Wednesday, 22 June 2011

Rye Pancakes with Caramelised Bananas and Maple Syrup



Have you heard of Kim Boyce, and her book Good to the Grain?

The basic principle is that she takes all sorts of recipes that would almost always be baked with ordinary wheat flour (all purpose flour), and replaces the wheat with other types of flours. I'm not just taking about a little bit of spelt here or there, but amaranth, buckwheat, kamut, oats, teff and barley.

And - of course - that old favourite of the cold climate/poor soil crowd - rye.


The book is amazing, and if you are anything like me, just flicking through the pages will fill your head with possibilities and ideas beyond the scope of the book itself.

And now I must confess - this recipe doesn't come from the book at all - but it wouldn't have come about had it not been for Kim's encouraging voice in my head. You see she has changed the way I think about baking. Instead of following a recipe and tweaking the amount or type of nuts, fruits or spices, I now consider changing the fundamental building blocks of the recipe - the flour. It's new territory for me.


So here we are.  A pancake mixture baked from this old book, recipes from which have been part of my life since before I can remember.

The tweak was modest, and, admittedly, rye isn't the most exotic of switches, but substituting half of the wheat flour for rye gave such a good result that next time I will be going the whole way.



Rye Pancakes with Caramelised Bananas and Maple Syrup

Makes around 12 small pancakes, or 6 larger ones
50 g plain flour / all purpose flour
50 g rye flour (I used whole grain rye)
A pinch of salt
1 large egg
300 ml milk
A small amount of butter or oil for frying

To serve:
2 bananas
A handful of pecan nuts
Maple syrup

Place the flours and salt in a medium bowl and whisk thoroughly to mix and knock any 'clumps' out.

Add the egg and mix with a fork.

Gradually add the milk, stirring until smooth between additions, and continuing until all the milk is used. Beat well.

Heat a small amount of butter or oil in a frying pan. I used a small pan in this case. When the oil is hot, pour about 1/4 cup of batter into the pan (1/3 cup if using a bigger pan). I used a small measuring cup for this to keep the quantities even.

While pouring the batter swirl it around to fill the base of the pan.

Wait until the pancake is golden brown underneath (use a knife to have a look underneath one edge if you are unsure), and then flip it over to brown the other side.

Tip the pancake out onto a warmed plate, and repeat the process until all the batter is used up. Keep the pancakes warm.

Now for the pecans and bananas. Toast the pecans in the same pan you used for the pancakes. Set them aside.

Slice the bananas and place them in the same pan with a bit more butter if required. Fry them on a high heat until they start to soften and caramelise. When they are as browned as you want them, add some maple syrup and add the pecans back to the pan and continue to heat until everything is warmed through.

Pour the syrup and bananas over the warm pancakes and then feed them to people. They will love you for it!


This post is linked up here!



38 comments:

  1. That looks amazing! I love your pictures and your review of the book was wonderful! I love the idea of rye flour.....a real winner - and I buzzed it!

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  2. I think I lost my post....this is a great blog. The pancakes look amazing - and I love the idea of using Rye flour. I also liked the way you reviewed the book. A real winner - buzzed it!

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  3. This looks like something I would order when I go out for brunch! Great job!

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  4. Yum! The photo really makes it look delicious!
    :)

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  5. It's so interesting to use rye for pancakes! I love the health factor, and the caramelized bananas look amazing!

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  6. I have never made pancakes using rye flour I am sure they are delicious.

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  7. oh wow! these look incredible!

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  8. These look great! Caramelized Bananas sound absolutely delicious!

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  9. Oh this looks fabulous! I'm glad to have stumbeled upon your blog :) You are getting buzzed!

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  10. The switch up on the type of flour is a neat idea, but I am not sure all flour would work. However this one looks like you pulled it off quite deliciously. Great post!

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  11. I love the idea of using rye in your pancakes! And the maple syrup and banana look so great! I might go ahead and make some right now!

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  12. These look wonderful! I love that the pancakes are almost crepe like and so light! Caramelized banana is such a wonderful flavor for breakfast!

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  13. Good for you! I'm always nervous to stray too far from white flour. These pancakes look scrumtptious. I'm totally convinced to try rye flour now. Way to lead girl!

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  14. This looks like the perfect weekend breakfast! Yum!

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  15. These look so good and I love using different types of flour because it can add depth to a recipe. I will be making these soon!

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  16. Love this! I love Kim Boyce's book (my sister met her as you may have seen on the blog) and it's had the same effect on me. I have been throwing in small amounts of whole grain flours into my "standard" recipes, and it's been great. I love the concept of rye pancakes too. I haven't made pancakes in far too long, (how did that happen?) so I haven't experimented too much. The pecan and banana addition is a fabulous idea!

    I never become much of a fan of the oatmeal flour though, much as I like oats!

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  17. Hmm.. These look so yummy!
    xoxo,
    Vanessa

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  18. This is something to ponder for a great rainy Sunday afternoon with a cup of tea and a good cookbook. A serenity of bliss ;)

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  19. I love that book! And I love how it inspired you to make these pancakes...I think I'll be picking up some rye flour very soon!

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  20. those pancakes look sooooo good! the banana's and nuts really take them over the top!
    Congrats on the top 9 today!

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  21. These look so yummy, congrats on top 9:)

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  22. Looks tasty and yummy! Congratulation for the top 9

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  23. Oh boy do those caramelized bananas look ever good! I've had that cookbook in my Amazon cart for months. One day I will add it to my library.

    Gorgeous, edible photos! Have a great weekend and congrats on the Top 9 today! :)

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  24. These look fantastic! I can see why they made the top 9 of the day! Congratulations!

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  25. Stunningly delicious, and good for us? Yippee! Congrats on the top 9 too!

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  26. Congrats on Top 9! Truly, it looks fabulous. What a great recipe.

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  27. Ohhh. These look divine! How good that must be sopping up my ryecake with those browned bananas, syrup and pecans! What a great morning treat! : )

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  28. I love that book! These pancakes sound so perfect :-)

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  29. There's nothing like the classic pairing of caramelised bananas with maple syrup and pancakes. But I particularly love the way inspiration has you challenging a regular recipe by trying out different flours and their effect on the final outcome.

    Its now got me inspired to give it a try

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  30. Bananas, pecan nuts and maple syrup...how divine!

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  31. Ruth, I found your blog link at The Culinary Lens (the "woman in the window" photo) and loved the focaccia that you imagined her making. What a lovely blog and delicious recipes you have here. Nice to "meet" you!

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  32. This recipe looks terrific. Congratulations on developing the recipe yourself!

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  33. Ohh wow this looks absolutely amazing!! I will definitely be trying this in my immediate future :) Love your blog by the way and so glad to be your newest follower!

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  34. Again, these look SO delicious!!
    Thank you so much for linking it up to {nifty thrifty sunday} last week!
    Hope to see more of your creativity tonight! :)
    xoxo,
    Vanessa

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  35. Ce bun e!!! Puii mei iubesc bananele!
    Week-end frumos! kiss.

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  36. Wow! I'm a big fan of pancakes and my mouth is watering right now! ;)

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  37. There is nothing better than caramelized bananas. This looks amazing! Buzzed it!

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  38. These crepes look lovely ~ a little sinful in fact, as I like them ;-}

    Bravo on this combination of flours ~ looks like a winner.

    ~ marie, the EpicureanPiranha

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