Banana Buttermilk Pancake

Banana-Walnut Buttermilk Pancake

Pancakes, a classic American breakfast. I did not grow up in the US, and do not crave for pancakes in the morning…like most of my friends do. But it hits me occasionally and all I want is a simple buttermilk pancake, maybe with blueberries or strawberries. I am usually industrious and tend to cook food from the scratch. Although I must say, store bought blueberry pancake mix isn’t too shabby either.

Here, I had bananas at hand and came up with a Banana Walnut Buttermilk Pancake.

Enjoy!

Ingredients:
2 cups All-purpose flour
2 eggs
2 cups buttermilk (I used the low-fat version)
2 large ripe bananas-roughly chopped(about 1.5 cups)
2 tbsp sugar (add more if the banana isn’t too ripe)
4-5 tbsp chopped Walnuts (or pecans, almonds, pistachios)
1 tsp cinnamon, ground
1/2 tsp each baking powder and baking soda
½ tsp salt


Now, mix the wet ingredients- in a bowl, beat your eggs, stir in the buttermilk and add the mashed bananas and mix. In a separate bowl, sift in the flour, baking soda and powder, salt, cinnamon, and sugar-mix well. Gently fold in the dry ingredients into the wet bowl with a wire whisk or wooden spoon to mix. DO NOT OVERMIX the batter (read note below on why). Few lumps in the batter are ok.

If the batter is too watery, add some flour, a tbsp at a time. Alternatively, add some water if the batter is too viscous/thick.

Heat a skillet or griddle, medium heat. Sprinkle some water on it, once hot, the water drop will sizzle and evaporate. Butter the surface of the skillet. Now ladle the batter onto the skillet, about 4” in diameter. The batter should not run, but should stay put. Sprinkle a tbsp of chopped walnuts now (or berries, if using). Let it cook for about 2-3 min, until bubble starts to appear on the pancake. Flip the pancake and let the other side cook for about 2-3min, until golden brown and fluffy. Serve right away, with a pat of mutter, sliced fruit and real maple syrup.
Bon Appetit!




Variation:
You may add all sorts of berries (blueberry, strawberry sliced, blackberry, cranberry) or sliced fruits like peach, plum, pineapples or mangoes! Alternatively, you may puree frozen fruits and add them to the batter. Make sure to use the buttermilk and the puree sparingly.


P.S. I read up quite a bit on over-mixing the batter. You always hear about “not” over mixing…here is why. Once the flour (like wheat, all purpose, barley, rye) comes in touch with the liquid, it starts to develop a network of protein-gluten. This protein keeps the cookie/pancake/muffin together, lending structural integrity and elasticity. Once you start to mix, the gluten develops. And over mixing leads to excessive gluten, leading to a tougher pancake! AND over mixing will let all the trapped carbon dioxide out, leaving you with a flat pancake!

Also, while baking bread, gluten forms a network that traps the carbon dioxide formed from yeast fermentation, which makes the bread rise. So, gluten is good! But for delicate baked goods, less gluten is preferable and for pizza or bagel, more gluten is preferable (which is why the dough is so much over worked).

Another tip- Cook or bake immediately after adding baking powder, a leavening agent. Baking powder starts to activate as soon as it comes in contact with liquid, releasing carbon dioxide (The neutralization reaction between acid and base activates). This is why the baked good rise, the carbon dioxide escapes, leaving holes and a tender, crumbly product. Baking powder is a mixture of sodium bicarbonate (a base) and cream of tartar (an acid) and a drying powder like starch.

Your daily dose of Food Chemistry 101!

Bruschetta

Toasty bread topped with bruschetta and feta cheese

Bruschetta, pronounced ‘brus-ketta’ and NOT ‘brushetta’ is a classic Italian appetizer. It is a mixture of tomatoes, onion, basil, garlic, olive oil and salt/pepper topped on sliced Italian/French baguette. Sometimes, cheese and balsamic vinegar is incorporated as well.

I used to order this at Italian restaurants. Problem is, unless the restaurant is authentic….the bruschetta is filled loaded with oil, salt and cheese (=read Olive Garden!)—none of which is true to the recipe. I read up quite a bit on this classic, simple, delicious recipe…apparently there are a gazillion different combination of cheese, veggies and meat that you can top the bread with!
Here, I have stuck with a typical classic Italian bruschetta. I have suggested some variation at the end of this recipe. Let your imagination take rul!


Ingredients:

Thin, long loaf of French or Italian baguette
3 large tomatoes, diced
½ medium onion, diced fine
2 garlic cloves, whole
5 basil leaves- chiffonade
Chiffonade= a fancy term for ‘cut into ribbons’. Stack same-sized leaves; roll them up and cut into fine ribbons.
1 Tbsp olive oil, and them some more to drizzle
Salt and pepper, as needed
1 cup crumbled Cheese- feta, gorgonzola, parmesan...whatever you got.


Preheat the oven to 400F. Slice the bread into ¾” pieces, diagonally (that’s how real chefs do it!) Brush both sides of the bread with olive oil, broil (Place the baking sheet at least 6” from the top of the oven) them in the oven until slightly brown on both sides, for about 2 min. Or simply use a flat pan to toast them.

Now, rub the garlic clove on one side of the bread. This is tradition; so the garlicky-ness (yes, I made that word up) doesn’t overpower. I sometimes mince the garlic and add them to the mixture.

In a bowl, add the diced tomatoes, onion, basil leaves, salt, pepper and 1 tbsp olive oil. Mix well and keep aside. I like to refrigerate mine for at least 30min. (in the summer usually).

Now, top each slice with a spoonful (or two) of the tomato mixture, drizzle with olive oil and serve! Wasn’t that easy and healthy and tasty? Make sure you top the bread just before serving, to avoid sogginess.





Variation:
Try topping with feta, goat or gorgonzola cheese. Try different veggies like artichokes or chick pea or hummus. Please do try a sun-dried tomato topping. Also a pesto spread! D.E.L.I.G.H.T.F.U.L.

Roasted Green Pepper Bruschetta
Yesterday, I tried a 'Roasted Green Pepper Bruschetta'. And boy, was it lip smacking! I roasted whole green peppers in the
oven for about 25min at 400F. It turns charred and black. Then peel the outer skin, and dice them gently. I used the usual ingredients as above- garlic, onion, tomatoes and basil.

Toast the bread/baguette int he oven at 350F for about 3min, until slightly brown. Top it with the bruschetta mix. I had feta cheese at home and thus used it here! ummmmmmm f.e.t.a. cheeeeeeesssssseeeeeeee......
You guys have got to try this out.

Roasted Green Pepper Bruschetta

Hash Brown

Nice and roasted potatoes on all sides

Hash Brown is a breakfast (and has now become an ‘anytime’ food, thanks to Denny’s and IHOPs of the world)…It is a potato and veggie medley, with the potatoes cooked till crispy…yummmmmm. I like my hash brown with plenty of veggies. Most common version is all potatoes with very little veggies…which is fine too, if you are running a marathon and carb-overloading!

Potatoes need to be very crisp, nicely roasted. The trick is to boil the potatoes before it hits the pan until it is soft, about 8-10min. (alternatively, nuke it in the microwave for about 5 min)

Without much delay (I am hungry as I am writing this recipe!)...Here goes-

Ingredients

3 medium potatoes, diced into 1” cubes,

1 medium onion, diced

1 Green/Red pepper, diced

½ cups Mixed veggies (beans, carrots, peas, corn)- frozen or fresh

2-3 tbsp olive oil

1 spring rosemary, chopped

4-5 basil leaves, chiffonade (optional)

2 garlic cloves, minced

Salt & Pepper, as needed

Boil the potatoes in about 6 cups water for about 10min. You may peel the potatoes at this point, or leave them as is. Drain and keep aside. If using frozen veggies, thaw them now.

In a large skillet, add about 2 tbsp olive oil over medium heat. Add rosemary and let cook for about 30sec. . The heat brings out the sweet essence of rosemary. Add the onion and sauté the onions for about 5-7 min until it starts to turn golden brown. Now add the veggies and let it sweat for about 5-7min until they turn soft. Add salt and pepper as needed.

Now, add another tbsp of olive oil and add the potatoes. Make sure the potatoes are all (or mostly) touching the skillet in one layer, avoid overlapping. The objective here is to crisp up the potato on all the sides, if possible. Let them cook for about 5-7min. Turn them over gently with a silicone spatula (or a wooden spoon). DO NOT MASH THE POTATOES.

Before roasting

Once all sides of the potato is brown, turn off the stove. Garnish with basil or cilantro.

One hearty breakfast, yes?

Variation:

Green or red peppers only (without all the other veggies) with potatoes are a classic and yummy. Try using sweet potatoes, if carb-conscious.

I bet you 10 bucks if your mouth doesn't water!