If you want a little oomph for breakfast, soak some oats in the soy milk (probably overnight) and then add them. Smoothies/shakes with oats are incredible! They won’t add a significant flavor, so the purity of the banana will be preserved.

I am making myself sooo hungry....

What a lovely essay!

These are wonderful. And, as Deborah Madison’s recent column suggests, you needn’t make these the night before––the yeast will give them plenty of lift if the batter is left for 15-30min while you’re getting everything else prepped.

I left out the sugar and used the first third of the batter for sweet breakfast waffles on Saturday (sprinkled some pearl sugar into them as they were going into the iron...). Then I used the next third mixed with a little goat cheese, caramelized onion, thinly-sliced jalapeño, and smoked paprika for supper on Monday night. The final third will likely go for another supper.

I enjoyed this excerpt. I’m the daughter of divorced parents (from about age 7), and our family was “pescatarian” until then because of my father’s moral/philosophical objections to meat. My mother started adding meat back into her own diet, and that of my younger sister, when my parents separated, but by then I was too old to be really on board with it. Now I eat chicken (and fish/seafood). My partner grew up in a family that still eats a LOT of meat, but because of the way I eat he has gradually reduced his meat-eating to nearly match mine, though I never had any objection to his eating steak or bacon. And, much to my surprise, we seem to have inspired a reduction in meat and increase in vegetable consumption amongst HIS family!

Clearly, this essay really touched me. I hesitate to offer advice, but rather... I’d like to offer a comment that kids seem to generally turn out ok no matter what dietary choices their parents make as far as meat goes. I suspect it’s more important to help them understand what choices their parents are making, and allow them to make their own (within reason..balanced nutrition is important!).

I concur with the Editor’s Note above -- smoked paprika is awesome on these!! But actually, any combination of spices you like is fantastic. This is one of Bittman’s truly genius recipes: so simple you’re annoyed you didn’t think of it, utterly delicious, strangely addictive, completely versatile.