In his new book, Diners, Drive-Ins and Dives, Food Network star Guy Fieri takes us on a road trip across 60 of America’s best local eateries. This delectable brunch fare is adapted from a recipe courtesy of Dot’s Back Inn. Talk about feeding your cravings!
2 servings
Your favourite pancake batter
½ cup chocolate chips
1 cup chopped walnuts
2 bananas, peeled
Ground cinnamon
2 tablespoons unsalted butter
Whipped cream, for serving
Confectioners’ sugar, for serving
1. On a greased griddle or large skillet, ladle about ¼ cup batter to make a large pancake, about 9 inches in diameter. Once bubbles start to appear on the surface, sprinkle half of the chocolate chips and walnuts on top of the pancake. Flip the pancake when golden brown, and cook until set. Transfer to a plate. Repeat to make another pancake.
2. While the pancakes cool, sprinkle ½ teaspoon cinnamon or to taste over the whole bananas. Melt the butter in a small frying pan over medium heat. When the foam subsides, place the bananas in the pan and sauté, turning until tender.
3. Wrap each banana in a chocolate chip pancake. Garnish with whipped cream and confectioners’ sugar.
From Diners, Drive-Ins and Dives: An All-American Road Trip…with Recipes. Bursting with Fieri’s iconic personality, travel anecdotes, and long-kept family recipes, the book maps some great restaurants that you’ve never heard of. Whether he’s visiting the legendary Squeeze Inn in Sacramento, CA, or savoring mini–Mex rolls at Psycho Suzi’s Motor Lounge in Minneapolis, MN, Fieri reveals the fascinating stories and outrageously good food behind these culinary treasures. In this excerpt, he shares the perfect ‘breakfast in bed’ recipe, courtesy of Dot’s Back Inn in Richmond, Virginia.
Published by HarperCollins Publishers Ltd. copyright © 2008 by Food Network. All rights reserved. Reprinted by permission of HarperCollins Publishers Ltd.
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