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Makes 4 Servings
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"M" go Blue: Banana Blueberry Pancakes

Contributed by: Chris WebAdmin. of

With the summer season, The Black Dog's crew nearly doubles, adding students from across the U.S.A. and even across the pond. Some come to work just one season - others return for several summers. Each leaves memories behind with us. The name of our delicious Banana-Blues recalls a University of Michigan yell.

The first cookbook ever from The Black Dog will enable you to take home a delectable piece of Martha's Vineyard. Here are the best recipes from the summertime menu of a true American institution.

The Black Dog's story began in 1971 on the beach in Vineyard Haven Harbor when Captain Bob Douglas opened an eighty-eight-seat restaurant named for the Captain's beloved Labrador retriever. It was called a tavern despite the fact that Vineyard Haven is a "dry" town. Over the past thirty years, The Black Dog Tavern has grown from a small island haunt to a nationally renowned restaurant. Today no trip to the Vineyard by presidents, movie stars, or the rest of us is complete without a meal at The Black Dog.

To start a summer's day, tourists and native islanders alike line up for hours for The Black Dog's bountiful breakfasts. Now you can make these same meals at home: the lusty Huey, Louie, Andouille omelet or glorious Mango Blueberry Pancakes. Lunch is equally popular at the Dog, and you can enjoy the famed Quahog Chowder, a New England classic, or their equally delicious, though more exotic, Hot and Sour Soup. The Black Dog's chefs will teach you how to prepare classic New England starters like Stuffed Quahogs and even how to open a clam with no fuss. Dinner choices at The Black Dog always include delectable seafood preparations, but there are many other choices, too, like Crusty Pecan Chicken with Lemon Ginger Sauce and Southwestern Rubbed Stripsteak. Stir-Fried Zucchini with Peanut Sauce takes advantage of summer bounty, while Fudge-Bottom Pie makes an irresistible dessert with a minimum of preparation.

Filled with more than 130 recipes that celebrate fresh summer ingredients, along with colorful tales of the Vineyard and the Dog's adventurous crew, this book will enable you to enjoy a taste of summer on the Vineyard anytime.


  • Dry Ingredients

    • 3/4 cup unbleached all-purpose flour
    • 1/4 cup buckwheat flour
    • 1/4 cup whole wheat flour
    • 2 tablespoons cornmeal (optional)
    • 1 tablespoon sugar
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/2 tablespoon salt
    • 1 1/2 teaspoons cinnamon

  • Wet Ingredients

    • 2 eggs
    • 2 tablespoons melted butter
    • 1 to 1 1/2 cups of whole milk
    • 1 cup fresh blueberries
    • 1 thinly sliced banana


Mix the dry ingredients together in a medium size bowl.

In a seperate bowl beat the eggs with one cup of milk and the melted butter.

Add this wet mixture to your dry ingredients until you have a basic pancake batter. Add the additional 1/2 cup of milk if the mixture is too thick, but don't stir too much or pancakes will be tough.

When the batter is ready gently fold in the blueberries.

Heat a griddle, adding a little clarified butter or oil. Ladle a five inch circle of batter onto the griddle. Drop a few slices of banana into each circle. Cook pancakes until the tops are covered with tiny bubbles, then flip them over and finish cooking.

Serve hot with butter and pure maple syrup.

Favorite Variation:

Rasputin's Revenge (named after one of The Black Dog's best dishwashers)

To the basic batter add:

  • 1/2 cup sliced strawberries and
  • 1/4 cup chocolate chips

Serving Size: Makes 4 Servings



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