(And a Solution)
Subtitled: Banana Pancakes? Who’d of thought?
The problem with pancakes (and this is the only problem as far as I can tell) is that one needs both the time to make them and all the ingredients. As a homeschooling mom whose one and only school-kid is picked up every single day by a very generous carpool, I pretty much always have the time.
But I do not always have the ingredients.
My very favorite pancake recipe* includes buttermilk which, alas, is a touch-and-go commodity around here. Either I buy too much and or not enough, you know? I am forever standing at the dairy case with a semi-complete grocery list in hand, wondering wondering wondering…
Do we have buttermilk at home or don’t we? And if we do, is it still good?
It’s a good thing that I know how to convert a cup of regular milk to the buttermilk variety, simply by adding a tablespoon of vinegar. It’s an okay substitution—good, but not great—and will get you by in a pinch.
Which brings me to our most recent substitution.
Angela came downstairs one morning and announced, “I want pancakes for breakfast.” Having denied her request for pancakes the day before—and being ever the doting momma—I said sure and began to assemble the ingredients.
With her help, of course.
She’s my Pre-K kid. This is her “school”.
Having already checked to see if we had buttermilk on hand, (we did), I felt confident that we were good to go. We sifted the dry ingredients and got out the butter, the buttermilk and the…wait a minute…oh heck. We were completely out of eggs.
(We go through three dozen eggs every couple of weeks.)
(We like our eggs.)
Feeling up to the challenge of thinking outside the box—or in this case (snort) the carton—I said, “Let’s look online to find a substitute for eggs.” Normally we would borrow some eggs from a neighbor (because we are just that old-fashioned) but it was 9:00 a.m. on a “work” day and we figured our odds weren’t good.
‘Lo, we did indeed find a substitute for eggs online, and it wasn’t the powdered WWII-era variety.
It was cornstarch.
Who’d have thought?
That’s what the conversion table said, though: You may substitute one tablespoon of cornstarch for an egg.
And then, because I kept reading even after I had found what I was looking for, (because that’s the sort of corrupting influence that is the Internet), I saw that you could also substitute bananas for eggs when baking.
I had a banana! One banana!
“Let’s try it,” I said, and Cate (my 4th grader) shrugged good-naturedly.
My 5th grader looked skeptical but got the banana.
And my Pre-K kid screamed, “NO!”
“No! No! No! No!” She was lying on the floor at this point. “I don’t want bananas in my pancakes! I don’t like bananas in my pancakes!”
She’s never had bananas in her pancakes, mind you, but clearly that was beside the point.
We bashed on—or rather, mashed on—regardless and soon had a platter full of piping hot pancakes. They were light and fluffy; they were moist and tender; they were—in a word—delicious.**
My Pre-K kid ate four of them.
All for the greater glory of God,
*I may or may not post this recipe on my dusty old cooking blog. For now you can click on a printable recipe here.
**The only complaint that my older kids had was that they came across an occasional (squishy) lump of banana. I shrugged. Nobody’s perfect!