A dank, drippy, chilly day. Dull…misty among the trees in the distance, raw in the nose and throat up close. We had my homemade Survival Soup at lunch and R- came in where I was reading and asked if he could have soup for supper. I thought a minute and said yes, but I wanted something else. What I wanted was pancakes. Not only pancakes, but pancakes with butter & maple syrup & pecans.
That’s what we both had. It was a perfect supper.
We dropped pecan pieces on the pancakes while the tops were still liquid-y, before the flip. Not too many; not too few; just “some”. Then the flip, then the butter and the syrup and the devouring.
Perfect. That’s all.
Well, except a strip of bacon for each of it. Bacon improves everything.
Perfection on perfection.
8 thoughts on “Pancakes for Supper”
We also had bacon, with eggs and potatoes. Yum.
Bacon, eggs, and potatoes is a great meal! Bacon, eggs, and potatoes scrambled together and then rolled in a flour tortilla…perfect. Well, if you put a strip of shredded cheese on the tortilla (warmed tortilla) first, then the hot egg/bascon/potato mixture, then wrap it all up. YUM.
Been sick with a Norovirus for the past week. I finally felt I could handle some real food so I made pancakes with blueberry syrup.
Sounds like exactly what someone needs after a difficult week of Norovirus. Hope it helped you feel much better.
I love bacon and I like pancakes, but I don’t think I’d like them together – not sweet pancakes, anyway. Some sweet-and-savoury combinations are lovely (redcurrant jelly on lamb, Cheddar cheese and fruit cake), but others are – not to my taste. My father loved peanut butter, Marmite and banana on the same slice of toast – no, thank you (peanut butter and Marmite, yes, peanut butter and banana, yes, but not all three together). But each to their own….
Personal tastes do vary a lot and arguing with your own taste buds, let alone someone else’s, is usually futile. (The thought of cheese and fruitcake makes me shudder, so I understand your reluctance to try pancakes and bacon.)
Pancakes for dinner? Hmmm… With pecans? That does sound tempting! It also reminds me of this recipe that I’d sent to friends recently. It’s a combination (mash-up, kit bash) of two others, gingerbread pancakes (Originally from the Omelettry West in Austin) and Yeast-Risen Waffles from Cooks Illustrated. I need to tweak it a bit, as it has too much butter for my digestive system, but perhaps just the spices can serve as inspiration. I think you want the batter slightly thicker for making pancakes.
An advantage of this receipt for breakfast with company is that you do all the prep work the night before, and only stir pour, and cook in the morning.
Yeast-Risen Gingerbread Waffles
1 3/4 Cup milk or buttermilk
1 stick butter, melted
1 Tbsp ground cinnamon
1 Tbsp ground ginger
1 tsp ground nutmeg
1/2 tsp ground cloves
2 Tbsp brown sugar
1 tsp salt
1 1/2 tsp dry yeast (dry, instant, or bread yeast)
2 Cups All-purpose flour
1 tsp vanilla extract
Measure milk in 2 Cup measure, dump in the stick of butter, then warm in the microwave, just enough to melt the butter. You do NOT want this hot, as it could kill the yeast.
Mix dry ingredients in medium/large bowl. (The batter will double overnight, so don’t use a small bowl!)
Add melted butter/milk to dry ingredients and whisk until smooth.
Whisk eggs, add vanilla extract, then mix into batter, stirring to incorporate.
Scrape down sides of bowl, then cover, and place in refrigerator for 12-24 hours.
In the morning, warm waffle iron.
Remove bowl from fridge. Uncover, then stir batter to recombine. It will deflate, but that’s okay.
When waffle iron is hot, pour in batter, and cook per waffle iron directions.
Serve with syrup, honey, yogurt, fruit, or as desired.
Yum! Pancakes and pecans and butter!
We had a root vegetable roast with olive oil, coconut oil, and caraway seeds, dill seeds, cumin.
I made a potatoes only one for hubby so he could add his cheese and tomato sauce. So not my thing.
We love each other but have totally different tastes.