Banana Pecan Pancakes

 

Pancakes are such a treat for me in the mornings.  I rarely make them.  But when I do decide to make pancakes I go all out.  None of this ‘pancakes out of a box’ nonsense.  Making them from scratch isn’t all that difficult and the payoff is worth it.  These banana pecan pancakes are delicious, yes, but more importantly they aren’t heavy.  They don’t lay in your belly like led.  They are light. 

Yes, it is a bit more time consuming to prepare the batter from scratch, I know.  But it’s not so bad when you realize that the batter will last in the fridge for up to 3 days!   If you are lucky enough to not be serving 6 people for breakfast, you will have leftover batter to enjoy over the next few days.  If you run out of bananas, don’t worry, these pancakes are delicious even without them.

I adapted this recipe from Tyler Florence, making just a few changes.  First, I decreased the amount of sugar by half.  I just don’t feel it needs 4 tablespoons – the bananas make these pancakes sweet enough.  Also, I added 1 tablespoon of chopped pecans.  I like the added texture it gives, having a tiny crunch every now and then.

Essential to the positive outcome of these pancakes is the maple syrup.  Please, treat yourself to some exceptional, pure maple syrup.  It really makes a difference.  I was lucky enough to get a large jug of pure Vermont Maple Syrup from my sister, so I’m putting it to good use on these delicious pancakes. 

Here’s what you will need for approximately 6 servings…

 

2 cups buttermilk

3 eggs

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1  1/2 teaspoons baking powder

1 teaspoon baking soda

1 pinch salt

2 tablespoons sugar

1/2 cup pecans, toasted and finely ground (not chopped)

1 tbsp toasted pecans, chopped

1/2 stick unsalted butter, melted

3 bananas, peeled and sliced in 1/4-inch circles

Maple syrup (the good stuff!)

 

In a large mixing bowl whisk the buttermilk, eggs and vanilla until well combined.  In a separate bowl mix the flour, baking powder, baking soda, salt and sugar.  Combine the wet ingredients with the dry and stir until the lumps are gone.  Fold in all the pecans and only 3/4 of the melted butter, whisk until batter is smooth.

Heat a griddle over medium low heat and brush with some melted butter to coat.  Using a ladle or small measuring cup pour out individual pancakes onto griddle.  Cook pancakes on the first side until they are just set, then carefully place sliced bananas on top.  I usually get 3-4 per pancake.  When tiny bubbles appear, flip pancakes, coating each pancake spot with more melted butter so the bananas won’t stick to the griddle.  Cook until golden.

Serve with some warm pure maple syrup.  Enjoy your morning treat!

 

Chicken Salad

 

 

It’s always a challenge for me to figure out what to make for lunch.  Usually I’m having some type of leftover from the night before but when I have no leftovers in the fridge I’m stumped. 

I was always turned off by tuna salads and chicken salads growing up for one main reason…excessive mayonnaise.  Can’t stand it.  I see the container of the stuff in the deli, want to give it another try, take the plunge and then end up hating it.  Thick gloppy mayo, ugh.  I’ve had luck in creating my favorite tuna fish sandwich ever, so I ventured out to try to create a chicken salad.

I love chicken.  Whenever possible I buy organic chicken and 9 times out of 10 I get the split chicken breasts on the bone with the skins on and bake them in the oven.  Perfection every single time.  Succulent.  Not exactly sure if the reason is because the chicken is organic or because of the way I’m baking it (or a combination of both).  Whatever the reason, I’m happy about it.

With all that said, I knew that would be how I would actually cook the chicken.  Then I set out to decide on the other ingredients, keeping flavor, texture and color in mind.  I finally decided on shredded carrots and chopped celery.  I always love the crunch and flavor of a nut, so I chose walnuts for this chicken salad.  And the herb….knew it had to be dill.  I love dill.

Now the serious stuff – the glue that holds it all together.  The component that will make or break the chicken salad.  I knew I could not tolerate thick mayo, so I tested out a few combinations of yogurt and mayo combined and finally arrived at a perfect combination.  You can use regular yogurt, but I prefer the consistency of Greek yogurt.

You might be thinking it is a bit strange to add yogurt to a chicken salad, but I’ll tell you, it works.  It is light and provides a great tang to the sandwich, pairing  wonderfully with the dill.   This yogurt mixture would also be great as a dip for cut up veggies.

I love this chicken salad so much, I find I’m making it once a week.  I make extra and keep it in the fridge (it lasts for a few days).  It’s delicious in between two slices of hearty, whole grain bread…equally delicious eaten by the spoonful right out of the container. 

Here’s what you will need to make approximately 3 medium sandwiches…

 

2 large split chicken breasts, bone in, skin on

2 tsp chopped dill

1/2 cup chopped celery

1 medium carrot, shredded (1/2 cup)

1/3 cup chopped walnuts, toasted

1/3 cup plain Greek yogurt

1 tbsp mayo

2 tbsp chopped dill

small squeeze of lemon juice

salt & pepper

olive oil

your favorite bread

 

Preheat oven to 350 degrees.  Put chicken breasts in a baking dish, sprinkle with olive oil, salt & pepper and bake in the oven for 35-45 minutes or until skin is lightly browned and juices run clear.  Allow to cool.

Meanwhile, add the shredded carrot and chopped celery to a large bowl with 2 tsp of dill and the toasted walnuts.  Mix well.  Set aside.

In a small bowl combine the Greek yogurt, mayo, 2 tbsp chopped dill and lemon juice.  Mix well.  Add salt & pepper to taste.

Once the chicken has cooled enough to handle, remove the skin and pull all the meat off the bone.  Cut into medium sized cubes and place into a separate bowl.  Allow chicken to sit for a few minutes to cool off completely.  Drain any excess chicken juice from bowl.  (Draining the juice is an important step, this will eliminate the yogurt dressing from getting too watery).

Add cubed chicken into the bowl with the carrot and celery mixture.  Mix well.  Add the yogurt mixture to the chicken until it reaches the desired consistency.  I usually add half the mixture first, then mix.  I add the remaining yogurt a spoonful at a time so it doesn’t get too creamy.

Place a few mounds in between slices of your favorite bread and enjoy!