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Panama Buttermilk Pancakes

Source of Recipe

From "The Foster's Market Cookbook" by Sara Foster


Recipe Introduction

"We call these 'Panama' pancakes because of the banana and coconut in the fruit topping. The dry ingredients can be mixed up to five days in advance, so when you're ready, simply add the liquid ingredients and fire up the griddle."

List of Ingredients

â—¦ 2 cups all-purpose flour
â—¦ ¼ cup granulated sugar
â—¦ 2 tablespoons firmly packed light brown sugar
â—¦ 1 tablespoon baking powder
â—¦ 1 teaspoon baking soda
â—¦ ½ teaspoon salt
â—¦ 3 large eggs, separated
â—¦ 2 cups buttermilk
â—¦ 12 tablespoons (1 ½ sticks) unsalted butter, melted
â—¦ 1 tablespoon dark rum or 2 teaspoons pure vanilla extract
â—¦ 1 pint fresh strawberries, hulled and sliced
â—¦ 2 bananas, peeled and sliced ¼ inch thick on the diagonal
â—¦ ½ cup sweetened flaked coconut


Recipe

Mix the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt together in a large bowl and set aside. (May be kept in an airtight container up to five days.)

Whisk the egg yolks, buttermilk, 6 tablespoons of the butter, and rum in a separate bowl and set aside. Whisk the egg whites in a separate bowl until soft peaks form and set aside.

Heat a skillet or griddle over medium-high heat until a drop of batter sizzles. Spread about 1 tablespoon of the butter evenly over the griddle. Add the flour mixture to the egg-buttermilk mixture and stir just until well blended. Gently fold in the egg whites just until combined. Do not overmix.

Scoop about ¼ cup of the batter, using an ice cream scoop or measuring cup with a handle, into the hot skillet. Allow the batter to spread, or spread it with the bottom of the scoop or measuring cup before you add another pancake. They should be about 2 to 3 inches apart.

Cook the pancakes 2 to 3 minutes, until they start to bubble on top. Flip the cakes and cook about 2 minutes more. Continue the process, adding additional butter as needed, until all the pancakes are cooked. Remove from the skillet and serve immediately, topped with the strawberries, bananas, and coconut.

Makes about twenty 4-inch pancakes



• Variations:
Instead of the banana, coconut, and strawberry topping, sprinkle fresh berries, chopped mango, chopped papaya, chopped pineapple, or chopped kiwi into the pancake batter just after it is poured into the skillet, before flipping the pancakes. Another variation is to omit the brown sugar from the batter, and sprinkle it into the pancake batter just after it has been poured into the skillet. The sugar melts and is a nice surprise when you bite into the pancake.