Owner and chef Ron Silver has written a cookbook with some of their signature dishes, "Bubby's Brunch Cookbook." He appeared on "The Early Show" to show how to make the perfect pancakes.
Bubby's Banana Walnut Pancakes
Makes 16 Pancakes
These extra-special pancakes (a variation on Bubby's signature Sour Cream Pancakes) are filled with toasted walnuts and topped with caramelized bananas.
For the batter
1 cup coarsely chopped walnuts
2 tablespoons sugar
4 cups all-purpose flour
5 teaspoons baking soda
2 1/2 teaspoons kosher salt
4 extra-large eggs
1 1/2 cups sour cream
5 tablespoons unsalted butter, melted and cooled, plus more for the griddle and for brushing on the pancakes
2 3/4 cups milk
For the topping
4 tablespoons (1/2 stick) unsalted butter
4 bananas, peeled and cut on the bias into 1/4 inch thick slices
1. Make the batter: Place the chopped walnuts in a skillet and toast them over medium heat, stirring occasionally and watching carefully, for 2 to 3 minutes, or until they are fragrant and turn a darker brown color. Remove the walnuts from the pan and set aside to cool. Alternatively, toast the nuts on a baking sheet in a preheated 300 degree F oven for 10 to 15 minutes.
2. Combine the sugar, flour, baking soda, and salt in a large bowl; set aside.
3. Using a whisk or a mixer set on medium speed, beat the eggs in a bowl for 2 minutes, or until frothy. Beat in the sour cream, butter, and milk. Stop beating as soon as the ingredients are combined.
4. Using a large spoon or rubber spatula, briskly fold the egg mixture into the flour mixture, being careful not to over mix or your pancakes will be tough. It's okay if there are a few little lumps in the batter. (At this point, you can cover the batter and refrigerate it for up to 3 hours, or use it right away.)
5. Make the topping: Melt the butter in a small skillet over medium heat. Add the banana slices and sauté for 3 minutes, or until very brown. Flip the slices and brown evenly on the other side. Turn off the heat and leave the bananas in their pan while you griddle the pancakes.
6. Preheat the stove-top griddle or skillet over medium heat, or an electric griddle to 400 degree F, testing to make sure it's hot enough for a drop of water to bounce on it.
7. Lightly butter the griddle. Using a ladle, form pancakes on the griddle using 1/4 cup batter per pancake. While the batter on the griddle is still very wet, sprinkle the uncooked surface with some of the toasted walnuts. Cook the pancakes until a few bubbles have formed on the surface of each one.
8. Flip the pancakes with a spatula and cook until golden brown on the other side. Brush the finished pancakes with a little melted butter. Serve the pancakes on a platter and top them with the sautéed bananas.
2 teaspoons vegetable oil
3 corn tortillas
3 extra large eggs
1/8 teaspoon pureed canned chipotles in adobo sauce
1/4 cup Pico de Gallo (see recipe below)
1/4 cup grated cotija cheese or sharp cheddar cheese
Preheat the oven to 200 degrees F. Heat 1 teaspoon of the vegetable oil in a large nonstick skillet over medium heat for 30 seconds. Add the tortillas, one at a time, and cook for 30 seconds per side. Remove the tortillas to a very large piece of aluminum foil, wrap them tightly, and place them in the oven to keep hot while you cook the eggs.
Heat the remaining 1 teaspoon vegetable oil in the skillet and fry the eggs until just set (sunny side up or over easy).
Unwrap the tortillas and arrange them flat on a serving plate. Rub the chipotle puree on the tortillas. Top the tortillas with eggs. Spoon the Pico de Gallo over the top and sprinkle with cheese. Serve immediately.
Pico De Gallo
Makes about 3 cups
3 medium ripe tomatoes, cored, seeded and chopped
2 fresh jalapeno peppers, seeded and minced
1 bunch fresh cilantro, leaves chopped, stems discarded
4 garlic cloves
3 red bell peppers, cored, seeded and chopped
1 red onion, chopped
Juice of 1 lime
kosher salt to taste
Combine the tomatoes, jalapenos, cilantro, garlic, bell peppers, onion, and lime juice in a large bowl.
Stir the mixture to combine all the ingredients. Taste, and add salt as needed.
For a Green Eggs and Ham recipe, go to Page 2.
Green Eggs and Ham
For Basil puree:
1 cup packed fresh basil leaves
1/2 cup fresh parsley leaves
1 small garlic clove
2 tablespoons olive oil
For the eggs:
3 extra large eggs
One 4 to 6 ounce ham slice
1 teaspoon unsalted butter
2 tablespoons freshly grated parmesan cheese
Make the basil puree: In the work bowl of a food processor or blender, puree the basil, parsley, garlic, olive oil, and 2 tablespoons of water until smooth.
Make the eggs. Using a whisk or a fork, beat the eggs in a small bowl until frothy. Sear the ham in a hot 8 inch nonstick skillet for 1 minute or until crispy.
Heat the skillet over medium heat for one minute. Add the butter and lower the heat slightly. Pour the eggs into the pan. Cook, constantly pushing the eggs toward the center of the pan with a rubber spatula, until they are nearly set but still soft and creamy. Arrange the eggs and the ham on a serving place. Sprinkle the remaining parmesan cheese over the eggs and serve immediately.