I’ve been a real slob when it comes to my poor little blog. And I’m immensely sorry for neglecting you, my dear readers, for the better part of three months. Sometimes life and work get in the way and priorities have to change slightly. That doesn’t mean that I forgot about you all and I do have a tasty recipe that I want to post soon. Meanwhile, I really want to share with you the improved version of a beloved pancake recipe.
Sundays are for brunch in our family and this whole summer I’ve been tweaking and perfecting my grandmother’s Apple Pancakes recipe that I originally posted almost three years ago. And every week it got better. I added mashed bananas to the batter, replaced the apples with peaches or tossed in a pint of blueberries. I sprinkled a much needed pinch of baking soda for that extra level of fluffiness. And I even revisited the whole method of preparing the batter opting to mix the dry ingredients separately from the wet ingredients and then gradually adding the dry ingredients to the wet ones. Small tweaks, big difference!
I also promise to have a new recipe for you to celebrate five years of Simply Romanesco soon, but until then I hope you enjoy these newly revamped pancakes. We’ve been devouring them all summer long!
Blueberry Banana Pancakes
By Simply Romanesco inspired by my Grandma Vicki
Makes: about 20 pancakes
Ingredients for the pancakes:
· 2 heaped cups (500 ml) whole milk
· 2 large eggs, at room temperature
· 3 heaped Tablespoons (60 grams) granulated sugar
· 1 teaspoon vanilla
· Scant 2 ¾ cups (370 grams) all-purpose flour
· 1/8 teaspoon salt
· 1 teaspoon baking powder
· ½ teaspoon baking soda
· 2 bananas, mashed
· 1 pint blueberries or other fruits you like
· Olive oil or vegetable oil for cooking
Ingredients for the cinnamon-sugar mix:
· ½ cup (115 grams) granulated sugar
· 1 ½ teaspoon cinnamon
Instructions for the cinnamon-sugar mix:
In a small bowl, mix together the sugar and cinnamon and whisk well to combine. Set aside.
Instructions for the pancakes:
In a large bowl, whisk together milk, eggs, sugar and vanilla.
In a medium bowl, mix together the flour, salt, baking powder and baking soda. Gradually, add the flour mixture to the milk and eggs mixture stirring constantly until the flour is fully incorporated, and you have a slightly thicker batter without any lumps and traces of flour. Add the mashed bananas and then gently fold in the blueberries.
In a nonstick skillet, heat about 1 ½ teaspoon of olive oil over medium heat. Fill a 2.5-inch ladle with the pancake and batter and gently pour it into the pan. Once the pancakes start cooking, turn the heat to medium-low. Cook pancake for 1-2 minutes per side until golden-brown. Repeat with the rest of the batter adding about 1 teaspoon of oil per pancake.
Place cooked pancakes on a platter and sprinkle each pancake with 1 teaspoon of the cinnamon-sugar mix.
Poftă Bună! (Bon Appétit!)