Tuesday, October 10, 2006

Banana Pancakes with Blueberry Maple Syrup

From: Culinary Institute of America Breakfasts & Brunches

2 C all-purpose flour
1/4 C sugar
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 3/4 C buttermilk
4 large eggs
1/4 C butter, melted and cooled
Cooking spray or vegetable oil to coat pan, as needed
3/4 C mashed ripe bananas
Powdered sugar for garnish
Blueberries for garnish
2 C Blueberry Maple Syrup

Sift the flour, sugar, baking powder, baking soda, and salt together in a mixing bowl. Make a well in the center of the flour mixture. In a separate bowl, blend the buttermilk, eggs, and butter. Add the buttermilk mixture to the flour mixture and stir by hand just until the batter is evenly moistened. The batter is ready to use or may be stored covered and refrigerated up to 12 hours.Heat a large skillet or griddle over medium-high heat. Oil it lightly by brushing or spraying with cooking oil. Just before making the pancakes, fold the bananas into the batter. Drop the pancake batter into the hot pan by large spoonfuls, about 1/4 cup. Leave about 2 inches between the pancakes to allow them to spread and to make turning easier. Cook on the first side until small bubbles appear on the upper surface of the pancake and the edges are set, about 2 minutes. Use an offset spatula or a palette knife to turn the pancakes and finish cooking on the other side, another 2-3 minutes. Adjust the temperature beneath the skillet or griddle to produce a good brown color.
Serve at once, dusted with powdered sugar and garnished with blueberries, accompanied by the blueberry maple syrup.

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