Chef Tyler Florence brought his passion for uncomplicated recipes and bright colors to Good Morning America. Following are some of his recipes.
Banana-Pecan Pancakes with Maple-Honey Butter
•2 cups buttermilk •3 eggs •1 teaspoon pure vanilla extract •2 cups all-purpose flour •1 1/2 teaspoons baking powder •1 teaspoon baking soda •1 pinch salt •4 tablespoons sugar •1/2 cup pecans, toasted and finely ground (not chopped) •1/2 stick unsalted butter, melted •3 bananas, peeled and sliced in 1/4-inch circles •Maple Butter, recipe follows •Confectioners' sugar, to garnish •Candied Pecans, to garnish
Preheat the oven to 200 degrees F.
In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth. Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking. Using a ladle pour the batter into the pan (see Cook's note*).
Cook the pancakes on one side until they are set and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest.
To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner's sugar and candied pecans.
*Cook's note: The trick to perfect round pancakes is pouring all the batter in the same spot and letting it roll out to a complete circle.
•2 sticks unsalted butter, softened •1/4 cup pure maple syrup
•2 tablespoons honey •1 piece parchment or greaseproof paper
In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended. Roll it up in the paper, like a tube and twist the ends. Chill in the refrigerator for 30 minutes.
Yield: 6 servings
Soft Scrambled Eggs with Parmesan and Chives
•8 eggs •3 tablespoons heavy cream •2 tablespoons unsalted butter •Freshly ground black pepper and sea salt •1/4 cup freshly grated Parmesan •2 tbsp finely chopped chives
Crack the eggs into a bowl. Add the cream and parmesan, and whisk until the eggs look foamy and light. Heat a 10-inch nonstick skillet over medium heat. Melt the butter until it foams; then turn the heat down to low and slowly pour in the eggs. Using a heat-resistant rubber spatula, slowly stir the eggs from the outside of the pan to the center. Once the eggs begin to set, stirring slowly will create large, cloudlike curds. This process takes about 10 minutes. It sounds easy, but perfect scrambled eggs that are soft and custardlike with no brown color are the sign of a really good cook. Season the eggs with a few cranks of black pepper, good salt, like fleur de sel and chives.
Pork Sausage with Grilled Peaches, Honey and Fresh Thyme
•2 lbs high quality pork sausage links •4 ripe peaches, halved and pitted •2 tbsp extra virgin olive oil •2 tbsp honey •2 sprigs fresh thyme, leaves only
•Fresh ground black pepper
Preheat a grill or grill pan until hot. Wipe the grates (or the ridges of your pan) with oil to keep the sausage and peaches from sticking. Grill the sausage until brown, about 5 to 7 minutes per side. Remove to a serving platter. Toss the peaches with the olive oil and put the peaches cut side down on the grill. Cook for 5 to 8 minutes, until the flesh of the peaches softens slightly and caramelizes. Turn the peaches over with tongs and grill the other sides for 3 to 5 minutes to char the skin. Place the peaches on the plate with the sausage, Drizzle the honey over the peaches and sausage, sprinkle with the thyme leaves and give it a few grinds of fresh black pepper.
All recipes provided by Tyler Florence.