Today's a day when you want to stay inside where it's dry and warm. Start the day with a late breakfast of Banana Pancakes by Samantha Seneviratne of The New York Times. A little less work is a delicious Dutch Baby Pancake by Florence Fabricant also from the same publication. I've also made a Chocolate Dutch Baby from a recipe I found in "Southern Living Magazine.
The New York Times, “Here to Help” column
Time: 20 minutes
Yield: 4 servings
“For the fluffiest results, be sure to mix this banana-and-buttermilk pancake batter as minimally as possible. Fold it just until streaks of flour have disappeared but not enough to smooth out the lumps. As they sizzle in plenty of melted butter, they will puff up and develop crisp edges and fluffy, tender interiors. Keep the cooked pancakes warm on a rack in a 200-degree oven while cooking off the rest of the batter and they will all stay hot and ready for serving.”
2 cups/256 grams unbleached all-purpose flour
2 tablespoons (light or dark) brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt (such as Diamond Crystal)
1¼ cups/300 milliliters buttermilk
1 cup/230 grams mashed banana (from 2 to 3 very ripe bananas)
2 large eggs
3 tablespoons/43 grams unsalted butter, melted and cooled slightly, plus more as needed
Maple syrup (optional), for serving
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.