Kirkpatrick’s Pancakes

Courtesy of Chad Vann, Kirkpatrick’s Café

Ingredients:

1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoons salt
2 tablespoons sugar
1 cup milk
¼ cup vanilla*
1 egg
3 tablespoons melted butter

Directions:

In a large bowl sift together all dry ingredients. Make a well in the center of the dry mix, pour in milk, vanilla*, egg, and melted butter. Mix until smooth.
Use approximately ¼ cup for each pancake. Pour on lightly oiled, hot, frying pan and brown on both sides. Serve hot.
Serves 4.
*vanilla can be adjusted to taste. If adjusted, also adjust milk for consistency.

Kirkpatrick’s Pancake Variations

Pumpkin Pancakes
Kirkpatrick’s Pancake ingredients plus:

1/2 cup pumpkin pie filling
2 teaspoons cinnamon
2 teaspoons ginger

Sweetheart Pancakes
Kirkpatrick’s Pancake ingredients plus:

Substitute 1/4 cup liquor of choice (Bailey’s, Ameretto, Frangelica, Cr.me de Cocoa, Chambord) for the 1/4 cup milk

Get creative with a heart shaped cookie cutter when cooking the pancakes. Add favorite topping:
Cinnamon and sugar, whipped cream, powdered sugar or brown sugar, flavored syrups, anything that impresses your significant other!

Souffle’ed Banana Pancake

Courtesy of Beth Courter, Museum Hill Bed & Breakfast

Ingredients:

6 tablespoons butter, melted
3 tablespoons brown sugar, packed
2 bananas, peeled and cut diagonally .-inch thick
4 eggs, separated
2⁄3 cup milk
1 and 1/4 teaspoons vanilla
1 tablespoon dark rum
1 teaspoon salt
2⁄3 cup all purpose flour
2⁄3 cup banana pur.e or 2 bananas (or use canned pumpkin for a fall flavor)
2⁄3 cup granulated sugar
1/4 cup pecan halves, lightly toasted
Confectioners sugar for dusting

Directions:

Preheat oven to 375 degrees.
In a 10-inch, nonstick, ovenproof frying pan over medium heat, pour in . of melted butter, the brown sugar and sliced bananas. Cook 1 minute, turn bananas over, and cook 1 minute longer. Remove from heat and pour onto a plate and set aside.

Whisk egg yolks, milk, vanilla, rum, salt, and remaining butter in bowl. Gradually whisk in flour and then the banana puree.

Beat the egg whites until frothy. Slowly add the sugar, and beat until stiff peaks form. Fold 1⁄3 of egg white mixture into the flour mixture, then fold in the remaining egg whites. Pour batter into the same ovenproof frying pan in which you cooked the bananas. Top with the caramelized bananas, and arrange the pecans on top. Bake until puffed and golden brown, about 25-30 minutes or until a toothpick comes out clean. Dust with powdered sugar when serving.
Serves 6 to 8.

Note: This recipe can be made the day before and refrigerated. Serve at room temperature with hot maple syrup.

Photos by Andrew Barton