Today Liam & I ventured out to one of my favorite spots in Augusta: The Savannah River Rapids Pavilion.
We made a pit stop @ Kroger & grabbed some chicken strips, pasta salad w/veggies & Italian dressing, & a fruit-punch flavored vitamin water (I put some small amount of effort into breakfast this morning, & didn't feel like making lunch...besides, we wanted to try to beat the unfortunate Georgia heat!).
After chowing down, we strolled around the grassy area near the river and crossed the bridge to where the dam is. Liam revelled at how loud it was...
But he couldn't get the playground off of his mind :)
Previously this morning....
Banana Apple Pancakes occurred!
Now these aren't the prettiest pancakes I've ever made, mind you,
but let me tell you how delicious they tasted!
Maybe it was the crème fraîche, or the REAL maple syrup added to the batter, or the fresh apples cooked in the (real) maple syrup, or the sweet mashed up banana...
I may never know. (I actually had every intention of adding an egg, but completely forgot!) But something worked here...which is very encouraging since these were whipped up without a recipe, nor a care in the world. Sometimes magical things happen when I let loose in the kitchen, adding a bit of this or that; something that needs to be used up, something adventurous, whatever it may be.
I was going to make chicken tacos for dinner (mm...tacos), but I just don't know if the rest of these fluffy little guys can wait 'til morning.
Banana Apple Pancakes
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1 large ripe banana
- 1 large fuji apple
- 1/4 cup crème fraîche
- 1/2 cup vanilla almond milk
- 1/2 cup Simply apple juice
- 4 Tbsp real maple syrup, divided
- 2 Tbsp baking powder
- 1 tsp ground: cinnamon, nutmeg, cloves
- canola oil
- a pinch of salt
Thinly coat large pan with canola oil & heat on medium high.
Dice the apple, reserving some slices for garnish (leave the skin on, it's good for you!), and add to the pan. Sprinkle in the cinnamon, nutmeg, & cloves.
Once the diced pieces become soft & slightly translucent, pour in 2 tablespoons of the maple syrup. Cook another minute or so, then transfer apple & any leftover juices into a food processor; pulse until pureed.
Meanwhile, mash the banana in a large bowl. Add in the crème fraîche, almond milk, apple juice, apple puree, and the last 2 Tbsp of maple syrup. Mix well, then add the baking powder, salt, & flours until just mixed.
Heat a non-stick griddle on medium-low. Ladle about 1/4 cup of the batter onto the griddle for each pancake; I like to do 2 at a time. Let the first side cook until the edges start to brown & bubbles form on the top (about 3 minutes). The flip side should only take a minute. Yield: about 12 large pancakes.