Monday, April 08, 2013

Jumping Monkey Pancakes {with caramelized bananas}

Banana pancakes will always make me think of Jack Johnson.  If you were a fan of him in 2005 you understand why.  If you were not a fan of him but you heard all the other peeps on the block singing his songs you understand why.  If you like bananas...hopefully you like these pancakes.  If you like Jack Johnson, used to like Jack Johnson, strongly dislike Jack Johnson, or don't even know who Jack Johnson is....hopefully you like these pancakes.   If you don't like bananas....I'm sorry...I got nothin'.  (but hopefully you still like these pancakes)

I call these Jumping Monkey Pancakes because: 
a) monkeys eat bananas (or so I'm told) 
b) monkeys jump on beds (or so I'm told) 
c) combining peanut butter & bananas in a recipe automatically permits you to include "monkey" in the title of the dish regardless of whether or not it makes sense


Jumping Monkey Pancakes
Makes about 8 pancakes

For the Pancakes:
Homemade Whole Wheat Pancake Mix
(Dry mix will last for about 4-5 different batches of pancakes, or about 40 pancakes)

 Dry ingredients
4 cups whole wheat flour
3 tablespoons baking powder
2 teaspoons baking soda
1 teaspoon salt
3 tablespoons natural cane turbinado sugar (Sugar in the Raw)

Combine all ingredients in a bowl. Pour and store in an air-tight container. Use within 3 months.

To make pancakes:
1 cup dry pancake mix (from above)
1 egg
1 cup almond milk
1 teaspoon almond oil
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon orange zest

In a bowl, combine dry pancake mix, egg, milk, oil, vanilla extract, cinnamon and orange zest.   Mix just until combined.  Heat griddle and lightly grease with butter or cooking spray. Pour 1/4 cup of batter on griddle for each pancake. Cook about 2-3 minutes on each side, or until lightly brown and crispy.  Top with peanut butter and caramelized bananas (see recipe below). 

Caramelized Bananas
(serves 2-4) 
1 firm but ripe banana
1 Tbs. unsalted butter
1 Tbs. natural cane turbinado sugar (sugar in the raw)
1 tsp. black strap molasses
1/4 cup fresh orange juice
1 tsp. dark spiced rum

Peel banana and slice diagonally. In a large fry pan over medium-high heat, melt the butter. Add the banana slices and cook, gently turning them occasionally, until they begin to brown, 2 to 3 minutes. Sprinkle in the sugar and molasses and cook until it melts, about 1 minute. Gently stir in the 1/2 cup orange juice and the rum and cook until the liquid has reduced slightly, about 1 minute. If the sauce seems too thick, add a little more orange juice until it is the desired consistency. Serve pancakes immediately and top with a spoonful of the caramelized bananas. 

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