Today is a special day for a couple of different reasons. For one, it’s Shrove Tuesday, meaning it’s a day for self-reflection, examination, and confession. Secondly, it’s my dear hub’s birthday, and boy, is he worth celebrating.
This morning we enjoyed banana pancakes together because they’re his favorite, and because it’s Fat Tuesday, and I will take any excuse to eat pancakes. After breakfast, I wrapped his gift and got an early start prepping for dinner. Tonight, we won’t be out for a crazy Mardi Gras/birthday celebration, but instead, we will enjoy a nice dinner together at home, relaxing, finding rest and peace, because during this lenten season, that’s just what we need.
The last six months have consisted of many changes. It was a season of transition and of adaptation. It was an exhilarating, emotional, exciting, and exhausting season. This year, for me, lent is serving as a fresh start. A beginning to the next season, a start to something new. Life finally feels a bit settled here in Austin, a little more routine, and not quite so exhausting.
I’m not sure exactly what I will be giving up this year, or if I will actually be giving up anything at all. I am still trying to figure out what I expect from this season, and am still working on my desires and goals. I long for rest, both physically and mentally, and I desire to be really intentional with my actions. I do know that much. So today, instead of of exhausting myself with worry about how I will go about that, I am choosing to find peace and rest and celebrate the man that I love. Happy birthday, my dear hubs, I am so very glad that you were born!
yields eight 4-inch pancakes
1 large egg
1 cup sour cream
1/4 teaspoon vanilla extract
2 tablespoons sugar
1/4 teaspoon table salt
1/4 teaspoon ground cinnamon
pinch of ground nutmeg
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
butter, for pan
1 large, ripe banana, chopped
1/4 cup chopped walnuts, toasted
In a large bowl, whisk together the egg, sour cream, vanilla, and sugar. In a separate bowl, whisk together the salt, cinnamon, nutmeg, flour, baking powder, and baking soda. Fold dry ingredients into wet ingredients, mixing until just combined.
Melt a pat of butter in the bottom of a large, heavy pan over medium-low heat. Ladle in 1/4 cup batter at a time, leaving 2 inches between each pancake. Sprinkle each pancake with a heaping tablespoon of chopped banana, and a heaping tablespoon of walnuts.
When the pancakes are dry around the edges and you can see bubbles forming on the top, flip each pancake and allow to cook for another 3-5 minutes on the second side. Once cooked through, remove from pan, add another pat of butter, and cook remaining batter.
Serve with powdered sugar, additional walnuts, and pure maple syrup, if desired.
Adapted from Smitten Kitchen’s Peach and Sour Cream Pancakes