Breakfast at Hotel Yountville

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hotcakes04.jpgBanana-Hazelnut Pancake,
with Gianduja Butter, Amaretto Caramel & Cocoa Nib Tuile

Submitted by Hotel Yountville
Executive Chef David Frakes

Breakfast never looked so good! David Frakes is the new Executive Chef at Hotel Yountville - the newest boutique resort coming to the town of Yountville October 22nd! This recipe calls for a twist on the traditional. Instead of regular butter and syrup with your pancakes, spice them up with Gianduja BUtter, Amaretto Caramel & Cocoa NIb Tuile!
In a large bowl stir together the flour, sugar, baking powder, baking soda, and salt.

In another bowl use a fork to combine egg, buttermilk, and oil.

*Makes: 12 standard-size pancakes or 40 dollar-size pancakes

  • 1-3/4 C All-Purpose Flour
  • 2 ¼ T Sugar (granulated)
  • 2 t Baking Powder
  • ½ t Baking Soda
  • Large Pinch Salt
  • 1 Lg Egg (slightly beaten)
  • 1 ¼ -2 C Buttermilk (or soured milk, by adding lemon juice)
  • 2 ½ T Cooking Oil (corn/vegetable/or canola)
  • 1 Lg Banana (or other fresh fruit; cut into ½" chunks)
  • ¼ C Toasted Hazelnut (or other nut: Pecan, etc.; crushed)
  • Syrup If Desired (optional)

Add egg mixture all at once to flour mixture.

Stir just until moistened (batter should be slightly lumpy). Stir in fruit, if desired.

For standard-size pancakes, pour about ¼ C batter onto a hot, lightly greased griddle or heavy skillet, spreading batter if necessary, (Place fruit, and nuts, if using,  evenly in center ).

For dollar-size pancakes, use about 1T batter. Cook over medium heat for 1-2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry.

Supporting cast of pancake toppings!
Gianduja Butter Recipe
Cocoa Nib Praline Recipe
Amaretto Caramel Recipe

Another Twist on a Breakfast Favorite
Rabanada (Brazillian-Style French Toast)

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