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.
- T.C. Pellett: Freelance Art Director
THE MIX PART:
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 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 past and present. From breakfasts to entrées, desserts to cocktails, we’ll be unveiling new recipes to this page throughout the year. If you'd like a cookbook, please contact us. In the meantime, pull up a chair. We’re glad to have you.
Photo credit: Rich Brainerd Studios