Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Banana Pancakes
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 276
- Total Fat
- 10
- Saturated Fat
- 6
- Carbohydrates
- 42
- Dietary Fiber
- 2
- Sugar
- 12
- Protein
- 7
- Cholesterol
- 54
- Sodium
- 376
Ingredients
1 1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 large egg
1 cup buttermilk
1/4 cup whole milk
1 tablespoon melted unsalted butter
About 3 tablespoons unsalted butter
3 ripe bananas, cut into 1/3-inch slices
Directions
- Sift together the flour, sugar, salt, baking soda and baking powder. In a large bowl, whisk together the egg, buttermilk, milk and melted butter. Add the dry ingredients. Stir until the flour disappears, being careful not to over beat the batter.
- Preheat the oven to 200 degrees F. Melt 1/2 tablespoon of the butter in a large cast iron skillet over medium heat. Ladle about 1/4 cup of batter into the pan for each pancake. Immediately press 4 or 5 banana slices into each, so the batter oozes slightly over the fruit. Cook until bubbles appear and then flip and cook on the other side, about 3 minutes total. Transfer the pancakes to a platter and keep warm in the oven while you cook the remaining batches, adding butter to the pan as needed. Serve hot with warm coconut syrup.