Posts Tagged ‘yum’
Monday, October 11th, 2010
I made delicious banana pancakes the other night, and I thought perhaps you’d like the recipe. It’s taken from the King Arthur Flour website, and then altered to make it extra delicious.
1.25 cups (5.25 ounces) self-rising flour
1 tablespoon sugar
1-2 dashes of cinnamon (depending on the fruit)
1 cup (8 ounces) milk
1 large egg
2 tablespoons (1 ounce) melted butter
1 banana, 1 peach, or a bunch of berries (about a cup)
In a large mixing bowl, whisk together the flour, sugar, and cinnamon. I have a totally awesome heavy ceramic mixing bowl that I use that has Piglet on it, the smallest of a set of 3.
Measure the milk in a 2-cup measuring cup, then add the egg and whisk it in. While whisking, pour the melted butter into the measuring cup, and whisk them together until blended.
Add the milk mixture to the dry ingredients and stir until blended.
Cut up the fruit. Bananas can be sliced, peaches should also be sliced into flat chunks, blueberries can just be tossed in as is, but strawberries also need slicing. Flat is good, so it doesn’t make weird lumps.
Lightly grease a skillet and heat it over medium heat until a drop of water dances or you get too impatient to keep waiting. I use a one-third-cup measuring cup to pour batter onto the skillet, making one pancake at a time. Place the fruit, if using — I usually get about 4-5 banana slices per pancake, or half a dozen berries, or 3 blueberries and 3 chunks of peach (heavenly).
Cook until the bubbles on the surface begin to break and the edges are starting to look dry. Turn the pancakes over and cook until lightly browned, about one more minute. This will also deliciously caramelize the fruit.
Remove from the pan and eat while you make the next one. The last pancake is always either really big or really small. I usually make an extra big one to eat with a big grin at the end.
I usually get about half a dozen big, delicious pancakes, eat half, and save half for the next morning. And yes, I eat them with syrup so they’re extra super sweet.
Sunday, September 19th, 2010
Today I just thought, what the heck, I will share my banana bread recipe! It’s all in American volumetric measurements and stuff, I’m afraid, but I’m sure you can figure it out. This is a slightly altered version of the one in the Better Homes & Gardens Cook Book.
Don’t mind the rambling, I’m sleepy. Plus, I overexplain. But there is a monkey.
Banana Bread the Amy Way
Preheat oven to 350°F. Spray cooking oil spray (or just use butter or whatever) inside a bread loaf pan — mine’s glass, I have no idea how this affects the final product.
- 1.5 cups white whole wheat flour (I use King Arthur ‘cos that’s what Safeway carries; normal flour works okay but has a different final texture, and in my experience needs more baking time.)
- 1.5 tsps baking powder
- 0.25 tsp baking soda
- 0.125 tsp salt (one eighth for the math lazy)
- a rounded quarter teaspoon each of cinnamon, powdered ginger, and cardamon
- a few shakes of nutmeg
- a tiny little pinch of ground cloves
Mix all this in a bowl and set aside, making a well in the middle. I like to whisk it together to fluff things up a little, but I’m weird and watch too much Good Eats.
- 3 nice big ripe bananas only a day at most from overripe. I call this the “cake or death” stage. Mash ’em good.
- 1 egg
- 0.25 cup cooking oil
- 0.75 cup sugar
Mash bananas, then add sugar, egg, and oil, and mix it all up with the mashing fork. Get it nice and gooey and well-mixed, though it’s expected that there will be unmashed chunks of banana.
Pour the wet stuff on the dry stuff. Stir until the dry stuff is all mixed in, but only just, to avoid overmixing. Make sure you get the secret stash of dry stuff hiding at the very bottom of the bowl. You know the one I mean.
- 0.5 cup raisins
- 0.5 cup chopped walnuts
Fold in either or both of these — I usually just use raisins, but I’m a weirdo. Pour into loaf pan. Bake for 55-70 minutes or until toothpick in center comes out clean. I usually turn once halfway through, and if it seems like the top is getting way too brown, cover it up with tin foil near the end of the baking. The bake time really depends on the day, size of bananas, weather, and baking gods’ whims, so do keep an eye, though if you do overbake it, it’ll just be a little dry, so whatever.
Cool a while in the pan, and the turn it out onto a cooling rack.
The Hard Part:
For best flavor, once it’s basically cool, wrap it up in tin foil and let it sit overnight. Yes, that means no eating right away, even though your house smells delicious. It’ll be so much better the next day, moist and delicious and all flavor-blended and spiced that it’s totally worth it, but this is the reason I usually bake at midnight.
The Easy Part:
Enjoy! I like it with tea especially. Omnomnom.