Sweet & Savory

It's What's For Breakfast!

Inspired by the banana wheat germ pancakes that we always order from Stacks, I decided one morning to whip up my own banana pancake breakfast. For the batter, I used the Arrowhead Mills buckwheat mix without deviation from their instructions. Having made these pancakes several times before, sans banana, I knew that the batter would cook up to fairly fluffy pancakes. So, I sliced the banana into thick slices, about half a banana per six-inch pancake. When the bananas just caramelized, I stacked the finished pancakes three tall, as with a full stack order at Stacks. A few slices of pan-griddled canadian bacon and a light drizzle of maple syrup completed this delicious breakfast!