Merecumbé is my trademark, I chose it back at culinary arts school when I was working on my final project, creating a restarurant. It means a musical rythm, a fusion between Colombian Cumbia and the Merengue of the Caribbean. In Panama, my country, it has different connotations, usually referring to things that are a mess, but work well together... like jazz. A Merecumbé is likely to start before a bigger problem. In my culinary world everything is possible as long as it remains ordained by tecnique and discipline. It is by those two pilars that I support having the craziness around.

Monday, January 10, 2011

Wholewheat Banana Nut Pancakes

     Today I woke up with a craving and decided to satisfy it in a healthy hearty way. I always keep frozen ripe bananas in stock to make my banana bread, this time I wanted pancakes. There is nothing like pancakes made from scratch with real maple syrup. You can really add anything you like to the batter such as chocolate chips, blueberries, granny smith apples, nuts, or Ricotta cheese. Baking soda is very important to get the spongy consistency.

Ingredients: 5 mini pancakes

1 egg
1/2 ripe banana
1/4 cup milk or more
1/4 tsp vanilla
1/4 tsp cinnamon
pinch of salt
1 tablespoon sugar
1/2 tsp baking soda
1 cup wholewheat flour
1 tablespoon of chopped walnuts.
1 tsp butter

1. Mash the banana with a fork in a bowl, add the egg and whisk.
2. Add the rest of the ingredients except the butter and work the batter until there are no lumps.
3. Heat a pan on medium heat and add a pinch of butter and melt for each pancake. Cook until bubbles form and flip to toast on the other side.
4. Serve with maple syrup.



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