I liked New York Times on Facebook and so I get quite a lot of their posts, including NY Times Cooking, show up on my news feed. This morning, a recipe for pancakes showed up – “A last-minute breakfast-in-bed idea, in case Valentine’s Day crêped up on you”. I thought “creped up” was simultaneously cute and cheesy. Anyway, I have been having great luck with NY Times Cooking recipes and so I decided to try this for today’s breakfast. When we were in New Orleans a while ago we tried “Red Gravy” for breakfast since it had great reviews. The kids tried “Boardwalk Waffles” – waffles served with ice-cream and, naturally, they loved it. I tried praline pancakes and loved them too … they were a little too sweet though. Since then for special occasions they have ice-cream at breakfast and so I served the pancakes with ice-cream and, needless to say, the kids were super thrilled. I halved the recipe and made a couple additions:
- Added 1 tsp vanilla extract
- Added chocolate chips for the kids’ pancakes
- Added walnuts for ours
- Wanted to add 1 tbsp of ground flaxseed but forgot. Will try and add next time
I served the pancakes topped with banana and Nigella Lawson’s maple syrup with blue berries sauce. I didn’t have blue berries so I substituted raspberries and blackberries. I topped mine with hemp seeds as well.