I just went for breakfast at this local place and had some
"Monkeycakes." They are banana, coconut, almond buttermilk pancakes
that were absolutely wonderful. So i wanted to make some at home. I
have a pretty nice, if basic, buttermilk pancake recipe at home that
has worked well for me. If planning to add chopped bananas, shredded
coconut, and slivered almonds to it, are there any particular things i
should do additionally or be aware of?

thx
-goro-

Here's the recipe for the basic batter:

INGREDIENTS
1 cup unbleached all-purpose flour
2 teaspoons granulated sugar
1/2 teaspoon table salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
1/4 cup milk (plus an extra tablespoon or so if batter is too thick)
1 large egg , separated
2 tablespoons unsalted butter , melted
vegetable oil (for brushing griddle)

INSTRUCTIONS
1. Mix dry ingredients in medium bowl. Pour buttermilk and milk into 2-
cup Pyrex measuring cup. Whisk in egg white; mix yolk with melted
butter, then stir into milk mixture. Dump wet ingredients into dry
ingredients all at once; whisk until just mixed.

2. Meanwhile, heat griddle or large skillet over strong medium-high
heat. Brush griddle generously with oil. When water splashed on
surface confidently sizzles, pour batter, about 1/4 cup at a time,
onto griddle, making sure not to overcrowd. When pancake bottoms are
brown and top surface starts to bubble, 2 to 3 minutes, flip cakes and
cook until remaining side has browned, 1 to 2 minutes longer. Re-oil
the skillet and repeat for the next batch of pancakes.

Goro wrote:
> I just went for breakfast at this local place and had some
> "Monkeycakes." They are banana, coconut, almond buttermilk pancakes
> that were absolutely wonderful. So i wanted to make some at home. I
> have a pretty nice, if basic, buttermilk pancake recipe at home that
> has worked well for me. If planning to add chopped bananas, shredded
> coconut, and slivered almonds to it, are there any particular things i
> should do additionally or be aware of?
>
> thx
> -goro-

monkeycakes sound fun

"Goro" > wrote in message
...
>I just went for breakfast at this local place and had some
> "Monkeycakes." They are banana, coconut, almond buttermilk pancakes
> that were absolutely wonderful. So i wanted to make some at home. I
> have a pretty nice, if basic, buttermilk pancake recipe at home that
> has worked well for me. If planning to add chopped bananas, shredded
> coconut, and slivered almonds to it, are there any particular things i
> should do additionally or be aware of?
>
> thx
> -goro-
>
> Here's the recipe for the basic batter:
>
> INGREDIENTS
> 1 cup unbleached all-purpose flour
> 2 teaspoons granulated sugar
> 1/2 teaspoon table salt
> 1/2 teaspoon baking powder
> 1/4 teaspoon baking soda
> 3/4 cup buttermilk
> 1/4 cup milk (plus an extra tablespoon or so if batter is too thick)
> 1 large egg , separated
> 2 tablespoons unsalted butter , melted
> vegetable oil (for brushing griddle)
>
> INSTRUCTIONS
> 1. Mix dry ingredients in medium bowl. Pour buttermilk and milk into 2-
> cup Pyrex measuring cup. Whisk in egg white; mix yolk with melted
> butter, then stir into milk mixture. Dump wet ingredients into dry
> ingredients all at once; whisk until just mixed.
>
> 2. Meanwhile, heat griddle or large skillet over strong medium-high
> heat. Brush griddle generously with oil. When water splashed on
> surface confidently sizzles, pour batter, about 1/4 cup at a time,
> onto griddle, making sure not to overcrowd. When pancake bottoms are
> brown and top surface starts to bubble, 2 to 3 minutes, flip cakes and
> cook until remaining side has browned, 1 to 2 minutes longer. Re-oil
> the skillet and repeat for the next batch of pancakes.
>
>
I do the banana addition routinely. Buy them when they're on sale and let me
sit until they're markedly over ripe. Use about one half banana per half cup
flour recipe for the pancakes. Then mash it in with your batter.Into that
you can add raisins, pectin, or whatever you want. Pecans are uniquely good
in pancakes.

Theron

On Sat, 24 Jan 2009 16:53:09 -0800, "Theron" >
wrote:

>I do the banana addition routinely.
>Pecans are uniquely good in pancakes.

Made buttermilk pancakes this morning. A half teaspoon of orange
extract adds a nice zip to the flavor.

In article >,
Mr. Bill > wrote:

> On Sat, 24 Jan 2009 16:53:09 -0800, "Theron" >
> wrote:
>
> >I do the banana addition routinely.
> >Pecans are uniquely good in pancakes.
>
> Made buttermilk pancakes this morning. A half teaspoon of orange
> extract adds a nice zip to the flavor.

Orange zest would have been even better, but that's just a personal
opinion. ;-d
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous

On Sun, 25 Jan 2009 09:54:47 -0600, Omelet >
wrote:

>Orange zest would have been even better, but that's just a personal
>opinion. ;-d

and sometimes, you have to use what you HAVE in the kitchen....<vbg>
Not going to the grocery at 8 on a Sunday morning!

Another nice addition to the "batter" is to put a quarter cup of REAL
maple syrup in the batter before grilling. It is wonderful.

In article >,
Mr. Bill > wrote:

> On Sun, 25 Jan 2009 09:54:47 -0600, Omelet >
> wrote:
>
> >Orange zest would have been even better, but that's just a personal
> >opinion. ;-d
>
> and sometimes, you have to use what you HAVE in the kitchen....<vbg>
> Not going to the grocery at 8 on a Sunday morning!
>
> Another nice addition to the "batter" is to put a quarter cup of REAL
> maple syrup in the batter before grilling. It is wonderful.

Huh. Interesting idea to add it to the batter instead of just putting it
on top.

Mom always did add vanilla extract tho'.
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous