It has rained so much in the area where I live in the last few days. It rained all day Saturday and has been raining off an on since then. The forecast predicts rain tomorrow as well.
I like rain. It is pretty and life-giving. I do not like riding my bike in the rain though. I have taken a brief hiatus from biking to work this week.
Today is Pioneer Day. It is a state holiday in Utah. Many people have the day off. There are parades and fireworks as well.
I made a cake and brought it to work in celebration. I did the same thing last year. I think I am going to make it an annual tradition. There is always a good reason to make a cake!
I found this whole-wheat banana pancake recipe on a blog called 100 Days of Real Food. I added cocoa powder, peanut butter chips, and a little extra milk.
The ingredients are 2 cups whole wheat flour, 2/3 cup cocoa powder, 2 teaspoons baking powder, 1 1/2 teaspoons baking soda, 1/2 teaspoon salt, 1 tablespoon honey, 2 eggs, 2 cups milk, 2 tablespoons butter, 2 mashed bananas, and 1 cup peanut butter chips.
I added the flour, baking powder, baking soda, salt, and cocoa powder to a big bowl. I whisked together the dry ingredients.
I made a well in the dry ingredients and added the milk, eggs, honey, melted butter, and mashed bananas. I whisked the pancake batter together.
I stirred in the peanut butter chips.
For each pancake, I added a third of a cup of batter to a greased skillet over medium high heat. I flipped the pancake once bubbles started to form in the center of the pancake. I flipped the pancake and cooked the revers side for a few minutes. Both sides were slightly browned.
These were tasty pancakes. They were fluffy and tender.
It has a nice sedate chocolate flavor and a hint of banana. The banana also gave the pancakes moisture.
The peanut butter chips became gooey and creamy. They added bursts of sweetness to the pancakes.
I was pleased with the overall results. I think I would like to make these again without the cocoa powder to see how the original recipe tastes.