Kate Learns to Make Pancakes

Pancake Breakfast with Kate

Our friend Kate came one Saturday morning to help Lewis cook pancakes and learn to be a expert flipper. It was much fun and she learned the joys of buttermilk, griddles, and pan fried potatoes with Cajun seasoning.

Lewis and Kate actually following the recipe!

This is not necessarily always the case with Lew in the kitchen.

We had an apron for Kate but she brought her own.

Banana and Pecan Pancakes with Maple Butter

Recipe form the Food Network with Tyler Florence

* 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

* 4 tablespoons sugar

* 1/2 stick unsalted butter, melted

In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in most of the melted butter and whisk until batter is smooth. Keep a little butter for the griddle.If you want pecans Fold in the pecans.

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

Or place bananas on the pancakes:

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

Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking.

Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest. Put pancakes in oven to keep warm: Preheat the oven to 200 degrees F.

Watch the pancake and when it gets lots of bubbles, then it is ready to flip.

Kate flipped perfectly.

To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner's sugar and candied pecans.

*Cook's note: The trick to perfect round pancakes is pouring all the batter in the same spot and letting it roll out to a complete circle.

Now those are some beautiful pancakes and yum, yum, yum!

Maple Butter:

2 sticks unsalted butter, softened

1/4 cup pure maple syrup

2 tablespoons honey

1 piece parchment or greaseproof paper

In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended. Roll it up in the paper, like a tube and twist the ends. Chill in the refrigerator for 30 minutes.

Lew boiled some potatoes in Grab Boil the night before then refrigerated. He sliced with peelings on and pan fried till golden brown for breakfast.