I am intrigued with going back to camp (nostalga). You know the camp for kids as seen on Meatballs with Bill Murray? Frighteningly similar to the camp that I used to attend with my brother Scott when we were young. The kind with cabins and camp counselors (experiencing growing pains, not the show Growing Pains but the actual pains from growing). Lakes and mess halls, and the time I proclaimed to be allergic to eggs. No swimming for me with my broken arm, bee stings and my brother’s best friend for whom I had an enormous crush. Humiliation, exhilaration and fresh air. Making friends and fitting in, missing home and growing up.
Fast-forward to adulthood and here I am, faced with the opportunity to camp. Old school, with fellow food bloggers. Seems perfect, right? Instead of immediately signing up, I wrote to a camp alumni, “Mimi Avocado“, who by-the-way, gave it emphatic accolades. While looking to her for thoughts on the camp, I came across a post she had for banana pancakes made only with banana and egg. I always seem to have an over-ripe banana(s) in my fruit bowl. And there it stays, with the best intentions of using for bread, until it is finally so past it’s prime that it is crawling out of it’s own skin. Then, and only then, I reluctantly throw it into the yard waste bin.
I came by this pancake recipe awhile ago and the intention of making these pancakes emerged again on Saturday, when I faced the demise of yet another unsuspecting banana. That morning, I had also just found out that another fellow blogger, Simon, eats his pancakes sprinkled with sugar and topped with lemon juice. Intriguing, right? Well, as a test, I decided to make the banana pancakes, topped with avocado (for Mimi…avocado, get it?), rather than butter, and instead of maple syrup, lime juice from a grilled lime. The result was actually quite tasty, although I will say, they are extra delicious with real butter and maple syrup, but what’s the fun in that?
1 very ripe banana
1/2 lime (or lemon) cut into 2 pieces
1/2 tsp natural sugar
In a medium mixing bowl, mash the banana (skin removed) with a fork.
Add the eggs and break them up with the fork. With a hand mixer on high, beat for 1 minute until they are well-mixed and beginning to fluff.
On a hot, oiled griddle. Spoon out the batter into whatever size you prefer. Add the limes to the griddle. Cook cakes for several minutes until slightly browned, then turn over for a few minutes more.
Divide amongst two plates and top with a few slices of avocado. Squeeze over a little juice from the grilled lime (or lemon) and sprinkle with sugar.
Disclaimer: Tom does not endorse these cakes, yet they are Ginger, Buddy & Stacey approved!