We’ve all gone through it. One of the most difficult decisions we will make all weekend long: sweet or savory. Do we decide to have the eggs, toast and bacon for brunch or the french toast with berries and whipped cream? Honestly, you can’t go wrong here, so for this sweet tooth recipe, we are going sweet, naturally.
One of my favorite dessert for breakfast recipes is chocolate chip banana pancakes. These fluffy pancakes are perfect for any morning when the wait at Community or Kitchenette is too long or the thought of leaving your apartment is shattered when you see that the temperature has dropped below freezing. With a hearty glass of milk, whip up some delicious pancakes and enjoy this dessert for breakfast.
1 ½ cups Flour
3 tsp Baking Powder
1 tsp Salt
1 tbsp Sugar
1 ¼ cup Milk
Butter for pan
½ cup Chocolate Chips
In a large bowl, mix together flour, baking powder, salt, sugar, milk and egg.
Place pan over medium heat. Place butter in pan for non-stick effect.
Using an ice cream scooper or spoon, pour batter onto heated pan to create pancakes approximately 3 inches in diameter.
When bubbles in batter have formed, place banana slices and chocolate chips on batter.
Flip pancake. Wait until both sides are golden brown.
Pro Tip: The first batch of pancakes usually looks funny. Wait for the second batch of pancakes when serving them to friends and family.
Are you getting tired of the breakfast selection at Ferris and John Jay? Looking for something besides the same old eggs and pancakes everyday? It’s time to mix things up with the peanut butter, honey, banana, and walnut sandwich. All the ingredients you need to make this delicious and nutritious breakfast can be found at our very own dining halls. Check out the recipe below to break out of the dining hall blues!
2 slices of bread
A handful of walnuts
A drizzle of honey
Toast 2 pieces of bread. Tip: If you like whole wheat, the bread by the nuts at John Jay’s is especially good.
Cut banana into slices. Keep thin for a slim, refined sandwich. Others will spontaneously praise you for your elegance and class.
Spread peanut butter on both pieces of toast. This is the glue that holds everything together. Apply generously.
Sprinkle walnuts on one piece of toast. This adds the crunchy goodness.
Place sliced banana on the other piece of toast. Distribute evenly to avoid the horror of a banana-less bite.
Drizzle honey all over the place. Beware of the sticky, plastic-bear container. Protective hand gear may be the right call.
Put it all together, and MOST IMPORTANTLY: cut diagonally.
Today, we’ll talk about another basic scientific and cooking principle called leavening through a wonderful and delicious vehicle. Grab those extra bananas from John Jay and Ferris Booth, it’s time to make banana bread.
Leavening is the reason why baked goods rise and have little air pockets inside of them, making them fluffy and delectable. The phenomenon comes about through the use of (the aptly named) leavening agents, of which there are actually three types: biological, mechanical, and chemical.
What could be better than dessert, pyromania, and alcohol combined? I made banana flambe before, but I didn’t like the recipe I used. What could be simpler, though? I decided to take a leap and combine a few of the ideas I had seen around the web. Turned out even easier than I expected.
2-2-2 banana flambe recipe:
3 ripe bananas sliced lengthwise
2 T brown sugar
2 T butter (unsalted)
2 T rum (70-80 proof works best)
Melt the butter in a skillet over medium or medium high heat. As soon as the pat is melted, start mixing in the brown sugar. When the mixture’s uniform, at the sliced bananas. Don’t worry if they break on their way into the pan. Wait about 5 minutes for the first side.
After the 5 minutes has passed, start checking the bottoms to see if they’re browned a bit. My weapons of choice were some tongs and a spatula. When they look browned, flip and brown the other side.
When both sides look good, sprinkle the rum over the pan and immediately light it on fire. If you have a gas range, you can light it by quickly tipping the pan into the flames. Otherwise, you can use a lighter of any kind. I used a grill lighter. If there’s anything over the cooktop, move the pan out from under it; the flames can be a few feet high. Jiggle the pan a bit to get all the alcohol to light. Alcohol burns very quickly (~15 seconds) at high temperatures. This gives the bananas a nice crispy skin and a great flavor.