Last summer's morning coffee-on-the-driveway project led me to dig back through my vast collection of recipe magazines to better catalogue recipes that were likely candidates for kitchen endeavors and experimentation. One of the earliest finds was a really enjoyable approach to banana bread pancakes with a souped up bananas foster-inspired maple syrup. I hadn't made this since January and had the right ripeness of bananas yesterday to make it the mid-day meal. While I love good ol' buttermilk pancakes just fine, these are sort of special and packed with hearty flavor.
"Banana Bread Pancakes" and "Bananas Foster Syrup," from Cuisine at Home, Issue No. 103 (January/February 2014), p. 23.
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