Posted on September 21, 2013 by Katie Trussell
The day prior to making these I stumbled upon an overbearing ripe guava tree. I had to glean. With a small bounty in hand I washed, cut and pureed this local delight into a sauce that would continue to tug at my imagination. The next morning with a small batch of overripe bananas, my puree and buckwheat flour, I prepared these griddle cakes with no real recipe in mind. They’re simple & definitely forgiving. Garnish and dress as you like. Extra fresh fruit, a pat of butter and a drizzle of local honey will do them just right and right by you.