A nice combination of flavors for the old time favorite banana pancake!
Banana pancakes are a popular item in diners and restaurants that serve brunch. They are usually made with thin sliced bananas. I chose finger bananas for this pancake recipe, because they have an intense sweet banana flavor.
Walnut or pecan syrups taste great with banana pan cakes. Sesame seed tastes great with bananas, so a syrup that is flavored with sesame seed naturally tastes good with banana pancakes! The sesame seeds were toasted to increase the flavor and sesame oil was added to the raw blue agave nectar to create a rich flavor.
Raw blue agave nectar has been around since the days of the Aztecs. Agave nectar pours like honey and it is a natural syrup. Many people jumped on the recent blue agave nectar health kick, but like any high fructose sweetener, it is best to use moderation. The flavor of raw blue agave nectar does have a slight cactus or tequila flavor that matches well with sesame.
I tested a pancake batter recipe that was handwritten by somebody's granny. By the way the recipe looked, it must have been written during WWII when food rationing was going on and all purpose flour came to be. All purpose flour was marketed in place of bread flour, cake flour and pastry flour, because of the shortage of flour during the war. Many home cooks had difficulties with adjusting baking recipes to include all purpose flour.
The handwritten grandma pancake recipe looked like a work in progress, so I expected the worst. The first pancake literally fell apart. The recipe called for far too much baking powder and far too much melted butter. I adjusted the recipe for the second pancake, but I was not satisfied with the texture of the pancake. The second pancake, that was made with the adjusted recipe, is shown in the photographs above.
Instead of writing a WWII grandma's recipe for a pancake that was second rate or writing the adjusted recipe, I decided to post a pancake recipe that is known to be good. My old flapjack batter recipe makes tall thick pancakes with brown highlights. That is how flapjacks look. To make regular pancakes with a flapjack batter, the batter only needs to be thinned out a little bit. A thinner batter makes thinner lighter colored pancakes.
Old recipe myths and granny recipes do not always turn out good, yet people go out of their way to find those kinds of relic recipes. Some dubious food writers use word like "grandma's recipe" as a selling point, when the recipe actually came off of the side of a bag of flour. Handwritten old recipes are often just hastily written notes of a recipe that a friend or family member described. Some fail and some pass. When a granny recipe turns out good, then the recipe is a gold mine of good eats!
When a granny recipe does not hit the mark, then its kind of like being a kid who is told to shut up and finish your plate of food, because granny's feeling would be hurt if the plate was not clean!
Southern Style Flapjack Batter For Finger Banana Cinnamon Pancakes:
Yield: 1 cup flour = about 1 1/2 cups of flapjack batter or 1 portion of 3 large pancakes! To turn this flapjack batter into a regular pancake batter, simply add a little bit more milk to create a thinner batter. The range of the volume of milk has been adjusted in this recipe.
Place 1 cup of sifted all purpose flour into a mixing bowl.
Add 1 1/4 teaspoons of baking powder.
Add 3 pinches of cinnamon.
Add 1 tablespoon of sugar.
Add 1/4 teaspoon of sea salt.
Add 1 egg.
Add 1 cup to 1 1/3 cup of milk, while slowly whisking, till a medium thin consistency batter is formed. The batter should be thick enough to evenly coat a spoon with a thin layer. The batter should be able to be easily poured.
Add 1 tablespoon of melted unsalted butter, while stirring.
Set the batter aside for ten minutes, then gently stir the batter one more time.
Sesame Raw Blue Agave Syrup: This recipe makes enough for 1 serving! Place 1/3 cup of raw blue agave nectar in a small sauce pot.
Add 1/4 cup of water. Add 1 tablespoon of toasted sesame seeds.
Add 1/2 teaspoon of sesame oil.
Place the sauce pot over low heat.
Simmer and reduce the syrup, till it becomes a thin syrup consistency.
Keep the syrup warm over very low heat.
Finger Banana Cinnamon Pancake:
There is enough batter for 3 large pancakes. about 3 or 4 finger banana halves is enough to flavor each pancake. Unlike diner style banana pancakes that have the bananas placed on top of the batter on the griddle, the finger banana halves are placed directly on the griddle, so they can be seen when the pancake is flipped and served!
The steps below are written for one finger banana pancake!
Heat a griddle over medium/medium low heat.
Brush the griddle with melted unsalted butter. Cut 2 small finger bananas in half lengthwise. Place 3 or 4 finger banana halves on the griddle, so the round side faces down. Space the finger banana halves about 1" apart from each other.
Pour enough batter for one large pancake over the finger banana halves. (about 1/2 cup to 3/4 cup)
Cook the pancake till bubbles can be seen over the entire surface of the pancake.
Use a large spatula to flip the pancake.
Cook the bottom of the pancake, till it turns a golden brown color.
Finger Banana Cinnamon Pancake with Sesame Raw Blue Agave Syrup:
Place the finger banana cinnamon pancake on a plate.
Spoon a generous amount of the sesame raw blue agave syrup over the pancake.
Garnish with piped whipped cream and raspberries. (optional)
This is a nice looking gourmet pancake that tastes great! The sesame raw blue agave syrup is perfect for this pancake! Yum! ... Shawna
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