If you love banana bread they will love these pancakes

I like to feed people as a food editor and a former cook. Each person who enters my home is immediately welcomed with snacks or drinks and constantly making cakes, cakes and breads on my neighbors. Feeding others has always been my love language – and when it comes to starting my baby, Lindsay, solids, I directed all my free time and energy to prepare the finest food.

I spent weekends preparing for the tender Matzo bulletsTo Miso-Markinated black codand the most beautiful mashed potatoes“I was whipped creamy chocolate avocado foamthree -components Mac and cheeseand chicken fixed– Lindsay's favorite food, however, is a pile of fluffy banana bread pancakes crunchy bacon– Mature banana roasted and roasted nuts are spotted, these banana bread pancakes are gentle, wet and tasteful like classic snack cakes.

To make banana bread pancakes – as opposed to banana pancakes – I clash the banana and fold them into the pancake dough like quick bread, instead of simply slice the banana into the dough. Pancakes get a lot of natural sweets from banana, but a teaspoon of vanilla extracts and a tablespoon of dark brown sugar promotes their taste. To ensure the bananas are so sweet, the smart trick Is the previous serious Eats editor Stella parks I swear :: I fold the fruit with eggs. Egg yolk contains amylase, an enzyme that transforms the starch into the malt and glucose into liquid sugar. If the bananas are slightly green, it helps to sweeten and soften. And once your banana is quite ripe, it helps to turn the remaining starch into sugar. As the pancake cooks, these sugars begin to caramelize, so the pancake gives a robust banana taste.

For the gentle pancakes, which have enough attic, I incorporate the writer. The ingredient is acidic, ie baking soda, reacts to create carbon dioxide, which promotes the air of the pancake. Baking soda also raises the pH of the dough, which accelerates tanning and crunching on the outside of the pancake. This is also called a Maillard reactionA series of chemical reactions that occur when heat converts proteins and sugars into complex new flavors and aromas.

The Maillard reaction occurs elsewhere in this pancake recipe: the brown butter mixed with the dough to add richness to the pancakes. Inspired by my colleague Nicole Hopperthe technique of flowering spices in brown butter oatmeal raisin cookie recipeI decided to do the same in my pancake dough. I melt the butter over medium heat, and as the butter cooks, the water boils completely and the milk proteins are browned, leaving the golden brown butter with nuts, with a toast. I remove the butter from the heat and then add the soil cinnamon to the butter while still warm. The hot brown butter pulls out the fat -soluble taste compounds of the cinnamon, giving the pancake a warm spicy sound.

No matter how complicated, as these pancakes sound, they are not really difficult to make and they get together in less than 30 minutes. And if you want banana bread, they are certainly ready for baking bread.

Cooking method
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