Sometimes I stir the bananas right into the batter; other times I cook slices of them on top of these lovely pancakes as below. Use all unbleached white flour for lighter pancakes and 1-1/4 cups unbleached white and 3/4 cup whole wheat for heartier, earthier-tasting ones.
2 generous servings
Sift the flour with the baking soda and salt into a large bowl.
In a medium bowl, whisk together the eggs, buttermilk, vanilla, and vegetable oil.
Very gradually add the liquid to the dry ingredients, mixing just until combined. Do not overmix or the pancakes, will be tough.
Peel and thinly slice the bananas. (If you'd rather garnish the finished pancakes with bananas, wait to slice them.) Heat a griddle or heavy skillet over medium heat, and lightly grease it with vegetable oil. Preheat the oven to 210 degrees.
Drop heaping tablespoonfuls of batter into the hot pan. When the tops of the pancakes begin to bubble, cover them with banana slices. When the pancakes are lightly browned on the bottom, flip them. As they cook through, transfer them to a baking sheet and keep them warm in the oven while you cook the rest of the batter.
Serve warm with maple syrup, honey, yogurt, or sour cream.
Do Ahead: The batter can be prepared entirely the night before. Or stir together the dry ingredients and store at room temperature. Whisk together the wet ingredients and refrigerate, covered, overnight.
In The Morning (About 15 Minutes): Treat the griddle. Stir together the batter, slice the bananas, and cook the pancakes.
From: Breakfast in Bed
by Jesse Cool
1997, HarperCollins Publishers
Reprinted by permission.
This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.
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This page modified February 2007
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