"Pancakes are a breakfast delight. Pancakes made with Rhinegeist Hugh and bananas? Well, that's one delicious way to wake up in the morning!" — Chef Christian Gill
- 1 can of Rhinegeist Hugh
- 2 cups of all-purpose flour
- 2 tablespoons of baking powder (if you want thinner wispy pancakes, cut this to 1 tablespoon)
- 2 tablespoons of local honey
- 3 eggs (lightly whisked)
- 1 teaspoon of vanilla
- Dash of cinnamon
- Dash of allspice
- 3 bananas (chunked)
- In a medium mixing bowl combine eggs, honey, vanilla and a can of Hugh. Whisk until smooth.
- In a separate bowl, combine flour, baking powder, cinnamon and allspice. Whisk to blend dry ingredients.
- Slowly incorporate liquids into the dry ingredient bowl. Make sure to thoroughly blend mixture. Add banana chunks and fold into the batter.
- Heat a small amount of olive oil in a medium skillet. (Medium heat so you don't burn your pancakes!)
- Once skillet is hot, add approximately 3 tablespoons of batter to skillet. Let bubbles form in the pancake before flipping (approximately 2 mins per side).
- Stack and keep warm until you are ready to serve!
Added Bonus: Banana Brûlée Topping
Chef Gill used his torch but anyone can make a makeshift Brûlée banana topping using their broiler.
- 1 banana (sliced thin)
- 2 tablespoons of raw sugar
- 1/2 tablespoon of butter
- Preheat broiler.
- Grease a cookie sheet with butter. Make sure to keep it in a small area in the middle of the cookie sheet.
- Lay out banana slices in the greased portion of the cookie sheet. Sprinkle sugar evenly across bananas.
- Set your oven rack to the top slot and add cookie sheet.
- Broiler should melt and char the sugar onto the bananas in approximately 2 minutes but keep an eye on them — don't let them blacken!
- When finished, remove from oven and top pancakes with Brûlée Bananas before adding your favorite maple syrup or maple cream!