HOTLINE: Sunday, Feb. 12

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by Nicole Moon

azfamily.com

Posted on February 12, 2012 at 7:00 AM

Updated Friday, Feb 10 at 2:52 PM

The 56th Annual VNSA Used Book Sale
Brittney Shipp was live out at 56th Annual VNSA Used Book Sale being held Sunday February 12th from 8am - 4pm at the Veteran's Memorial Coliseum located at 1826 W. McDowell in Phoenix.  For more information go to http://vnsabooksale.org

Valentine's Day Craft
You can find Debbie Hernandez at the Home Depot located at Arrowhead, off the Loop 101 & 59th Ave. For more information visit www.homedepot.com                                                                             

Dr. Art Mollen
For more information about the health topics Dr. Art Mollen spoke about, call (602)264-9806

Wally's Weekly Car Review
For more on Wally Cahill: www.azmotorsportsmania.tv

February Heart Month
For more information on the Mesa Fire Department go to http://www.mesaaz.gov/fire/  and for more information on the Arizona Department of Health Services - SHARE (Save Hearts in Arizona Registry and Education) program go to http://azdhs.gov/azshare/

Sunday's Sweetheart
If you'd like to add Sunday's Sweetheart or any other pet to your family, contact The Arizona Humane Society at (602) 997-7585. For more information about AHS events and programs, visit www.azhumane.org.

Chef Dad
To email questions to Chef Dad, email questions@chefdad.com
For more of Chef Dad's recipes go to www.chefdad.com
For more information on Dad's Catering go to www.dadscatering.com

Grand Lux Cafe Banana-Pecan Pancakes
1-1/2 cups All-Purpose Flour
1 Tbl. Baking Powder
1 tsp. Kosher Salt                
2 cups Buttermilk
2 Eggs
1 tsp Vanilla
2 Tbls. Vegetable Oil
1 oz Butter (unsalted)
1 oz Brown Sugar
1/2 tsp Cinnamon
6 oz Bananas, sliced on a slight angle, 1/4" thick
1-1/2 tsps Vegetable Oil
1 oz Pecans-Toasted, chopped
1/2 tsp Powdered Sugar
1/2 tsp Cinnamon

Place the flour, baking powder and salt into a mixing bowl. Stir all of the ingredients together until evenly combined.  Pour the buttermilk into the mixing bowl.  Add the eggs, vanilla and oil into the bowl.  Using a wire whisk, stir the ingredients together until evenly combined with a few small lumps remaining in the batter. Do not over mix the batter.  Set aside.
Place the butter and brown sugar into a small non-stick sauté pan set over medium heat.  Cook and stir the ingredients together until both the butter and brown sugar have melted. Add the cinnamon and bananas into the pan.  Continue to cook and stir the ingredients together until the bananas are warm and evenly glazed with the brown-sugar butter mixture.
Pour the vegetable oil on a griddle set to medium high heat (approximately 350°F)*  Using a 4 oz. ladle, pour the batter onto the griddle, forming pancake that are 6" in diameter.
Cook the pancakes for approximately 2-1/2 minutes or until the edges begin to dry and puff up with little air bubbles will start appearing over the top surface of the pancakes.
Flip each pancake over and continue to cook for another 1-1/2 minutes or until done.
Place the pancakes onto serving plates and pour the bananas with the brown sugar-butter glaze over the pancakes.  Garnish the pancakes with toasted pecans and a light sprinkle of powdered sugar and cinnamon.   

Makes: 6 Pancakes

*If a griddle is not available, a large non-stick pan may be used with about 1/4 tsp. of vegetable oil to cook one 6" pancake at a time. 
 

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