Another day of Mostly Nothing. On the upside, it gave me the opportunity to plow through the last 30 or so pages of Twilight, which means I can now read real books. You know, ones that were written by actual writers who could actually write. A bloody relief. The last chapter got even worse, to the point where I thought I would die of cringing. I’d put some quotes in to support my point, but 1) I can’t be bothered getting up to get the book and 2) I don’t think I need supporting evidence.
In fact, Today’s Photo is again of Mostly Nothing. More specifically, it’s a photo of my dog (obviously). She used to be notoriously camera-shy (“notoriously” being the adverb that usually goes with “camera-shy”, although perhaps that’s only to describe celebrities…), but now has overcome this phobia to the point of becoming a ridiculous poser. What a silly dog. (She still, however, has a phobia of vacuum cleaners).
In the evening, I decided to make some banana pancakes, a move that was completely unrelated to the Jack Johnson song of the same name (although the connection did became evident when I searched recipes and received lyrics). Since it’s Lent, I made them vegan and they turned out just fine (without the need for egg substitute or any ridiculous concoction of flax seeds and tofu). If you’re not a vegan or Orthodox, simply use milk instead of the soy milk, butter instead of margarine, and add two whisked eggs to the batter (it works fine without it, but they’re thicker).
Vegan/Lenten Banana Pancakes
- 1 1/2 self-raising flour, sifted
- 3/4 cup coconut milk
- 3/4 soy milk
- 1tbs brown sugar
- 3 medium or 2 large bananas, mashed
- 2 tbs brown sugar
- 1 1/12 tbs water
- 1 tbs coconut milk
To make batter, mix coconut milk, soy milk and brown sugar, then slowly add to flour, stirring. Once mixture is mixed through, add mashed bananas and mix. To make syrup, combine brown sugar, water and coconut in small saucepan over low heat. Cook, stirring until sugar is dissolved. Heat frying pan over medium heat and grease with margarine for frying. Pour mixture into the pan (the mixture will make about six pancakes, but divide depending on how many pancakes you want and how big you want them). If you’re making it without the eggs, spread it out with a spoon before it starts cooking so that the pancakes aren’t too thick. Once the pancakes start to cook around the edges and the raw mixture starts to bubble at the top, flip them and cook for another minute or so. Add more margarine in between pancakes so that they don’t stick to the pan. Reheat syrup before pouring on pancakes. Serve with vanilla soy icecream.