Many banana pancake recipes call for slices of the fruit, but in this recipe the bananas are mashed and then put into the batter to distribute their flavor.

1 1⁄4 cups sifted flour
1 tbsp. baking powder
1 tbsp. sugar
1⁄4 cup chopped shelled walnuts
2 very ripe bananas, peeled
1 egg
1 1⁄4 cups buttermilk
1 tbsp. crème de banana liqueur
4 tbsp. butter, melted

1. Preheat oven to 200°. Sift together flour, baking powder, and sugar into a large bowl. Add walnuts and set aside. Using a fork, mash bananas in a medium bowl to a lumpy paste. Whisk in egg, buttermilk, banana liqueur, and 2 tbsp. of the butter, then add to flour mixture, whisking until well combined. Set batter aside to rest for 10 minutes.
2. Coat a large skillet with a thin film of the butter and heat over medium heat. Make 2–3 pancakes at a time by ladling about 1⁄4 cup of the batter for each pancake into skillet, keeping about 4" between pancakes. Cook until bubbles form on tops of pancakes and bottoms turn golden, 1 1⁄2–2 minutes. Flip pancakes and continue cooking until bottom is golden and center is cooked through, about 2 minutes more.
3. As pancakes are finished, loosely wrap them in a clean kitchen towel on a large plate and keep warm in oven. Repeat process with the remaining batter, buttering skillet as necessary to keep pancakes from sticking. Serve with softened butter and maple syrup, if you like.

This article was first published in Saveur in Issue #58


See my earlier post featuring Sheryl Crow's home here!

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