“Triple B-Line” Pancakes
T.C. Pellett: Associate Art Director
Sometime in the 1930s, when we first stole the idea of brunch from 19th century British society, people wanted comfort food recovery while carrying that speakeasy spirit right on into the next day. Rumor has it that the train lines were running pretty steady by Rochester’s historic Public Market one weekend with all of the ground vibration causing many vendors' hidden hooch to “accidentally” spill into nearby brunch menus filled with fresh fruit and flapjacks.
- 1 ripe banana, sliced
- ½ qt. of blueberries
- 1 tbsp. brown sugar
- 1½ tsp. salted butter
- 1 tbsp. of Gentlemen Jack Rare Tennessee Whiskey
- Dash of cinnamon
- 1 cup of flour
- 2 tbsp. brown sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- ¾ tsp. salt
The Mix Part II:
- ¾ cup buttermilk
- 1 large egg
- 2 tsp. Gentlemen Jack Rare Tennessee Whiskey (if it’s brunch, 3 tablespoons)
- 1½ tsp. melted butter
- ½ tsp. vanilla extract
In a small skillet, melt butter and add fruit, sugar, bourbon, cinnamon and toss lightly until fruit is evenly coated. Sauté for 2-3 minutes until the bananas are lightly browned and blueberries aren’t too mushy, then set aside to cool.
Mix together the flour, sugar, baking powder, baking soda, and salt. Then add the buttermilk, egg, bourbon, melted butter and vanilla; beat until thoroughly mixed.
Preheat a skillet over medium heat with a teaspoon of vegetable oil. Using a ¼ cup measure, scoop the batter onto the warm skillet. Add fruit to each pancake, pressing them in lightly. Cook for 2-3 minutes and then flip. Reduce the heat and then cook on the opposite sides for 1-2 minutes or until golden. Then add pure maple syrup to your liking.
This is one in a series of posts about our new project, called The Table—a cookbook full of favorite recipes, and the images and stories that go with them, from each member of the Brandtatorship team. From breakfasts to entrées, desserts to cocktails, we’ll be unveiling a new recipe every other week through the end of the year. So pull up a chair. We’re glad to have you.
Photo credit: Rich Brainerd Studios