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spiced banana panckaes

(post, Elizabeth Stark)

primary-image, l

There's a scene in "Dunston Checks In" where the hotel manager, played by Jason Alexander, out to get the titular orangutan, locates him by searching the hotel's room service orders. When he notices that a number of banana dishes have been ordered to one particular room. He says to himself "Either someone has a serious potassium deficiency or we've found our orangutan" or something like that. It's not in the imdb quotes for the movie, so it may not have gone exactly like that.

What I mean to say is, whether you are entertaining orangutans, are experiencing a potassium deficiency, or are just looking for something easy and tasty to make for a weekend breakfast, banana pancakes are just the thing.

The secret turns out to be slicing the bananas as thinly as possible. This avoids two of the main issues that arise from banana pancakes, 1. the hunks of banana lead to large sections of undercooked batter and 2. the big slices of banana create a super hot pocket of banana mush and burn your tongue.

Taking the time to slice the bananas carefully is the first step in better banana pancakes, and a few spices are the next. Ginger, clove, and a hint of coriander give the flavor an unexpected depth and make for a slightly more grown-up pancake, while still pleasing the not-so-grown-up among us.

These have a bit of whole wheat pastry flour and are therefore slightly more healthy than your average pancake. Whole wheat pastry flour can be hard to find, but it is worth the hunt with it's delicate texture.

Spiced Banana Pancakes

1/2 cup whole wheat pastry flour
1 1/2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 heaping teaspoon ground ginger
pinch ground coriander
large pinch or two ground cloves
2 eggs, beaten
1 1/4 cup milk
1 banana thinly sliced
butter and coconut oil (or any neutral oil) for cooking

Preheat a large skillet over medium-low heat. In a large bowl combine the flours, baking powder, salt, sugar, and spices and gently mix. Add the eggs and stir until combined. Then add the milk and stir gently. You want the to batter to be drippy, so thin with additional milk as necessary. Fold the bananas into the batter.

Heat 1 tablespoon butter and 1 tablespoon coconut oil in the preheated skillet. Spoon in the batter, using about 1/8 a cup of batter for each pancake. Look for the pancakes to form bubbles throughout and then flip. Each side should cook for 3-5 minutes. I find cooking time varies greatly, so keep a close eye but don't over-handle. Place cooked pancakes on a paper towel covered plate in a warmish oven.

Serve with maple syrup and maybe bacon.

This post was co-written by Brian and Elizabeth