Recipe: Four-B Pancakes

IMG_4935

Long form: buckwheat-buttermilk-blueberry-banana pancakes. That’s right, quadruple-B. I was going to call them “triple B” but then decided to use buttermilk. “Quadruple” is a bit of a mouthful, so I settled on “four-B.”

best with coffee on a sunny Sunday morning

best with coffee on a sunny Sunday morning

Whatever you call these pancakes, all you need to know is that they are awesome. I adapted them from  the “‘M’ Go Blue” pancakes in The Black Dog Summer on the Vineyard Cookbook, of the famed Black Dog restaurant on Martha’s Vineyard that my family visits for breakfast once a year to fuel up before cycling around the Vineyard.

IMG_4928These differ from many of my other pancake recipes because you don’t mash the banana; rather, you slice it and drop a few slices onto each pancake on the griddle before flipping it. When you flip the ‘cakes, the banana — now on the griddle-side — caramelizes beautifully. That may sound indulgent, but never fear — these four-Bs also pack plenty of health in buckwheat and whole wheat flours, cornmeal and buttermilk, not to mention the fresh blueberries.

The batter may seem gooey, but don’t worry because it cooks up nicely into fluffy, flavorful pancakes. Enjoy them with and combination of butter, maple syrup, yogurt, molasses, more fresh berries, and/or peanut butter.

choose-your-own-(adventure)toppings

choose-your-own-(adventure)toppings

What are your favorite pancake toppings?

Four-B Pancakes (adapted from The Black Dog Summer on the Vineyard Cookbook. Makes 12-14 small-medium pancakes)

Ingredients

  • 1/2 cup white all-purpose flour
  • 1/2 cup buckwheat flour
  • 1/4 cup whole wheat flour
  • 2 rounded tbsp cornmeal
  • 1 tbsp sugar
  • 1.5 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1.5 tsp cinnamon
  • 2 eggs
  • 2 tbsp unsalted butter, melted
  • 1 cup buttermilk
  • 1/2 cup milk (I used 1%)
  • 1 cup fresh blueberries
  • 1-2 bananas, thinly sliced

Procedure

  • In a medium bowl, whisk together the dry ingredients (through cinnamon).
  • In a separate bowl, mix together the eggs, butter, and milks. Add the wet to the dry ingredients and stir until just combined. Fold in the blueberries.
  • Heat a griddle or pan to medium-high heat and oil it. Ladle 1/2 cup of batter for each pancake onto the griddle. Place a few banana slices on top of each pancake. Flip when small bubbles form and start to pop around the edges.

Enjoy!

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