recipe adapted from Betty Crocker’s Cookbook
published by Golden Press, New York
This is another recipe that was inspired by our anniversary trip to Florida. Our hotel served breakfast and every morning I ordered granola pancakes with bananas. The pancakes were soft and fluffy, the granola was chewy, the bananas were sweet, and one morning they even put a scoop of peanut butter on top.
The granola I used is a store brand (read generic) cereal. I bought the plainest one, without raisins. The pancake batter is from the recipe I’ve used since Mark and I got married. These are the only pancakes my kids know, they have eaten them their whole lives (and sometimes with chocolate chips in them). I’ve had granola pancakes before and the bananas were in the batter. At the hotel, the pancakes were served with sliced bananas on top of each pancake. I think I like it that way better.
I had a few more vacation photos that I wanted to share with you. The grounds of our hotel were beautiful, tropical and had a marina on one side. Our first night at the hotel, we were eating dinner in the restaurant, looking across the marina. We watched as a guy walked downstairs from his apartment, and dropped a fishing line into the marina which was about ten feet from his staircase. About three minutes later he pulled up a fish and his wife/girlfriend came downstairs and brought the fish back to their apartment. He continued to fish and about five minutes later he caught another one and went home with it. The whole thing seemed unreal. Enjoy!
1 cup all-purpose flour
3/4 cup milk
2 Tablespoons oil
1 Tablespoon sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 cup granola cereal
fruit, butter, syrup, peanut butter, etc.
1. Beat egg with whisk until fluffy, beat in all but the granola until smooth (for thinner pancakes, add in additional milk now). Toss in granola and mix well.
2. Heat the griddle. Drop batter onto the hot griddle with a large spoon, ladle, or pitcher. Cook until puffed and dry around the edges. Turn pancakes and cook other side until golden brown.
3. Serve pancakes hot, stacked with sliced bananas (or other fruit of choice), and drizzled with syrup.
St. Petersburg, Florida
St. Petersburg Beach