Some days, I just wake up with a pancake craving. Most days, unfortunately, I can’t give in to that urge, since my speedy getting-out-of-bed process doesn’t allow for preparing pancake batter and leisurely lounging around in pajamas, reading the papers or catching up on the Walking Dead. On other days (e.g. Sundays) this is considerably easier. Especially when the dough comes together in five minutes and the final result is so delicious that you want to go back for seconds. And thirds.
Banana coconut panakes
Adapted from Plum Pie. Makes 6 huge pancakes (the number of people served by this depends entirely on their greed. Anything from 2 to 4, I guess). T=tablespoon, t=teaspoon
- 1 T butter
- 2 ripe bananas, cut into bite size pieces
- honey or maple syrup
- 1,5 cup white unbleached flour (I imagine this would work just as fine with whole wheat flour)
- 1 t salt
- 1 T sugar
- 2 T unsweetened coconut flakes
- 3 T baking powder
- 1 cup milk
- 1 cup plain yogurt
- 2 eggs
Heat 1 T butter over medium/high heat. Add the bananas and cook until golden, then add a drizzle of honey and cook for a few more minutes – until the bananas start to caramelise. Mix flour, sugar, salt, baking powder and coconut flakes in a small bowl. Whisk together yogurt, eggs and milk ingredients in a bigger bowl. Slowly add the dry ingredients to the milk/egg/yogurt bowl until you have a smooth dough. Carefully blend in the soft, cooked bananas.
Heat a small knob of butter in a pan and scoop a few tablespoons of batter in there. Cook for a few minutes and turn the pancake when you start seeing bubbles. Serve warm with honey, or jam, or butter, or whatever crazy topping you can dream up.