If you’ve been following the blog at all, you probably know that right now we have a whole lot of meyer lemons and old bananas on hand. We made some awesome healthy-ish banana bread last week, but we needed to make something else with all of these bananas.
Sundays are our only day off together, so we usually sleep in as late as we can (8:00 for me, 11:00 for Jason), then get up and slowly cook a big breakfast. So yesterday, I decided that we should try to make whole wheat banana pancakes. Our normal pancake recipe uses all white flour and 1/4 cup of oil. Since we wanted something healthier, we greatly, greatly modified our usual recipe. And, after a few disasters, found ourselves with pretty nice pancakes. And then it hit me: Why not use all of the meyer lemons we have lying around to make a syrup for the pancakes? Well, we knew it was a bold choice that would either result in a total success or a huge disaster. And do you think I’d be posting so cavalierly if it had been a disaster? Well, honestly I probably would. But that’s moot, because it was a total success!
So, here is the recipe, along with some pictures. Oh, and if you don’t have meyer lemons, you could probably substitute a big orange and a regular lemon instead. Or try all oranges, for a sweeter, less tart syrup. Ooh, I bet blood oranges would make a pretty syrup. Anyway, you get the point. Here’s the recipe for the pancakes.
3/4 cup whole wheat pastry flour
1/2 cup unbleached all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon (don’t leave it out, it really makes the pancakes!)
1 tablespoon canola oil (really, only one tablespoon? I promise.)
1 1/4 cups almond milk
2 tablespoons water
1 teaspoon pure vanilla extract
2 tablespoons light agave nectar
2 very ripe mashed bananas
So now you’re gonna:
1. Preheat a very heavy (preferably cast iron) skillet over medium-low heat.
2. Use a whisk to thoroughly combine the flours, baking powder, salt, and cinnamon in a large bowl.
3. In a smaller bowl, whisk together the oil, milk, water, vanilla, and agave until well combined.
4. Pour the liquid ingredients into the dry ingredients. Use a wooden spoon to combine until all large lumps are gone. Small lumps are totally OK. Please don’t overmix this batter, it’s not very forgiving.
5. Now mix in your mashed bananas gently, until just combined.
6. Now, you’re gonna do nothing. No really. This batter has to rest for a minimum of ten minutes to get all nice and fluffy. Did you preheat your skillet when I told you to? Well, then this would be a good time to do that. You want your skillet to be really well heated when you begin.
7. Now that your batter is all fluffy and beautiful, let’s make some pancakes! Spray a very small amount of nonstick cooking spray into your pan. Now take a 1/4 cup measuring cup and fill it with batter.
8. In a circular motion, starting from the middle of the pan and working your way outward, slowly pour out your batter. It should look like this:
9. Now you’re going to do nothing again. But this time, just for a minute. You want to watch your pancake, and when it starts to look really dry around the edges, and bubbly all over, it’s time to flip.
11. So, just keep going with that until you use up all the batter. We like to put the finished pancakes in the oven at 200ºF to keep them warm.
12. While the pancakes are cooking, we are going to make the Meyer Lemon Syrup. For this, you’re going to need:
2 meyer lemons
2 tablespoons water
1/2 cup sugar
1 tablespoon arrowroot or cornstarch
So, you are going to:
1. Juice your meyer lemons.
Oh, in that picture you’ll notice that our lemons are zested. We just did that so we could freeze the zest for another project. It’s not a bad idea, if you’re using the juice but not the zest of citrus fruits, to freeze the zests. They’ll keep a couple of months in the freezer, and you can add them frozen to most recipes! Anyway:
2. Add the juice to a pot and whisk in the sugar. Cook over medium high heat until the mixture comes to a boil. Lower the heat to low and simmer for 5 minutes, whisking often.
3. In a small bowl, beat the cornstarch and water together until thoroughly combined.
4. Add this mixture to the simmering juice/sugar mixture, and bring to a boil. Reduce heat and simmer for 1 to 2 minutes, until desired thickness is reached.
Now, pour your meyer lemon syrup over your banana pancakes and feast away! Oh, and we topped ours with blood oranges and more meyer lemons, but that turned out to be overkill. Pretty overkill, but still.
Go make breakfast,