Because it’s almost Valentine’s Day and because Jack Johnson is so darn dreamy, I’d like to give you all this yummy Valentine—
Red Velvet Banana Pancakes.
I mean, c’mon now. Doesn’t this just scream L-O-V-E???? And the only thing that could possibly make this breakfast even better would be delish mimosas.
And maybe some Bacon. But that’s a whole different Valentine Story.
HAPPY VALENTINE’S DAY!!!!!!
Red Velvet Banana Pancakes
Makes approximately 16 pancakes
2 Cups All-purpose Flour
1 Tablespoon Cocoa Powder
3 Tablespoons Granulated Sugar
2 Teaspoons Baking Powder
½ Teaspoon Baking Soda
½ Teaspoon Salt
2 Cups Buttermilk
3 Tablespoons Unsalted Butter, melted and cooled slightly
½ Tablespoon Red Food Color
2 Cups Sliced Bananas
In a medium bowl, sift the flour, cocoa powder, sugar, baking powder, baking soda and salt together. In a separate bowl, whisk together the egg, buttermilk milk, melted butter, and food coloring. Add the dry ingredients to the wet and whisk gently just until combined.
Heat oil in a 12-inch nonstick skillet set over medium heat. Once the oil starts shimmering, use paper towels to wipe the pan so only a thin, even coating of oil covers the bottom and sides. Use a ¼ cup measure to portion the batter into the pan. Top each pancake with a layer of sliced bananas, gently pressing them into the batter. Cook on the first side until the edges are set and bubbles form on the surface, about 2 minutes. Use a spatula to flip the pancakes and cook for 1-2 minutes on the second side, or until golden brown and cooked through. Repeat with remaining batter, adding the rest of the oil to the pan if necessary. Serve pancakes with additional banana slices and maple syrup.
Adapted from Cooks Illustrated