Banana-stuffed Pancakes With Honey-lemon Syrup

By Hollywood

A delicious surprise hides inside these delectable pancakes served with a homemade honey-lemon syrup!

Ingredients

• 1/2 cup Cottage Cheese
• 1/2 cup Sour Cream
• 1/2 cup, Plus 1 Tablespoon Honey, divided use
• 1/4 tsp Vanilla
• 1/4 tsp Salt
• 2 Eggs, at room temperature
• 1/2 cup Sifted All Purpose Flour
• 1/2 tsp Baking Powder
• 1 Small Firm Banana, peeled, cut into 18 thin slices
• Vegetable or Canola Oil
• 2 Tbsp Fresh Lemon Juice

Preparation

Step 1

1. Blend cottage cheese, sour cream, the 1 Tablespoon honey, vanilla, and salt in a blender until very smooth, about 1-1/2 minutes. Beat eggs in a medium bowl until frothy; beat in the cottage cheese-sour cream mixture.

2. Sift together flour and baking powder in a small bowl. Gradually stir into cheese-egg mixture; do not overmix.

3. Lightly dust the banana slices with some flour and set aside. Brush a griddle pan with a thin film of vegetable oil. Heat over low heat, then medium heat until a few drops of water splashed on hot surface continue to sizzle several seconds. Drop batter by spoonfuls (or a scant 1/8 cup measure) onto hot griddle. Immediately top each pancake with one banana slice in the center, and spoon about a 1/2 teaspoon batter on top of each banana slice. Cook pancake 1-1/2 to 2 minutes or until bubbles form on the surface. Turn pancakes over and cook another minute or so until golden and puffed.

4. Remove pancakes to an ovenproof platter; keep warm in oven set at lowest setting. Lightly re-oil griddle pan as needed. Continue to cook all the pancakes.

5. In a small saucepan, heat the remaining 1/2 cup honey and the 2 Tablespoons lemon juice over low heat just until warmed, about 2 minutes. Serve the hot pancakes on the platter or warmed individual plates. Pass the warm honey-lemon syrup. Makes about eighteen 2-1/2-inch pancakes.