Light, fluffy and healthy silver dollar pancakes topped with homemade strawberry syrup and slices of banana.
By Rochelle Ramos
Thinking back to childhood there are some foods/dishes that just stand out. Foods like bascetti (that’s spaghetti for those who don’t speak kiddonese), tomato soup with grilled cheese and saltine crackers crumbled on top, and silver dollar pancakes. The first two have made it through my teens and have invaded my diet on occasion into adulthood. The former, not so much.
Pancakes, in any form, just weren’t my thing past the first decade of my life. I’ve never been much for “normal” breakfast foods, but when I had a craving for something along those lines it was usually something along the lines of salty/savory in flavor not sweet (can we have steak and eggs for breakfast instead please?). But when sweet was what was warranted for the wee morning hours, I’d go for crepes or waffles instead of pancakes.
But I don’t cook for just myself any more. I have a family and one third of it is a pancake lover. He would have pancakes every morning if I allowed it. Pancakes smothered in pats of butter and with maple syrup drizzled on top. I guess that’s just the Canuck in my kiddo.
Over the years I’ve found some key things that go into making a healthy pancake that is light and fluffy. One that is topped by fruit instead of maple syrup (sorry maple syrup lovers, it’s just not my thing) with little to no complaints from kiddo (win!!). And it insures that the marido will eat it up too (I’m not the only one that isn’t impressed with sugary tree sap).Print
Rochelle is an Americana cooking, eating, photographing and writing in Portugal. She has a love for real food and learning to make it from scratch. As a new expat, she is slowly learning to speak the language and will soon be able to order more than just a café and pastel de nata from the local pastelaria.