vanilla and banana pancakes
(1 rating)
A little different type of pancake.
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(1 rating)
Ingredients For vanilla and banana pancakes
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vanilla maple butter:
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1/4 pound unsalted butter, softened, one stick
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1 1/2 teaspoon vanilla extract
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2 tablespoons powdered sugar
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3 teaspoons pure maple syrup
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pancakes:
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two bananas
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1 teaspoon vanilla extract
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1 cup self rising flour
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1 teaspoon baking powder
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1 tablespoon superfine sugar
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one egg
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1/3 cup milk
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1 tablespoon butter, melted
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sunflower oil for frying
How To Make vanilla and banana pancakes
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1put the butter, vanilla extract, and sugar in a small bowl and beat with a handheld mixer until ingredients are combined.
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2Gradually 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.
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3For 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.
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4Beat the egg with the milk and melted butter, then beat into the dry ingredients until smooth. Stir in the banana puree.
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5Heat 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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