Banana Pancakes by L

Summer has finally made an appearance in Prague and she isn’t holding back. Last week, we experienced some difficult days of heavy sweltering heat. Thankfully, a few storms rolled through and life has begun to cool down. Now that summer is here, I’ll bid farewell to my oven until the fall. Baking season for this mama is over until the cool temperatures return from their sunny holiday.

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So what should I do with the three very overly ripe bananas sitting on my counter? Those sweet things usually end up in a banana cake or muffin, but this morning, I sliced them up and added them to our pancakes. Our wonderful, no-fail recipe comes from the cookbook Breakfast Lunch Tea written by the amazingly delicious Rose Bakery in Paris, France (with a few healthy adaptations, of course.) If you ever happen to be in the 9th arrondissement, be sure to eat here. Your appetite will thank you. Every time I whip up a batch of these golden, thick and tender hotcakes, my taste buds are never disappointed. Delish!

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Actually, with the addition of the grilled bananas, it was even more delicious and sweeter than ever. My daughters, being the healthy conscious mom that I try to be, were served a plate of  these on their own, plain and simple. Mama, on the other hand, enjoyed her stack with a few spoonfuls of maple syrup. I could have done without, since the banana pancakes were so flavorful on their own. However, my dear sweet cousin J who recently visited us in Prague, gifted me with four bottles of Canadian Maple Syrup. I couldn’t let them go to waste.

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Banana Pancakes (adapted from Breakfast Lunch Tea)

(The original recipe uses plain white flour, but I used half white and half whole wheat)

2 eggs

1 cup milk

5 tablespoons melted butter or neutral oil

1/2 cup whole wheat flour

3/4 cup plain all purpose flour

1/2 teaspoon salt

1 tablespoon brown sugar

4 teaspoons baking powder

In a small bowl, beat the eggs, milk and butter. Set aside.

In a large bowl, mix together both flours, salt, sugar and baking powder.

Pour the liquid mixture into the dry ingredients.

Stir, until well combined. Do not over stir.

(Rose Bakery writes “no more than 8 times” with a large spoon!)

Rub a small frying pan with a little butter.

Then pour 3-4 tablespoons of batter into the pan.

Top with a few slices of banana.

Cook until a few bubbles appear and the sides look cooked.

Flip and cook for another minute.

Repeat until all the batter is used up.

Serve and enjoy immediately with your favorite condiments!

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One response

  1. love this recipe! the melted butter in the batter adds flavour that I never thought would be as prominent. Agree it pairs extremely well with the jakeman’s CDN maple syrup 😉

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