This morning I woke up to showers beating profusely on my windowsills. As I peeked out between two blinds, I realized it was pitched dark. I thought, “there goes my morn jog”. Well, it’s more of a speed walk session.

As I tuned in to the weather forecast I learned that most of the morning would be precipitous. Immediately I had a brainstorm of a culinary kind. I smiled. You see, whenever it rains, I tend to become a wee bit ravenous. This is the time my palate craves some form of comfort.

Of course, I gave in and decided to pay a visit to my refrigerator. Perched on the top shelf was a couple of pieces of left-over lemon/orange chicken. I had cooked them the previous Labor Day week-end and made sure to securely stored a serving in the freezer for later. I made sure to remove same from the freezer the previous night so I could partake for supper with veggies and sweet potatoes.

Clearly, that plan was tanked and I decided to ‘rock’ the chicken with banana wholewheat pancakes and blueberry toppings. So much for cereal and blueberries. I’ve to feed the need. As I made my way to the pantry to retrieve the flour, I came upon my old ‘Winnie the Pooh’ waffle iron. I think I got that ‘steal’ at a garage sale for  $1 about six years ago. Now, you can’t beat that.

So, the flip flopper that I am, I decided to forsake the making of pancakes and make waffles. I yanked out my waffle iron and went to work. I gave it a quick dusting and wet wiped it with a clean dish cloth. My iron was back in business. It was perfectly in good shape. I could tell from how rapidly it heated.

I proceeded to collect the ingredients for my banana wholewheat waffles:-

*Wholewheat flour

*All purpose (white) flour

*Baking powder

*Baking soda


*Melted butter





*Ripe Banana




1. Butter was melted and set aside.

2. In a bowl, wet ingredients were blended.

3. Dry ingredients were sifted and then gradually added to wet ingredients.

4. After combining wet and dry ingredients, the batter sat for a few minutes.

5. Then each batch batter was poured onto heated  waffle iron until cooked, creamy on the inside and crispy on the outside.

Banana wholewheat waffles were then topped with fresh blueberry sauce which was simmered with a touch of honey. These were served with my left-over lemon/orange chicken on the side which was warmed through in the oven on low heat.

As I sank my teeth in my chicken leg, I smiled and thought, “There goes part of my supper for breakfast”. Sometimes one has to flip flop.


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