How was your week, friends? And what are your plans for the weekend? I plan to watch a lot of tennis
and stay out of the sun. Perhaps do some reading and some cooking. This pancake post has been in the can all week, as I made them last Sunday for my sweet Leo. He loves bananas and all things banana. As do I.
3 organic bananas
1/2 stick butter, melted
3/4 cup brown sugar, packed
1/4 cup water
1 teaspoon vanilla
2 cups self-rising flour (using whole wheat pastry flour)*
2 cups whole milk (with cream on top)
2 large brown eggs
Additional melted butter (or clarified butter) for the pan
*Self-rising flour can be made at home. One cup self-rising flour = 1 cup flour minus 2 teaspoons + 1 1/2 teaspoons baking powder and 1/2 teaspoon salt
Cut 2 bananas into 1/4-inch-thick rounds. Combine 1/4 cup melted butter, 1/2 cup sugar, and 1/4 cup water in heavy large skillet. Boil over medium-high heat until mixture thickens slightly, about 2 minutes. Stir in vanilla extract and sliced bananas. Remove syrup from heat.
Whisk flour and remaining 1/4 cup sugar in large bowl. Mash remaining banana in medium bowl, then whisk in buttermilk and eggs. Stir banana mixture into dry ingredients (some lumps will remain). Mix in remaining 1/4 cup melted butter.
Heat griddle over medium heat; brush with additional melted butter. Working in batches, pour batter by 1/3 cupfuls onto griddle. Cook pancakes until golden, about 2 minutes per side.
Serve pancakes with caramel-banana syrup.
Also, P.S. I'm not a milk drinker AT ALL. But this milk from Urban Acres is the real deal. With cream on top. It's like drinking melted ice cream.