Loving from a Far: Chinese Spiced Banana Pancakes

I’m in love. Ridiculous as it may seem, I am. The sad reality to this romance is our current distance between each other. With me sailing along the Pacific coast of Baja and him working towards his PHD at Stanford, we don’t get to see a lot of each other. My father has had to succumb to the reality of receiving a series of lovey dovey texts over the satellite phone. This morning, I struggled a bit. In Portugal, they would call this feeling saudade. During the golden age of Portuguese history, sailors would drift off to sea leaving their families behind them. Their wives would yearn for their return. They would sing fados, songs filled with nostalgic sorrow and love for their far away loves. Well, I have a serious case of saudades. I might as well do what I do best. Turn to the power of the plate. After long nights of partying and undisclosed activities, this awesome wonderful man would make banana pancakes. Brilliant for both the subsequent hangovers and carb-o-loading as a needed re-fuelling. Taking that bite of delicious banana goodness set me straight. Don’t get me wrong, its nothing compared to actually seeing the man. I guess I’ll have to wait until we re-unite for Christmas. Until then, I will have to make banana pancakes

Chinese Spiced Banana Pancakes

2 cups Trader Joe’s Multigrain Pancake Mix

4 frozen bananas, mashed (just take banana still peeled and freeze in Ziploc bag, this makes them sweeter)

1 cup whole milk

2 eggs

2 tbsp melted butter

1 tbsp Five Chinese Spice powder

2 tbsp canola oil

Mix all the ingredients together. Heat up the oil over medium high heat. Pour in ¼ cup of pancake batter. Allow to cook on that side for 1-2 minutes. Flip and cook on the other side for about 1 minute. Drizzle with maple syrup. Bon Appétit!

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