5May/130

May: Meatless Challenge – Banana Nut Buttermilk Pancakes + King Arthur Flour Review

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I don't usually cook breakfast. My husband is a bacon and eggs kind of guy, and I'm just happy that I don't have to worry about cooking yet ANOTHER meal. However, for the meatless challenge this month I really needed some fresh inspiration. I have plans for pastas and a pizza and a lot of delicious savory foods for this month, but I really wanted to do something different. I love looking around my kitchen to see what I already have on hand, is this was definitely one of those times. Bananas - Check. Nuts - Check. Flour - Check. Hmmmm - Buttermilk Pancakes it is! (I've attempted pancakes ONCE in my life, and most likely from the Bisquick box. Needless to say they weren't all that good.)

This recipe... my goodness I don't even know how to begin to explain it. The pancakes are fluffy and the perfect consistency. Between using King Arthur Flour (another one of our amazing Blogger Recipe Challenge sponsors), and sifting the dry ingredients, you can't go wrong. With the banana added into the batter (and used as a garnish), you almost don't even need syrup. Which is awesome because that stuff isn't all that great for you. A little crunch from the added pecans, and yumm. I was smacking my lips for a good 10 minutes after finishing my portion.
Ingredients (Makes Approx. 8 Pancakes):

  • 2 - Bananas (1 sliced and quartered for the Batter & 1 sliced for Garnish)
  • 1/4 Cup - Coarsely Crushed Pecans (Save some for garnish)
  • 3/4 Cup - Milk (I prefer whole)
  • 2 TBSP - White Vinegar
  • 1 Cup - All Purpose Flour (I used King Arthur)
  • 2 TBSP - Sugar
  • 1 Tsp - Baking Powder
  • 1/2 Tsp - Baking Soda
  • 1/2 Tsp - Salt
  • 1 - Egg
  • 2 TBSP - Melted Butter

* Note: You can also buy actual buttermilk, or separate heavy cream into buttermilk and butter fat.

Process:

  1. Combine milk and vinegar. Set aside for 5 minutes to allow milk to sour. (This is your buttermilk substitute.)
  2. Sift together flour, sugar, baking powder, baking soda, and salt.
  3. Once milk has soured, mix thoroughly, then combine egg and melted butter. Use a fork or whisk to mix.
  4. Combine dry ingredients with the buttermilk mixture. Use a fork or whisk to mix until all lumps are gone.
  5. Quarter and slice banana into pieces. Add to batter.
  6. Coarsely crush pecans 1/4 cup of pecans leaving some out for garnish. Add to batter.
  7. Using a non-stick skillet that has been heated on medium (a few drops of water should quickly sizzle and bubble when pan is ready), add your batter 1/4 cup at a time and cook. Watch for bubbles to form on the top, and then flip pancake over to finish cooking. Each side should take 1-2 minutes-ish. You may need to adjust the heat as you go. Too hot and the outside will burn before the inside has cooked.
  8. Serve immediately. Use additional sliced banana and crushed pecans as garnish. Add butter and syrup to suit your personal tastes.

For our baking challenges King Arthur Flour sent us each a free product coupon so we could grab from the store what we wanted. They offer varieties including the unbleached all purpose flour that I chose, bread flour, whole wheat flour, organic, and even gluten-free. I had heard of King Aurthur Flour but we almost always opted for the store brand just to save a couple of cents. Being a novice baker I never realized how differently a store brand of flour is compared to a name brand such as King Arthur. But it does matter. I've seen such an improvement in the overall consistency and texture of my baked goods.

"Ideal for the full range of your baking repertoire. King Arthur All-Purpose is strong enough to combine with whole grains for higher-rising loaves, and tender enough to make beautiful pie crusts, scones and muffins." ~ King Arthur Flour

I absolutely love cooking/baking with King Arthur Flour. I've been using their Unbleached All-Purpose Flour to make my Naan, roux for my soups, and I have a Red Velvet Cake planned in the next week that I'll also be posting for this challenge. It really does perform beautifully. It rarely clumps, and has a fantastic consistency that creates light, airy doughs and baked goods. I'm sure that sifting the flour helps, but hand down this is the best flour I've used so far, and even if it saves me a few dollars I don't think I'll be going back to the store brand anytime soon.

*I received the above mentioned product free of charge from King Arthur Flour in order to facilitate this review. All opinions are 100% mine. See Disclosure Policy.


Related posts:

  1. May: Meatless Month Challenge – Hickory Smoked Tuna Burgers + Starkist Review
  2. Bourbon Dark Chocolate Banana Bread Recipe
  3. March: Green Challenge – Irish Soda Bread Recipe
  4. March: Green Challenge – Baileys Irish Cream Brownies Recipe
  5. King Arthur Flour Sweepstakes
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