Hawaiian Banana Pancakes & Buttermilk Syrup

Two times a year, I cook things that don’t follow my usual dietary guidelines. One of these two times is when my company has their annual cook-off, the other is Big C’s birthday. Generally I follow a gluten-free, sugar-free, mostly vegetarian and vegan way of cooking and eating but obviously I have to make exceptions, especially for my poor hubs who used to be a meat and potatoes guy before I got my hands on him. Last year for Big C’s birthday I made this amazing Creme Brulee french toast with fresh blueberry syrup per his request, and this year he asked for Hawaiian banana pancakes with buttermilk syrup. Now I can cook a mean banana pancake, but buttermilk syrup? Never heard of it. I set out to find the perfect recipe, and discovered this one on AllBreakfastAllTheTime. Buttermilk syrup is SINFUL. Like whoa. Almost two cups of sugar AND corn syrup, not to mention an entire stick of butter. But it also tastes like heaven, so I guess it was worth it. And no, I did not make my pancakes from scratch this year (oops), but Krusteaz makes some awesome pancakes so I didn’t feel too bad for not going the extra mile.

Banana Pancakes

  • 3 ripe bananas
  • pancake mix

How to do it:

  1. Mix pancakes according to directions. Add in a little extra liquid than the recipe calls for (in my experience they are always a tad too dry and with the addition of bananas you need the batter to be thinner.
  2. Slice bananas and gently fold into the premixed batter
  3. Skillet should be around 375 degrees (medium-high heat). Cook pancakes on each side until golden, then remove and keep in the oven on a warming temp to keep them hot
  4. Optional: play Jack Johnson’s ‘Banana Pancakes’ so that you can feel ironic and cool

Buttermilk Syrup

  • 1 and 1/2 cups sugar
  • 3/4 cup buttermilk
  • 1/2 cup butter
  • 2 tbs corn syrup
  • 2 tsp vanilla
  • 1 tsp baking soda

How to do it:

  1. In a medium saucepan, bring all ingredients to a boil – except for the vanilla
  2. Allow to boil gently for at least five minutes. Stir often. Watch to ensure that it doesn’t boil over-the mixture has an amazing ability to expand and I started with too small of a saucepan…so.
  3. Remove from head and immediately stir in the vanilla
  4. Store in the fridge for up to a week
  5. Drown your pancakes, waffles, french toast, whatever you have in this glorious creamy concoction. And then get a shot of insulin.