Banana Pancakes with Blueberry Maple Syrup
Mary Ellen Bartley
Wake up with a smile! Here's breakfast at its sweet and satisfying best.
Yields: 4 main-dish servings
Total Time: 45 min
- 2 cups all-purpose flour
- 1/4 cup sugar
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1-3/4 cups buttermilk
- 4 large eggs
- 1/4 cup butter, melted and cooled
- 3/4 cup mashed ripe bananas
- Cooking spray or vegetable oil to coat pan, as needed
- Powdered sugar for garnish
- 2 cups Blueberry Maple Syrup
1. Sift the flour, sugar, baking powder, baking soda, and salt together into a mixing bowl.
2. Make a well in the center of the flour mixture.
3. In a separate bowl, blend the buttermilk, eggs, and butter.
4. Add the buttermilk mixture to the flour mixture and stir by hand just until the batter is evenly moistened.
5. The batter is ready to use or may be stored covered and refrigerated for up to 12 hours.
6. Heat a large skillet or griddle over medium-high heat.
7. Oil it lightly by brushing or spraying with cooking oil. Just before making the pancakes, fold the bananas into the batter.
8. Drop the pancake batter into the hot pan by large spoonfuls, about 1/4 cup.
9. Leave about 2 inches between the pancakes to allow them to spread and to make turning easier.
10. Cook on the first side until small bubbles appear on the upper surface of the pancake and the edges are set, about 2 minutes.
11. Use an offset spatula or a palette knife to turn the pancakes and finish cooking on the second side, another 2-3 minutes.
12. Adjust the temperature beneath the skillet or griddle to produce a good brown color.
13. Serve the pancakes at once dusted with powdered sugar and blueberry maple syrup.
14. Garnish with blueberries.
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