Chef John Selick from University Hospital’s Ahuja Medical Center shared one of his children’s favorite breakfast recipes with Fox 8’s Stefani Schaefer.
Chef Selick is one of the featured chefs at the upcoming Autism Speaks Chef’s Gala that takes place on August 10th at Cuyahoga Community College’s Hospitality Management Center.
Chef Selick also shared a very personal reason why this event especially touches his family.
Click here to learn more about the upcoming Autism Speaks Chef’s Gala.
Banana-Almond Buttermilk Pancakes with Blueberry Maple Syrup
Makes about 8
Dry Ingredients:
All Purpose Flour 1 cup
Whole Wheat Flour ½ cup
Buckwheat Flour ½ cup
Toasted Almonds ½ cup
Sugar 2 Tablespoons
Cinnamon 2 teaspoons
Baking Powder 1 ½ teaspoons
Baking Soda ½ teaspoon
Salt pinch
Wet Ingredients:
Eggs 2 each
Buttermilk 2 cups (1 pint)
Vanilla 2 teaspoons
Melted Butter 2 Tablespoons
Add:
Sliced Banana’s 2 each
Blueberries ½ cup
Real Maple Syrup ½ cup
Method:
In a medium mixing bowl, combine all dry ingredients and stir them all together. In a separate, bowl mix all wet ingredients until well blended. Pour the wet ingredients into the dry and mix with a rubber spatula until incorporated. The batter will be thicker than a box mix, and a few lumps are okay. Preheat a nonstick griddle over medium heat and add desired amount (there should not be a need for add butter or oil to the griddle, the butter in the batter will keep the pancakes from sticking). Place a few banana slices onto the pancakes and let cook until golden brown, about three minutes. Flip pancakes when ready and finish cooking for about 2 more minutes. Place blueberries and syrup together in a small cup or bowl and microwave for 40 seconds.
