Pancakes… For The One You Love

Sunday, June 21st, 2015

IMG_3305

Waking up too early
Maybe we can sleep in
Make you banana pancakes
Pretend like it’s the weekend now
– Jack Johnson

The Origin Story: In 2010 I moved to Cumberland Island… the first time. It was here that I took my first Executive Chef job and I loved it. Living on a semi-tropical island, having a national seashore a 5 minute bike ride from my front door, amazing sunsets, tropical breezes. You get the picture. When you live in this type of environment you also begin to fully embrace a certain type of life style. Suddenly Jimmy Buffet songs make sense, you begin to consider buying a Panama hat, socks are no longer needed. I say all this so that you can understand  and appreciate that, yes, this recipe was in fact inspired by the Jack Johnson song “Banana Pancakes”. I am sorry if this is cheesy, but its true. Ben worked up this recipe years ago as a treat for me and an ode to this song. This recipe has stayed with us and was a favorite item on the brunch menu at Cinco y Diez. Most recently we started adding cornmeal to the recipe. If you are a Cinco fan and want to have them the original way, just sub out the cornmeal and replace with AP flour. We like to serve ours with butter, maple syrup, and whipped clabber cream.

Banana-Cornmeal Pancakes

Yields – 10, four-inch pancakes
1 cup AP flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
½ cup white granulated sugar
1 cup cornmeal
1 egg
4 tbsp butter melted (half a stick of butter)
1 very ripe banana
½ tsp vanilla extract
2 cups buttermilk

Sift together flour, baking powder, and baking soda into a medium sized mixing bowl. Add salt, cornmeal, and sugar to the flour mixture. Stir to combine.Set aside. Melt the butter over low heat in a small sauce pan. Place the banana, vanilla extract, buttermilk, and egg into a blender and puree. While blender is on, pour in melted butter to incorporate with the buttermilk. Pour wet ingredients into the flour/cornmeal mixture all at once. Using a rubber spatula gently fold the ingredients together. The mixture will have small to medium lumps in it. Do not over mix, it will make your pancakes tough.

Heat a cast-iron skillet or non-stick pan over medium low heat. When pan is hot, add 1 tbsp of butter to the pan. Using a scoop or a ladle, drop 4 oz of the batter into the pan. When the tops of the pancakes have small bubbles and the edges begin to slightly brown, flip them over (about 2 minutes). Cook 1 minute, making sure the pancake is cooked through. Place pancakes on a plate and cover with a towel. Repeat process until the batter is finished. Serve, in bed… on a tray… to the one you love.