In San Francisco there was a lovely little place in North Beach, just round the corner from our hotel called Pat's Cafe where the eponymous, colourful Pat serves hearty breakfasts, brunches and lunches.
When we went I had the Banana Granola Pancakes, an order which was rewarded with an approving "Good choice ma'am". They were delicious served with real maple syrup and this is my attempt at recreating them. This is a great brunch recipe and is handy for using up fruit that is too ripe for eating, in fact overripe is best!
|Giant American Breakfast Pancakes - in SF an|
order would be 2 of these plus fruit salad!
Banana Granola Pancakes (makes 4 small or 2 large pancakes)
- Mix the dry ingredients in a bowl, mix the wet ingredients in a jug then combine, mixing until smooth. The batter benefits from resting, 20 minutes at least but you could make it the night before and leave covered in the fridge until needed.
- Heat a heavy based pan over a medium heat.
- Slice the banana thinly and add to the batter along with the granola
- Butter the pan lightly and evenly and once hot add spoonfuls of the mixture to the size of pancake you want.
- The pancake is ready to turn when you see lots of bubbles on the uncooked surface
- Flip the pancake and cook for a couple of minutes on the other side. You may need a little more butter.
- To serve, let a small knob of butter melt on the hot surface and pour over some maple syrup. The Americans would add icing sugar too!