-
Prep Time15 minutes
-
Cook Time10 minutes
-
Serving2
-
View
My goal in life is to stay in every room at the Jamaica Inn. All of them are special. The Cowdray Suite has a wonderful balcony while Room 26 is prime real estate half-way between the restaurant and the spa. Of course, the White Suite has the most coveted location and lineage having been one of Winston Churchill’s favorite places to paint. Breakfast in any of these spots is gracious, relaxing and delicious. But these banana pancakes reminded me mostly of the Blue Cottage… right on the beach, steps from the ocean… emphasis on privacy with a view of the sand, sea and palm trees that is guaranteed to soothe your frazzled soul. Breakfast in Ocho Rios is a promising start to the rest of a restorative day. Think of these pancakes as a vacation you can take without leaving the house. They’re wonderfully indulgent for dinner with a glass of champagne.
Ingredients
Banana Pancakes
Directions
Combine the dry ingredients.
Combine the wet ingredients.
Pour the wet ingredients into the dry ingredients. Stir until you have a lumpy batter, no more. Fold in the mashed banana. Add a little more milk or buttermilk if necessary to get a pourable batter.
Melt some butter in a hot skillet or on a griddle over medium high heat. Use just enough butter to coat the surface. Test the heat by dropping a drop of water onto the skillet and if it beads up and skips across the surface, the skillet is ready. If the water evaporates the skillet is too hot. Pour about 1/2 cup of batter onto the skillet for each pancake, trying to make each one the same size.
When you see bubbles appearing on the top of the pancake and when the underside is golden, flip the pancake and cook on the other side. Adjust the heat while you are cooking if necessary. You don't want to scorch the exterior, but you do want to cook the interior!
When the pancakes are cooked through, serve them with butter and syrup. Sprinkle confectioner's sugar over them if desired.
Leave a Review