Joy the Baker loves pancakes every bit as much as I do, so I searched her site and came up with her Whole Wheat Banana Pancakes. Yum. So I whipped them up quickly this morning, and as I was getting ready for work, Lance cooked them. (Go team!) Together, we made lovely pancakes and shared them with another, and it was on a weekday. Sometimes you just have to have pancakes on a weekday, and it makes the day a little more special.
I modified the recipe a bit (based on what I had in my kitchen), but these pancakes were things of beauty. They were fluffy and delicious and ranked near my favorite oatmeal pancake in deliciousness and texture. I may have to make these again, because they were that good.
Banana Buckwheat Pancakes
(adapted from Joy the Baker, who adapted it from The Gourmet Cookbook
- 3/4 cup all-purpose flour
- 1/2 cup buckwheat flour
- 1/3 cup cornmeal
- 1 tbsp sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 large eggs, separated
- 1 1/2 cup buttermilk
- 1/4 cup canola oil
- 1 1/2 ripe bananas, mashed
In a large bowl, combine flours, cornmeal, sugar, baking powder/soda, salt, egg yolks, and buttermilk. Stir (but don't overmix! Use your dough whisk!) and let sit for at least 5 minutes to hydrate the flours.
In a small bowl, mash banana and add oil. Add to the flour mixture.
Beat the egg whites until fluffy. Gently fold into the batter. If it's a little thick (mine was) add some more milk or water.
Cook them in a skillet and devour.