"Early Show" contributor Katie Lee shared a personal story in honor of Mother's Day, on "The Early Show on Saturday Morning."
"My mom is the most special person in my life," she says. "I love her so much, and on Mother's Day, I always think back to the time when I decided to cook breakfast for her when I was a little kid.
"I put a table spoon of salt instead of a teaspoon in the pancakes, and she still ate every bite -- and pretended to love them, because I had made them!
"Nowadays, I make her really good ones. So happy Mother's Day, Mom -- I love you!"
Katie now uses a teaspoon of salt instead of a tablespoon!
Buttermilk Pancakes with Caramelized Bananas
For the pancakes:
1-1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
2 cups buttermilk
2 tablespoons (1/4 stick) butter, melted
1 large egg
For the caramelized bananas:
3 bananas, sliced horizontally and then cut into 1-inch chunks
1 cup pure maple syrup
In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt.
In another medium bowl, whisk together the buttermilk, melted butter, and egg. Add the dry ingredients to the buttermilk mixture. Mix until just combined. The batter should be a bit lumpy.
Grease a nonstick skillet or a griddle and heat to medium-high. Pour about 1/3-cup batter per pancake onto the griddle. When small bubbles begin to form on the tops of the pancakes, they are ready to be flipped, 2 to 3 minutes on each side.
Meanwhile, heat the maple syrup and bananas in a medium skillet over medium heat. Cook until hot and bubbly, about 4 minutes.
Serve the pancakes immediately with caramelized bananas on top or alongside.
Makes 4 to 6 servings