November 9th, 2012
The horrible wake of a hurricane.
A presidential election. (An ELECTION!)
Then a snow storm.
It feels like everyone in NYC is a little off balance. At least in my small part of NYC. People are punchy, tired, happy and sad all at once. We’re on a weird energy plane, some frequency in between that’s making us all coco bananas (which is to say cuckoo bananas).
Times like these call for coco banana pancakes (which is to say coconut banana pancakes). For a moment—just one fine moment—these pancakes will tune you into something clear and good. For me it was lying on a beach with a pina colada and a good book.
Okay. I lied about the pina colada. I don’t even like them. But I was trying to keep the coconut thing going.
(See what I mean about being off kilter?! Even this post is weird.)
If, unlike me, you’re not in bizzaro land, these pancakes will still do good by your spirit. You can save the recipe for this weekend or, even better, make them for dinner. There’s a lot of heavy stuff going on in the world. Sometimes, surprising your kids with breakfast for dinner—no veggies allowed!—is the perfect way for everyone to end the day. Try it.
Coconut Banana Pancakes
adapted from Martha Stewart
(can be shared with kids 8+ months)*
If you prefer, substitute your favorite pancakes mix. Make as directed, adding bananas and coconut as instructed here.
2 cups all purpose flour
1/2 cup shredded, unsweetened coconut
3 tablespoons light brown sugar
1 tablespoon baking powder
1 1/2 teaspoon freshly grated nutmeg
1 teaspoon salt
2 cups of milk
4 tablespoons butter, melted, plus more more not melted for greasing pan
1 banana, diced into small pieces
1 banana, sliced (optional)
1. If you want to serve all the pancakes warm and at once, consider preheating your oven to 200 degrees. As you finish each batch of pancakes, place them on a cookie sheet in the preheated oven to keep where they will stay warm while you cook all of the batter. If you’re serving on the fly, skip to step 2.
2. In a medium bowl, whisk together flour, coconut, sugar, baking powder, nutmeg and salt; set aside.
2. In another bowl, whisk together milk, melted butter and eggs. Add dry ingredients to milk mixture, whisking until just moistened. Be careful not to over mix or the batter will get watery; a few lumps are fine.
3. Heat a large pan over medium heat and grease generously with butter. Spoon batter into the hot pan, using a scant 1/4 cup for each pancake. Once the edges begin to set, dot each pancake with 2-3 slices of banana, if desired**. Cook for 1 to 2 minutes, until bubbles in the batter begin to pop. Carefully flip each pancake and continue cooking 1 to 2 minutes more. Carefully slide your spatula under the pancakes and set on a serving plate. Repeat until all pancakes are cooked.
*Note: While there is nothing in this that is unsafe for younger eaters, I recommend sharing pancakes with skilled finger food eaters 8+ mos. (Pancake puree is not pretty!) Be sure to cut pancakes into age-appropraite bite sizes.
**Note: Adding slices of banana to one side of the pancakes makes for extra bananay flavor and also a pretty presentation. If you choose to do this, make sure that your pan is well greased or the caramelized bananas will stick to the pan. I also recommend using a thin spatula (like a fish spatula) to ensure that you get between the pan and the cooked banana slices without tearing into your pancake.