SERVES 4
We have been serving these pancakes since we opened CRU. They are almost like eating a piece of cake for breakfast, only better. We serve one large pancake per order, slathered with the pecan-date butter and maple-roasted bananas during the cooler months. In the summertime, we top the pancake with stone fruits or fresh berries (pictured). Letting the butter brown before adding the batter creates the irresistibly crispy caramelized edges on these pancakes.
INGREDIENTS
1½ cups buttermilk
6 extra large eggs, separated
6 tablespoons butter, melted and cooled to room temperature, plus extra for cooking the pancakes
1 teaspoon vanilla paste
2 cups all-purpose flour
½ teaspoon salt
6 tablespoons sugar
Pecan-Date Butter (recipe follows)
Maple-Roasted Bananas (recipe follows)
Preheat the oven to 425°F.
In a large bowl, whisk together the buttermilk, egg yolks, melted butter, and vanilla paste. Gently mix in the flour and salt. In a mixer with the whisk attachment, whip the egg whites and sugar to almost stiff peaks, then fold into the pancake batter.
Heat 2 6-inch cast-iron skillets (or ovenproof sauté pans) over medium heat. Add 1 tablespoon of butter to each pan. Once the butter is lightly golden and smells nutty, add 8 ounces of batter. Cook on the stovetop until golden brown on the bottom, about 2 minutes. Transfer the pan to the oven and bake for 8 minutes, until the top of the pancake is set.
Keep the first two pancakes warm while you make the remaining two.
Flip each pancake onto a plate and top with the pecan-date butter, roasted bananas, and their syrup. Serve immediately.
MAKES ABOUT 1½ CUPS
INGREDIENTS
1 cup pecans
1 tablespoon packed light brown sugar
½ teaspoon ground cinnamon
½ cup Medjool dates, pitted
½ cup (1 stick) butter, softened
½ teaspoon flake sea salt
In a food processor, grind the pecans with the brown sugar and cinnamon until the pecans are the size of peas. Add the dates, butter, and salt. Pulse to combine thoroughly.
MAKES 4 SERVINGS
The bananas can be made an hour ahead of time and kept at room temperature.
INGREDIENTS
3 ripe bananas, peeled and cut into long slices on the bias
½ cup maple syrup, grade B (grade A may be too delicate for this application)
¼ cup spiced rum (optional)
Preheat the broiler. In a bowl, toss the bananas with the maple syrup and the rum (if using). Lay the bananas on a baking pan; do not overlap. Broil until golden brown on the edges. (Keep an eye on the bananas as they will burn quickly.)