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Bourbon Banana Pancakes

Take *that* Jack Johnson!

I have an irrational strong dislike of Jack Johnson. But, the first Jack Johnson song I ever heard was “Banana Pancakes”, and it’s still the only one I can really stand (though still prefer not to hear). I resent that fact that Every. Single. Station. On Pandora will ultimately become a Jack Johnson and John Mayer station if you don’t fight it. Give it up, Pandora! We won’t stand for any of that nonsense here!

Banana Bourbon Pancakes

But I digress…anyway, I showed Jack Johnson who’s boss. Because these are so much more awesome than just regular banana pancakes.

Banana Bourbon Pancakes with Syrup

Saturday morning when I got up, I planned to throw together some of my famous buttermilk pancakes. I’d realized that, while I’ve posted several adaptations on that recipe, I’d never published my regular, foolproof plan for fluffy goodness. But when I got up and looked around my kitchen, my eyes fell on a pile of bananas on the verge of going bad. I just bought them a few days ago! It seems like all of my bananas are over-ripening in record time lately, so I decided I needed to make a dent in this pile and do something banana-y for breakfast.

Banana Bourbon Pancakes with Coffee

And then I remembered this recipe I bookmarked from the always-interesting A Cozy Kitchen a while back. Banana. Bourbon. Pancakes.

banana bourbon pancakes jack daniels

Good ol’ JD—staple of balanced breakfasts everywhere.

(Yes, I know Jack Daniels isn’t *technically* bourbon. So sue me.)

banana bourbon pancakes caramelizing bourbon

banana bourbon pancakes caramelizing sugar

You start by caramelizing the bananas. Melt 1/2 tablespoon (1 1/2 teaspoons) of butter in a small skillet over medium heat. Then add the thinly-sliced bananas, brown sugar, bourbon, and cinnamon, and toss lightly until the bananas are evenly coated.

banana bourbon pancakes caramelizing

Sauté for a few minutes, until the banana are lightly browned. Remove from the heat and set aside to cool.

banana bourbon pancakes caramelizing cinnamon

I may or may not have forgotten to put the cinnamon in until later. Don’t judge me.

banana bourbon pancakes dry ingredients

The batter starts, like many great things, by mixing the dry ingredients—flour, sugar, baking powder, baking soda, and salt.

banana bourbon pancakes wet ingredients

You’re supposed to mix the wet ingredients in a separate bowl, though I’m always lazy and don’t. Mix in the buttermilk, egg, bourbon, melted butter and vanilla (if you put the wet ingredients in a separate bowl, beat then well until combined). Mix the wet and dry ingredients until just combined (it can have some small lumps).

banana bourbon pancakes cooking

Preheat your skillet over medium heat and brush with butter or vegetable oil (or cooking spray). Pour about 1/4-cup of batter onto the hot skillet, then add 4 to 5 slices of banana to each pancake. Cook for 2 to 3 minutes, until small bubbles start to form on the surface.

Flip them, then reduce the heat to medium-low and cook on the other side for 1 to 2 minutes, until golden brown. Serve immediately.

banana bourbon pancakes finished

Drench immediately in butter and syrup. Devour. A hazelnut latte would not go amiss.

banana bourbon pancakes finished2

Seriously, these were so good! The flavor wasn’t overwhelming,but sweet and subtle, the texture was fluffy, and it felt indulgent to feel that whiskey heat first thing in the morning…

Bourbon Banana Pancakes

Makes 4-8 pancakes, depending on how big you make them

Banana Mixture:

  • 1 1/2 teaspoons of unsalted butter
  • 2 ripe bananas, thinly sliced
  • 1 tablespoon of light brown sugar
  • 1 tablespoon of bourbon
  • 1/2 teaspoon of ground cinnamon

Pancake Batter:

  • 1 cup of all-purpose flour
  • 2 tablespoons of light brown sugar
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 3/4 teaspoon of salt
  • 3/4 cup of buttermilk, plus 2 tablespoons, shaken
  • 1 large egg
  • 2 tablespoons of bourbon
  • 1 1/2 teaspoons of melted butter, cooled
  • 1/2 teaspoon of pure vanilla extract

To make the caramelized bananas, melt the butter over medium heat in a small skillet. Add the bananas, brown sugar, bourbon, and cinnamon, and toss lightly until the bananas are evenly coated. Sauté for 2 to 3 minutes, until the banana are lightly browned. Remove from the heat and set aside to cool.

To make the pancakes, mix the dry ingredients (flour, sugar, baking powder, baking soda, and salt) in a medium bowl. In a separate bowl (or if you’re lazy like me, in the same bowl), add the buttermilk, egg, bourbon, melted butter and vanilla. If you put the wet ingredients in a separate bowl, beat until thoroughly combined. Add the wet ingredients to the dry ingredients and mix until just combined (it can have some small lumps).

Preheat your skillet over medium heat and brush with butter or vegetable oil. Scoop about 1/4-cup of batter onto the hot skillet. Add 4 to 5 slices of banana to each pancake, lightly pressing them down. Cook for 2 to 3 minutes, until small bubbles start to form on the surface. Flip, then reduce the heat to medium-low and cook on the other side for 1 to 2 minutes, until golden brown. Serve immediately.

Yields 8 pancakes

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Comments

  1. Lovely, thanks for bringing this over. This is now on my shortlist for a feature. Cheers from Carole’s Chatter

    Like

Trackbacks

  1. […] apple cinnamon pancakes, ricotta pancakes, gingerbread pancakes, cinnamon polenta pancakes, and bourbon banana pancakes—I had never posted the recipe that started it all, my awesome basic buttermilk […]

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