Oliver's class is in the middle of doing a fun project where each child has to bring in and present one of his or her favorite recipes. Since our littlest is a passionate pancake sort of guy, he's slated to bring in the following recipe this week. They are required to go shopping for the ingredients for their recipe and also to make the actual recipe together with a loving adult in their lives. I think it's such a creative way of introducing the little Grade Ones to things like list-making, public speaking and cooking and the consequent math involved. Ollie's recipe is from Barefoot Contessa's Family Style.
Makes 12 pancakes
1 ½ cups unbleached flour
3 tablespoons sugar
2 teaspoons baking powder
1 ½ teaspoons kosher salt
½ cup sour cream
¾ cup plus 1 tablespoon milk
2 extra-large eggs
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
Unsalted butter
2 ripe bananas, diced, plus extra for serving
Pure maple syrup
In a medium bowl, sift together the flour, sugar, baking powder and salt. Whisk together the sour cream, milk, eggs, vanilla and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.
Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2-3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute, until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup. Another fun option is to serve with maple whipped cream and blueberries.
Makes 12 pancakes
1 ½ cups unbleached flour
3 tablespoons sugar
2 teaspoons baking powder
1 ½ teaspoons kosher salt
½ cup sour cream
¾ cup plus 1 tablespoon milk
2 extra-large eggs
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
Unsalted butter
2 ripe bananas, diced, plus extra for serving
Pure maple syrup
In a medium bowl, sift together the flour, sugar, baking powder and salt. Whisk together the sour cream, milk, eggs, vanilla and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.
Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2-3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute, until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup. Another fun option is to serve with maple whipped cream and blueberries.
RSS Feed