D requested pancakes for breakfast on Saturday, and I gladly obliged. I opted to make a batch of plain, blueberry, and banana buttermilk pancakes. The banana pancakes brought me down memory lane, as I used to make them all the time in Chicago when D would come down from Madison to visit for the weekend. For some reason, bananas went from green to overripe in a matter of days in my old apartment, so I always had mashable bananas at the ready. If you'd prefer blueberry pancakes, just sub in a cup of fresh blueberries for the banana.
Banana Buttermilk Pancakes (printer-friendly version)
makes 2 servings
1 cup unbleached all-purpose flour
1 tablespoon raw sugar
1 teaspoon aluminum-free baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
1 cup organic nonfat buttermilk
1 cage-free egg, lightly beaten
1 ripe banana, mashed
1. Preheat an electric skillet to 350 degrees.
2. In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda, and sea salt.
3. Make a well in the center of the dry ingredients.
4. Combine the beaten egg and buttermilk in a small bowl.
5. Pour the liquid ingredients into the well in the dry ingredients. Stir to combine. The batter will be slightly lumpy. Add in more buttermilk to thin out the batter if necessary.
6. Pour the batter onto the prepared skillet in the to make the pancake size you prefer. Flip the pancakes when bubbles form on top.
7. Cook for an additional minute or two, or until the other side is lightly browned. Remove from the skillet and place on a plate.
8. Put the plate in a oven set at around 200 degrees to keep the pancakes warm while you make the rest of the batch.
9. Serve with pure maple syrup.
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