Fluffy and loaded with fruit, this blueberry banana pancake recipe is a perfect family breakfast meal.
2 cups all-purpose Flour
1 tablespoon Baking powder
2 teaspoons baking soda
1/2 teaspoon Salt
2 cups Buttermilk
4 tablespoons unsalted Butter, melted
3/4 cup Blueberries
2 Bananas, sliced lengthwise 2/3 inch thick and cut to fit the pancakes
Confectioners' sugar and pure maple syrup, for serving
In a small bowl, whisk the flour with the baking powder, baking soda, and salt. In a medium bowl, beat the eggs with the buttermilk. Quickly stir in the flour mixture, then stir in the melted butter and blueberries.
Heat a griddle or a large nonstick skillet over moderately low heat and spray with nonstick cooking spray. Ladle 1/4 cup of the batter per pancake onto the griddle, leaving room for the pancakes to spread. Gently lay one banana slice in the center of each pancake and cook until bubbles appear on the surface, 3 to 4 minutes. Flip the pancakes and cook until golden brown on the second side, 2 to 3 minutes longer. Generously dust the blueberry-banana pancakes with confectioners' sugar and serve with maple syrup.
At nine years old, Ben Gaffney asked if he could work alongside his father, a chef, at Congress Rotisserie in New Haven. The elder Gaffney put the boy to work washing dishes for two years, in the hope that it would discourage his interest in the restaurant business.
But a calling is a calling. Ben Gaffney has spent his life since then pursuing the wonders of food, bringing Middlefield along for the ride as chef at Lyman Orchards since 2017.