"Batter off Dead" - читать интересную книгу автора (Myers Tamar)

5

Banana Sour Cream Pancakes

with Cinnamon Maple Syrup

Adapted from a recipe from Bette’s Oceanview Diner in Berkeley, California, these are melt-in-your-mouth moist and tender. The Cinnamon Maple Syrup is easy to assemble while the pancakes are slowly cooking.

4 large eggs

2 cups sour cream

2/3 cup unbleached all-purpose flour

2 teaspoons baking powder

½ teaspoon ground cinnamon

¼ teaspoon salt

1-2 bananas, peeled and cut into thin slices

Cinnamon Maple Syrup (recipe follows)

1. In a large bowl, whisk the eggs until light and bubbly. Stir in the sour cream until blended. Sift the flour, baking powder, cinnamon, and salt onto the liquid ingredients. Fold until blended.

2. Heat a large nonstick griddle or skillet over medium heat until hot enough to sizzle a drop of water. Brush with a thin film of vegetable oil, or spray with nonstick cooking spray. For each pancake, pour a scant ¼ cup batter onto griddle or into skillet. Immediately arrange 3 or 4 thin slices of banana on the surface of each pancake. Adjust the heat to medium-low. Cook the pancakes slowly until the tops are covered with small bubbles and the bottoms are lightly browned. Carefully turn and cook until lightly browned on the other side. Repeat with the remaining batter.

3. Serve immediately with Cinnamon Maple Syrup.

MAKES ABOUT TWELVE 4-INCH PANCAKES.

Cinnamon Maple Syrup: Combine 1 cup maple syrup, 1 tablespoon unsalted butter, and ½ teaspoon ground cinnamon in a small saucepan and cook, stirring to blend, until the mixture boils. Remove from heat and let stand until pancakes are ready to serve.