The Mint Shop

The Mint Shop

Saturday, 23 October 2010

A sweet wake-up

Today I knew I had to work. So I knew there was no long and lazy brunch for me. But I thought I had to experiment something I could blog about, even if it had to be quick. Actually that was probably better. So I lulled between the idea of an Egg Benedict - too early for something that filling - and a simple almond croissant - which I would definitely not have made myself though.

Eventually I rested my mind on a banana pancake. The original recipe suggested to use only buckwheat flour. I wasn't convinced. I have tried it before and it gives this chewy bready consistency which would dry out almost any other ingredient.

So I changed it and the result was not that bad. I must try it again, probably tomorrow morning. Call it dedication or insanity but until I am pleased with what I eat, I don't give up. (Unfortunately neither all those who are close enough to me).

Creamy banana pancakes

2 eggs;
75g plain flour;
45g buckwheat flour;
1 tsp baking powder;
2 tsp cinnamon;
1 tbsp treacle;
2 tbsp double cream;
1 tsp ginger;
150ml fat (or at least semi-skimmed as otherwise you just add water!) milk

1. Mix the egg yolks with the treacle, the sugar and the spices. Beat well to make sure that the sugar and treacle melt or at least get incorporated into the eggs.

2. Beat the egg whites until firm and fluffy. You can add the famous pinch of salt which is supposed to help the whites to stiffen up; personally I don't see any difference. But do if that makes you feel more comfortable!

3. Add to the eggy mix the milk and cream, and beat well.

4. Mix the two flours and the baking powder together.

5. Slowly add the flour sifting it (and I am proud to say that we finally have one, so no more tea strainer!) into the eggy mix. Beat well to avoid lumps. The batter has to have a thick consistency.

6. Leave the batter to rest for at least 15 minutes.

7. Melt a knob of butter in a pan and when it is melted and about to bubble, add a ladle of batter to form a pancake. You can decide the size; they can look like petites Russian blinis or massive American pancakes (like those you see in films!).

8. If you are making more than one, preheat the oven to 100C and keep each pancake while you are making them in the oven before being served.

9. When the pancake is almost cooked, slice a banana and scatter a few slices on top. You can either fold the pancake or just let the slices sink in the batter and become part of the pancake (this is what we did).

10. Serve warm, with a dollop of cream and sprinkle of cinnamon.

P.S. Today, Sunday, we used the leftover of the batter and turned the sweet pancakes into savoury ones by adding extra mature cheddar, and chive and served with wilted spinach and crispy bacon. The result I must confess was fantastic, better than the original recipe!!

1 comment:

  1. Very opportune post as I have a glut of bananas at the moment. Thank you!