Tuesday, March 2, 2010

Banana Pancakes with Maple Pecan Syrup

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This past weekend I spent it with family up in the suburbs, hence the lack of posts the past few days. It was a great weekend, with Sunday being my favorite day of our visit. Lazy Sundays are the best part of the weekend, especially if you have a delicious breakfast to kick it off. I joined my brother for breakfast on Sunday and he whipped up these banana pancakes.

He got the base pancake recipe from Alton Brown and it was so fluffy and light. I loved that I could make the mix and store it in my cupboard to use whenever I'm in the mood for pancakes. It definitely is better than the popular 'Bisquick' baking mix and more affordable too!

When you prepare the pancakes using the homemade mix, let your creativity go and throw in your choice of fresh or even frozen fruits. Chocolate chips (or any baking chips) and/or chopped nuts would be great stir ins into pancakes too. When I'm looking for pancake inspiration, I'll even check out online or paper menus of some of my favorite breakfast and brunch places. So whatever you decide to mix into your pancakes (or enjoy plain since it's just as good too), have fun and start off your day with something delicious!


Banana Pancakes with Maple Pecan Syrup

2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
2 cups "Instant" Pancake Mix, recipe follows
1 stick butter, for greasing the pan
2 cups fresh bananas, diced small
1/4 cup chopped pecans, toasted
1/2 cup pure maple syrup


Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.

Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.

Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.

Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.

Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)

Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.

Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.

To make the syrup, warm the maple syrup in the microwave and stir in the toasted pecans. Serve the syrup warm over the pancakes.


"Instant" Pancake Mix
recipe adapted from Alton Brown

6 cups all-purpose flour
1 1/2 teaspoons baking soda (check expiration date first)
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar

Combine all of the ingredients in a lidded container. Shake to mix. Use the mix within 3 months.

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