“Gee, Your Pancakes are Terrific”
Living a good life is like flipping pancakes. If you hesitate, it splatters all over the place.
Mr Simpson may be right – it takes a bit of a quick wit, a sure hand and a practice to make a perfect pancake – much like the perfect life. A dissertation on life is quite beyond me. But the perfect Sunday pancake – this is where I have some knowledge.
I love the idea of desert for breakfast – especially on a holiday, a lazy Sunday, or when we have guests – and it surely pleases the child in us all. We love chocolate but a candy bar for breakfast is a bit decadent, although I have been known to enjoy a piece of dark chocolate with my morning coffee.
After pondering the conundrum – why not chocolate chip pancakes? With bananas – a current favorite and maybe a tricked out maple syrup and marmalade drizzle. Now your talking – a dash of vanilla and a pitch of cinnamon could round out the flavors. Sappy and wonderful just like sticky buns – but that’s another blog.
For a special spring brunch or special occasion they do blow the blueberries out of the park – but why not go one step further – heat the maple syrup and add a bit of bourbon the the marmalade. Just don’t serve it to the kids – we’ll not cross any lines here.
We love them – even my husband who doesn’t eat desert loves them and most of all. Jo and Lucky beg for more.
Chocolate Chip & Banana Buttermilk Pancakes with Marmalade Scented Maple Syrup
3 Cups Whole Wheat Pastry Flour (All Purpose will do but I choose Whole Wheat)
1 T Baking Powder
1/2 t Baking Soda
1/4 t fine grain sea salt
2 t organic sugar
Zest of 1 lemon
1/2 t vanilla
4 T Butter (Melted & cooled – I often clarify my butter to remove the milk solids)
2 3/4 cup Buttermilk
1/2 cup dark chocolate chips
4 ripe banana’s thinly sliced
Clarified butter for cooking (it’s easy and cooks at a higher temperature due to the removal of the milk fat)
1 cup maple syrup
2 heaping T Blood orange or other marmalade
A dash of Cinnamon
- In a food processor whiz all ingredients for the pancakes except the chocolate chips and bananas
- Scrape bowl and whiz again – you may need a bit more buttermilk if the batter is too think
- Heat a cast iron skillet or griddle and drizzle a healthy dose of clarified butter to the pan
- when the pan is hat and not quite smoking drop 1/3 c (you can use a ladle, a measuring cup or an ice cream scoop for this.)
- As soon as the edges go firm add a few slices of banana and a spoon of chocolate chips.
- Cook for a minute or two and when the sides go golden – flip and continue cooking.
- Stack cooked pancakes of a warm plate.
- As the pancakes are cooking heat the maple syrup and the marmalade. Stir – being careful not to burn the syrup. Turn the fire off and keep warm
- To serve – stack 3 to 4 pancakes with the left over banana slices.
- Pour the warmed marmalade and Maple syrup over the pancake stack
- As an option sprinkle with cinnamon
This recipe makes 30 pancakes – but the recipe can be cut in half or saved for the following day. I think pancake batter always tastes best the second day.