Ingredients: |
Ingredients: Place a small, deep metal mixing bowl into the freezer.
1/4 cup sour cream
1/4 cup butter milk (or whole milk - but grandma used buttermilk)
2 cups flour
1/4 tsp salt
1/4 tsp baking powder
3 TBS brown sugar
1/4 cup choc chips (optional - but who wouldn't?)
2 - 3 soft bananas (NOT brown but NOT green) - squish these with a fork into a bowl, set aside.
1/2 cup milk
2 - eggs
1 tsp REAL vanilla (I use almond extract instead)
1-2 sticks of butter
Real maple syrup (not the cheap stuff)
1 pint of whipping cream
2-3 TBS table sugar
1 tsp REAL vanilla extract
Favorite jam 2 TBS
powder sugar for garnish
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Directions: |
Directions:Preheat a griddle to medium heat (works better than a skillet, but you can use a skillet too)
Test the griddle by flicking some water on it. When the water drops dance, the skillet is ready.
1) Mix the flour, salt and baking powder into a small bowl
2) crack the eggs and beat. Add the brown sugar. Then the vanilla (or almond) extract.
3) Mix in the sour cream and butter milk.
4) slowly add the flour, salt and baking powder mixture, try not to over mix but try to get out the big lumps.
5) Incorporate the bananas.
6) Finally, add the milk, slowly. Mix. Add more until the batter becomes thin enough that it looks like pancake batter but thick enough to stay on the fork. You may have some small lumps, this is okay. DO NOT overmix.
7) Use a stick of butter to grease the skillet surface, the butter will turn brown quickly, so be ready to use a measuring cup to place dollups of pancake batter onto the skillet. Arrange chips in a smile or scatter as you wish. Wait for edges to slightly turn brown. Lift one carefully to test for golden brown underneath, then flip,
8) As you stack, keep the pancakes warm on a dish lined with tin foil and covered with tin foil. Can add a pat of butter between the layers.
Whipping Cream.
1) remove mixing bowl from freezer
2) pour 1/4 of the pint into the bowl and begin electric mixing until the cream starts to thicken, add 1/4 more and 1/4 more, then finally 1/4 more until all mixture is pure white with soft peaks. Continue mixing, sprinkling in granulated sugar,, then finally add the extract slowly. Taste. You may need a little more extract or a little more sugar, depending on taste. DO NOT over beat your whip cream or it will turn into butter.
Maple syrup.
1) Take about 2 cups of maple syrup and heat in a small sauce pan.
2) slowly stir in your favorite jam - strawberry or orange marmalade (was grandmas's favorite).
3) serve over the pancakes while still hot.
1) Use a
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Personal
Notes: |
Personal
Notes: Grandma first made these for me while she was living in a condo on the water. She had a miraculous view. That morning we walked to the store and obtained ingredients, which looked very odd to me. These pancakes are almost like fluffy cookies with light and fluffy insides and crispy outter candy-like edges. I ate 10 at least. After breakfast we walked to the Christian Science Church for Sunday school. She bought me my first set of books that day. Upon our return, she was greeted by all her friends..so many friends...as if on cue for her performance, she entered the great room, sat delicately at the piano and began to play...the tips of her beautiful nails tapping the ivory as her feet made note crescendo and soften at her command. No music, just memory. I can still see the back of her white hair in a soft up do with curls and pins and a swooping bang to give her face a long shape-she was the most graceful woman I ever knew. Always poised for the occasion. Katiebeth, she would say, choose classics like what you see here in Vogue. To update into today, you need only accessorize...and a good red lipstick.
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This recipe for Grandma Coakley's sour cream banana pancakes is from