B-Milk P-Cakes W/ B-nans and Chopped Almonds
The classic buttermilk pancake has been lingering in my mind since I purchased a carton of buttermilk for a dish created on Super Bowl Sunday (Apple Oatmeal Maple Yak Sausage Wagon Wheel, that’s a mouth full right!?). To ease the mental strain I crafted B-Milk P-Cakes w/ B-Nans and Chopped Almonds this morning. Surprisingly they turned out all right.
Serves 2- 4
3 large eggs
About 1 cup of flour
1 heaping teaspoon baking powder
2/3 cup of Buttermilk
A couple little pinches of salt
1 Banana a.k.a B-Nans
Handful of Raw Almonds
Separate the yolks from the egg whites, put them into separate bowls.
Add the buttermilk and baking powder to the yolks and mix. Then slowly mix in the flour till you’ve got yourself a thick, yet smooth, batter.
Take a whisk to the egg whites and add salt, whisk away until you have stiff peaks. Slowly fold the airy egg whites into the batter. It’s good to go now.
Heat up a pan to medium (if you don’t have a non-stick pan spray some Pam or rub some butter on the pan for each p-cake).
Chopped up some Raw Almonds and cut the banana into small bits. Mix together. (obviously you can use anything here; blueberries, apples, or maybe eggplant tickles your fancy?)
Add small pools of the batter to the pan, let cook for a few minutes on one side and then add B-Nans/Almonds onto the gooey side, wait a minute, then flip. Cook both sides till golden brown. This method will yield nice round pancakes. Yum symmetry!
Mix in the B-Nans/Almonds into the batter and cook both sides till golden brown. Your pancakes will be oddly shaped like that one girls head that you used to date in high school. Deliciously unique!
This is going to make enough for 2-4 people, so I beg of you, enjoy your B-Milk P-Cakes W/ B-nans and Chopped A-monds w/ some O-Jay and G-Friends.
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Written by Nick