Author Notes: Our Editors encouraged us to present Banana Pancakes for this weeks contest. I didn’t want to make a basic pancake batter and just add a few pieces of banana to each of them. After some thinking, I decided to use my recipe for Banana and Walnut Bread and only decrease the amount of flour and sugar and also instead of mashing fresh bananas to roast them. This technique I have seen ones on PBS by Americas Test Kitchen, they used roasted bananas and fresh ones for their Banana Pudding and since then, I always roast bananas before adding them to any batter. Now I would like to encourage you to try these pancakes and the sauce. Mother's Day is almost here and that day usually starts with a Special Breakfast. I would be very happy if this was on my breakfast plate. - Kukla
Makes 12 (3 1/2- inches in diameter pancakes)
For the pancake batter
- • 1 1/3 cups all-purpose flour
- • 1 teaspoon baking powder
- • 1 teaspoon baking soda
- • 1/4 teaspoon cinnamon
- • 1/2 teaspoon coarse salt
- • 2 large eggs, room temperature
- • 1/3 cup sugar
- • 3 large slightly under ripe bananas, roasted unpeeled
- • 2 tablespoons lemon juice
- • 2 teaspoons lemon zest
- • 2 heaping tablespoons sour cream
- • 1 teaspoon pure vanilla extract
- • 1/2 cup canola oil
- • About 2 tablespoons softened butter for frying pancakes
- • 2/3 cup walnuts, toasted and chopped
- To roast the bananas: Adjust oven rack to upper-middle position and heat oven to 325 degrees. Place 3 unpeeled bananas on a baking sheet and bake until skins are completely black, about 20 minutes. Let cool 5 minutes.
- To make the batter: sift flour, baking powder, baking soda, salt and cinnamon to a mixing bowl. To the bowl of food processor add warm peeled roasted bananas and 2 tablespoons lemon juice and process until smooth. Scrape into a large bowl. Beat eggs and sugar until light and fluffy; add to the bananas; stir in sour cream, lemon zest and vanilla. Gradually fold in the dry ingredients; in the end stir in the oil until fully incorporated and then fold in the walnuts.
- Preheat a large non-stick skillet on medium heat. Using a pastry brush, smear the bottom with a little of the soften butter; when the skillet is hot, scoop the batter with an ice cream scooper (1 and ½-inches in diameter) and lay into the skillet, not more then 3. Fry until first side is golden brown, turn the pancakes over and cook until the second side is golden brown, about 3 to 4 minutes per side. Transfer to a serving platter.
For Banana-Coconut Butterscotch sauce
- • 1 cup brown sugar
- • 1/2 teaspoon coarse salt
- • 4 tablespoons butter
- • 1/2 cup coconut milk
- • 2 tablespoons Coconut or good Dark rum
- • 1 tablespoon lemon juice
- • 2 large slightly under ripe bananas, peeled and sliced
- • 1/2 cup walnuts, chopped and toasted
- Slice bananas and transfer them to a bowl; add the lemon juice and gently mix to coat each banana slice. In a medium sized saucepan; cook the brown sugar, salt, and 2 tablespoons of water over medium heat, stirring until bubbling, about 5 minutes. Stir in the butter and then coconut milk; when it comes to a boil, add rum, the sliced bananas and walnuts; cook for 1 minute only until the bananas are heat through.
- To serve: Using a slotted spoon lay a few banana slices and some walnuts on top of each pancake, and then drizzle with the sauce. Note: Be sure your bananas are not green as they can add a tart flavor to your sauce. Bananas with brown flecks just starting to appear (but still a little firm) will not leave this taste.
- This recipe was entered in the contest for Your Best Pancakes, Sweet or Savory