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Ingredients
	1 cup all-purpose flour 1/2 cup whole-wheat flour 2 tablespoons wheat germ, plus extra if desired 1 tablespoon baking powder 2 tablespoons sugar 1/2 teaspoon salt 1 cup buttermilk 1/2 cup whole milk 3 eggs 1 teaspoon vanilla 4 tablespoons butter, melted and cooled, plus more for greasing the skillet 2 bananas or other fruit of choice

Picture-perfect Easter pancakes

by Amanda Gold of San Francisco Chronicle, AAP

Many of my childhood mornings were marked by syrup-stained clothing and sticky elbows - the evidence of pancake breakfasts. These mornings were special occasions, at least more so than those kicked off with cereal or scrambled eggs.

That was especially true if we were celebrating a holiday and, for Easter, we made time to sit down for a leisurely brunch before hunting for eggs.

Easter brunch, in fact, has always been one of the most adaptable holiday feasts, an excuse to serve anything from hot cross buns or egg dishes to the season's best asparagus or lamb.

Serving pancakes, however, with seasonal flavours, results in a brunch that can be both decadent and simple to prepare.

Whole-grain banana pancakes are a more healthful way to start a holiday morning. Using a blend of whole-wheat and white flours, with wheat germ tossed in for extra texture and fibre, the pancakes have a nutty flavour that needs just a little fruit and syrup to garnish.

Lemon and ricotta puffed pancake is a seasonal brunch dish that's best served straight from the oven. It rises like a souffle over the sides of a skillet, puffing and browning in spots for an impressive presentation at the table - but, like a souffle, begins to fall with each passing minute.

Serve it with macerated strawberries or even baked rhubarb - whatever ripe, seasonal fruit you have on hand. Just be sure to add enough sugar if necessary, as the lemon and ricotta flavours in the pancake aren't overly sweet.

With the exception of the puffed pancake, the recipes have some make-ahead components that will make Easter morning a breeze. And to make serving easier, have the oven at low temperature, and transfer the pancakes to a sheet tray inside as you go. That way, everybody can sit down for the warm brunch together - even with the simplicity of pancakes, it doesn't need to be a grab-and-go event.

WHOLE-GRAIN BANANA PANCAKES

Makes 12 pancakes, serves 4 to 6.

This is a basic buttermilk-pancake recipe, but it uses some whole-wheat flour and wheat germ to make it a little more nutritious. You can play with this as you wish - leave out the bananas or add another fruit, or sprinkle tops with a little extra wheat germ before flipping to get a toasty, nutty exterior.

Whisk together the two flours, wheat germ, baking powder, sugar and salt in a large bowl. In a separate bowl or measuring cup, whisk together the buttermilk, whole milk, eggs and vanilla. Gently stir the wet ingredients into the dry with a whisk or fork, breaking up lumps as you go but taking care not to overmix. Gently fold in the four tablespoons melted butter.

Preheat a flat frying pan over medium-high heat until a drop of water sizzles and evaporates when it hits the surface. Add enough butter to coat the bottom. Drop pancake batter by 1/3-cup measurements onto the hot surface. Cook about two minutes on one side, adding thin slices of banana or a fruit of choice to the top. If desired, sprinkle a little wheat germ over the surface of the pancakes. Gently flip, and continue to cook for another two minutes without pushing down on the pancakes.

LEMON AND RICOTTA PUFFED PANCAKE WITH MACERATED STRAWBERRIES

© 2011 AAP

Keywords: pancakes, banana, recipe

Comments:

Thursday, April 21, 2011 by

Hi - We've added the link for the LEMON AND RICOTTA PUFFED PANCAKE WITH MACERATED STRAWBERRIES at the bottom of this article for you. Enjoy! OnFood

Thursday, April 21, 2011 by

The lemon and ricotta puffed pancakes sound delish! Where's the recipe for these?

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