Some of you have been asking how to Subscribe to my blog. It would seem that some of my blog pages don’t present themselves with the “regular” view with the “Subscribe” button. If this is the case, just look to the top left and click on my “Home” button. That will take you to the “regular” view and you’ll see a “Subscribe” button just on the top right-hand side. If you’re on an iPad, you need to scroll to the bottom. Enough said. Moving on, apparently Thanksgiving in Canada comes sooner than the American Thanksgiving. Who knew? Well, obviously I did but I am embarrassed to admit that I had been wondering why I haven’t seen many “stuffing” and “turkey” recipes showing up on my fellow bloggers’ sites (duh). So… I’ll have to hold down the Canadian Fort and blog a few Thanksgiving Recipes over the next few weeks.

Today, I thought I’d say “thanks, eh” to the bloggers that I have met through this WordPress blogging community. I am ever so thankful to have become acquainted with my new blogging friends. Every morning, I get to sit down with a steaming cup of coffee and, for a few minutes, I am both inspired and transported to culture and countries around the world. Some of you (you know who you are:) have nominated me for the Versatile Blogger Award: I’d like to say thanks.. and list those blogs that I love to read. Yes, I know I am sending the reward back to a few of you (who nominated me in the first place), but I always seem to want to break the rules. Without further adieu, here are a few of my favs: Chef in Disguise (She made croissants, try to top that) The Southern Lady Cooks (Judy cooks up Southern Style) My Life After Kids (One of our newest bloggers and from Ft. McMurray) Sketches and Jottings (For the artistically inclined…) Kiwsparks (An incredible artist and writer) Sweet and Crumby (Ask 5for5 fighting hunger in Africa and makes Whopper Cookies) Pure Complex (Artistic Culture from Kay in New York) Seasweetie’s Pages (A photo and a quote a day to quiet the mind) The Kitchens Garden (New Zealander Cecelia regales us with tales from her past) City Hippy Farm Girl (Who doesn’t want to be one? Or bake her Purple Carrot Bread?) The Botanical Baker (Part of the Great British Bake Off) Clever Muffin (You’ll love Aimee’s recipes) Rufus’ Food and Spirits Guide (Drinks! as well as recipes) Dragoney Story (Andy’s thoughts on life)

I could go on… but think it might be time to add a Pancake recipe to my “Nom Nom” page of quick recipes. My daughter discovered this one on “Allrecipes” after we ran out of our (gasp) box of ready to use pancake mix. It’s been out favorite ever since and no, we don’t buy the boxed stuff any more… why would we?

One lazy morning this summer my son looked over (forgot about hockey and girls for a moment) and asked me if pancakes could be made with bacon inside of the pancake… wouldn’t that be awesome? Needless to say, we did… and it was!

{Printable Copy} Best Bacon Banana Blueberry Pancakes Ever 

The Best Bacon Banana Blueberry Pancakes Ever!

The Best Bacon Banana Blueberry Pancakes Ever

 

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Ingredients

• 1 banana
• 3/4 cup milk
• 2 tablespoons white vinegar
• 1 cup flour
• 2 tablespoons white sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 egg
• 2 tablespoons butter, melted

Optional

• 1/2 -1 cup blueberries, fresh or frozen
• 1 tsp grated lemon zest (optional- if not using bacon)
• 3 slices of bacon cooked and broken into bite size pieces
• Maple Syrup

Instructions

1. Using a fork, mash one banana in a small bowl. Measure 3/4 cup milk into measuring cup. Stir in vinegar. Set aside for about 5 minutes until milk has soured and turned lumpy.
2. In a large mixing bowl add flour, sugar, baking powder, baking soda, and salt.
3. In a medium bowl, whisk together egg and melted butter together. Add soured milk. Add the wet milk and egg mixture to the dry flour mixture. Add carefully, gently folding to mix. There will be lumps. If you over stir, the pancakes will lose their fluffiness!
4. Gently fold in banana, blueberries and lemon zest and/or bacon pieces.
5. Heat a large frying pan over medium heat, lightly spray with cooking spray if needed. Pour 1/3 cupfuls of batter into frying pan.
6. Cook until you see bubbles appear on the top of the pancake, check to see if the underside has browned. Flip then cook until browned on the other side.
7. Serve with maple syrup.

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 Mash banana and set aside.

Mix the milk and vinegar together.

In a large mixing bowl add flour, sugar, baking powder, baking soda, and salt.

In a medium bowl, whisk together egg and melted butter together. Add soured milk. Add the wet milk and egg mixture to the dry flour mixture. Add carefully, gently folding to mix. There will be lumps. If you overstir, the pancakes will lose their fluffiness!

Gently fold in banana, blueberries and lemon zest and/or bacon pieces.

Heat a large frying pan over medium heat, lightly spray with cooking spray if needed. Pour 1/3 cupfuls of batter into frying pan.

Cook until you see bubbles appear on the top of the pancake, check to see if the underside has browned. Flip then cook until browned on the other side. Serve with maple syrup.