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Posted by Crystal Arai on Wednesday, November 14th, 2012 at 11:36pm.

As a kid, my favorite memory was waking up to the smell of buttery pancakes coming from the kitchen. As soon as I caught whiff of the heavenly smell, my siblings and I would jump out of bed, and race to be first in line. Dad was at the stove, creating fun shapes, flipping the hot cakes and tossing them on our plates. Once everyone was served their favorite animal shape, we would drench our pancakes in syrup, laugh and giggle, and life was perfect.

For those of us who are still kids at heart, Terranea is giving us the opportunity to enjoy a delicious stack of pancakes at their Sea Beans cafe. Every weekend in November, from 7am-11am,  there will be a Pancake Breakfast station where you can bask in delicious creations. In honor of November being Peanut Butter Lovers Month, Terranea is celebrating  with a yummy Banana Peanut Butter favor, and ever delicious classics Buttermilk or Blueberry. What a perfect way to celebrate all that we are thankful for and get together with those we love.

In case you can't make it up the hill, Terrenea is sharing their special Peanut Buttery recipe, and we have included it here for you or you can check out their website.  Wherever you spend your weekend, I hope syrup and peanut butter find you.  Have a happy weekend!

Banana Peanut Butter Pancakes

recipe makes 8 pancakes

Pancake Ingredients

1 cup of chunky peanut butter 3/4 cup flour 1/2 teaspoon baking powder 1 1/2 tablespoons sugar pinch salt 3/4 cup milk 3 eggs, divided 1/2 teaspoon vanilla

Banana Compote

4 bananas sliced

1 teaspoon lemon juice

1 cup of dark maple syrup

Directions

For the banana compote

In a small sauce pot over a medium heat bring to a simmer all above ingredients. Pull off the stove and let chill, set aside to serve with the pancake

To make the pancake batter

Whisk together flour, baking powder, sugar, and salt in a bowl. Mix peanut butter, milk, egg yolks and vanilla in a separate bowl. 
Beat the egg whites with an electric mixer until stiff. Add the dry ingredients to the peanut butter and milk mixture, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, and then fold in the remaining whites.

Heat a griddle over medium-high heat, and brush the surface with butter. Use a ladle or measuring scoop (we used a 1/3 cup measure) to pour batter onto the griddle. Cook pancakes for about 3 or 4 minutes, then flip, cooking until both sides are golden brown.

Spread banana compote between pancakes and dust with powdered sugar, with a sprinkle of chopped peanut over the top. Or add a fruit jelly. Enjoy

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