This is it. My last hurrah… of cakes, pastries, and sweets for the next few weeks. A few posts ago, I mentioned that we’d booked a trip up north. Well, we’re headed to the Whitsunday Islands, and it’s only 4 weeks away! What better a time to get in shape and make room for all the sinful things that make holidays, holidays?
I concede there may be a slip-up or two before we go. A month is, after all, a long time to go without a treat. But I figured we’d go out in style, and celebrate our nearing vaca with something really worth it.
So, we made pancakes. Big, fluffy American pancakes. With buttermilk and golden, caramelized bananas. Lots of honey. Nuts. Cinnamon. Piled into giant stacks, 2 forks at the ready.
The batter will be thick, almost like a tea cake’s, so dollop the it onto the pan then into circles with the back of a spoon. Let them cook for 1 minute or so, then top with the sliced bananas. I usually find that whole wheat flour gets a bit stodgy when cooked. Not so here. The pancakes were perfectly fluffy and light, with a slight nuttiness from the wheat.
The measurements may seem a bit weird, but it’s because I cut the original recipe in half. Unless you’re feeding a pack of bloodthirsty zombies this halved recipe is more than enough for 2-3 very hungry people.
Looking back I guess they’re not hugely unhealthy – whole wheat, fruit, nuts and honey aren’t exactly bad for you. The number that we ate? Questionable. I have a feeling you’ll have a hard time holding back on these, too.
WHOLE WHEAT BUTTERMILK-BANANA PANCAKES
Plain buttermilk pancakes recipe adapted from Allrecipes.com; Makes 12 big pancakes
1 1/2 cups wholemeal flour
1 tbsp + 1 tsp raw sugar
1/2 tsp cinnamon
1 1/2 tsp baking powder
3/4 tsp baking soda/bicarb
1/4 tsp salt
1 1/2 cups buttermilk
1/4 cup milk
1 egg + 1 egg white
2 tbsp + 2 tsp melted butter
2 bananas, sliced thinly
Honey and walnuts, to garnish
In a large bowl, mix the buttermilk, milk, eggs and melted butter. Let the buttermilk mixture sit for 15 minutes while you prepare the dry ingredients and heat up the pan – you’ll get fluffier pancakes.
In a separate bowl, combine the flour, sugar, cinnamon, baking powder, baking soda and salt. Keep the two mixtures separate until ready to cook.
Heat a pan over medium heat. Spray or butter it lightly. Mix the dry and wet ingredients until just combined – do not overmix. Dollop 2-3 spoonfuls of pancake batter in the pan, and smooth into circles.
Let pancakes cook 30 sec-1 min. When bubbles start forming on the surface, place 4-5 banana slices on each pancake, then carefully flip over to continue cooking on the other side 1-2 minutes, until golden.
Stack high on a plate. Sprinkle with gently toasted walnuts and drizzle generously with honey.