Making pancakes from a store bought mix is usually pretty simple. However, start making them from scratch and so many new variables will present themselves. Getting the desired texture and flavour becomes a little more tricky and only practice and experience will make a pancake maker a pancake master.

The following recipe is to be used as a set of guidelines for making sourdough pancakes. Experiment and see what adding more of this and less of that do to the results. It makes about 4 small/medium size pancakes, enough for 1.5 people in my mind.

Ingredients:
1/2 old banana (Should be mostly brown/black)
1 cup of mother (that's sourdough starter for those of you rookie bakers)
1 chicken egg
2 teaspoons vanilla
1 tablespoon sugar
1 pinch of salt
1 tablespoon oil
1 teaspoon baking soda

Procedure:
Mix it all together and cook it in a frying pan. I set the half banana in a large bowl and mash it till it looks like baby food. Then I add the starter, egg, vanilla, sugar, salt and oil. Combine. Feel free to use your hands, but it also fine if you prefer a spoon, spatula, whisk, electric kitchen appliance, or whatever. Once it is combined, stop stirring. Most pancake bakers I know say "don't over mix." Why? I dunno. Also note, sugar is not necessary. You'll get a feel for how sweet you like your pancakes and you can add more or less or an equal amount of sugar accordingly.

Add the baking soda last. If you have a very sour mother, the baking soda will check its sourness. Some people like it that way, others don't, so this is another variable that you can choose based on your own palate. The dough may rise promptly after adding the baking soda, so ensure that there is extra room in the bowl.

Alright, now set a stove top burner to around medium to high heat and grease the pan or skillet. Use a ladle to measuring cup to pour the batter onto the pan/skillet and let it cook. Since stove top heat settings change from stove to stove, instead of keeping an eye on the clock, watch the batter/pancake for signs. When it is ready to be flipped, bubbles that have popped will be slow to fill in the holes they have left. Once flipped, don't pin the pancake down with the spatula and squish it unless you really enjoy doing that kind of thing and you know it makes your pancakes taste better. Just let it cook for another few minutes and remove it from the heat when you think its done. This is another one of those variables that only experience will give you confidence in. Some people judge proper cook time by the colour of the exterior. This technique works better with thin pancakes I would reckon.

You can enjoy these with the traditional butter and maple syrup or try them with fruit preserves. In spite of this being labeled as a breakfast blog post, know that pancakes can be enjoyed at any meal.

Wacky Toast

Hello All,

For my first post, I would like to share with you an interesting breakfast idea that hit me several days ago.

I woke up a little early that day, to get ready for school. My mom was making breakfast for everyone and offered me some oatmeal. "Hey, would you like this last piece of toast, too? How about some peanut butter on it?" she said. "Sure," I answered and then entered the living room to sit with my dad and nap off the morning sleepiness.

A couple minutes later my mom walks out with my peanut butter toast, but it appeared to have some black stuff on it! After a little closer look, I came to figure out that this black stuff was sesame seeds, and that dried jalapeno pepper flakes were also embedded in the peanut butter. After a sick face of disapproval from my dad and a continuing stare from my sister waiting for my reaction, I shoved it into my mouth and started chewing.

Even though all bits of information tell you that I am crazy for doing this, which I probably am, the creamy texture of the peanut butter, the crunch of the seeds, the mouth watering flavor of the dried jalapeno, were all worth it. It was only missing one thing though, something sweet.

The following days, I had continued to try this new discovered combination, but with honey, it is quite good, and I have plans to try it with the more common Red Pepper Flake to see how it will do in substitution for the jalapeno. I think that it will create the same good sweet and spicy result I am looking for.

Well that is all for now, I hope you will try this on your toast too and find it delicious. Bon appetit!