I am very glad The Boy is back in town. This means I eat much better on the weekends. It was close to 90 degrees in Pittsburgh this weekend. Craziness. I took full advantage of the lovely weather.
Saturday morning started with some hearty banana pancakes. We use a pretty standard pancake formula that The Boy developed himself.
He has generously shared the recipe (serves 2):
½ C of Flour
¼ C of Wheat Flour
½ t of baking powder
1T of ground flaxseed
2/3 C of milk
½ t of vanilla (but I just estimate it)
Honey to desired sweetness (since I’ve never attempted measuring this out)
Whisk the dry and wet separately, then combine. Make them into pancakes. Once the one side is done, add the bananas and flip. Bout 30 seconds-minute each side.
Douse with syrup (Note: must be real maple syrup!)
Feed to Julie.
After the pancakes, it was off to the Strip District. We hit up Mon Aimee, Palate Partners, PennMac (where they had an actual Chowhound thread printed and hung on the wall!), Sunseri (1906 Penn), Stan’s (1811 Penn), and Right by Nature.
Dinner brought a favorite summer dish: grilled pizzas. Utilizing the great stuff we got at the Strip, we made a roasted tomato, basil, and goat cheese pizza.
And a BBQ chicken pizza:
Verdict: While we have the technique down (TJs whole wheat dough rolled thin – onto the grill sans toppings – let cook – flip – add sauce and toppings – close grill lid and allow to get crispy for a few minutes) the jury is still out on our fav topping combos. The roasted tomato pizza needed a little something more and the BBQ chicken pizza could have benefited from the caramelized onions we forgot to add.
After dinner, it was drinks (finished the pictured bottle and popped another) and this lovely view..