Recipes

Buttermilk and Banana Pancakes By Annie Copps

Thursday, May 26, 2011
0 Comments   0 comments.

daily dish banner

banana pancakes

I confess, I am not a morning person, but making pancakes is worth getting up for. My nephew James and I have also discovered that these will taste much better if you have not showered and are still in your pajamas—really. This is a pretty standard pancake recipe. In the summer I make these with blueberries and peaches.

Yield: 2 dozen pancakes

Ingredients
3 cups flour
1 tablespoon plus a pinch baking powder
2 teaspoons sugar
1 teaspoon salt
2 large eggs
1 quart buttermilk
6 tablespoons unsalted butter, melted
2 bananas, sliced into about 20 rounds
3 tablespoons unsalted butter
1 cup warm maple syrup

Directions
In a medium bowl, whisk dry ingredients. In a separate large bowl, whisk eggs. Whisk in buttermilk and butter. Whisk in the dry mix-just until incorporated—do not overmix. Let rest 5 minutes.

Heat a large nonstick saute or griddle pan to medium (about 350 degrees). Melt enough butter to spread a thin even film over the surface of the pan. Ladle about ¼ cup of batter per pancake into the pan and let it spread into a round. Let the pancake cook about 30 seconds.

Place 4 or 5 pieces of sliced banana onto the pancake and let cook until bubbles break the surface. Gently flip and cook about 1 minute (or until golden brown) on the other side. Serve with warm maple syrup.

(Courtesy: Yankee Magazine)
___________________________________________________________
annie coppsAnnie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

Olive Oil Poached Salmon with Edamames
By Ming Tsai

Tuesday, August 24, 2010
0 Comments   0 comments.

daily dish banner



You know how I feel about the magnificent soy bean, but apparently I'm not alone. Americans are ordering edamame by the bushel at Japanese restaurants across the country. So today I'm pairing this ubiquitous bean with a western product we've fallen hard for, olive oil. Today they'll make beautiful music together in my All-In-One Olive Oil Poached Salmon with Edamames.

Serves 4

Ingredients
4 pieces center-cut salmon, pin bones and skin removed
3 shallots, sliced
2-3 stalks tarragon, leaves ripped
2 cups peeled edamames
Sea salt to season
Coarsely ground black pepper
Extra virgin olive oil to cook

Directions
Season the salmon well and cover with shallots and tarragon and let marinate 30 minutes. Place all in baking dish, add edamames and cover with olive oil. Cover in foil and place in cold oven. Set oven to 250 degrees. When temperature has been reached, go for internal temperature of 115 degrees, which should take about 30-35 minutes. Serve immediately.

Wine Notes
Condesa de Leganza Crianza
—La Mancha, Spain
Taste: Round, expressive ripe fruit with fine tannins and a soft dryness; well-defined flavor with an elegant finish.
Aroma: Complex, voluptuous, soft

—The estate of Los Trenzones is located in the area of Quintanar de la Orden, 2,500 feet above sea level, in the southwest corner of central Spain's La Mancha region

—100% Tempranillo

__________________________________________________________
chef ming tsaiMing Tsai is the host and executive producer of public television series Simply Ming and chef/owner of Blue Ginger restaurant in Wellesley, Mass.

Recipes by Lidia Bastianich

Thursday, December 1, 2016
0 Comments   0 comments.

Recipes by Ming Tsai

Monday, November 14, 2016
0 Comments   0 comments.

Recipes by Annie Copps

Monday, November 14, 2016
0 Comments   0 comments.

Breakfast

Monday, November 14, 2016
0 Comments   0 comments.

About the Author

RSS   RSS



Support for WGBH is provided by:
Become a WGBH sponsor

Topics

 
You are on page 1 of 5   |  

myWGBH