Pancakes are universally loved. They can be thick or thin; folded, stuffed, slathered with jam, syrup, sugar, butters, or served with whipped cream. One of the most delightful rituals of a lazy weekend is having pancakes in the morning. I made some yesterday morning that made me swoon, and I decided to post this instead of a cookbook. That’s how good they are. Wait until you taste these – but don’t make any substitutions or think they will be just as good with maple syrup. They won’t. You must make the honey-lemon syrup. The special syrup adds something unique and necessary to the flavors.
This recipe is from the February 1983 issue of Cuisine magazine- 29 years ago! When I saw the recipe was from one of my favorite cookbook authors, Jolene Worthington, I knew it would be amazing. (Look for her German apple pancake in a later blog ). But for now, make these and put a smile on your face this morning! (And P.S. – this would make a lovely breakfast for your special Valentine in a couple weeks!)
Banana Pocket Pancakes with Honey-Lemon Syrup
1/2 cup (packed) cottage cheese
1/2 cup sour cream
1/2 cup plus 1 Tablespoon honey
1/4 teaspoon vanilla
1/4 teaspoon salt
2 eggs, at room temperature
1/2 cup sifted all purpose flour
1/2 teaspoon baking powder
1 small firm banana, peeled, cut into 18 thin slices
Vegetable or canola oil
2 Tablespoons fresh lemon juice
1. Blend cottage cheese, sour cream, the 1 Tablespoon honey, vanilla, and salt in a blender until very smooth, about 1-1/2 minutes. Beat eggs in a medium bowl until frothy; beat in the cottage cheese-sour cream mixture.
2. Sift together flour and baking powder in a small bowl. Gradually stir into cheese-egg mixture; do not over mix.
3. Lightly dust the banana slices with some flour and set aside. Brush a griddle pan with a thin film of vegetable oil. Heat over low heat, then medium heat until a few drops of water splashed on hot surface continue to sizzle several seconds. Drop batter by spoonfuls (or a scant 1/8 cup measure) onto hot griddle. Immediately top each pancake with one banana slice in the center, and spoon about a 1/2 teaspoon batter on top of each banana slice. Cook pancake 1-1/2 to 2 minutes or until bubbles form on the surface. Turn pancakes over and cook another minute or so until golden and puffed.
4. Remove pancakes to an ovenproof platter; keep warm in oven set at lowest setting. Lightly re-oil griddle pan as needed. Continue to cook all the pancakes.
5. In a small saucepan, heat the remaining 1/2 cup honey and the 2 Tablespoons lemon juice over low heat just until warmed, about 2 minutes. Serve the hot pancakes on the platter or warmed individual plates. Pass the warm honey-lemon syrup. Makes about eighteen 2-1/2-inch pancakes.