Weekday Pancakes

I love pancakes.  My love of pancakes has been previously documented here and here (and probably some other places).  Now, pancakes are normally a weekend, slow-day kind of breakfast, but I woke up and wanted, nay, needed pancakes.  And I had bananas.  Banana pancakes!

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.