Saturday, October 9, 2010
So, I have been on a french toast kick for awhile now. I don't think I have found the absolute best way to create it, but I know that I have greatly increased my ability to make it. And despite the fact that My Boy wouldn't mind french toast every week, I have to admit to a wandering eye. And after seeing the lovely pancakes pictured above on Food & Wine, I can't resist. I think my favorite part is the banana cut lengthwise and placed into the pancake. We have a rather busy and mixed up schedule coming up next week, so I might dish these up for dinner at some point. We usually have everything needed on hand except for the buttermilk. I think I might even sprinkle some chopped pecans over it. And a little tip, freeze your bananas for about 10 minutes prior to slicing.
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 cups buttermilk
4 tablespoons unsalted butter, melted
3/4 cup blueberries
2 bananas, sliced lengthwise 2/3 inch thick and cut to fit the pancakes
Confectioners' sugar and pure maple syrup, for serving
1. In a small bowl, whisk the flour with the baking powder, baking soda and salt. In a medium bowl, beat the eggs with the buttermilk. Quickly stir in the flour mixture, then stir in the melted butter and blueberries.
2. Heat a griddle or a large nonstick skillet over moderately low heat and spray with nonstick cooking spray. Ladle 1/4 cup of the batter per pancake onto the griddle, leaving room for the pancakes to spread. Gently lay one banana slice in the center of each pancake and cook until bubbles appear on the surface, 3 to 4 minutes. Flip the pancakes and cook until golden brown on the second side, 2 to 3 minutes longer. Generously dust the blueberry-banana pancakes with confectioners' sugar and serve with maple syrup.
*image and recipe via Food&Wine*