My favorite buttermilk pancakes are tall, fluffy, buttery show-offs. I make them on the weekend because my mom always made pancakes on the weekend and it feels as weekend-y as cake for breakfast should. But does Thursday morning deserve a pancake, just for being Thursday? I realized recently that a weekday pancake is different to me — fork-mixed, one-bowl, and fairly nutrient-packed, something I could make the kids before school and feel like I was sending them out armed with essentials — and also that my existing recipes left me short. Even these very beloved oatmeal pancakes require you to have or to make oatmeal before you begin, and then use two different flours and two different sugars. I love them… it’s just not happening on a weekday. [See also: complex thoughts or even a bare modicum of functioning before 9 am; alas, I live with two charges who disagree.]
I found what I was looking for in an old recipe from Gourmet that uses only whole wheat flour plus quick oats, but it somehow not dry or heavy or even overly wholesome-tasting. From there, despite that, the whittling began. I made them with thinned yogurt instead of buttermilk, which I figure more people keep around, and they were great, but then, on a whim, I decided to replace the yogurt in part, and then in full, with mashed bananas and was delighted with the results; the resulting pancakes no longer needed sugar or melted butter to work. I nixed the nutmeg, because: laziness. And, as promised, mixed the whole thing in one bowl with a fork. Sometimes with help, I mean, “help.”
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