File this under… It was worth a try. And maybe worth trying again.
I got inspired this morning and decided to see what would happen if I combined snickerdoodle cookies (Parker’s favorite cookie) with banana bread and my go-to recipe for whole-wheat pancakes.
The idea was good, but the execution needs some work.
When I make this pancake, I usually just dump everything in a bowl and mix. This time, I dumped the usual ingredients in the food processor. Then I added two large stale snickerdoodle cookies and a banana. A bit of pulsing and I had a nice smooth batter.
The pancakes cooked up beautifully. And the banana flavor was just right. Trouble is, the snickerdoodle flavor was lost. For the last couple pancakes I cooked, I sprinkled the tops with cinnamon-sugar before flipping. This produced a perfect snickerdoodle-like topping for the pancakes.
I think next time I’ll leave out the cookies entirely (which clearly add sugar, but no flavor), keep the banana and stick with the cinnamon-sugar topping.
For today’s lunch, I used two of the spare pancakes to make a cream cheese and strawberry jam sandwich (tastes like cheesecake). I also had a bison steak left over from last night’s dinner, so I seared that and prepped carpaccio — Parker’s current favorite meal. Add berries and we’re done.
By the way, a word about using Instagram to post pictures of your own lunches. Most of them haven’t been coming through. Still sorting out why, but it may be that folks trying to do it have their Instagram account set to private. This prevents the photos from showing up. Try making them public and we’ll see how many great lunch ideas we can gather.