Happy Caturday!
This morning I made pancakes, and oh man. So. Good.
So let's get started!
We'll need the following..
- 1 or 2 bananas
- 5-6 strawberries
- 2 cups of bisquick mix
- 3/4 cups sugar (1/2 cup for whipped cream, 1/4 cup for fruit)
- 1 cup whipping cream
- 1 tablespoon of butter
- 2 eggs
- 1 1/3 cups of milk
- 1/2 tablespoon cinnamon
Go ahead and stick the bowl and whisk for whipped cream in the freezer. I highly recommend this step, and a bowl with high walls. It helps the cream whip more quickly.
Go ahead and chop up your fruit. Sprinkle a tiny bit of sugar on the strawberries.
Melt a tablespoon of butter in a skillet, then toss in about 1/4 cup of sugar.
Once the butter and sugar have a chance to start melting down, add in about 1/2 a tablespoon of cinnamon. Keep stirring and cooking until the bananas are nice and coated, and the sauce is a little thick. Put in a bowl and set aside.
Now let's get out that bowl and whisk.
Add a cup of heavy whipping cream to your bowl and start whisking! Now, you can always buy whipped topping instead of making it. But it's totally not the same. Plus, the arm workout you get from whipping this stuff up MUST burn off all the calories of eating it. Duh. (if only, right?)
A stand mixer works too, but frankly by the time I get mine all set up and whatever, I could have whipped it up. Don't get discouraged if your arm starts feeling like it's dying, switch arms. Or change positions. Seriously, I am all over the kitchen when I handwhip this stuff, balancing the bowl on my leg, leaning on the counter, it gets crazy.
Once it starts getting a little thicker, add in around a half cup of sugar and keep whipping. Whip until it gets nice and fluffy and delicious looking. Now taste to make sure it wasn't somehow poisoned.
Scoop the whipped cream into another container. Go ahead, lick the whisk. I won't tell. We are in a judgement free zone right now.
Set aside in the fridge.
Now, I take a moment to wash the skillet I used for the bananas and the bowl I used for whipped cream, because I will reuse them in a second. No need to dirty up two bowls and two pans for breakfast.
Get your bowl back and mix in the bisquick, milk and two eggs. Do your best to really go through and get out those lumps. I'm telling you this out of love, because I never do it and end up poking at clumps of bisquick mix while its in the pan.
That's how I set up my station for pancakes. It's a serious operation, obviously.
Pancake mix on the left, pan set to medium low heat, big spatula, plate for pancakes, butter, and cooking spray. In between almost every pancake I re-spray the pan and after every pancake I butter it immediately.
I use a 1/2 cup measuring cup to pour my batter. That doesn't mean I pour a half cup for each pancake, I just like using it because it's a heart. Remember, no judgement.
As I pour the batter, I shake the pan back and forth to distribute the batter evenly, and probably use only a little more than a 1/4 cup of batter for each one.
The ultimate key to pancakes: Don't let your pan get too hot. You want the pancake batter to stop spreading out on it's own. It'll get a bit of a shine around the edges, and a definite edge will form. Then the bubbles. Once you start seeing bubbles pop up in your pancake, and not just the thinner edge, go ahead and flip it.
Mmmm pancakes.
Tip:
If you flip it a little too early, it'll do something like this:
Not to worry. Let that splatter cook a little bit, then take your spatula and work it around the edge of the pancake.
You can just push it aside, and no one will be the wiser that you flipped premature. ;)
Welcome to my pancake stacking station.
Whipped cream, caramelized cinnamon bananas, strawberries, syrup, and, well, pancakes.
Mmmm. I like to work in layers. Pancake, whipped cream, fruit, repeat.
I don't use syrup on my pancakes when I make them like this, but boyfriend is alllll for it.
He told me these pancakes are so good I should open an Ihop! Not to shabby for a Tuesday ;)
Good luck and happy eating!
xoxo
