Wednesday, July 10, 2013

Engagement Banana Pancakes

I'm sorry I haven't posted a recipe yet...
We have been SO busy with our engagement :)
Therefore, I declare it "Wordless Wednesday"...
So enjoy these Engagement Banana Pancakes with someone you love :)
Here ya go, folks: Fluffy, Spiced Brown Butter-Banana-Buttermilk Pancakes, Homemade Cinnamon-Pecan Compound Butter, Honey Fried Bananas, + Bourbon Maple Syrup.

someone stole my bacon...
For the Cinnamon-Pecan Compound Butter:
1 Stick of Unsalted Butter, Extremely Soft
3T Brown Sugar
½t Vanilla
1T Cinnamon
¼C Toasted Pecans, Finely Chopped
For the Fried Bananas:
2-3 Bananas, Sliced into Thick Rounds
Canola Oil, For Frying
2-3T Honey
1-2T Rum

For the Fluffy, Spiced Brown Butter Buttermilk Pancakes:
2C AP Flour + ½C Whole Wheat Flour, Sifted
¼C Light Brown Sugar
1T Baking Powder + 2t Baking Soda
½t Fleur de Sel & Cinnamon
Pinch of Nutmeg, Allspice, & Cardamom
3C Buttermilk, Well Shaken
2 Large Bananas, Mashed with a Fork
2 Large Eggs
4T Brown Butter, Melted & Slightly Cooled
1T Bourbon
1 Vanilla Bean, Split & Scraped for Seeds

Pancake Toppings:
Toasted Pecans, Finely Minced
Fried Banana Rounds
Homemade Bourbon Maple Syrup, Warmed
Homemade Cinnamon-Pecan Compound Butter, Room Temperature

1. For the Compound Butter: In the bowl of a standing mixer, beat together the butter, sugar, and vanilla until the mixture is smooth, then slowly add in the cinnamon and toasted pecans, and beat until just combined. Chill until ready to serve, and then let it warm to room temperature for easy pancake spreading.
2. For the Fried Bananas: Lightly drizzle the oil in a skillet and heat over medium heat. Place the bananas in an even layer and cook for 3-5 minutes on each side until golden brown & starting to crisp. Meanwhile, whisk together the honey, 2-3T water, cinnamon, and a pinch of cardamom & salt. Remove the pan from the heat and pour the honey mixture over the banana, followed by the rum. Remove them from the pan onto a plate until you are ready to layer them between the pancakes.
3. For the Banana Pancakes: Preheat a griddle or cast iron skillet over medium heat. Whisk together the AP flour, WW flour, brown sugar, baking powder, baking soda, and spices in a medium bowl. In a separate bowl, whisk together the buttermilk, eggs, mashed bananas, brown butter, bourbon, and vanilla bean. In the bowl of the dry ingredients, create a well using your heads or a spoon. Pour the wet mixture into the center of a well, and using a rubber spatula or a fork, gently whisk the two together to form a batter. This should be a relatively smooth, thick batter, but with small lumps still remaining. Set the batter aside to rest for 30 minutes before using. Next, using a ½C measure, pour the patter in to pools on the heated griddle. When the pancakes have bubbles on top and are slightly dry around the edges, about 2-3 minutes, flip over. Cook until golden on the bottom, about 1-2 minutes. While you finish cooking the other pancakes, keep the finished pancakes warm in the oven until serving.
4. For Serving: Stack the banana pancakes on to a plate, making sure to layer rounds of fried honey bananas, toasted pecans, and compound butter between the pancake layers. Garnish the top with more fried bananas, pecans, butter, & a generous drizzling of homemade bourbon maple syrup. Enjoy with your honey, for breakfast in bed, on a rainy Sunday morning.

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