Whole Wheat Banana Pancakes: Your Weekend Is About To Be Amazing

We love breakfast food. Carrot Cake Waffles by Willow Bird Baking, Dutch Pancakes–the family recipe, and Whole Wheat Banana Pancakes by Alice Waters.

Alice Waters. I love her recipes. And next time I’m in San Fran, I mean to go to Chez Panisse, her culinary baby. This is a variation on her Pancake recipe in the Art of Simple Food. What? You don’t own it? Go immediately to a store, or the interweb, and acquire this. It will change your world.

Her recipe for Buttermilk Pancakes with my twist:

3/4 cup whole-wheat flour

3/4 cup unbleached white flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

In a separate bowl mix:

2 egg yolks

(You gotsta separate them, and get them as separate as possible. I use the egg shell as my dividing helper.)

In a large measuring cup, measure:

1 3/4 cups buttermilk

(If you don’t have any, see this list of substitutes for buttermilk, here.)

Whisk the egg yolks with milk. Make a well in the dry ingredients, pour in the buttermilk mixture, and stir until just mixed.

Add:

6 tablespoons butter, melted

Stir well. In another bowl, beat egg whites until they form soft peaks, then fold them into the batter. If the batter is too thick, add more buttermilk.

Add a few bananas sliced up into the batter.

Spoon the batter onto a preheated griddle, cooking a single pancake first to see if the griddle is the right temperature. Cook until the underside of the pancakes are golden brown. Turn them over and cook until done. If you don’t have a griddle, use a very very hot pan. It’s the heat and lack of non-stick coating that gives a really nice brown crisp edge to the pancake. Don’t over butter the pan. This isn’t like making crepes wherein you need the butter to swirl the mixture around.

Top with creme fraise and syrup! Gobble up.