Nutmeg Pancakes - Laluna, Grenada

Ingredients

Nutmeg Syrup

• 2 cups water
• 1 cup sugar
• 1 teaspoon freshly grated nutmeg (add a pinch more if using bottled)

Pancakes

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1 teaspoon freshly grated nutmeg (add a pinch more if using bottled)
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 3/4 cups whole milk
• melted  butter, for brushing griddle
• sliced banana

Directions

1. 1

   Nutmeg Syrup:.

2. 2

   Bring all ingredients to boil in heavy small saucepan, stirring until sugar dissolves. Reduce heat to medium and simmer until reduce to 1 cup, about 8 minutes. Transfer to a microwave-safe pitcher. Cover and chill. (Can be made 3 days ahead. Keep refrigerated.).

3. 3

   Pancakes:.

4. 4

   Preheat oven to 250°F Whisk first 6 ingredients in medium bowl. Whisk eggs and 1/4 cup melted butter in large bowl. Whisk in milk. Add dry ingredients to milk mixture, stirring just to blend (some lumps may remain).

5. 5

   Heat griddle over medium heat. Brush griddle lightly with melted butter. Working in batches and using 1/3-cup measure, ladle batter onto griddle. Cook until brown on bottom and bubbles form on top, about 2 minutes. Turn pancakes and cook until brown on bottom and cooked through, about 2 minutes longer. Transfer to baking sheet and place in oven to keep warm.

6. 6

   Rewarm nutmeg syrup in microwave. Divide pancakes among plates. Drizzle with nutmeg syrup, garnish with sliced bananas, and serve.