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Banana Buttermilk Pancakes




Source of Recipe


Aunt Saunny

1 cup granola
2 cups unbleached white flower
2 t baking soda
4 t baking powder
¾ t salt
4 ripe bananas, pureed
¼ cup honey
2 cups buttermilk
2 eggs (separated w/whites whipped to medium peaks)
¼ cup vegetable oil (sunflower oil works well)

Mix together dry ingredients. Mix together wet ingredients (except whipped egg whites, those are folded in at the end). Stir wet mixture into dry, just until combined - do not over mix. Fold in egg whites.
Cook in a LIGHTLY greased pan or griddle until small bubbles form on the surface of the pancakes, check bottom to be sure that it is a light brown, then flip and brown other side. Top with butter and berry topping (recipe below) or with butter and Maine maple syrup.

Berry Sauce

1/3 cup orange juice
2 cups fresh or frozen Maine blueberries
1 cup fresh or frozen blackberries
1 cup fresh or frozen raspberries
1 t orange zest
1 t lemon zest
honey to taste…start with ½ cup
¼ cup berry liquor
1 T corn starch

Add orange juice and berries (reserve ¼ cup of each berry) to medium saucepan and cook at a simmer for about 15 minutes. Add zest and honey, simmer while stirring till blended. REMOVE from heat and add liquor, return to heat, simmer till alcohol boils off (about 5
minutes). Add cornstarch to 2 T cold water. Stir till liquefied and add to pan. Stir constantly till thickened (this will only take a minute or two). Add reserved berries. Stir gently till it returns to a simmer, turn off heat and allow to stand until just warm…spoon over
pancakes. This sauce will keep for a couple of weeks in the fridge and is great on anything!