2 medium bananas 3 eggs dash cinnamon pinch nutmeg 1/2tsp. vanilla pinch salt
For the butter:
6tbs. butter 2-3tbs. milk or water heaping 1/4c. cranberries
Best. Pancakes. Ever. That may be a bit of a biased statement since I usually chose a breakfast burrito over pancakes even before cutting out gluten, but even my flour-loving roommates agreed that these are definitely tasty–moist and buttery with the perfect amount of banana flavor to contrast with the bright tartness of the cranberries. Dark chocolate, walnuts or cocoa powder would all be delicious iterations of the recipe. Now if only they were burn-proof, my search for the perfect pancake would be over...
Start out with the butter: soften to room temperature, put it in the food processor with a few tablespoons of milk or water and puree. It will start out looking like butter shavings, then turn a light airy consistency perfect for spreading. Boil 1/2 cup of water, add the cranberries and take off the heat to soak for about 10 minutes. Strain the cranberries and trade them for the butter in the food processor. Once they’re chopped, mix them in a bowl with the butter. Add a touch of honey or powdered sugar if the berries are too tart.
For the fritter batter, put everything in a food processor and blend until air bubbles start appearing in the mixture. Heat a dollop of coconut oil over medium-low heat, then ladle your fritters onto the pan– I’d advise keeping them fairly small for the sake of flipping. As you get further into the batch you may have to turn down the heat and add more oil (two reasons my attempts at pancakes frequently burn). Stack ‘em high with pats of cranberry butter between layers for a delicate and flavorful addition to Sunday brunch.