For some people, the day doesn’t begin when the sun rises. Rather, it signals the end of a long night at work and the perfect time to sleep. As we’ve said, brunch can be enjoyed at midnight or at 10 am and in both cases provide an amazing experience. So after Marc worked Thursday night (and was on his way to bed), he joined me for a quick at-home brunch as I got ready for my day. I guess it was more like his dinner?
We ate pancakes for last week’s BFD, but obviously you can’t ever have too many of these, and we wanted to try the banana-walnut combination. Pancakes also are a quick fix (even from scratch), so if you want a decent meal in a short period of time, they’re a good choice.
We’ve blogged about blueberry-ricotta and buttermilk pancakes, but the “plain” recipe that serves as the base for this meal is courtesy of Salt and Fat, written in part by someone who soon will be part of my extended family (after a wedding this August!).
Banana-Walnut Pancakes (adapted)
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 three finger pinch salt
- 2 teaspoons sugar
- 3/4 – 1 cup milk [3/4 was plenty for us]
- 1 egg
- 2 tablespoons butter, melted and cooled
- 1 banana, sliced
- 3/4 cup chopped walnuts
- Some more butter for the pan
Set your oven to its lowest temperature so you have somewhere to store your finished cakes while making the rest. No one likes cold pancakes.
Melt the butter (30 seconds on a medium setting in the microwave is about right) and let it start to cool. Combine the dry ingredients in a good sized bowl and stir a few times to distribute. In a separate bowl, beat the egg into the milk with a fork, then add the melted butter. Start with a little less milk; you can always add more if the batter is too thick.
By mixing the wet and dry ingredients separately, you make sure that the wet ingredients are mixed properly without overworking the batter. Now, combine the wet ingredients with the dry and mix until the batter just comes together — don’t over mix, it’s ok if the batter is still lumpy. [Add in bananas and walnuts.]
While the batter is resting, heat your griddle on medium heat. I like to use a flat griddle for pancakes instead of a pan with sides, it’s easier to get to them with a spatula. Cast iron is a fine, economical choice, and one that spans two burners on your stove will keep a big crowd happy.
Add a fair amount of butter to the griddle, which will add to the flavor and keep the cakes from sticking. When the butter is foaming, ladle some batter onto the griddle, usually between a third and half a cup’s worth. Try to make them all about the same size so that they cook at the same time. In about two to three minutes, you should start to see bubbles forming on the top. A minute more and those bubbles will pop, meaning it’s time to flip. Don’t get fancy, just flip them with a spatula and let them cook another two to three minutes. Stack them on a cookie sheet and store in the warm oven while you cook the rest.
[We put peanut butter on these because, let’s be honest, is there a better combination than banana/PB? Didn’t think so.]
We also made tropical smoothies (banana/strawberry/peach/mango). No recipe for these, but refer to our recent post on the Best Smoothie Ever.
With opposite schedules, it’s nice that brunch provides a common time to hang out. After all, isn’t that what the whole thing is all about?