There’s pancakes, and then there’s pancakes. Truth be told, I’ve never been a fan of pancakes. Unless we’re talking about Mickey Mouse shaped pancakes at Walt Disney World. But if we’re talking about the somewhat soggy pancakes made from the mix that leaves a plaster-like aftertaste…well in that case, I’ll pass. Have I mentioned that I also don’t like syrup? How very un-American of me.
I was perfectly content being a non-pancake eater. Until I read “Pancakes” by Evan Hunter a few weeks ago. He begins and ends his short story with the phrase “You have to understand pancakes.” I apparently did not understand pancakes, and certainly not in the way that Mr. Hunter did. He had a deeply emotional philosophy about pancakes as an experience. Unlike myself, he wasn’t fussy about the box mixes. He begins his instructions with, “You buy yourself any one of the commercial mixes…” (Do yourself a favor and make your own pancake mix. It takes 30 seconds. Literally.) Suddenly I got the itch to find a pancake recipe that would convert me.
And then there were Banana Poppy Seed Pancakes with Caramel-Banana Syrup. These particular pancakes are sublime. I cannot think of another way to describe them. They’re decadent. They’re definitely impressive if you’re looking for an extra special breakfast for a loved one or a special occasion. Or for lunch on a Wednesday, in my case.
What’s the big deal about these pancakes? They’re flavorful all on their own. They aren’t merely a vessel for delivering syrup to ones lips on a Saturday morning. They’re packed with bananas and poppy seeds. What’s not to love? What really puts them over the top though is the Caramel-Banana Syrup. The sweetness of the syrup is not overwhelming, and delivers additional banana flavor to the already flavorful banana pancakes. They’re like having banana bread dipped in caramel for breakfast.
You have to understand pancakes.