We are at that place now of lasts: last breakfasts and last sunsets on the roof and last goodbyes to a place that is filled with memories.

Pancakes are good for such occasions, and also good when you have nothing in the fridge and refuse to go shopping (because it means there would be more to pack). These whole wheat pancakes were our Friday breakfast, the last before Ty boxed up the kitchen. They sound virtuous, but aren’t, really. I like them best with sliced bananas and then at least you can claim a serving of fruit.

Whole Wheat Buttermilk Pancakes

Adapted significantly from MakeHealthyFoods.com

1/2 cup whole wheat flour

1/2 cup all-purpose flour

2 tablespoons brown sugar

2 teaspoons baking powder

1/4 teaspoon salt

zest of one lemon

1 egg

1 cup buttermilk

juice of half the lemon

2 tablespoons oil

Heat a frying pan or griddle.  Mix the flours, sugar, baking powder, salt and lemon zest in one bowl. In another bowl, scramble the egg, then add the milk, the lemon juice and the 2 tablespoons of oil. Mix the dry and wet ingredients together, well enough to eliminate dry spots but no more.

Heat the frying pan to medium temperature. Grease with butter or nonstick cooking spray. Pour a pancake. The pancake will bubble. When the bubbling settles down and the edges are slightly dry, flip the pancake. When the pancake looks done, remove it and start another one.

Top with maple syrup and sliced bananas.