Banana, Rye, Maple Pancakes Portions:
Serves 2 normal people or my brother.
Tools Required (utensils)
- Frying Pan (a cast iron griddle is best)… do I need to say non stick considering we’re talking pancakes here?
Component Parts (ingredients)
- 1 cup plus a dash of milk (I use sweetened almond milk because I like the nuttiness and dairy milk is designed to help a calf put 1000lbs on in a year)
- 2 tbsp Cider vinegar (or any acid that you think will taste nice like lemon or lime juice or even just plain malt vinegar)
- 1/2 cup Rye flour
- 1/2 cup plain flour
- 2 tbsp maple syrup (or honey, or sugar… dark sugar gives better flavor)
- 1 tsp baking powder
- 1/2 tsp baking soda (I’m thinking of increasing these a little next time I make them to get a fluffier result… I’ll update when I try it)
- 1/2 teaspoon salt
- 1 banana, ripe
- 2 tbsp peanut oil
- cooking spray (or just a bottle of oil, you could even use some more peanut oil, but it’d be wasteful)
- Chocolate chips
- Whipped cream
- Pretty much anything you can think of to put on a pancake!
- Turn your pan /griddle on to a low to medium heat and spray with some oil. (if you’re using a bottle of oil, pour in a little and spread around with some kitchen paper)
- Combine milk and vinegar, let it sit for a little to sour (you could use buttermilk and skip this stage, but then you end up throwing out a carton of buttermilk every weekend). The sourness gives the pancakes a pleasing tanginess which pulls out the rye flavor.
- Combine dry ingredients, but not too energetically.
- Put all your wet ingredients (milk mix, syrup, oil) and the banana in the blender (you could probably use a really ripe banana and mush it up with a fork if you don’t have a blender… I have a blender so don’t know how the fork method would work)… blend it.
- Mix wet ingredients and dry ingredients – again, not too energetically. Knocking out all the lumps is a bad thing.
- Let the mixture sit at room temperature for a while (a while being as long as you can wait until you have to start cooking because you’re too hungry, if you were really organized you could make the mixture the night before and leave it in the fridge, but you’ll still have to let it come to room temperature before cooking)
- Dollop the mixture into the pan.
- Cook until the top of the pancake starts to look dry, but check the bottom to make sure its not burning. These pancakes take quite a while to cook.
- Turn over.
- Cook until brown.
- Chocolate chips. Put them in the batter or just on top afterwards.
- Put things you normally put on pancakes… on your pancakes.
- Put pancakes on a plate
- Put toppings on (personally I just go with half a gallon of maple syrup)
- Eat quickly before anybody else in the house notices you’ve cooked pancakes.
|Pancakes are black||Throw them in the bin and turn down your pan|
|Pancakes don’t rise||Next time add the Baking powder and Baking Soda|
|Batter seems too watery||Leave for 20 minutes, if still too watery add some more plain flour|
|You don’t have any of the required ingredients||Go shopping|
|The bottom of your frying pan stayed on the stove when you tried to flip your pancakes||Your pan was too hot /old/ rubbish.|
|You don’t like bananas or rye||Substitute the banana for an egg and the rye flour for plain flour, but really, why are you looking at this recipe?|