"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Whole Wheat Banana Walnut Pancakes with Vanilla-Brown Sugar Syrup Recipe

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This recipe for Whole Wheat Banana Walnut Pancakes with Vanilla-Brown Sugar Syrup, by , is from Enjoy!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Karin Olson

Category:
Category:

Ingredients:  
Ingredients:  
For Pancakes:

1 1/4 cup whole wheat flour

1/3 cup cornmeal

1 Tablespoon sugar

2 teaspoons baking powder

1 teaspoon salt

2 large eggs, separated

1/4 cup vegetable oil, plus additional for brushing the skillet

1 1/2 cup whole milk, plus additional if needed

1 ripe banana, diced or mashed

1/4 cup walnuts, chopped


Vanilla-Brown Sugar Syrup:

1 1/2 cups packed dark brown sugar

1 1/2 cups water

3 Tablespoon unsalted butter

1/8 teaspoon salt

1 Tablespoon fresh lemon juice

1/2 teaspoon vanilla extract


Directions:
Directions:
Pancakes:
Whisk together flour, cornmeal, sugar, baking powder and salt in a large bowl Whisk together yolks, oil and 1 1/2 cups milk in another bowl and add to the flour mixture, whisking until smooth. Let batter stand for 5 minutes to allow flour to absorb liquid (batter will thicken).

If batter is too thick to fall easily from a spoon, stir in 1 to 2 tablespoons additional milk.

Fold in banana and walnuts.

Beat egg whites in a large bowl with an electric mixer at moderately high speed until they just hold stiff peaks. With a whisk, gently but thoroughly fold into batter.

Brush a griddle or 12-inch nonstick skillet with oil and heat over moderately high heat until hot but not smoking. Reduce heat to moderate. Working in batches of 4, spoon 2 tablespoons batter per pancake into a hot skillet, spreading it if necessary to form 3- 3 1/2 inch rounds. Cook pancakes until bubbles appear on surface, edges are set and undersides are golden, 45 seconds to 1 minute. Flip pancakes with a metal spatula and cook until undersides are golden and pancakes are cooked through. Lower heat if pancakes brown too quickly and insides arenít set. Transfer pancakes to plate and serve with Vanilla- Brown Sugar Syrup. Brush griddle with more oil between batches.

Syrup:
Combine brown sugar, water, butter, and salt in a 2-quart heavy saucepan and bring to a oil, stirring until sugar is dissolved. Boil until syrupy and reduced to about 1 1/2 cups, about 12-15 minutes. Remove from heat and stir in lemon juice and vanilla, then let cool to warm or room temperature.

 

 

 

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