Vanilla and banana pancakes

Lynnda Cloutier


A little different type of pancake.


★★★★★ 1 vote



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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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    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


  1. put the butter, vanilla extract, and sugar in a small bowl and beat with a handheld mixer until ingredients are combined.
  2. 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.
  3. 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.
  4. Beat the egg with the milk and melted butter, then beat into the dry ingredients until smooth. Stir in the banana puree.
  5. 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.

Printable Recipe Card

About Vanilla and banana pancakes

Course/Dish: Other Breakfast, Pancakes

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