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Letter from Dallas

Would it be controversial to say I like the time of year that's immediately after the holidays? That's the time right now. It's because after two long months, things have settled down. In parlimentary language, we've returned to regular order. We're back to taking care of business. The kids are back in school, and we're fixing regular meals.

Since everyone's back in school, today's recipe of the week is a filling one for breakfast, brunch or dinner - Banana Pancakes with Maple Butter.

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You are reading our Recipe of the Week newsletter. In 2017 our main monthly newsletter will feature brand new recipes that we add to the TexasCooking.com website. If you do not already receive our monthly newsletter, subscribe here.

Banana Pancakes with Maple Butter

Everyone loves pancakes, and these appeal to both children and adults.

Ingredients
  • 2 cups all-purpose flour
  • 2 tablespoons firmly packed light brown sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 2-1/2 cups buttermilk
  • 1/2 teaspoon vanilla extract
  • 1/4 cup (1/2 stick) butter, melted
  • 2 ripe bananas, mashed
  • 1 ripe banana, thinly sliced
Preparation
  1. In a large bowl, combine the flour brown sugar, baking powder, baking soda and salt, and set aside. In a second bowl, combine the eggs buttermilk, vanilla and melted butter. Mix well, then stir in the mashed banana and banana slices.
  2. Add the flour mixture to the egg mixture, and stir just until blended. Do not over-mix. Allow batter to stand for 5 minutes before using.

Maple Butter

  1. In a small saucepan, combine maple syrup and butter in a 2-to-1 proportion (1 cup maple syrup and 1/2 cup (1 stick) butter). Heat gently and stir until butter is melted and mixture is smooth. Keep warm until ready to serve.

Recipe editor

The serving dishes in our photograph are Fiesta dinnerware.

Lone Star List

Important Texas stuff this week.

New Cookbooks We're Reading:
The Enchilada Queen Cookbook: Enchiladas, Fajitas, Tamales, and More Classic Recipes from Texas-Mexico Border Kitchens
by Sylvia Casares & Dotty Griffith
The Tacos of Texas
by Mando Rayo & Jarod Neece
The Magnolia Story
by Chip & Joanna Gaines
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