Tuesday, April 29, 2014

Hugs for breakfast

It's cold and rainy here today, a little unsettling after two weeks of pure, unadulterated spring. I'm nursing coffee at my desk right now wishing I was at home, with raindrops tinkering down on the windows, some lowkey music playing, working on something warm and fuzzy in the kitchen. My vote right now would be banana pancakes, something we've been making a lot lately on lazy weekend mornings. Hard to go wrong with this recipe - it's perfect every time. (Heart pancake molds not required, but definitely add to the meal's overall hug factor.)

Banana Pancakes
Recipe adapted from Williams-Sonoma
 
 
Ingredients
6 tablespoons (3/4 stick) unsalted butter
1 1/2 cups all-purpose flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 small, very ripe banana, peeled
1 cup milk
2 eggs
1/2 teaspoon vanilla extract
1/3 cup roughly chopped pecans or walnuts (optional)
Maple syrup for serving 
 
Directions
  1. Cut the butter into 3 equal pieces. Put 2 of the butter pieces in a small saucepan over medium heat and stir until melted. Set aside to cool.

  2. Get out two mixing bowls. In one, combine the flour, sugar, baking powder and salt. Mix with a fork until well blended.

  3. Put the banana in a small bowl. Mash with a fork until almost smooth. Add the milk, eggs and vanilla and stir with the fork until well blended. Pour the banana mixture and the melted butter into the flour mixture. Mix gently until the batter is just blended. The batter should still be a little bit lumpy. Add in your chopped nuts, if using.

  4. Put a griddle over medium heat until hot. To test if the griddle is hot enough, flick a drop of water onto it - it should dance quickly and evaporate. Put half of the remaining butter onto the griddle and spread it with a spatula. Drop the batter by 1/4 cupfuls onto the griddle, spacing them about 3 inches apart. (Or just fill your adorable pancake molds.)

  5. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Carefully slide the spatula under each pancake and turn it over. Cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.

  6. Repeat with the remaining batter. Serve the pancakes while still hot with maple syrup and sliced bananas (if you choose). Makes twelve 4-inch pancakes.

2 comments:

  1. I don't like the texture of actual bananas, so am always happy to find a palatable to get banana flavor:).

    ReplyDelete

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