Scrambled eggs with white beans in tomato sauce, a few slices of buttered toast, a croissant, or a big delicious tower of pancakes…
The possibilities are endless and it’s the most important meal of the day…
Breakfast
Although I’m always quite satisfied with my coffee, yoghurt and freshly squeezed orange juice, this morning it was time for a change.
It was time for pancakes.
I've always loved Jack Johnson’s song Banana Pancakes, and every time I hear it I just start craving for banana pancakes…
So of course I made banana pancakes.
Banana pancakes with buttermilk and a drizzly of honey to be exact.
I’ve eaten pannenkoeken, - A pannenkoek is the Dutch version of a pancake; larger and thinner and served with sugar and treacle… - crepes and blini, but I’d never ever eaten pancakes. let stand for breakfast.
I got my recipe from America’s absolute Baking Queen, Martha Stewart, and I served them with a big dot of crème fraîche and honey instead of maple syrup. This was a lovely - and quite heavy - breakfast that I really enjoyed…
I had a bit of trouble at first with the recipe. or not with the recipe, but jut with pancakes in general; some of my first batch got really messy and burned a bit because I left the heat on too high - luckily I figured it out after a bit of practise and after this I made absolutely beautiful perfect golden-brown pancakes…
They were soft and sweet, had crispy edges and a luscious fluffy and oozy centre from the hot and slightly melted banana slices. Drenched in the honey this big golden-brown heap was a wonderful festive way to start my day…
Banana pancakes (makes 12)
- 120g (1 cup) whole-wheat flour
- 3 Tbsp light-brown sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 240ml (1 cup) buttermilk
- 1 egg, lightly beaten
- 11/2 Tbsp butter, melted
- vegetable oil
- 2 ripe bananas, thinly sliced
- crème fraîche, maple syrup (or honey) and chopped walnuts, for serving (optional)
1. Preheat oven to 135°C (250°F). In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
Whisk in buttermilk, egg, and melted butter until batter is well combined and free of lumps.
2. In a large non-stick skillet over medium heat, swirl oil to coat bottom of pan. Working in batches, add batter in 1/4-cup portions. - I got 3 pancakes per time - Top with banana slices, dividing evenly. Cook until golden brown and tiny air bubbles form evenly on top, 2 to 4 minutes. Reduce heat if browning too quickly. Flip pancakes, and continue cooking until slightly puffed, 2 to 5 minutes.
Transfer to a baking sheet and keep warm in the oven while you cook remaining pancakes.
3. Serve pancakes with crème fraîche, honey (or maple syrup) and some chopped walnuts.
The possibilities are endless and it’s the most important meal of the day…
Breakfast
Although I’m always quite satisfied with my coffee, yoghurt and freshly squeezed orange juice, this morning it was time for a change.
It was time for pancakes.
I've always loved Jack Johnson’s song Banana Pancakes, and every time I hear it I just start craving for banana pancakes…
So of course I made banana pancakes.
Banana pancakes with buttermilk and a drizzly of honey to be exact.
I’ve eaten pannenkoeken, - A pannenkoek is the Dutch version of a pancake; larger and thinner and served with sugar and treacle… - crepes and blini, but I’d never ever eaten pancakes. let stand for breakfast.
I got my recipe from America’s absolute Baking Queen, Martha Stewart, and I served them with a big dot of crème fraîche and honey instead of maple syrup. This was a lovely - and quite heavy - breakfast that I really enjoyed…
I had a bit of trouble at first with the recipe. or not with the recipe, but jut with pancakes in general; some of my first batch got really messy and burned a bit because I left the heat on too high - luckily I figured it out after a bit of practise and after this I made absolutely beautiful perfect golden-brown pancakes…
They were soft and sweet, had crispy edges and a luscious fluffy and oozy centre from the hot and slightly melted banana slices. Drenched in the honey this big golden-brown heap was a wonderful festive way to start my day…
Banana pancakes (makes 12)
- 120g (1 cup) whole-wheat flour
- 3 Tbsp light-brown sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 240ml (1 cup) buttermilk
- 1 egg, lightly beaten
- 11/2 Tbsp butter, melted
- vegetable oil
- 2 ripe bananas, thinly sliced
- crème fraîche, maple syrup (or honey) and chopped walnuts, for serving (optional)
1. Preheat oven to 135°C (250°F). In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
Whisk in buttermilk, egg, and melted butter until batter is well combined and free of lumps.
2. In a large non-stick skillet over medium heat, swirl oil to coat bottom of pan. Working in batches, add batter in 1/4-cup portions. - I got 3 pancakes per time - Top with banana slices, dividing evenly. Cook until golden brown and tiny air bubbles form evenly on top, 2 to 4 minutes. Reduce heat if browning too quickly. Flip pancakes, and continue cooking until slightly puffed, 2 to 5 minutes.
Transfer to a baking sheet and keep warm in the oven while you cook remaining pancakes.
3. Serve pancakes with crème fraîche, honey (or maple syrup) and some chopped walnuts.
