Anadama Orange Pancakes (can be made in Cuisinart)
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Makes: about 10-12 medium pancakes (about 4 servings)
1-1/4 c. all-purpose flour
2/3 c. rye flour
2/3 c. yellow cornmeal
2 t. baking powder
1-1/2 t. baking soda
1/4 c. packed brown sugar
1 T. orange zest
1/4 c. buttermilk
1 large, very ripe (or overripe) banana
1 c. milk
2 large eggs
1/4 c. molasses
3 T. butter, melted (do NOT use margarine)
Preheat griddle or large cast-iron skillet. Spread 2 T. vegetable or
canola oil on griddle or skillet to heat up while mixing ingredients.
Add dry ingredients to food processor bowl, pulse 2-3 times to mix. Add
all remaining ingredients and pulse 4-5 times to combine. Batter will
be rather thick but should slowly drip off a spoon or ladle. If it does
not, add 2-3 T. more milk and pulse to combine.
Using a large ladle or ice cream scoop, place dollops of batter on
griddle or cast-iron skillet (I can make approximately 3 to 4 pancakes at
a time in a large cast-iron skillet -- a griddle may vary).
This batter is thick enough that it may not bubble on top when the bottom
is done, so check the bottom of the cakes after 2-3 minutes. Turn when
browned sufficiently. Repeat for other side, then remove to warm plate
and serve immediately. Repeat for remaining batter.
Serve immediately or keep warm in a 200 degree Fahrenheit oven while you
are cooking the rest of the batter. If not serving immediately, allow
them to cool thoroughly, then store in an airtight container in the
refrigerator.
These are excellent when served with maple syrup; bacon, ham, or
sausages; and fresh fruit. Also excellent when served topped with
blueberry or other fruit syrup (see my separate recipe for blueberry syrup).
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