Turn an old standard into a new breakfast experience to rival the best food that you can get from well-known pancake houses such as Oly's in Alameda, California. This recipe combines a nice, light pancake with fresh or frozen fruit toppings for a fantastic morning experience.

Fruit Explosion Pancakes Serves 4 for breakfast: Pancakes: 2 cups flour 4 teaspoons baking powder 2 tablespoons sugar 1/2 teaspoon salt 2 large eggs (Omega 3 if available) 1/2 cup vegetable oil (canola, sunflower or safflower) 2 cups milk 1 teaspoon real vanilla Toppings: 2 bananas, sliced and set aside in the skin 2 cups of berries (can be blueberries, strawberries, mixed berries) or one large tin of peaches Preheat a large skillet on medium heat on the stove. Combine the flour, baking powder, sugar and salt in a bowl and blend with a fork. Break the eggs into a separate bowl and beat until the yolds and whites combine. Lightly beat in the oil and vanilla. Stir in the milk. Combine the liquid mixture with the dry moisture slowly, taking care to try to prevent the batter from getting lumpy. Patience is the key. Once the batter is mixed, let it sit for a couple of minutes. Ma

ke one large plate sized pancake by ladelling the batter into the skillet. If it is not non-stick, you will need to oil the pan to prevent the pancake from sticking. Once the bubbles are breaking, you can flip the pancake and cook until done on the bottom side. Once cooked, transfer it to a plate and start the next pancake. While that is coooking, sprinkle half of a banana over the top of the pancake and a half cup of berries or another fruit of your choice. Serve immediately with maple syrup and whipping cream on the side. This is fantastic with a great cup of home-brewed coffee. I prefer Fair Trade coffees from latin American or Kona coffee from Hawaii.

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