22 Sep Banana Nut Flapjacks by Noah Fecks
I love that this easy breakfast feels decadent, but it is a simple combination of everyday or supermarket items. The salt and peanut butter with fruit give complexity, and the reaction of the buttermilk and the baking soda gives lift. The comforting part is that it reminds me that the best things in life can be very simple.
Recipe + Styling + Photography by Noah Fecks
How are you dealing with these strange times?
I’m pouring myself into my work. Cooking, testing, shooting, recipe developing, getting around to all those projects I want to do around the house. Thankfully I’m keeping somewhat fit by walking and biking, but I’m not pushing myself too hard and, frankly, trying to enjoy the quiet time.
How important has cooking been for you?
Cooking is always a godsend for me. I usually work too early or too late for takeout food, and I’m not much of a restaurant eater. I have always made my own meals about 90% of the time, so during this time, I’m grateful to be able to try new recipes and to tackle the really hard ones that I “never had the time for.”
Any tips for the rest of us?
Just like they say, “one day at a time.” I try to reflect back on each day and look at something good that happened.
I try to eat well and move my body around, but I don’t beat myself up if I don’t, and I don’t push myself to unrealistic goals. Keep it simple; keep it easy; and, if you feel up for a challenge, go for it!
What is the one good thing you can say about all this?
The time. I’m so grateful for the time. No need to meet wild deadlines or juggle an overbooked calendar. Also, I’ve been really enjoying the time to cook, relax, and just go for walks with my partner.
1 cup buttermilk
1 large egg
1 cup all-purpose flour
1 teaspoon table salt
1 tablespoon baking soda
2 tablespoons chunky peanut butter
1 very ripe (black/brown) banana, peeled and mashed
- Combine all ingredients in the bowl of a stand mixer or combine in a large bowl with a hand mixer at medium speed until completely incorporated.
- Meanwhile, brush a hot cast-iron or nonstick skillet with olive oil.
- Ladle the mixture into the hot skillet with a gravy ladle, 3 or 4 pancakes at a time.
- Cook for 1 minute and flip. Keep pancakes warm in a 175°F oven.
- Serve with butter and maple syrup.