When I placed one of these babies down in front of W, he declared in his best British accent: “bloody hell! That pancake is amazing!” (One of the most entertaining Harry Potter influences is imitations of Ron Weasley, saying “bloody hell” – or more, “bwoody ‘ell“, as if it were the most natural commentary a six year old could give.)
The Club Club girls had their community cookbook launch this weekend. When I went over to photograph them Lisa told me about her contribution to the book – banana and bacon pancakes she had had in Chicago (or New York? somewhere cool and food-centric) that blew her away and inspired her to make them once she got back home. Of course when it came to write the recipe down, it was a bit tricky, as it tends to be when you regularly wing it.
“You just make pancakes, really,” she told me, “and put bacon and bananas in them.”
And so I did. I stirred crumbled bacon and chopped bananas into a batter that already had a pureed banana in it (one that had blackened in the freezer, making it extra juicy and mashable). Bonus: you then get to cook the pancakes themselves in the bacon drippings, if you’re so inclined.
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