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Flatiron Kitchen + Tap House
Presented by Chef | Activist Timothy Groody
Yield: One Serving
Sandwich
Peanut butter
1 banana
2 slices bread
1 egg
2 T milk
1/8 tsp vanilla
pinch cinnamon
pinch cardamom
Butter for cooking
Spread peanut butter on 1 side of each slice of bread. Peel the banana and slice in ½ lengthwise and then in ½ crosswise. Into 4 pieces. Place them onto one slice of the peanut butter side of bread. Close the sandwich. Whisk together all other the eggs, milk, vanilla and spices. In a saute pan melt sum butter over medium heat. Dip the sandwich in the egg mixture. Coat both sides. Pan fry to golden brown on both sides. Remove from pan and cut in 3 sticks. Drizzle with local honey or chocolate syrup.
Chocolate Syrup
½ cup water
1/4 cup cocoa
1 cup sugar
pinch salt
¼ tsp vanilla
1 T butter
1 T cream
in a tall pot bring the water sugar and cocoa to a boil. Stirring constantly to dissolve sugar and cocoa. Be careful not to let it boil over. Add the other ingredients, stirring constantly. Bring back to a boil to make a smooth syrup. Store in a glass container in the refrigerator for several months.
