We’re leaving our flat in Munich tomorrow for one more new-to-us German city. We’ve done a lot of relocating in the last year and I’ve definitely gotten better at not leaving good stuff in the pantry.
In order to clean out our cupboards over the last week (and because baking is one of my stress-relievers), I made ham & cheese loaf, applesauce muffins, two batches of brownies (one that failed miserably), and super-easy pancakes (recipe below).
These come together super-quickly (as you’d expect with pancakes) and don’t require any measuring equipment other than a teaspoon and a mug – very useful for ill-equipped kitchens, lazy cooks, and short-on-time mornings!
Sadly, I doubt there will be more pancakes tomorrow morning. Probably just last-minute packing, breakfasting on the remaining random bits in the fridge, and grabbing leftover ham & cheese loaf for the drive 😉
- 1 mugful of flour
- 1 tsp baking powder
- 1 pinch salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 overripe banana
- 1 mugful of milk
- 1 egg
- 1 mugful of berries (if frozen, roll them in little flour before adding to the batter to prevent their colour from running too much)
- butter for the pan (or nonstick cooking spray)
- Stir together flour, baking powder, spices, and salt
- Mash banana and mix with egg and milk
- Add wet ingredients to dry and combine; then gently stir in berries
- Heat butter in pan over medium heat and spoon in dollops (about a large tablespoonful) of batter
- Cook until golden brown on both sides
- the first side is ready to flip when bubbles appear
- the second side is ready when pancakes look and feel firm and slide easily on the pan
- Serve with maple syrup, cut up banana if desired, and any remaining berries