Banana Bread Pancakes with Chef Jamie Daskalis

All Purpose Flour 2 c

Baking Powder 1 tsp

Baking Soda 1/2 tsp

Salt 1/2 tsp

Cinnamon 1/2 tsp

Nutmeg pinch

Buttermilk 1 1/2 c

Sour Cream 1/4 c

Sugar 3 Tbl

Brown Sugar 3 Tbl

Mashed Bananas 2 e

Eggs 1 e

Vanilla 1/2 tsp

Butter, unsalted 1 oz

1. Melt the butter, making sure it is not too hot and set aside until needed.
2. In a large bowl, whisk together all of your dry ingredients.
3. Then add your eggs, buttermilk, sour cream, vanilla and melted butter and whisk until incorporated.  Do not over mix.
4. Using a rubber spatula or wooden spoon, fold in mashed bananas until fully incorporated.
5. Allow the batter to rest at room temperature.  In the meantime, using a non-stick flat pan, heat the pan over a medium high heat.  Once the pan is nice and hot, melt a little butter to lightly grease up the pan.
6. Once the butter is melted, pour 2-3 cakes into the pan, about 1/2 cup each and gently spreading the batter out a bit.  Allow the cakes to cook for 2-3 minutes, making sure they are not becoming too dark.  Carefully flip the cakes and cook for another 2-3 minutes.  Once they are ready, place on a plate and cover with aluminum foil and cook the rest of the cakes.

Cinnamon Syrup

Maple Syrup 1/2 cup

Sugar 1 cup

Cinnamon 1 tsp

Water 1/4 cup

Evaporated Milk 1/2 cup

Vanilla 1 tsp

1. Place all ingredients into a sauce pot and bring to a simmer and allow to simmer for 3-4 minutes
2. Once the syrup is ready, turn off the heat and allow to rest until you have cooked your pancakes.