These flapjacks are made of love.
Is it cold where you are? Are you hungry? lionhearts posted a killer cornbread recipe and asked what all of her readers were obsessed with making these days. This is my reply:
This recipe originally calls for soy milk and whole wheat flour, which is probably tasty and healthyish, but I sub regular stuff I keep in my kitchen in with great results. I also use more bananas than the recipe calls for because they're good.
Ingredients:
Canola oil, for griddle
2 cups [whole wheat pastry] flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups plus
2 tablespoons [soy] milk
3/4 cup mashed bananas (about 2 large very ripe bananas)
2 large eggs
3 tablespoons canola oil
1/2 cup (2 ounces) chopped pecans
Makes 12 to 14 pancakes
1. Preheat a griddle or large skillet over medium heat until a sprinkle of water splashed on the surface immediately forms dancing droplets. Or preheat an electric frying pan to 350°F. Using a folded paper towel, lightly brush the griddle with oil. (Note from Megan: I use canola cooking spray here instead.) Preheat the oven to 200°F.
2. In a medium bowl, whisk the flour, baking powder, baking soda, and salt until combined and make a well in the center.
3. In another medium bowl, whisk all the milk, the bananas, eggs, and oil until well combined. Pour into the well and stir until smooth; there can be a few little lumps remaining. Stir in the pecans. Let stand for 5 minutes.
4. Using 1/4 cup batter for each pancake, pour the batter onto the griddle. Cook until the edges of the pancake appear dry and the underside is golden brown, about 3 minutes. This pancake batter behaves differently from others: The top may not become covered with tiny bubbles, which usually indicate the pancake is ready to turn. Check the edges and use a pancake turner to peek at the underside. Flip the pancakes and cook until the other side is golden, about 2 minutes. Keep warm in the oven while preparing the rest of the pancakes. If the batter thickens too much upon standing, thin with additional milk. Serve warm.
Coming soon: Garlic Mashed Potato Pizza. Yes, really.
This recipe originally calls for soy milk and whole wheat flour, which is probably tasty and healthyish, but I sub regular stuff I keep in my kitchen in with great results. I also use more bananas than the recipe calls for because they're good.
Ingredients:
Canola oil, for griddle
2 cups [whole wheat pastry] flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups plus
2 tablespoons [soy] milk
3/4 cup mashed bananas (about 2 large very ripe bananas)
2 large eggs
3 tablespoons canola oil
1/2 cup (2 ounces) chopped pecans
Makes 12 to 14 pancakes
1. Preheat a griddle or large skillet over medium heat until a sprinkle of water splashed on the surface immediately forms dancing droplets. Or preheat an electric frying pan to 350°F. Using a folded paper towel, lightly brush the griddle with oil. (Note from Megan: I use canola cooking spray here instead.) Preheat the oven to 200°F.
2. In a medium bowl, whisk the flour, baking powder, baking soda, and salt until combined and make a well in the center.
3. In another medium bowl, whisk all the milk, the bananas, eggs, and oil until well combined. Pour into the well and stir until smooth; there can be a few little lumps remaining. Stir in the pecans. Let stand for 5 minutes.
4. Using 1/4 cup batter for each pancake, pour the batter onto the griddle. Cook until the edges of the pancake appear dry and the underside is golden brown, about 3 minutes. This pancake batter behaves differently from others: The top may not become covered with tiny bubbles, which usually indicate the pancake is ready to turn. Check the edges and use a pancake turner to peek at the underside. Flip the pancakes and cook until the other side is golden, about 2 minutes. Keep warm in the oven while preparing the rest of the pancakes. If the batter thickens too much upon standing, thin with additional milk. Serve warm.
Coming soon: Garlic Mashed Potato Pizza. Yes, really.