While many of our East Coast counterparts were preparing for Hurricane Irene, we were packing to get out of town on a weekend getaway to Quebec. We bought some water in case we needed it when we got back, but as far as groceries went, well we figured we would arrive home after the storm and get them then.
Turns out we were wrong, and we found ourselves stuck inside this Sunday with just a few groceries, big appetites, and no desire to brave the elements to see if anything was opened.
Enter pantry staples: super ripe bananas, a bar of 80% Taza chocolate, flour, milk, and eggs
Banana and chocolate are definitely one of my favorite combinations, and the pancake recipe was extremely easy. I simple chopped and mushed the bananas, which did not need much help.
I mixed up the bananas, flour, egg, and milk, then roughly chopped lots and lots of chocolate.
Truth: When you have a chocolate craving, you really can’t have too much chocolate. No need to measure.
I made giant pancakes, and we topped them with VT maple syrup, given to us at Christmas by my aunt, who is now stranded in her VT town, bridges washed out, no power, no gas, no phones, and running out of food. Word is that FEMA will be dropping food into her town. Please send her and everyone in VT good thoughts so that the water recedes and they can start rebuilding.
We were lucky and got to enjoy these delicious pancakes, cozy and dry and with power on a stormy day.
Did you make anything delicious over the hurricane weekend? Did it remind you of being shut in during a blizzard?
For my base, I used this recipe from Allrecipes.com and simply added shaved chocolate.
- 1 cup all-purpose flour
- 1 tablespoon white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg, beaten
- 1 cup milk
- 2 tablespoons vegetable oil
- 2 ripe bananas, mashed
- Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
- Stir flour mixture into banana mixture; batter will be slightly lumpy.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.