all, where you have an absolute excuse to stay on the couch reading all day and engage in simple kitchen pleasures.
Just a quick note on why I added the chia seeds. Aside from providing a really cool texture, they are a symbolic addition. The Mayans, Aztecs and Incas have eaten chia seeds for centuries. Chia means “strength” in the language of the Mayans and was considered running food because messengers could run all day through the mountains with the help of these tiny seeds. They have incredibly high levels of omega 3 and omega 6, both of which are essential for brain function, reversing depression, and overall heart health. They’re also high in protein, fiber, anti-oxidants and low in carbs. Because of its high amount of good fat, the seed, which is actually a species of flowering plant in the mint family, manages to survive and thrive without any chemical interference. Who can’t use a little of that in the new year?
Meditative to make and warming to eat, these pancakes were hands-down the best pancakes I’ve had in years and provide a respite from all of the running around and a remedy for all of the worn parts of us that we might have neglected in a season of celebration, reflection and renewal. Happy New Year!
Adapted from my dear friend David’s Easy Everyday Pancakes recipe from his lovely blog New York Food Journal.
Ingredients:
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 3 tablespoons unsalted butter
- 1 egg
- 1 1/4 cups milk
- 2 bananas, sliced
- 1 tablespoon chia seeds
- butter for the pan
Directions:
Melt the butter and beat the egg. Sift together the flour, baking powder, salt, and sugar into a large bowl. Make a well in the center of the flour mixture and pour in the butter, egg, and milk and chia seeds.
Mix gently with a spoon. The finished batter should be mostly smooth with no loose flour, but some lumps are fine and will cook out. Do not over-mix or the pancakes will become rubbery. Heat a large nonstick frying pan or griddle over medium-high heat. Add a very thin layer of butter so the batter doesn’t stick to the pan.
Spoon the batter onto the pan, using about two heaping tablespoons per pancake. Add 3 or 4 banana slices to the top of each pancake. When the surface of the pancake bubbles, peek underneath with a spatula and, if it is nicely golden-brown, flip the pancake over. When the other side is golden, remove it to a plate. Repeat with the remaining batter, adding a little more oil to the pan in between each batch if needed. Serve immediately with real maple syrup or confectioner’s sugar. Top with more bananas.
I love pancakes – Happy New Year 😉
Thanks, MD. I love them too!
Happy New Year, Amanda! I am looking forward to more of your inspiring posts with lovely stories, recipes, and gorgeous pictures of (upstate) New York in the future! I love the rainy pictures you just posted. And I love pancakes. And bananas. And chia seeds (I enjoy stirring a spoonful into a glass of water and then sipping the gelatinous mixture, it is a bit strange, but I like it). And it has been too long since I made pancakes! So the next time I do, I will definitely try adding chia seeds (I sometimes add poppy seeds, and like the texture very much, so I am sure I will enjoy the addition of chia seeds).
Thanks so much, Darya. I hope you had a great holiday hopping around France. I’m jealous. I too love doing that with chia seeds, but I put them in tea. It’s a cool texture. It’s also great in the pancakes. I’m glad you love the rain pictures. Rain is so romantic. 🙂 I don’t make pancakes often either, otherwise I’d gain a ton of weight. It makes them special. Happy New Year my friend!
Looks delicious and almost healthy. Nice.
LOL, that’s the key, making yourself believe they’re healthy. Thanks!
Yummy! Of course, when I see Chia the melody for the chia pet commercial goes through my head: Cha, cha, cha, chia…
Ha! Well they’re the same seeds. Funny, Americans decided to make pet plants out of them and ancient cultures used them as a source of strength. No judgement there, just observation. Gr.
Big Man would love these! Happy New Year to you 🙂
Thanks, Chica! You too!
I like banana pancakes, so I will definitely try your recipe.Not sure I can find chis seeds, though.
Thanks, Jovina. I think you can find them in health food stores or places like Whole Foods. They’re a nice addition to almost anything.
What comfort and healty recipe for starting this year…
great job my frien!
Thank you, Dedy. I look forward to reading and looking at your absolutely amazing recipes. You’re an amazing and versatile cook.
Ah, weekend pancakes. I prefer mine crepe thin (or as close as I can get), but I’m with you – there’s something undeniably celebratory about getting to eat these, day off or no day off!
I totally agree with you. I like crepes too!
I’ve just eaten and now I am hungry again.
Lovely pancakes.
Thanks, Conor! Make pancakes! 🙂
These are superb Amanda and the pictures awesome x
Thanks so much, Dimple! Happy New Year to you!
Love this, Mija!
Gracias, JM! Es una lastima que no puedas comerlas conmigo!
Just beautiful. You’ve really taken my pancakes to the next level.
If only my wife would let me eat bananas . . .
Ha! Thanks. So funny that she hates bananas. Thanks for the inspiration!
These sound (and look) terrific. I’ve avoided chia seeds thus far – the aroma of healthy trendiness is too strong – but you may have convinced me to give them a try. Great pics! Love the vertical set of dreary windows. Ken
Thanks so much, Ken. That’s my apartment in nyc. Im anti trend too and am trying to just find ways to use these. I’ll try anything once and I really like the texture. Any compliment on photos from you is huge so thank you.
These are so wonderful Amanda. I love the look of the banana cooked into the cakes and wow! your tableware is so cool! Beautiful photographs, gorgeous post.
Thanks so much. Last night I picked up some whole wheat flour and intend to play with that as well. The dishes were the first dishes I’ve had not from Target so I’m pretty proud of them 🙂
I love banana pancakes! I would make them at home, but my husband is allergic which forces me to find other lovely alternatives. Really love the fact that you put chia seeds in these, I might have to add them to a batch soon.
Lovely post!
Thanks so much. My husband is allergic to potatoes so I know how it is to steer clear of common ingredients. Thanks for your comment. Chia seeds add great texture.
I haven’t had pancakes in so long. I was given a pint of maple syrup as a gift over the holidays and now I’m inspired with what I can use some of it on. 🙂 Wishing you all the best in this new year.
What a great gift! Yum! I hadn’t had them in years either. Now I’m out buying different flours. Thanks for stopping by. Happy New Year to you. All the best.