Banana Pancakes

Hello and Happy Daylight Savings Time!

If losing an hour of sleep has left you feeling grumpy, today’s recipe should help. Seriously, who doesn’t love pancakes on a weekend morning? And these are some good pancakes…


Banana Pancakes, with a side of bacon
Perfect antidote to the annoyance of Daylight Savings Time,
and pretty much anything else that bugs you

You won’t find Banana Pancakes in the PDF version of “Good and Cheap” (a free download at but it’s on page 12 of the print version.

Ingredient Notes
The ingredients for this recipe are quite basic — staples that you’ll find in most kitchens. It helps if the bananas that go into the batter are a little over-ripe. They mash up a lot more easily.

Because it was on sale, I bought a package of low-sodium bacon to go with my pancakes. There’s a point in the recipe where you let the batter rest for 10 or 15 minutes, which turns out to be the perfect time slot in which to cook the bacon. I then used the bacon fat to cook the pancakes, which I think added to the flavour.

How Did it Taste?
Delicious! The blend of the savoury bacon and the bananas was marvellous. The pancakes aren’t overly sweet and they capably handled the standard additions of butter and syrup. Like the Baklava Oatmeal recipe, this is something you could make for weekend guests and be proud to serve up. 

Even if you don’t opt to fry your pancakes in bacon fat, I think that the saltiness of butter would also be a great flavour booster.  

Show Me the Money
Start to finish, banana pancakes and bacon took exactly an hour to cook up. (Remembering that I stopped to fiddle around weighing ingredients so that my costing is accurate. In all likelihood, you’ll be able to cook these up much quicker.)

One other note about this recipe. Because I’m single and didn’t want to be eating leftover pancakes for days and days and days, I actually tried quartering the recipe. It worked perfectly, which added to my already glowing impression of “Good and Cheap” as a spectacularly versatile cookbook.

The total cost was $1.34, and the bacon added another $1.49. The full recipe should serve four, but those are pretty generous servings. Technically, I got one brunch and one breakfast out of my $2.83, which I thought was a heck of a deal.

Food Shopping Tip
This isn’t really a tip, but my annoyance at paying $2+ for a small package of fresh herbs has finally gotten the better of me. This weekend, I planted small pots of basil, rosemary and dill. The seeds average about $1.89 per package, so if this actually works, there should be some tidy little savings as well as the freshest possible herbs added to my cooking. Once they’re sprouted and actually look like something (besides pots of dirt), I’ll post some photos.

And that’s all for today! This coming week will bring us into baking territory, with scones and muffins. Until then, have a great weekend and get a little extra sleep — you’ll feel better about this whole Daylight Savings Time thing in a couple of days.


One thought on “Banana Pancakes

  1. Pingback: Broiled Eggplant Salad | librarylifehack

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