I hope that everyone had a great weekend! My whole family came out to visit – mom, dad, brothers, aunt, uncle, and cousin – and it was a lot of fun. We ate plenty of delicious food, drank lots of good wine (obviously), and just enjoyed each other’s company. Kramer’s aunt gave us a balloon animal kit to play with, and my brothers had the most fun with that, and Kramer manned the bar when we had everyone over for pre-dinner cocktails. Now, I suppose, it’s time to get back to the real world, but with New Year’s Eve and our second wedding anniversary coming up this weekend, there’s still plenty to look forward to.
Kramer and I made these pancakes last weekend, actually, to prepare ourselves for the holidays and to enjoy a leisurely breakfast together. The caramelized bananas and cinnamon were a welcome pick me up on a lazy Sunday morning, and they are super easy to make. I didn’t add any, but a little brandy or whisky would probably take these up a notch – let me know how you fare if you go that route! I kept it simple, though, by just adding some cinnamon to my favorite pancake batter, then brushing some bananas with brown sugar and butter. The result is a sweet breakfast treat that will keep you warm and happy as the cold sets in. I can’t think of a better way to spend the holidays than by whipping up these pancakes and just relaxing. Enjoy!
Combine your flour, granulated sugar, baking powder, salt, and cinnamon.
Whip your egg whites until foamy.
Whisk together your egg yolks, milk, vanilla, and oil.
Add the foamy egg whites to the oil mixture and whisk to combine.
Add the egg mixture to your flour mixture, whisking until just combined.
Melt together your brown sugar and butter.
Add about 1/4 cup of batter for each pancake to your greased pan and cook over medium heat, until bubbling.
Add your bananas slices to each pancake.
Then brush with the brown sugar mixture.
Flip and cook through on the other side.
Set aside and keep warm in your oven until ready to serve.
- 2¼ cups all-purpose flour
- 3 tablespoons sugar
- 4 heaping teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 2 egg yolks
- 2 egg whites
- 2 cups milk
- 3 teaspoons vanilla extract
- ¼ cup olive or vegetable oil
- 2-3 bananas, sliced thinly
- ¼ cup brown sugar
- 2 tablespoons unsalted butter
- Combine your 2¼ cups of all-purpose flour, sugar, baking powder, and salt in a large bowl and set aside. Separate your egg yolks and egg whites. In a medium bowl, whisk together the egg yolks, milk, vanilla, and oil. In a small bowl, whisk the egg whites until foamy, about 5 minutes, then fold them into the egg yolk mixture. Whisk the wet mixture into the dry mixture quickly, until just combined. Melt your butter and brown sugar together, until combined. Add more brown sugar if the mixture seems too thin, but be sure it is thin enough to brush onto the pancakes. Set aside (you may need to heat it up again to get it liquid enough to spread).
- Preheat your oven to 250 degrees F and line a large baking sheet with parchment paper. Place about a teaspoon of olive oil in your pan, then heat over medium-high. Use a paper towel to wipe the oil around the surface of the pan, so that there is a very thin layer of oil without being any large pools of it in the pan. Pour about ¼ cup of batter for each pancake. Cook until bubbling, then add your banana slices to the pancakes and brush lightly with the melted brown sugar and butter. Flip, and cook for another 2 minutes or so, until cooked through. The bananas will caramelize nicely, as will the brown sugar and butter mixture.
- Place each cooked pancake onto your baking sheet, and when the sheet is full, put them in the oven to keep warm. Keep cooking until you have used all of your batter. Serve with plenty of maple syrup and a sprinkle of cinnamon.