Banana Blueberry Pancakes
from The Black Dog Summer on the Vineyard Cookbook
by Joe Hall and Elaine Sullivan
With the summer season, The Black Dog's crew nearly doubles, adding students from accross the U.S.A. and even across the pond. Some come to work just one season - others return for several summers. Each leaves memories behind with us. The name of our delicious Banana-Blues recalls a University of Michigan yell.
3/4 cup unbleached all-purpose flour
1/4 cup buckwheat flour
1/4 cup whole wheat flour
2 tablespoons cornmeal (optional)
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 tablespoon salt 1
1/2 teaspoons cinnamon
2 tablespoons melted butter
1 to 1 1/2 cups of whole milk
1 cup fresh blueberries
1 thinly sliced banana
- Mix the dry ingredients together in a medium size bowl.
- In a seperate bowl beat the eggs with one cup of milk and the melted butter.
- Add this wet mixture to your dry ingredients until you have a basic pancake batter. Add the additional 1/2 cup of milk if the mixture is too thick, but don't stir too much or pancakes will be tough.
- When the batter is ready gently fold in the blueberries.
- Heat a griddle, adding a little clarified butter or oil. Ladle a five inch circle of batter onto the griddle. Drop a few slices of banana into each circle. Cook pancakes until the tops are covered with tiny bubbles, then flip them over and finish cooking.
- Serve hot with butter and pure maple syrup.
(named after one of The Black Dog's best dishwashers)
To the basic batter add:
1/2 cup sliced strawberries and
1/4 cup chocolate chips
© 2000 by Joe Hall and Elaine Sullivan