Vanilla and banana pancakes

Lynnda Cloutier


A little different type of pancake.

pinch tips: Perfect Bacon Every Time




vanilla maple butter:
1/4 pound unsalted butter, softened, one stick
1 1/2 teaspoon vanilla extract
2 tablespoons powdered sugar
3 teaspoons pure maple syrup
two bananas
1 teaspoon vanilla extract
1 cup self rising flour
1 teaspoon baking powder
1 tablespoon superfine sugar
one egg
1/3 cup milk
1 tablespoon butter, melted
sunflower oil for frying

Directions Step-By-Step

put the butter, vanilla extract, and sugar in a small bowl and beat with a handheld mixer until ingredients are combined.
Gradually blend in a Maple syrup, a little at a time, until the mixture is soft and smooth. Transfer to small serving dish, cover and chill until required. The butter can be kept in the refrigerator for up to a week.
For the pancakes, mashed bananas with the vanilla extract to make a puree. Sift the flour and baking powder into a bowl and stir in the sugar.
Beat the egg with the milk and melted butter, then beat into the dry ingredients until smooth. Stir in the banana puree.
Heat a large skillet or griddle and wipe with a piece of folded paper towel moistened with oil. Drop in large spoonfuls of the batter, spacing them apart. You'll probably be able to cook three or four pancakes at a time. Cook for about three minutes, until bubbles appear on the surface and the undersides are Golden. Turn the pancakes with a spatula and cook for another 1 to 2 minutes.
Lift out of the skillet and keep warm in a folded dish towel while cooking the remainder. Serve hot with the vanilla maple butter. Serves four.

About this Recipe

Course/Dish: Other Breakfast, Pancakes