So that being said; if you aren't offended by the word and have left by now writing me off as an immature punk...read on. Your....tastebuds will be VERY happy.
photo courtesy of Charles Masters
Banana Nut Pancakes
adapted from Everyday with Rachel Ray
to include real food ingredients
Katie Barreira Everyday senior test kitchen associate
3/4 c. unbleached organic flour
3/4 c. spelt flour or whole wheat flour
3 tbsp. rapadura sugar (or whatever you have on hand)
1 1/2 tsp. baking powder
1 tsp. sea salt
3/4 c. chopped walnuts, raw or roasted (your preference)
1 1/4 c. raw full-fat milk (or what you have on hand, more fat the better!)
2 pastured eggs, separated
3 tbsp. grassfed butter, melted (plus extra butter for griddle batches and topping pancakes)
3 Bananas, sliced into 1/2 inch rounds
1 Tbsp. grassfed butter
1. in a medium bowl, whisk together the flour, sugar, walnuts, baking powder and sea salt. In another bowl whisk the milk, egg YOLKS and melted butter together. Pour the wet mixture into the dry and stir until JUST combined.
2. Preheat your griddle over medium heat. Beat the reserved eggwhites to soft peaks (the kitchenAid works great for this, but you can do it by hand as well!). GENTLY fold the whites into the batter.
3. Grease the griddle with your pastured butter and ladle on 1/4 c. portions of batter. cook until bubbles form and the pancakes are cooked around the edges, 1 1/2 to 2 minutes. Flip and cook through, 1 minute more.
4. Heat up a small frying pan to medium high, add about a tbsp. of butter and let it slightly brown, then add your sliced bananas. let them brown on one side, then flip them. This only takes a couple of minutes as they cook really quickly! They should have a nice browned quality to them. Remove from heat and make sure your pancakes aren't burning.
5. Plate your finished pancakes and put a slice of Kerrygold butter on top, your carmelized bananas, and drizzle pure maple syrup all over everything. Get ready for a mouthgasm.
Goes GREAT with some real raw farm fresh milk!!! Hope you guys enjoy this;)
**Thanks to my mom, Jamie who signed me up for Rachel Ray's magazine to give me some more ideas for food and tweak them!