We usually have pancakes or waffles on Sunday mornings. These pancakes are one of my absolute favorites to make. My mom has said that they are the best pancakes she has ever had! The banana slices are placed onto each pancake as they begin to cook so that when the pancake is flipped they become caramelized on the bottom- delicious.
I have been making them for so long, I am not sure where I found the recipe. It was originally from “The Black Dog Summer on the Vineyard Cookbook” by Joe Hall and Elaine Sullivan.
- 3/4 cup unbleached all-purpose flour
- 1/4 cup buckwheat flour
- 1/4 cup whole-wheat flour
- 2 T cornmeal
- 1 T granulated sugar
- 1 1/2 tsp cinnamon
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp coarse salt
- 2 large eggs
- 1 (to 1 1/2) cup(s) whole milk
- 2 T unsalted butter, melted
- 1 cup fresh blueberries, washed, patted dry (can substitute frozen)
- oil, cooking oil spray, or clarified butter
- 1-2 banana(s), peeled, thinly sliced (I use 2)
- butter & maple syrup, for serving, as desired
- Combine flours, cornmeal, sugar, cinnamon, baking powder, baking soda and salt in a medium bowl.
- Beat eggs with 1 cup of the milk and melted butter in a separate bowl.
- Add milk mixture to flour mixture; stir just until you have basic pancake batter. If batter is too thick, add additional 1/2 cup of the milk but do not over stir or pancakes will be tough.
- Fold in blueberries.
- Heat griddle, adding cooking oil spray, a little oil or clarified butter.
- Ladle 5-inch circle of batter onto griddle. Drop 2 to 3 slices of banana into each circle.
- Cook pancakes until tops are covered with tiny bubbles, about 3 minutes per side, then flip them over and finishing cooking.
- Serve hot, with butter and pure maple syrup.
thebrookcook 