banana pancakes
I had never eaten banana pancakes before I made these....Uhm! Uhm! Good! Turn a flapjack only once so that it remains fluffy.
prep time
cook time
method
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yield
9 pancakes syrup yields 3/4 cup
Ingredients
- 1 cup flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups buttermilk
- 1 tablespoon vegetable oil
- 1/2 teaspoon vanilla
- 1 - egg
- 1 1/2 cups ripe banana, chopped
- 3 tablespoons pecans, toasted and chopped
- - cinnamon-rum syrup
- 3/4 cup corn syrup
- 1 teaspoon cinnamon, ground
- 1 teaspoon rum flavor extract
- 1 teaspoon lemon juice, fresh squeezed
How To Make banana pancakes
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Step 1Combine first five ingredients in a large bowl, stir well. Combine buttermilk, oil, vanilla, and egg in a small bowl, stir well. Add to flour mixture, stirring until smooth. Fold in bananas.
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Step 2Spoon about 1/3 cup butter for each pancake onto a hot griddle. Turn pancakes when tops are covered with bubbles and edges looked cooked. Serve with Cinnamon-Rum Syrup.
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Step 3Cinnamon-Rum Syrup* Place corn syrup in a small saucepan and cook over low heat until throughly heated. Add remaining ingredients, stir well. Serve warm over pancakes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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