Whole Wheat Pancakes with Bananas and Pecans

20 minutes – makes about 18 pancakes, serves 6

1 ¼ cups whole wheat flour
¾ cup unbleached all purpose flour
3 tablespoons sugar
4 teaspoons baking powder
¾ teaspoon salt
2 cups milk
2 large eggs
1 teaspoon vanilla extract
¼ cup (1/2 stick) unsalted butter, melted, plus more for frying and serving
3 large bananas, peeled, cut into 1/4-inch-thick rounds
1 cup pecan halves
Pure maple syrup

1. Preheat oven to 300°F. Place baking sheet in oven. Whisk first 5 ingredients in large bowl.

2. Whisk milk, eggs, and vanilla in medium bowl, then whisk in 1/4 cup butter. Stir milk mixture into dry ingredients.

3. Heat large nonstick griddle or skillet over medium heat; brush with butter. For each pancake, drop ¼ cup batter onto griddle. Arrange 3 banana rounds and 3 pecan halves on each pancake. Cook until brown, about 2 minutes per side. Transfer to baking sheet in oven. Repeat with remaining batter, bananas, and pecans. Serve with syrup and butter.

Note: I didn’t have bananas, pecans or maple syrup on hand when I made this. The pancakes held their own when paired with honey and ginger preserves.


from bon appétit

Comments

Post a Comment

Popular posts from this blog

Saint-Florent Cocktail

I served this without sparkling wine because I drink out of old candle holders since I don't own coupes. It was awesome. 5 min – serves 2 Honey syrup: 1/4 cup clover honey 2 tablespoon hot water in a small jar Combine 1/4 cup clover honey and 2 tablespoon hot water in a small jar; cover and shake to dissolve honey. 6 tablespoons gin 3 tablespoons fresh lime juice 2 tablespoons Aperol or Capelletti 1 tablespoon honey syrup 2 dashes of Angostura bitters Ice Champagne or sparkling wine Lime wheel for garnish Combine 6 tablespoons gin, 3 tablespoons fresh lime juice, 2 tablespoons Aperol or Capelletti, 1 tablespoon honey syrup, and 2 dashes of Angostura bitters in a cocktail shaker; fill shaker with ice. Cover and shake until outside of shaker is frosty, about 30 seconds. Strain into 2 chilled coupe glasses. Top off with Champagne or sparkling wine and garnish each with a lime wheel.  from bo...
Read more

Squash Risotto with Sage and Pine Nuts

1 hour 30 minutes – serves 6 4 tablespoons olive oil, divided 1 2 ½- to 3 pound kabocha or butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 6 cups) Sea salt 1 tablespoon finely chopped fresh sage 1 tablespoon Sherry wine vinegar 2 onions, chopped (about 3 cups) 4 cups vegetable broth 1 ½ cups arborio rice or medium-grain rice ¼ cup medium-dry Sherry or Marsala ¾ cup pine nuts, toasted, divided Shaved Parmesan cheese (optional) 1. Heat 2 tablespoons olive oil in heavy large nonstick skillet over high heat. Add squash; sprinkle with sea salt and sauté until beginning to brown, stirring often, about 5 minutes. Reduce heat to medium, add chopped sage, and cook until just tender, stirring often, about 8 minutes. Sprinkle Sherry wine vinegar over; toss to incorporate. Transfer squash to plate. Wipe skillet clean. 2. Heat remaining 2 tablespoons olive oil in same skillet over high heat. Add chopped onions, sprinkle with sea salt, and sauté until onions are soft and beginning t...
Read more