Here are the recipes:
Double Banana Pancakes
In a separate bowl, combine the buttermilk, eggs, and butter. Add the buttermilk mixture to the flour mixture and stir by hand until the batter is evenly moistened.
Heat a large skillet over medium high heat and grease it lightly by brushing or spraying with oil. Right before you make the pancakes, fold the mashed bananas into the batter. Drop about 1/4 cup of pancake batter into the hot pan, spreading them into circles (or to the size of your choice... we decided to make some of them jumbo pancakes!) Leave about 2″ between pancakes.
Cook until small bubbles appear and the edges are set (about 2 minutes) then flip using a spatula. Cook on the second side an additional 2-3 minutes, or until the pancakes are golden brown. (Makes 4-8 servings. Note: If you double this recipe--which we did because we thought that it wouldn't be enough-- it pretty much triples it! It makes a ton of pancakes!)
We also added coarsely chopped chocolate pieces into part of the batter for Chocolate Double Banana Pancakes. Fold in the chocolate with the bananas right before baking.
Also, if you don't keep buttermilk around the house, or you just simply don't want to go buy it, you can make your own! Add a tablespoon of lemon juice or white vinegar to a measuring cup and then fill it up with milk until it reaches a cup. Let it sit for 5-10 minutes. That's it.
Blueberry Brandy Pancake Sauce
(recipe compliments of my Dad)
In a small saucepan, on medium-high heat, combine 4 tablespoons of butter and 2 tablespoons of sugar. Cook it down for a minute and add a cup of the blueberries. Stir. Pour brandy into the mixture and continue stirring. Flambé the mixture and use immediately.
1 cups + 2 Tbsp white granulated sugar
1/2 cup melted butter1 teaspoon vanilla extract
1/2 teaspoon fresh lemon zest
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup sour cream (or yogurt)
1 1/2 cups fresh blueberries (stems removed)
Pre-heat the oven to 400 degrees and grease muffin pan or line with 12 muffins cups. In a separate side bowl mix the flour, salt, and baking soda. In your mixing bowl beat the eggs and sugar until evenly combined, about 1 minute. Continue beating and slowly pour in the melted butter and mix until well combined.
Add in extracts and mix until evenly combined. Add the flour, salt and baking soda mixture alternatively with the sour cream (or yogurt) and mix until just combined (a few dry specs of flour is ok). With a spatula, fold in blueberries. Pour batter into muffin cups about 3/4 full and bake in the oven for 20 minutes. With five minutes left, sprinkle the sparkling sugar on the tops of the muffins and bake for another 5 minutes (20 minute bake time in total).Take out of oven and allow to cool in the muffin pan for five minutes. Remove to a colling rack and allow to cool completely.