I couldn't find the exact recipe he described at the Metropolitan event, so I took one of his Food Network recipes and adapted it to suit my needs. I still can't forget the unparalleled scrumptiousness of Clinton Street's banana pancakes, so I decided to try my hand at preparing banana stuffed pancakes.
Turns out they are pretty damned delicious, creamy and rich inside, but still light and fluffy. Who knew you could get pancakes this great without waiting an hour outside a restaurant first thing in the morning?!
Adapted from Tyler's Ultimate on Food Network
- 2 cups buttermilk
- 3 eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 pinch salt
- 4 tablespoons sugar
- 1/2 stick unsalted butter, melted
- 2 1/2 bananas, smashed
- Remaining 1/2 banana sliced to garnish
Preheat the oven to 200 degrees F.
In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in smashed bananas, most of the melted butter and whisk until batter is smooth. Heat a griddle or skillet over medium low heat. Melt butter in microwave and dab a napkin in butter and smear onto skillet as it's heating up. Using a ladle pour the batter into the pan will help you achieve that elusive perfect round shape (Alas I had a bad habit of pouring mine to close to the edge, so I ended up with a squarish one, too. Still tasted great, though!).
Cook the pancakes on 1 side until they are set. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest.
To serve, top with banana slices and real maple syrup.