Thursday, November 11, 2010
We have guests staying with us who can't eat any gluten and this morning I whipped up these pancakes which were surprisingly (to me!) delicious! Our guest said they were "Heaven! The best I've ever had!" If you are gluten free and you come to stay at our Auburn NY Finger Lakes bed and breakfast you might want to request these when you book your stay with us! And just in case you won't be coming, I'll share the recipe :)
10 Fitch Gluten Free Cinnamon Pecan Pancakes with Caramelized Bananas
makes 12 4-5 inch pancakes
2 Cups Arrowhead Mills gluten free all purpose baking mix (not pancake mix)
1/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
2-3 teaspoons ground cinnamon
2 large eggs
1 1/4 cup milk
1 Tablespoon lemon juice
1 teaspoon vanilla
1/4 vegetable oil
1 stick of butter
3 heaping tablespoons brown sugar
4 large ripe but firm bananas, sliced 1/2 inch thick
In medium saucepan combine sugar and butter. Bring to boil stirring constantly over medium heat. Reduce heat to simmer add bananas, gently stir until bananas are coated with caramel then turn heat down to warm.
2 Cups chopped, toasted, pecans - 1 cup to add to pancakes and 1 cup to sprinkle over top before serving
to toast place chopped pecans in glass pie plate with a pat of butter and microwave on high 1 minute. Stir and continue to microwave for 30 seconds, repeat until pecans are crispy and toasted.
In medium bowl whisk together dry ingredients. In small bowl, whisk together wet ingredients. Pour wet onto dry ingredients and whisk until smooth.
Lightly oil griddle and heat to 350 degrees. Griddle is ready when drop of water sizzles and evaporates when dropped onto surface. Pour approximately 1/4 cup of batter onto griddle for each pancake. Sprinkle a handful of the toasted pecans on top of pancakes. Cook about 3 minutes and flip pancake when edges look dry and bubbles appear on surface and begin popping. Cook an additional 1-1 1/2 minutes. Serve immediately: Place 2-3 pancakes on plate and spoon bananas and caramel over top, sprinkle with a little powdered sugar and pecans.