If you can’t bear to read about food at the end of a fast, skip this one and read it tomorrow. But if you’re like me, you’ve been preparing food for little ones all day, so what difference does reading about it make?
And as long as you’re trying to pass time right now, you might as well do it preparing something delicious. After a fast, these pancakes hit the spot. They’re filling, healthy and slightly sweet–which for me is key to not feeling nauseous when we finally eat.
Most importantly, remember when you make them, that our break the fast is a king’s feast compared to the hunger Jewish people have felt throughout the history we remember today.
WHOLE WHEAT BANANA PANCAKES
2 cups whole wheat flour
2t baking powder
1/2 t cinnamon
1/2 t salt
1T brown sugar
1 ripe mashed banana
1 cup plain yogurt or sour cream
1 cup milk
1 egg
1T butter for frying
Mix together flour, baking powder, cinnamon, salt and sugar. Combine banana, sour cream, milk and egg in another bowl. Add the dry ingredients to the wet ingredients. Heat frying pan over medium heat. Coat the pan with a small bit of butter. Add spoonfuls of batter to the pan and let sit for 1-2 minutes before flipping. Let other side cook for another minute. Serve immediately with real maple syrup.
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