Friday, August 12, 2005
Source: King Arthur Flour's Whole Grain Baking
Yield: About 10 (4-inch) pancakes
3 small (9 1/2 ounces) bananas, mashed
2 tablespoons (1 ounce) unsalted butter, melted
1 tablespoon lemon juice (I didn't have lemons, substituted 1 tablespoon buttermilk)
1 tablespoon sugar
1 cup (3 1/4 ounces) oat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Stir together the mashed bananas, butter, lemon juice and sugar in a medium bowl. Beat in the eggs. Whisk together the oat flour, baking soda, salt and spices in a large bowl.
Form a well in the center of the dry ingredients and pour in the wet ingredients. Stir the batter just until the dry ingredients are thoroughly moistened. Check to be sure the batter is thin enough for your pancakes: you may need to add a touch of milk or water. Let the batter stand for 10 minutes before using.
Heat a nonstick griddle if you have one, or a heavy skillet, preferably cast iron. If your surface is not nonstick, brush it lightly with vegetable oil. When the surface of your pan is hot enough that a drop of water sputters across it, give the pan a quick swipe with a paper towel to remove the excess oil, and spoon the batter onto the hot surface, 1/4-cupful at a time. Let the pancakes cook on the first side until bubbles begin to form around the edges of the pancakes, 3 to 4 minutes. You may need to adjust the heat up or down to get the pancakes to cook through without scorching the surface or being too pale. When the cakes are just beginnnign to set, flip them and let them finish cooking on the second side, until they're golden brown on both sides, about 1 1/2 minutes more. Serve the pancakes immediately, or keep them warm in a 200º oven.
I wrote about this recipe HERE.