Friday, February 24, 2012

Fat Friday?

Janna, why didn't you do a pancake post for Pancake Day? And why no banana bread for National Banana Bread Day yesterday? This is at least partly a food blog, right? Hey. I'm new to this whole food blogging thing and I don't know every food holiday yet! And I'm not a morning person. And Kate's cutting 4 new teeth, so.... you know... there's that. Besides, where were all the posts on January 16th for National Fig Newton Day? (Yes, it does exist.) How would you like it if I were to randomly declare tomorrow National Vegetarian Sandwich Day and start pointing fingers when all the other bloggers out there post about things like roasted chicken or the latest salted caramel desserts that I'm seeing everywhere. (Not that I mind 'cause I love salted caramel.) ...Okay, the (bizarre) truth is that I'm being defensive to the imaginary voices in my head, because technically nobody has complained to me about not having sweet breakfast starches on my blog this week. ... Are you still there?

Anyway, the day before Ash Wednesday is Shrove Tuesday, a.k.a. Fat Tuesday, a.k.a. Pancake Day, and it was this past Tuesday. Apparently it's customary to eat pancakes before Ash Wednesday because it uses up ingredients that people typically have on hand that they're not supposed to eat during Lent. National Banana Bread Day.. no idea how that happened. So, for any of you who were in fact lamenting the lack of bananas and pancakes on my blog this week, allow me to introduce you to Eats and Beats' Fat Friday. This morning Kate woke up at 5:45, so I decided to make the most of the ante meridiem hours by making Ina Garten's Banana Sour Cream Pancakes.

I'm honestly a very, very strict only-healthy-foods breakfast eater. But, OH. MY. GOSH. They made my eyes roll back into my head they were sooooo gooooood. The woman doesn't make pancakes; she makes panCAKES. Perfect texture, and mouth-watering flavor. Ina, you fattening, good-habit-breaking devil. If food could kill... wait, it can kill. Dang it!

Well, here you go: a recipe for you to use once a year so you don't have to make pancakes and banana bread right in a row if you don't want to 'cause this gives you some of each!
Banana Sour Cream Pancakes by Ina Garten
Makes 12 pancakes

1 1/2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/2 cup sour cream
3/4 cup plus 1 tablespoon milk
2 extra-large eggs
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
Unsalted butter
2 ripe bananas, diced, plus extra for serving
Pure maple syrup (Janna's note: Do not ruin these pancakes with the fake stuff, or I'll hunt you down.)

Sift together the flour, sugar, baking powder, and salt. 

In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. 
Normally the lemon would be whole, but I needed a wedge to make some avocado spread for sandwiches yesterday. Recipe for those sandwiches will be posted soon!

Add the wet ingredients to the dry ones, mixing only until combined.

Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. 

Ladle the pancake batter into the pan to make 3 or 4 pancakes. 

Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.
When it comes to syrup, use the good stuff, folks! Pure maple syrup, preferably from Vermont where I grew up. :)


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