Saturday, November 13, 2010

Banana Walnut Pancakes/2

Like so many of you, it's rare when my hubby and I get a weekend to ourselves. When we do, we relish the days from the wee morning hours until late at night. Morning is our favorite time of the day when we enjoy long, leisurely breakfasts, sip our morning coffee and chat about how nice it feels to be in the quiet.

Today was exactly one of those days and, even though we are not nearly through with the weekend, or even the day, I wanted to take a bit of our time to share these incredible pancakes with you. Entirely my recipe, I think I have finally perfected it!

Banana Walnut Pancakes
Banana Walnut Panckes
1 cup all purpose flour
1/2 cup whole grain flour
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 teaspoon baking soda
2 tablespoons light brown sugar
1 large egg
1 1/2 cups milk
1/2 cup sour cream
2 tablespoons vegetable oil
1 large over ripe banana
1/2 cup walnuts, crushed




Sift dry ingredients together. In a 2 cup liquid measuring cup measure the milk and then add the sour cream until reaches 2 cup marker. Add the egg and oil to the milk mixture and lightly whisk. Slowly whisk the milk mixture into to the flour mixture until incorporated. When thoroughly mixed, mash the banana with your hands directly into the pancake batter. Whisk the banana in then gently stir in the walnut pieces.

Heat your pan (preferable a well seasoned cast iron pan) with 1 teaspoon oil. Once it comes to temperature, dip a pastry brush in the hot oil and grease your forms. I use large cookie cutters for a variety of shapes. Set the forms in the pan and fill each with enough pancake batter until it is 1/2 full. When bubbles begin to come to the surface of the pancakes, carefully flip them - being careful to keep them in the form. Once the pancakes are done, turn them out onto a platter. They should easily fall out of the form but some gentle persuasion is sometimes necessary depending on the shape.

Serve with extra banana slices, a drizzle of maple syrup and a sprinkle of powdered sugar. Enjoy with a piping hot cup of coffee!

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